LINGUINE WITH WHITE CLAM SAUCE
Linguine with White Clam Sauce is one of Anne Burrell's favorite "happy foods." Get this simple recipe from Secrets of a Restaurant Chef on Food Network.
Provided by Anne Burrell
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
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 CLAMS
This is one of my favorite meals. This goes great with a salad and some garlic bread.
Provided by Cristina
Categories World Cuisine Recipes European Italian
Time 58m
Yield 12
Number Of Ingredients 10
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 and set aside.
- Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
- Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!
Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.2 g, Cholesterol 62.6 mg, Fat 10.1 g, Fiber 2 g, Protein 21.1 g, SaturatedFat 5.4 g, Sodium 75.5 mg, Sugar 0.9 g
LINGUINE WITH WHITE CLAM SAUCE II
A light clam sauce served over linguini noodles. Healthy, too!
Provided by Karena
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 5
Number Of Ingredients 8
Steps:
- In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
- In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
- Toss cooked and drained linguini pasta with the clam sauce and serve warm.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 56.9 g, Cholesterol 90 mg, Fat 15.1 g, Fiber 2.7 g, Protein 43.6 g, SaturatedFat 2.1 g, Sodium 392.3 mg, Sugar 2.4 g
LINGUINE WITH WHITE CLAM SAUCE I
Quick and Easy! Can be used when you forget to take something else out of the freezer. You can use water instead of the clam juice, if you like.
Provided by JANBLIDEN
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 5
Number Of Ingredients 8
Steps:
- In a large pot with boiling salted water cook linguini pasta until al dente.
- Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
- Toss pasta with clam sauce. Serve warm.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 69.7 g, Cholesterol 49.8 mg, Fat 6.2 g, Fiber 3.1 g, Protein 31 g, SaturatedFat 0.9 g, Sodium 113.9 mg, Sugar 3 g
LINGUINE WITH CLAMS AND PANCETTA
What to do with an already delicious dish like Linguine and clams? Add pork! Pancetta adds another layer of flavor to play in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
- Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.
Nutrition Facts : Calories 640, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 1085 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams
LINGUINE WITH CLAMS, PANCETTA, CHILI AND WHITE WINE
This recipe came from a show I was watching with Jamie Oliver. I have served it several times to seafood lovers and it is a hit. Paired with a nice white wine and salad it is a wonderful dinner.
Provided by Expat in Holland
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta as directed. Drain.
- Meanwhile in a hot deep skillet, heat olive oil. Add pancetta. Fry until golden.
- Add shallots, garlic and crushed red pepper flakes to skillet. Stir well. Sautee until veggies are tender about 3 minutes.
- Add clames and white wine. Bring to boil.
- Cook until clams open. Discard any that have not opened.
- Remove from heat and add linguine,parsley, salt and pepper. Toss until all is combined well.
- Serve.
Nutrition Facts : Calories 789.3, Fat 14.1, SaturatedFat 1.9, Cholesterol 77.2, Sodium 142.6, Carbohydrate 96.5, Fiber 3.8, Sugar 3.2, Protein 44.4
LINGUINE WITH PANCETTA, OLIVE OIL, CHILE, CLAMS AND WHITE WINE SAUCE
Steps:
- Cook your linguine in salted boiling water until al dente. Meanwhile, get a pan hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta. Fry until golden, then add the garlic and chilies. Soften them slightly and add the clams. Stir, then add the white wine. Put a lid on the pan and cook for a further couple of minutes until all the clams have opened--discard any that remain closed. Remove from the heat and add the drained linguine. Stir in the parsley, correct the seasoning and serve with all the cooking juices.;
LINGUINE WITH WHITE CLAMS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
- While the pasta cooks, make the clam sauce. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until soft but not brown, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, gently shaking the pan periodically, until all the clams are opened, about 6 to 8 minutes.
- Drain the pasta and transfer to a large serving bowl. Add butter or extra-virgin olive oil, if desired. Pour the clam sauce over the pasta, scatter with the parsley and toss. Season with salt, to taste. Divide among heated bowls and serve immediately, garnished with Fried Zucchini Coins.
- Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.
- Beat the eggs in another bowl.
- Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.
- Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve.
LINGUINE WITH CLAMS
Steps:
- Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes. Add the clams, cover, and cook until the shells open, 3 to 5 minutes. Discard any that do not open. Season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes. Garnish with parsley sprigs, and serve immediately.
LINGUINE WITH WHITE CLAM SAUCE
Make and share this Linguine With White Clam Sauce recipe from Food.com.
Provided by Bev I Am
Categories Low Cholesterol
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 601.5, Fat 9.6, SaturatedFat 1.4, Cholesterol 34.5, Sodium 1814.9, Carbohydrate 92.7, Fiber 4.4, Sugar 3.5, Protein 28.9
LINGUINE WITH CLAMS, WHITE WINE & TOMATOES
Make and share this Linguine With Clams, White Wine & Tomatoes recipe from Food.com.
Provided by Zaphro
Categories Low Cholesterol
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute' onions in oil, when half cooked, add garlic. Cook 1 minute, add wine and reduce by 1/2, add tomatoes, chili peppers, clams parsley & oregano, adjust seasonings to taste and cook 5 minutes.
- Cook linguine in salted boiling water.
- Spoon sauce over linguine.
Nutrition Facts : Calories 1358.7, Fat 58.3, SaturatedFat 8.2, Cholesterol 28.6, Sodium 500.3, Carbohydrate 153.1, Fiber 10, Sugar 13.6, Protein 35.9
LINGUINE WITH CLAMS AND LIME
This version of spaghetti alle vongole--the classic Neapolitan dish made with clams, white wine, and garlic--gets a delicious kick from a jalapeno chile, in addition to the zest and juice of limes. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add 1 teaspoon salt. Add linguine and cook until al dente, about 9 minutes.
- While pasta is cooking, in a large saute pan, heat oil over medium. Add garlic, onion, and chile and saute until onion is translucent, a few minutes. Pour in wine and bring to a boil. Add lime zest and juice and stir well. Add clams, cover with a tight-fitting lid, and cook until they open, 3 to 5 minutes. Uncover and discard any clams that did not open. Turn off heat.
- Drain pasta and add to clams. Cover pan and let rest 5 minutes, so pasta soaks up juices.
- Season with salt and pepper and spoon into individual bowls. Sprinkle with parsley and serve.
CLAMS AND PASTA IN WHITE WINE SAUCE
This recipe will serve 4, but if you want to make it stretch you can add along side a salad or garlic toast and it will feed 6 :)
Provided by daisygrl64
Categories Weeknight
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- in a large deep heavy skillet, melt butter over med-high heat. stir fry pancetta until it turns golden, about 5 minutes. remove from pan, drain off all fat except 1 tablespoon.
- add garlic 2 tablespoons of the parsley and hot pepper flakes, stir fry for 1 minute. pour in clam juice and wine, bring to a boil, add clams, cover and steam until open, about 5 minutes, discard any that do not open.
- meanwhile in a large pot of boiling salted water, cook linguine until tender but firm. drain and add to pan along with pancetta, toss to coat well.
- sprinkle with remaining parsley and serve.
Nutrition Facts : Calories 566.4, Fat 9.3, SaturatedFat 4.1, Cholesterol 93.3, Sodium 241.5, Carbohydrate 71.6, Fiber 3, Sugar 1.9, Protein 40.6
LINGUINE AND CLAMS
Authentic tasting "white" clam sauce. Easy to prepare, yet delicious enough for company. I prefer to use White zinfandel wine, but any white wine will work fine.
Provided by Chef Luvfood
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook linguine to al dente, according to package directions.
- While linguine is cooking, in large skillet, add olive oil and diced onions, cook on med heat until translucent (about 5 min.).
- Add garlic, basil, Italian seasoning, parsley, and salt and pepper. cook for another 3-5 minutes.
- Open cans of clams, drain, reserving liquid. Set clams aside.
- Add clam juice and wine to skillet. Bring to boil, and cook for 3-5 minutes, allowing liquid to cook down a bit. Add clams back in until heated.
- Add butter and cheese, and cook 2 minute more.
- Drain linguine, then add to pan with clam sauce and mix. Serve immediately, garnishing with additional chopped parsley and cheese.
Nutrition Facts : Calories 583.4, Fat 16.8, SaturatedFat 6.8, Cholesterol 86.9, Sodium 390.3, Carbohydrate 66.3, Fiber 3.1, Sugar 3.2, Protein 36.1
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