LINGUINE WITH CLAMS
Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4 to 6
Number Of Ingredients 12
Steps:
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
- Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.
Nutrition Facts : Calories 627, Fat 22 g, Carbohydrate 67 g, Protein 33 g, SaturatedFat 6 g, Sugar 4 g, Fiber 3 g, Sodium 920 mg, Cholesterol 61 mg
LINGUINE WITH CLAM SAUCE
Make and share this Linguine with Clam Sauce recipe from Food.com.
Provided by Lightly Toasted
Categories One Dish Meal
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 378.5, Fat 6.3, SaturatedFat 0.9, Cholesterol 20.7, Sodium 65.7, Carbohydrate 61, Fiber 2.9, Sugar 2.2, Protein 18
LINGUINE WITH CLAM SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
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.
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.
LINGUINE WITH CLAMS
For really vibrant flavor, marinate your garlic and chili flakes in olive oil in advance of cooking. To complement the meal, serve this classic Italian pasta dish with a bottle of crisp white wine.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 7
Steps:
- Up to 8 hours in advance but as little as 1, place the olive oil, garlic, and red-pepper flakes in a large pasta serving bowl. Cover and let stand at room temperature.
- To clean the clams, rinse them and place in a large bowl with cold water and the cornmeal or flour. The live clams open to ingest the corneal, thereby releasing any remaining sand. Let soak 10 minutes. Scrub each clam clean under cold running water to remove remaining, softened mud from shell and return to soak in fresh cold water. If necessary, repeat the scrubbing process a couple of times until the clams are completely clean and soaking water is free of sand. Drain and chill until ready to cook.
- Bring a large pot of water to a boil. Generously salt the boiling water, add the linguine, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness.
- Meanwhile, in a large pot with a tight-fitting lid, bring 1/4 cup of water to a boil. Add the cleaned clams, cover immediately, and steam until the clams are open, 3 to 5 minutes. Discard any clams that do not open.
- Place the cooked clams with the shells into the marinated olive oil. Strain the cooked clam liquid into the bowl. Add pasta and parsley and toss. Serve immediately with a drizzle of spicy olive oil on top.
CLAM LINGUINE
This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.
Provided by Paris
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 35m
Yield 3
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
- Add clams to the skillet and heat through; top with cheese and serve immediately.
Nutrition Facts : Calories 755.3 calories, Carbohydrate 67.5 g, Cholesterol 93.6 mg, Fat 40.6 g, Fiber 5.1 g, Protein 33.2 g, SaturatedFat 15.1 g, Sodium 401.2 mg, Sugar 7.6 g
LINGUINE WITH CLAMS
Vibrant, briny fresh clams make this super-simple pasta dish-called linguine con vongole in Italy-feel like dining at the edge of the ocean. By finishing cooking the linguine in the sauce itself, you help infuse the noodles with flavor. (And remember not to cook the noodles as long as the box suggests!)
Provided by Tony Mantuano
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook the pasta and the sauce: Bring a large pot of water to a boil, then add 5 large pinches of salt. Add the linguine to the boiling water. Cook until al dente, about 3 minutes less than what the box advices, stirring occasionally so it doesn't clump. Meanwhile, in a large sauté pan over medium high heat, add the olive oil and garlic, followed by the clams and parsley. Sauté for 2-3 minutes, until the clams begin to open and the garlic is lightly brown. Add the wine, a pinch of salt and a few grinds of pepper. Cover and cook until clams are fully open, 7-8 minutes.
- Assemble the dish: Drain the pasta, reserving ½-¾ cup of the pasta water. Return the pasta to the pot. Pour ½ cup reserved pasta water, clams, and sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be firm to the bite. Transfer to a platter or bowl and serve immediately.
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 CLAM SAUCE
Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.
Provided by Colu Henry
Categories dinner, easy, quick, weekday, pastas, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
AMANDA'S LINGUINE VONGOLE
During a fantastic post-graduation summer in Milan, where Amanda set off (portfolio in hand) to find a job in the fashion industry, she and her friends fell in love with the food they discovered. A firm favourite - and something Amanda hasn't quite managed to recreate since - was the bold and beautiful clam pasta. It's an absolute belter of a dish, and much simpler to make than you might think. It's a real celebration of the juice and flavour of clams, and once you know how, it's a brilliantly quick and easy dish that'll hit the spot on the flavour front, every time. I hope this recipe will help Amanda capture and bottle the fun of her youth.
Provided by Jamie Oliver
Categories Pasta Recipes Seafood
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pan of boiling salted water according to the packet instructions.
- Meanwhile, peel and finely chop the garlic, then pick and finely chop the parsley (stalks and all).
- Sort through the clams, giving any that aren't tightly closed a tap. If they don't close, throw them away.
- When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the garlic and chilli flakes, and fry for 1 minute, or until lightly golden.
- Throw in the clams, give the pan a good a shake, then after 30 seconds add the wine and pop the lid on.
- After 3 or 4 minutes, the clams will start to open - keep shaking the pan until they've all opened, then remove from the heat, and discard any clams that remain closed.
- Using tongs, drag the pasta straight into the pan of clams, then simmer for a minute or two in all the delicious juices.
- Taste and adjust the seasoning, if needed, then add the parsley and good drizzle of extra virgin olive oil, and toss together. Delicious served with a glass of chilled white wine.
Nutrition Facts : Calories 568 calories, Fat 13.6 g fat, SaturatedFat 1.8 g saturated fat, Protein 40.4 g protein, Carbohydrate 62.8 g carbohydrate, Sugar 2.9 g sugar, Sodium 0.4 g salt, Fiber 2.2 g fibre
LINGUINE WITH CLAM SAUCE
This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.
Provided by Dorothy Rinaldi
Categories Seafood Shellfish Clams
Time 32m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg
LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)
A light sauce of white wine and tomatoes lets the seafood shine in this iconic Italian pasta dish.
Provided by Mario Batali
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
- Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
- Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.
LINGUINI WITH CLAM SAUCE
Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
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 CLAMS, BACON AND TOMATO
I got this from our local paper and it is delicious. Make a green salad and some garlic bread and you are done.
Provided by Caz320
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large frying pan, cook the bacon over moderate heat until almost crisp.
- Remove bacon with slotted spoon and pour off all but 2 tbs fat.
- Add garlic and cook, stirring, for 30 seconds.
- Add wine.
- Stir in bacon, tomatoes and clam juice and heat to a simmer.
- Cook for 10 minutes.
- Add the clams, parsley, salt and red-pepper flakes and cook for one minute longer.
- In the meantime, boil the linguine until just done, about 12 minutes.
- Drain the linguine well and add to the sauce.
- Allow the linguine to sit for 2 to 3 minutes to absorb some of the liquid.
LINGUINE WITH WHITE CLAM SAUCE
Make and share this Linguine with White Clam Sauce recipe from Food.com.
Provided by Barefoot Beachcomber
Categories High Protein
Time 13m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in saucepot; add oil; heat.
- Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes.
- Stir in parsley, basil, oregano, salt, and pepper.
- Simmer 5-10 minutes.
- Cook linguine according to package directions; drain well.
- Return to pot; add sauce; toss lightly.
- Serve with grated Parmesan cheese.
Nutrition Facts : Calories 1100.2, Fat 52.9, SaturatedFat 9.6, Cholesterol 85, Sodium 702.5, Carbohydrate 96.6, Fiber 3.9, Sugar 3.1, Protein 56.7
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
LINGUINE WITH CLAMS (LINGUINE ALLE VONGOLE)
This classic pasta dish in bianco, with fresh clams, garlic, and white wine is a family-favorite summer dinner that's easy to make.
Provided by Amanda Biddle
Categories Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Sort and clean clams following the instructions in my Fresh Clams Guide.
- Cook linguine in a large pot of salted boiling water until it's about a minute shy of al dente, about 8 minutes (pasta will finish cooking in the clam sauce and should have a little firmness to it).
- While the pasta is cooking, heat 1/4 cup of olive oil in a deep skillet, sauté pan, or braiser (12-14 inches wide). Add garlic and red pepper flakes and cook, stirring, until garlic is lightly-browned and fragrant, about 1-2 minutes.
- Add white wine, lemon juice, and clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes. Gently shake the pan occasionally. I like to start checking the clams at the early end of the range, transferring them from the pan one at a time to a holding bowl as they cook. For tender clams, it's important not to overcook. Tent the bowl of cooked clams with foil. (A few clams might need a little extra time. Discard any clams that don't open after 10-13 minutes.)
- Reserve 1/2 to 1 cup of pasta water before draining the linguine. When all of the clams are cooked and removed from the pan, whisk 3 tablespoons of butter into the simmering steaming liquid.
- Add the drained linguine to the pan, tossing to coat. Cook for about 2 minutes, until linguine is al dente. The sauce should be brothy, but will lightly cling to the noodles. If the linguine looks dry at any point, stir in some of the reserved pasta water, as needed.
- Stir the chopped parsley into the pasta. Season to taste with salt*, additional red pepper flakes, and lemon juice**, if needed.
- At this point, you can either remove the clams from their shells and stir the meat into the pasta, or serve the pasta tossed or topped with the whole clams for guests to de-shell in their bowls. We like to remove the meat from about half of the clams and leave half whole.
- Garnish the dish with a drizzle of fruity olive oil, fresh lemon wedges, and the remaining parsely. Serve immediately with crusty bread for dipping.
Nutrition Facts : Calories 723 kcal, Carbohydrate 91 g, Protein 23 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 324 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
LINGUINE WITH WHITE CLAM SAUCE
Make and share this Linguine with White Clam Sauce recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tblsps of the olive oil and the butter in a saucepan.
- Saute 3 garlic cloves until soft, but not browned.
- Add ½ cup wine, minced clams, flour and mix well.
- Add cream and cook on low heat until slightly thickened.
- Meanwhile heat remaining 2 tblsps olive oil and add whole clams and garlic.
- Add remaining wine and steam until open.
- Toss cooked linguine with cream sauce, top with whole clams, sprinkle minced parsley over generously.
Nutrition Facts : Calories 1111.6, Fat 45.9, SaturatedFat 20.1, Cholesterol 184.9, Sodium 1495.1, Carbohydrate 101.5, Fiber 3.9, Sugar 3.8, Protein 59.7
LINGUINE AND CLAMS
Provided by Bobby Flay
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat. Add the clams and cook until opened, about 5 minutes. Remove clams with a slotted spoon to a bowl. Discard any clams that do not open. When cool enough to handle, remove the clams from the shell and coarsely chop.
- Bring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open. These mussels are added just to flavor the stock. After you remove them, eat them or reserve for another use (remove from the shell, store in a container with a tight fitting lid and refrigerate for up to 1 day).
- Strain the cooking liquid through a mesh strainer lined with cheesecloth into a bowl. You should have 2 cups of liquid.
- For the breadcrumbs: Heat the oil in a medium saute pan over medium heat until it begins to shimmer, add the anchovies and cook until melted into the oil. Add the breadcrumbs and cook, stirring constantly, until lightly golden brown, and then season with salt and pepper.
- For the pasta: Bring a large pot of salted water to a boil. Cook the linguine to al dente according to package instructions. Reserve 1 cup of the pasta water and then drain the pasta well.
- Heat the oil in a large saute pan over medium heat. Add the garlic and chile flakes, and cook until soft, 1 minute. Add the clam broth and cook until reduced by half.
- Whisk in the butter, creme fraiche and chopped clams, and cook until thickened. Add the basil, parsley, oregano and zest, and season with salt and pepper. Add the pasta and cook, tossing constantly, until the pasta is coated. If the mixture is too dry, add some of the reserved pasta water.
- Divide the pasta among the bowls, and top with some of the breadcrumbs. Garnish with parsley leaves.
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
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!
More about "linguine with clams food"
LINGUINE WITH CLAMS RECIPE - TODAY
From today.com
3.6/5 (49)Total Time 25 minsCategory Entrées
- 1. Place a heavy-bottomed saucepan over a medium heat and add the olive oil. Then stir in the garlic and chile and cook for two minutes. Add the white wine, clams and dried oregano, turn up the heat to high, cover the pan and cook for about 8-10 minutes, until all the clams have opened.
- 2. Meanwhile, cook the linguini in a big saucepan of boiling salted water. Once the pasta is cooked, drain and set side, keeping back a few tablespoons of the pasta cooking water (which you can use to stop the pasta from clumping together if needed).
- 3. Once the clams have all opened, pour the sauce into the drained pasta, add the flat-leaf parsley, season with salt and pepper and toss so that the sauce coats the pasta. Use the remaining pasta cooking water to loosen the sauce if necessary. Serve straight away with wedges of lemon and a drizzle of extra virgin olive oil.
BEST LINGUINE WITH CLAMS - HOW TO MAKE LINGUINE WITH CLAMS
From delish.com
5/5 (4)Total Time 30 mins
LINGUINE WITH CLAMS RECIPE | ORSARA RECIPES
From orsararecipes.net
4.3/5 (13)Category Main CourseCuisine ItalianTotal Time 1 hr
- Begin by washing the clams three to four times to remove all of the sand. To clean the clams, place in a bowl and fill with water. Mix around and drain. Repeat three to four more times. Fill the bowl with water again and add salt to remove any sand left. Mix and let sit for about thirty minutes.
- You can open some clams to serve raw as an appetizer with a little bit of hot sauce on top. It's delicious!
- Bring a pot of water and a pinch of salt to a boil to cook the linguine as per the package instructions.
- In a deep pan, drizzle the olive oil and warm up over a medium flame. Add the garlic and onion and fry over medium/low heat for about two minutes, making sure to mix around so it doesn't burn.
LINGUINE WITH CLAMS IN A GARLIC SAUCE AN AUTHENTIC ITALIAN ...
From askchefdennis.com
4.7/5 (41)Total Time 20 minsCategory EntreeCalories 712 per serving
- Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead..do not use them!
LINGUINE WITH LITTLENECK CLAMS AND GENOA ... - FOOD AND WINE
From foodandwine.com
3/5 Total Time 25 minsServings 4
- Bring a large pot of salted water to a boil. Add the linguine and cook until it is al dente. Drain the linguine.
- Meanwhile, in a large, deep skillet, heat the olive oil. Add the garlic and cook over moderate heat until lightly golden, about 3 minutes. Add the crushed red pepper, clams and wine and bring to a boil. Add the clam broth, cover and cook over moderate heat until the clams open, about 5 minutes.
- Add the linguine, salami and parsley to the clam sauce and toss over low heat until combined. Transfer the linguine to shallow bowls and serve immediately.
LINGUINE WITH CLAM SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Total Time 45 minsServings 6
- Cook pasta in a Dutch oven according to package directions. Drain and return to Dutch oven; set aside.
- Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes.
- Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 minutes. Remove from heat; add mushroom mixture, tossing to coat. Garnish, if desired.
LINGUINE WITH CLAMS RECIPE | CLAMS RECIPES - FULTON FISH ...
From fultonfishmarket.com
- While pasta is cooking, melt the butter in a large skillet. Add garlic and red pepper flakes, if using, and cook for 1 minute, being careful not to burn the garlic or it will be bitter. Add the white wine or water, bring to a boil and cook to reduce the liquid by half, 2-3 minutes.
- Add the clams, cover with a tight-fitting lid, and cook until the clams have opened, 6-8 minutes. Discard any clams that remain unopened. Season to taste with salt and pepper.
- Add the drained pasta to the clams and cook on low heat, stirring continuously for 1 minutes, to finishing cooking the pasta in the sauce. Garnish with parsley and serve.
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