Creamy White Clam Sauce Angel Hair Pasta Food

CREAMY WHITE CLAM SAUCE

Steps:

• Melt butter in heavy skillet over med/low heat.
• Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
• Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
• Remove garlic cloves
• Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
• Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.

CREAMY CLAM LINGUINE

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

SPAGHETTI WITH WHITE CLAM SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
• Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

AMAZING WHITE CLAM SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
• Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.
• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
• Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.

PASTA WITH WHITE CLAM SAUCE

Steps:

• Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
• Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!

PASTA WITH WHITE CLAM SAUCE

Steps:

• Put up 6 quarts of water to boil in a large pot.
• Open the chowder clams, making sure to catch all the clam juice. Mince the clams and reserve them. Measure the juice; it should come to about 2 cups. If it doesn't, make up the difference with bottled clam juice. Then add 1/2 cup water, making 2 1/2 cups liquid in all.
• Pour the olive oil into a wide heavy pot over medium heat. Add the minced garlic and saute for 4 to 5 minutes or until the garlic just starts to turn gold. Add a little clam juice to loosen the garlic then add the rest of the 2 1/2 cups. Raise heat.
• Salt the boiling water lightly and add the capellini, stirring well. Cook until just al dente, about 7 to 8 minutes.
• Simmer the clam juice in its pot for two minutes. Raise heat and add the Manilla clams. Cover. Within two minutes or so, their shells should swing open; remove the Manilla clams from the pot and place them in a bowl. Turn heat to low under clam juice in pot and add the reserved, raw, minced clams. Cook very gently for 1/2 minute.
• The pasta should be done at this point. Spill the pasta into a colander and place the cooking pot over a low flame. Return the pasta to the cooking pot. Add 2/3 of the clam juice, plus the liquid that has collected in the bowl of Manilla clams. Add 3 tablespoons of the minced parsley. Stir to blend, about one minute. Divide pasta among 5 to 6 individual pasta bowls and top with the remaining clam juice, the remaining parsley, and the Manilla clams. Serve immediately.

ANGEL HAIR PASTA WITH CLAMS

Steps:

• For the toasted breadcrumbs: Preheat the oven to 400 degrees F. Cut the baguette into large cubes. Add to a food processor and pulse until processed into crumbs. Spread the crumbs out on a baking sheet and toss with some olive oil, salt and pepper. Transfer to the oven and toast until golden brown, stirring as needed to evenly brown, 5 to 10 minutes.
• For the clams: Add the clams, 2 tablespoons of the chopped Calabrian chiles, garlic, onion, two of the thyme sprigs, white wine, 1 cup water and some kosher salt to a saucepan. Cover with a lid, bring to a boil, and cook just until the clams open, 5 to 10 minutes. Remove the clams from the broth with tongs and allow to cool. Reserve the clam broth. Discard any clams that haven't opened. Once the clams have cooled, remove from shells and chop. Set aside.
• For the sauce: To a large high-sided saute pan, add the butter and 1 tablespoon olive oil and allow the butter to melt. Once melted, add the remaining 2 tablespoons chopped Calabrian chilies and the remaining 2 thyme sprigs, along with a ladleful or two of the clam broth. Bring to a boil. Add a touch of cream and the chopped clams, stirring until just combined. Remove the thyme sprigs. Taste and adjust the seasoning as needed.
• Add the cooked pasta to the sauce, along with more broth if needed, and toss.
• Serve in a bowl, garnished with chopped parsley and toasted breadcrumbs.

ANGEL HAIR PASTA WITH WHITE CLAM SAUCE

Steps:

• Combine all fresh herbs on a cutting board, and mince. You will need a very sharp knife to do this right.
• Fill a large pot with water, and add salt to taste. Bring to a boil.
• In a medium saucepan, add oil, and heat over medium heat until oil is hot.
• Drain the canned clams.
• Add clams and minced garlic to oil, and saute until clams are hot (about two minutes), stirring frequently.
• While clam and garlic mixture is heating, put the angel hair pasta in the boiling water. Cook according to the directions on the box.
• Continue stirring the clam and garlic mixture, being careful to not let the garlic burn.
• Add chopped herbs to the clam/garlic mixture, and saute for another two minutes. Remove from heat.
• When pasta is done to "al dente", remove from heat and drain water.
• Put pasta into a large bowl, and add clam/garlic/herb mixture. Mix well to prevent the pasta from sticking. Serve immediately.
• Optionally, you can add sliced or chopped fresh onion to the sauce. Also, you can substitute (or add in addition to) shrimp, chicken, scallops, crab meat, oysters, squid, etc, for the clams. It can also be topped with grated Parmesan or Romano cheese, though traditionally, it is not.
• This sauce is highly flexible, and can be modified in any number of ways. I always recommend using angel hair pasta though, as it soaks up the flavors better than any other type of pasta.

CLAMS WITH ANGEL HAIR PASTA

Steps:

• Coarsely chop onion Coarsely dice tomato.
• Crush garlic.
• Heat olive oil in large frying pan on medium high heat.
• Add garlic to pan and brown for about 30 seconds.
• Add onion and fry about 2 minutes.
• Add tomato and fry about 2 minutes.
• Add clams with juice.
• Add salt and pepper to taste.
• Let mixture bubble until reduced by half (about 3-4 minutes).
• Serve over angel hair pasta.

SPAGHETTI WITH CREAMY WHITE CLAM SAUCE

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cook and stir for 5 minutes until slightly thickened. , Meanwhile, cook spaghetti according to package directions; drain. Pour sauce over spaghetti.

CREAMY CLAM PASTA SAUCE

Steps:

• Saute onions and garlic in olive oil over low heat.
• Add butter, stir until incorporated.
• Stir in milk, clam juice, and seasonings, cook over med.
• heat utill thickened.
• Add clams, and simmer until Pasta is cooked.
• Prepare your favorite Pasta, drain, and top with a generous portion of sauce.
• Top with grated Parmesan.

ANGEL HAIR PASTA WITH CLAMS

Steps:

• Cook pasta by following the package directions (may omit salt and fat); drain.
• While pasta is cooking, heat oil in a large nonstick skillet over medium heat.
• Add in garlic; stir/saute 2 minutes.
• Drain clams, reserving liquid.
• Add clam liquid to skillet; simmer 5 minutes.
• Add in clams; simmer 5 minutes.
• Combine drained pasta and clam mixture in a serving bowl; toss gently.
• Sprinkle with cheese and pepper; serve immediately.

ANGEL HAIR PASTA WITH CREAMY MUSHROOM SAUCE

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, for sauce, in a medium saucepan cook the Mushrooms and onion in the butter until vegetables are tender.
• Stir in cream cheese, salt and pepper.
• Cook and stir over low heat until cheese is melted.
• Gradually stir in milk and chives; heat through.
• Pour sauce over pasta.
• Toss to coat.
• Serve immediately.
• Makes 4 side servings.