Linguine With Clam Sauce Food

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
• Bring a large pot of well salted water to a boil over medium heat.
• Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
• While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
• Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
• Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
• This won't make you want to clam up!

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of salted water to boil. Cook pasta according to package directions.
• Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
• Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
• Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.

LINGUINE WITH CLAM SAUCE

Steps:

• Cook linguine according to package directions until al dente.
• Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes.
• Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.

LINGUINE WITH CLAM SAUCE

Steps:

• Heat oil in skillet over menium heat.
• Add onion and chopped garlic and cook till the onion is tender.
• Add clam juice to skillet and add all the seasonings.
• Simmer over low for 5 minutes.
• When pasta is ready, add clams, and remove from heat.
• Pour sauce over drained pasta, toss together.

CLAM SAUCE WITH LINGUINE

Steps:

• In a skillet, cook and stir the onion and garlic in hot olive oil.
• Drain the clams and reserve 1/2 cup juice.
• Add 1/2 cup clam juice and wine to the skillet.
• Cook over medium-high for 10 minutes or until reduced by half.
• Add in clams, basil, thyme, salt and pepper to taste; stir to combine.
• Simmer for 5 minutes.
• To serve: put cooked linguine on individual serving plates; top with clam sauce; sprinkle with parsley.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Heat butter and olive oil in pan over medium high heat.
• Add garlic and cook till garlic is golden, about 3 minutes.
• Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well.
• Add undrained clams.
• Bring mixture to a boil.
• Simmer for 5 minutes.
• Cook pasta according to directions; drain.
• Add lemon juice to sauce, cook for 1 minute.
• Put pasta in platter and toss with sauce.

LINGUINI WITH FRESH CLAM SAUCE

Steps:

• Bring a pot of salted water to a boil and add linguine. Boil ~ 10 minutes or until desired doneness. Strain, toss with olive oil, and set aside.
• Bring the same large pot to medium high heat and add butter, anchovies, and garlic. Cook 1-2 minutes or until fragrant and add white wine. Bring to a boil and add clams, red pepper flakes, and capers. Reduce heat to a simmer and cook covered ~10 minutes or until all those little clams have "yawned" open. Take them out one by one (so they don't overcook) as they open and set aside.
• Turn off heat and stir in half and half. Add clams and linguine to pot and toss. Add sea salt to taste. Garnish with fresh parsley and Parmesan Cheese. Serve with crusty bread or baguette. Happy Eating! Beckie

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Bring six quarts of water to a rolling boil and add 1 tablespoon salt.
• Open 24 of the clams over a bowl with a sieve to strain the clam liquid.
• Save 4 clams for garnish.
• Set the strained liquid aside and chop the clams into a mince.
• Add the linguine to boiling water.
• The clam sauce should take the same length of time to cook as the linguine.
• Sauté minced garlic in the olive oil over high heat, being careful not to burn it.
• Add the minced chilies.
• Add the minced clams and sauté to heat through, then add the black pepper and white wine.
• Now add the reserved clam liquid.
• Open the last four clams without detaching the clams from their shells, and toss them into the sauce.
• Add the parsley and basil.
• Lower the heat to medium.
• When the linguine is al dente, drain it and toss it with about half of the sauce.
• Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water; drain pasta. Set aside.
• While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.
• Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.
• Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that havent opened after 5 minutes.)
• Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt.

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
• While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
• Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
• Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

SPEEDY LINGUINE AND CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil over high. Add pasta and cook, stirring occasionally, for 3 minutes. Stir in broccoli rabe and cook, stirring occasionally, for 4 minutes. (Noodles will be al dente.) Drain, reserving ½ cup cooking water.
• Meanwhile, heat oil in a large skillet over medium-high. Add garlic and crushed red pepper. Cook, stirring often, until garlic is golden, 1 to 2 minutes. Add wine; bring to a boil over medium-high. Boil until reduced by half, about 3 minutes. Stir in clams and clam juice; return to a boil. Boil until sauce has thickened slightly, about 5 minutes.
• Add parsley, salt, and pasta mixture to sauce; toss to coat. Add reserved cooking water as needed, tossing, until sauce is thin enough to evenly coat pasta. Top with grated cheese and a drizzle of oil.

PANTRY LINGUINE IN CLAM SAUCE

Steps:

• Bring a large pot of well-salted water to a boil. Add linguine and cook according to package directions, but 2 minutes less than directed for al dente (the pasta will finish cooking in the sauce).
• Meanwhile, heat a large skillet over low heat. Add oil, garlic, and black pepper. Cook together until garlic is fragrant-but not brown at all-and has all but melted into the oil, about 8-10 minutes. Raise heat to medium-high and add wine to the skillet; stir to combine. Reduce for 2 minutes. Add clams with their juice and salt. Reduce heat to medium.
• Drain pasta and add it to the clam sauce. Toss and coat the pasta in the sauce for 2-3 minutes, until pasta has mostly absorbed the sauce. Remove from heat and add the Romano cheese; toss to incorporate. Add parsley and a few additional grinds of black pepper; toss well and serve with additional parsley, black pepper, and Romano cheese to taste.

LINGUINE WITH CLAM SAUCE

Steps:

• Cook linguine as per package directions, reserving 1/2 cup of cooking liquid immediately before draining.
• Meanwhile, heat oil in a large rimmed pan over medium heat. Add onion and cook for 3-4 minutes or until beginning to soften and turn translucent. Add garlic and cook for another minute or 2 longer.
• Add wine (see post above for substitutions) and cook for 3-5 minutes until liquid has reduced by half. Add clams and juice from can/jar, and cook for 2 minutes until heated through. Season with sea salt.
• Add cooked pasta, pasta water, parsley, basil (if using), lemon juice, and red pepper flakes (if using). Toss aggressively together until herbs are scattered throughout the pasta and pasta has a silky coating. Serve immediately.

LINGUINE WITH CLAM SAUCE

Steps:

• Cook linguine just until barely al dente, according to package directions. Drain.
• While the pasta cooks, heat the olive oil and butter in large skillet over medium heat. When the butter melts, add the onion and garlic. Sauté garlic and onions until starting to soften, about 2-3 minutes.
• Add ¾ cup of the reserved clam juice, wine, and Worcestershire sauce. Bring to a boil, then lower the heat and gently simmer on low for about 10 minutes (so that the flavors come together and the sauce reduces slightly).
• Add cooked linguine, clams, and parsley to the skillet. Taste and season with salt and pepper, if necessary. Simmer for about 5 more minutes, until the sauce is mostly absorbed.
• Serve with grated Parmesan cheese, extra parsley, or fresh lemon wedges.

LINGUINE WITH CLAMS

Steps:

• Cook your pasta according to al dente directions.
• Dice your onion and garlic. Strain your clams reserving the liquid. Slice your tomatoes in half.
• Heat your butter in a large pot. I made this recipe in my trusty dutch oven. It's big enough to handle the job.
• Saute until your onions start to brown, 5-10 minutes. Add your garlic and remember it only takes 30-60 seconds for garlic to start to burn. Be prepared.
• Add your clam liquid and then cream. Turn heat low enough so it's just under boiling. Stir frequently.
• Stir in arrowroot slurry.
• Stir in tomatoes and clams and let cook for 2 minutes
• Mix in pasta and let cook for 1-2 minutes
• Enjoy

CLAM SAUCE WITH LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
• Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

LINGUINI WITH CLAM SAUCE

Steps:

• Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

LINGUINE WITH CLAM SAUCE

Steps:

• 1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
• 2. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.

LINGUINE WITH CLAM SAUCE

Steps:

• Melt butter in heavy medium nonstick skillet over medium heat. Add onion and garlic and sauté until translucent, about 8 minutes. Mix in clams and stir 1 minute. Add wine and bring to boil. Stir in reserved juices from clams, sour cream and parsley and simmer 2 minutes to mellow flavors. Season to taste with salt and pepper.
• Meanwhile, cook linguine in large pot of rapidly boiling salted water until tender but still firm to bite. Drain. Add pasta to clam mixture in skillet. Bring to simmer, stirring constantly. Transfer to bowls and serve immediately.

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.
• Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander.
• While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.
• Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.