Linguine And White Clam Sauce Recipe 445 Food

GRILLED SHRIMP & TOMATOES WITH LINGUINE

Steps:

• In a large saucepan, cook linguine according to package directions. Meanwhile, thread tomatoes onto metal or soaked wooden skewers; brush with 1 tablespoon oil. Thread shrimp onto skewers; brush with remaining oil. Mix seasonings; sprinkle over shrimp., Grill shrimp, covered, over medium heat 3-4 minutes on each side or until shrimp turn pink. Grill tomatoes, covered, over medium heat 2-3 minutes or until slightly softened, turning occasionally., Drain linguine, reserving 1/4 cup pasta water. In same saucepan, melt butter over medium heat. Add linguine, cheese and reserved pasta water, tossing to combine. Remove shrimp and tomatoes from skewers; serve with pasta. Sprinkle with basil.

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Drain baby clams in a sieve over a bowl, reserving juice.
• Heat butter and olive oil in a medium saucepan over medium heat.
• Add garlic and saute one minute.
• Stir in flour.
• Stir in reserved clam juice, wine, chopped parsley, thyme, and pepper and cook two minutes, stirring frequently.
• Add the baby clams and the minced clams, and cook three minutes or until thoroughly heated.
• Serve clam sauce over pasta.
• Garnish with thyme sprigs, if desired.

LINGUINI WITH WHITE CLAM SAUCE

Steps:

• Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

OLD-FASHIONED LINGUINE WITH WHITE CLAM SAUCE

Steps:

• In a 5 qt pot, heat water to a boil and cook pasta until al dente.
• While the pasta is cooking, melt butter and olive oil in pan.
• Sautee onion and garlic, and add crushed red pepper flakes.
• Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.
• Simmer for 5 minutes.
• Drain pasta and place in large bowl.
• Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
• Serve with warm crusty bread and chilled white wine.

LINGUINE WITH QUICK WHITE CLAM SAUCE

Steps:

• In a large pot of boiling salted water, cook pasta.
• Meanwhile, in a large skillet, cook garlic in butter over medium heat until soft, about 2 minutes. Add clams and juice. Cook until heated through.
• Add parsley, vermouth, and pepper just before serving.
• Drain pasta, pour sauce over pasta and sprinkle with cheese.

PASTA IN WHITE CLAM SAUCE

Steps:

• Bring a large pot of water to a boil over high heat. Add the spaghetti and cook to desired doneness, about 6 to 9 minutes.
• Drain.
• Meanwhile, put the wine, water, shallots and garlic in a medium saucepan and bring to a boil over medium heat.
• Add the fresh clams; cover and continue to cook over medium heat.
• Remove the clams when their shells have opened.
• Stir the broth from the canned clams into the saucepan.
• Cook a few minutes more, until the liquid is reduced by half.
• Reduce the heat to low and whisk in the buttermilk and cornstarch mixture.
• Cook for about 2 minutes more to thicken, whisking constantly.
• Stir in the parmesan cheese, canned clams, oregano, basil, pepper, hot sauce and chopped parsley.
• Combine the pasta and the clam sauce in a warm serving bowl and toss to serve.
• Garnish with cooked clams in their shells.