Linguini With Clam And Artichoke Hearts Food

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ARTICHOKE LINGUINE



Artichoke Linguine image

Make and share this Artichoke Linguine recipe from Food.com.

Provided by Engrossed

Categories     Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 15

1/4 cup butter
1/4 cup olive oil
1 tablespoon flour
1 cup chicken stock
2 garlic cloves, minced
1 tablespoon fresh parsley, minced
1 tablespoon fresh lemon juice
salt and pepper, to taste
1 (12 ounce) bag frozen artichoke hearts, 2 cups (defrosted or not just may need to cook a little longer if you add them frozen)
2 tablespoons parmesan cheese, shredded (more to taste)
1 tablespoon unsalted butter
2 tablespoons olive oil
1 tablespoon parmesan cheese, shredded (more to taste)
1/4 teaspoon salt
1 lb linguine, cooked and drained

Steps:

  • Boil pasta according to directions.
  • In the meantime, melt the 1/4 cup of butter with the 1/4 cup of oil in a small saucepan over medium heat. Add the flour and stir until smooth, about 3 minutes. Blend in the stock, stirring until thickened, about 1 minute.
  • Reduce heat to low. Add the garlic, parsley, lemon juice, salt and pepper. Cook 5 minutes, stirring constantly.
  • Blend in the artichokes and the 2 tbsp of parmesan cheese.
  • Cover and simmer over low heat for about 8 minutes.
  • Melt the remaining butter in a large skillet over medium heat. Stir in the remaining oil, cheese, and salt. Add linguine and toss lightly.
  • Arrange pasta on a platter and pour sauce over all. (I usually just toss it all together.).
  • Serve immediately. (It still tastes good as leftovers too.).

LINGUINI WITH CLAM SAUCE



Linguini with Clam Sauce image

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

1 pound linguini
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped

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 PARMESAN CHICKEN AND ARTICHOKES



Linguine with Parmesan Chicken and Artichokes image

Provided by Jamika Pessoa

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

Kosher salt
8 ounces linguine
1/2 cup all-purpose flour
2 tablespoons finely grated Parmesan, plus more for garnish
1/2 teaspoon garlic powder
Freshly ground black pepper
8 thin chicken cutlets
2 to 3 tablespoons olive oil
1 1/2 cups chicken broth
2 cloves garlic, minced
One 14-ounce can artichoke hearts packed in water, drained and quartered
2 tablespoons drained capers
1 tomato, diced
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley

Steps:

  • Add 8 cups water and 2 teaspoons salt to a large pot and bring to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and keep warm.
  • Put the flour, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and mix well. Coat the chicken cutlets lightly in the mixture, shaking off excess.
  • In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the chicken in batches if needed and cook until golden brown and cooked through, 2 to 4 minutes per side; add another tablespoon of oil to the skillet if necessary to cook all of the cutlets. Transfer to a dish and set aside.
  • Add the broth and garlic to the same skillet and cook for 2 to 3 minutes until it comes to a boil. Gently stir in the artichokes, capers and tomatoes, bring to a light boil, lower the temperature and cook until the artichokes are heated through, 1 to 2 minutes. Stir in the butter and parsley. Season with salt and pepper.
  • Serve the chicken over the pasta and spoon on the sauce. Sprinkle with Parmesan.

LINGUINE WITH TOMATOES AND ARTICHOKE HEARTS



Linguine with Tomatoes and Artichoke Hearts image

Categories     Cheese     Pasta     Tomato     Vegetable     Vegetarian     Quick & Easy     Artichoke     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoon olive oil
1 medium onion, chopped
3 large garlic cloves, chopped
1 16-ounce can Italian plum tomatoes, chopped, juices reserved
2 teaspoons dried basil, crumbled
2 teaspoons dried oregano, crumbled
1 14 3/4-ounce jar marinated artichoke hearts
12 ounces linguine, freshly cooked
1 1/2 cups grated Parmesan cheese (about 5 ounces)

Steps:

  • Heat olive oil in heavy large saucepan over medium heat. Add onion and garlic and sauté until tender, about 5 minutes. Add tomatoes, reserved juices, basil and oregano and simmer until sauce thickens slightly, stirring occasionally, about 8 minutes. Add artichokes with marinade to sauce and cook 2 minutes. Add pasta and 1/2 cup Parmesan cheese to sauce. Toss until sauce coats pasta and mixture is heated through, about 2 minutes. Season pasta to taste with salt and pepper. Transfer pasta to large bowl. Serve, passing remaining 1 cup Parmesan separately.

ARTICHOKES WITH CLAMS



Artichokes With Clams image

This is an easy starter that combines two of my favorite ingredients- artichoke hearts, and clams! If you can't find Spanish preserved artichoke hearts, substitute canned quartered artichoke hearts. Posted for ZWT5

Provided by IngridH

Categories     Vegetable

Time 17m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons extra virgin olive oil
2 garlic cloves, minced
20 artichoke hearts (preserved in a jar)
1 cup fish stock (or clam juice)
1 tablespoon flour
2 tablespoons dry white wine
24 small clams

Steps:

  • Heat the olive oil in a large frying pan.
  • Add the garlic and lightly brown, but be careful not to burn!
  • Add the flour, and whisk to combine.
  • Mix in the wine and stock.
  • Add the clams, cover and cook until the clams open,.
  • Add the artichoke hearts, and continue to cook until they are heated through.
  • Serve immediately.

LINGUINE WITH CLAMS



Linguine with Clams image

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

1 (16 ounce) package linguine pasta
8 tablespoons unsalted butter
1 medium white onion, chopped
8 ounces fresh mushrooms, sliced
4 cloves garlic, pressed
1 cup dry white wine
4 (6.5 ounce) cans chopped clams, drained and rinsed with juices reserved
2 tablespoons sour cream
freshly ground black pepper
¼ cup chopped flat leaf parsley

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

ARTICHOKE SHRIMP LINGUINE



Artichoke Shrimp Linguine image

With its hint of garlic and a delicate wine sauce, this seafood sensation will have artichoke lovers asking for seconds. Toss in some sliced olives for added umph. We round out the menu with rolls and key lime pie. -Daniel Spengler, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked linguine
1/2 cup chopped sweet red pepper
1-1/2 teaspoons minced garlic
1 green onion, chopped
2 tablespoons olive oil
4-1/2 teaspoons butter
12 ounces uncooked medium shrimp, peeled and deveined
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/4 cup white wine or chicken broth
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 teaspoon Creole seasoning

Steps:

  • Cook the linguine according to package directions. Meanwhile, in a large saucepan, saute the red pepper, garlic and onion in oil and butter until vegetables are crisp-tender. Add the shrimp; saute until shrimp turn pink. Stir in the remaining ingredients; heat through. Drain linguine; serve with shrimp mixture.

Nutrition Facts : Calories 638 calories, Fat 25g fat (8g saturated fat), Cholesterol 275mg cholesterol, Sodium 1257mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 3g fiber), Protein 40g protein.

ARTICHOKE CHICKEN WITH LINGUINE



Artichoke Chicken with Linguine image

I loved this recipe so much, I spent weeks tracking it down after trying it at a meeting. I've been making it for years and have shared it with friends and family. Hope you enjoy it, too! -Rita Brooks, Norman, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 13

6 ounces uncooked linguine
10 ounces boneless skinless chicken breasts, cut into 1-inch cubes
1/2 cup chopped onion
1 bay leaf
2 tablespoons butter
1/4 cup sherry or chicken broth
1 cup water-packed artichoke hearts, rinsed, drained and chopped
6 ounces sliced fresh mushrooms
1/8 teaspoon garlic salt
1/8 teaspoon pepper
1/3 cup mayonnaise
1/4 cup sour cream
1/4 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large nonstick skillet, saute the chicken, onion and bay leaf in butter for 3-4 minutes or until meat is no longer pink. , Discard bay leaf. Stir in sherry or broth. Add the artichokes, mushrooms, garlic salt and pepper. Cook, uncovered, over medium heat for 2-3 minutes or until mushrooms are tender. , Reduce heat to low. Stir in the mayonnaise, sour cream and Parmesan cheese; heat through (do not boil). Drain linguine; serve with chicken mixture.

Nutrition Facts :

ARTICHOKE AND ESCARGOT OVER LINGUINI



Artichoke and Escargot Over Linguini image

Amazing! Everything compliments the other extremely well and it's a nice main dish.

Provided by Victoria M.H.

Categories     World Cuisine Recipes     European     French

Time 1h

Yield 4

Number Of Ingredients 9

1 (8 ounce) package linguine pasta
2 tablespoons butter
1 (10 ounce) can artichoke hearts, drained and sliced
1 (4 ounce) can sliced mushrooms, drained
1 (7 ounce) can escargot, drained
3 cloves garlic, chopped
1 teaspoon dried sage
1 pinch dried oregano
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the linguine, and cook until tender, about 8 minutes.
  • Melt half of the butter in a skillet over medium heat. Add the mushrooms and artichokes; cook and stir for a few minutes. When the mushrooms start to brown, stir in the garlic, and cook until fragrant and lightly browned.
  • Stir in the escargot, and season with sage and oregano. Cook for just a few minutes, as the escargot cooks really fast like shrimp. Add about half of the Parmesan cheese, and remove from the heat. Serve over linguine with remaining Parmesan cheese.

Nutrition Facts : Calories 464.2 calories, Carbohydrate 58.8 g, Cholesterol 85.2 mg, Fat 9.4 g, Fiber 5.3 g, Protein 36.8 g, SaturatedFat 5.1 g, Sodium 865.2 mg, Sugar 6.4 g

LINGUINI WITH ARTICHOKE SAUCE



Linguini With Artichoke Sauce image

I found this wonderful recipe on the internet from a Travel Guide site. The introduction said this particular dish was enjoyed by Bob and Dolores Hope. We think this dish is great!

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 cup olive oil
1/2 cup butter
2 tablespoons flour
2 cups chicken broth or 2 cups vegetable broth
2 cloves garlic, minced
2 cans artichoke hearts, drained and chopped
1/4 cup lemon juice, fresh
1/4 cup parmesan cheese, freshly grated
8 ounces linguine, cooked aldente (about 8-10 minutes)
capers
sliced black olives
parsley

Steps:

  • Combine oil, butter, flour and chicken broth or vegetable broth, and simmer until it thickens.
  • Add garlic, chopped artichoke hearts, lemon juice and Parmesan cheese.
  • Cook over low heat until flavors blend, about 5 minutes.
  • Add capers and parsley.
  • Toss linguini with pasta sauce, and sprinkle with sliced black olives.

LINGUINE AVGOLEMONO WITH ARTICHOKE HEARTS AND GREEN BEANS



Linguine Avgolemono with Artichoke Hearts and Green Beans image

Provided by Bon Appétit Test Kitchen

Categories     Milk/Cream     Bean     Citrus     Egg     Pasta     Vegetable     Sauté     Vegetarian     Quick & Easy     High Fiber     Parmesan     Artichoke     Green Bean     Noodle     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

3 large egg yolks
1/4 cup fresh lemon juice
1/2 cup whipping cream
12 ounces frozen artichoke hearts
8 ounces green beans, trimmed, cut on diagonal into 2-inch-long pieces
12 ounces linguine
3/4 cup freshly grated Parmesan cheese plus additional for serving
1/4 cup chopped fresh Italian parsley

Steps:

  • Place yolks in medium bowl. Gradually whisk in lemon juice, then cream.
  • Cook artichoke hearts and green beans in large pot of boiling salted water until crisp-tender, about 5 minutes. Using sieve, transfer vegetables from pot to large skillet. Return water to boil. Add pasta; boil until tender but still firm to bite. Drain pasta, reserving 1 1/2 cups cooking liquid.
  • Add pasta to skillet with vegetables. Whisk 3/4 cup cooking liquid into yolk mixture. Add yolk mixture, 3/4 cup cheese, and parsley to skillet. Toss over medium heat just until sauce thickens and coats pasta, about 4 minutes, adding more cooking liquid by tablespoonfuls if dry. Season with salt and pepper. Serve, passing additional cheese alongside.

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