LINGUINE WITH SHRIMP AND CLAM SAUCE
My husband's favorite seafood dish. The sauce is thin and rich, but not creamy nor red. I use a can of diced clams, though the recipe originally calls for 2 dozen cherrystone or littleneck clams, shucked, reserving the liquid. It's up to you on which one you'd like to use.
Provided by Lovellama
Categories High Protein
Time 35m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
- Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
- In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
- In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
- With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
- Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
- Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
- Add parsley and cook 1 minute.
- Add salt to taste, serve over linguine.
Nutrition Facts : Calories 697.4, Fat 28.7, SaturatedFat 9.7, Cholesterol 186.9, Sodium 269.6, Carbohydrate 61.8, Fiber 2.5, Sugar 1.6, Protein 41.3
SHRIMP AND CLAMS IN TOMATO SAUCE WITH SHELL PASTA
If you are a seafood lover then you will love this, please don't omit the anchovy paste, it is what makes the sauce, you won't even know it's there! I suggest to increase the amount of clams, you can also increase the shrimp amount if desired. Linguine can be used in place of the shell pasta if desired, prep time does not include cooked pasta.
Provided by Kittencalrecipezazz
Categories Healthy
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a heavy large skillet over medium heat.
- Add in onion, garlic, red pepper flakes and oregano; saute for about 3 minutes.
- Add in the chopped tomatoes with juice, clam juice (add in the clams later) and about 2 tablespoons fresh chopped parsley and anchovy paste; stir to combine, then cook covered about 20 minutes.
- Uncover and simmer for another 25-30 minutes, over medium-low heat stirring occasionally until the sauce has thickened (simmer uncovered).
- Add in the reserved clams and uncooked shrimp; simmer until the shrimp is just cooked through (about 3 minutes).
- Season with salt and pepper to taste.
- Add in cooked pasta; toss to combine and warm.
- Transfer to a large bowl and sprinkle with more chopped parsley and Parmesan cheese.
Nutrition Facts : Calories 619.5, Fat 14.5, SaturatedFat 2.2, Cholesterol 177.8, Sodium 278.4, Carbohydrate 77.3, Fiber 5.7, Sugar 7.6, Protein 43.5
CLAM AND SHRIMP SPAGHETTI
My brother in law dropped by for dinner one night and I threw this together. He absolutely loved it and even had seconds. Since then I have made it a few more times and we still like it.
Provided by LilPup
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a skillet and add garlic and onions. Reserve a couple of tablespoons of the green part of the onion for garnish. Saute until nearly done. Drain Clams well into a measuring cup. You should get 1/4 to 1/2 cup of juice. Add clam juice, chicken broth and wine to the skillet. Add italian seasonings and bring to a rolling boil. Boil until sauce has reduced somewhat approximately 5 minutes, reduce heat to simmer. Continue to cook while pasta is cooking. If sauce is not to desired thickness you can add some parmesan cheese to help thicken the sauce or a little cornstarch mixture. I like to add about1/4 cup parmesan to the sauce. Sauce should be somewhat thin. When pasta has approximately 4 minutes until it is completely finished, add in the clams and the shrimp. Cook only until shrimp turns pink. Cover and set aside.
- PASTA:
- Prepare pasta according to directions. When finished rinsed lightly. You will want the pasta to retain some heat. Add 2 tablespoons butter which has been broken into smaller pieces, 2 tablespoons Italian seasonings and 1 cup of parmesan cheese. Blend well and cover.
- SERVE:.
- Divide pasta onto 4 dinner plates and top with sauce mixture, topping with parmesan cheese and a bit of reserved green onions.
- NOTES: If you like a lot of sauce with your pasta you can increase the sauce mixture to desired amount.
SPAGHETTI WITH CLAMS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
- Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
- Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
- Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
- Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.
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- Wash clams under cold water. Throw away any cracked or open clams. Keep clams soaking in cold water until ready to use.
- In a large pan (one that comes with a lid), heat the butter over medium high heat. Add the diced onion, and garlic. Saute for a few minutes, until the onion has softened but not turned brown. Add the diced mushroom and saute for another few minutes. Add the tomato, salt, pepper, basil and paprika. Cook for another few minutes, then remove the mixture from the pan and keep aside in a small bowl.
- In the same pan, add your shrimp in a single layer. Salt and pepper the shrimp, and cook for 1-2 minutes until pink and opaque on the bottom, then flip over, salt and pepper this side, and cook for another 1-2 minutes until cooked through. Remove shrimp to a separate plate.
- Increase heat to high, and using the same pan, drain the clams and add them to the pan. Immediately add the white wine or grape juice and close the pan with a tight fitting lid. Allow clams to steam 7-8 minutes, then remove the pan from the heat and throw away any clams which have not opened up. Remove the other clams and keep them aside, leaving the liquid in the pan.
LINGUINE WITH SHRIMP AND CLAMS - COOK SMARTS
From mealplans.cooksmarts.com
Total Time 30 minsCalories 621 per serving
- Bring a large stock pot of salted water to a boil. Add pasta and boil according to package directions. Reserve 1/4 cup / 59mL pasta water (amount for 4 servings; adjust if customizing).
- While pasta cooks, heat a large saute pan with olive oil (portion for pasta) over medium heat. Add clams, red pepper flakes, and garlic and saute for 1 minute. Add wine and stock and bring to a simmer. Simmer for 4 minutes (if using frozen clams, add 3 to 4 minutes to allow clams to defrost and start heating through).
- Add shrimp and cover the pan with a lid or foil. Continue simmering until shrimp are opaque and clams have opened, 3 to 4 minutes more.
SPAGHETTI WITH MUSSELS, CLAMS AND SHRIMP RECIPE - …
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5/5 Servings 4-6
- Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.
- Heat the olive oil in a medium saucepan. Add the garlic and cook over low heat until golden, about 3 minutes. Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.
- Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, bring the sauce to a simmer over moderate heat. Add the shrimp and cook for 1 minute. Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.
- Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.
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