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.
LINGUINI WITH CLAM SAUCE
Provided by Sandra Lee
Time 17m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the linguini, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. (Reserve 1 cup pasta for the Round 2 Recipe Savory Noodle Pie.)
- Heat a large skillet over medium heat with the oil. Add the garlic and cook for 30 seconds. Add the lemon juice and the clams with their juices. Cook for 2 minutes to warm the clams through. Add the parsley and butter to the clams and stir. Taste and season with salt and pepper, if needed. Pour the pasta onto a serving platter and pour the clams and sauce over the pasta. Serve immediately.
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
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.
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
CREAMY LINGUINE WITH CLAM SAUCE
Very easy, quick and sinfully satisfying. Great with a tossed green salad with vinaigrette dressing.
Provided by Lorraine Williams
Categories Main Dish Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
- Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
- Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.
Nutrition Facts : Calories 726.7 calories, Carbohydrate 51.4 g, Cholesterol 108.4 mg, Fat 44.9 g, Fiber 2.1 g, Protein 31.3 g, SaturatedFat 17.4 g, Sodium 1230.5 mg, Sugar 6 g
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, 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 CLAMS
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
- Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
- In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
- Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
- Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
- Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.
LINGUINE WITH CLAMS AND ARUGULA
From Il Pastaio, Beverly Hills, California.
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté until translucent, about 2 minutes. Add clams, 1/2 cup tomatoes and wine; bring to boil. Cover; cook until clams open, about 8 minutes. Using tongs, transfer clams to bowl; discard any that do not open. Cover clams with foil.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta. Add to skillet. Add arugula and 1/2 cup tomatoes; toss over high heat until pasta is coated, 2 minutes.
- Place pasta in large bowl. Top with clams. Drizzle with 2 tablespoons oil.
LINGUINE WITH GARLIC CLAM SAUCE
I've tried other clam linguine recipes over the years, but this is our favorite. I usually keep the ingredients on hand.-Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside. , Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce.
Nutrition Facts : Calories 584 calories, Fat 38g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 494mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
LINGUINI AND CLAM SAUCE
I got this recipe from all recipes, however I added my own personal touch and WOW, what a hit; everyone loves it and wants the recipe. Very important to use all fresh herbs.
Provided by Crysanne
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, sauté the onion and garlic in olive oil until the onions are translucent. Add the butter, stir until melted. Add the peppers and herbs, simmer for about 5 minutes.
- While the peppers and herbs are simmering start cooking the linguini according to the package.
- Drain the cans of minced clams, reserving half of the juice.
- Stir in the clams, reserved juice, salt and pepper, and wine into the large skillet with the peppers and herbs. Simmer the mixture for 25 minutes, until the sauce has reduced 1/3 and has thickened.
- You want to spoon the clam sauce over the linguine as soon as the linguine is done and serve.
Nutrition Facts : Calories 1061.1, Fat 42.8, SaturatedFat 17.2, Cholesterol 184.4, Sodium 376.8, Carbohydrate 112, Fiber 14.6, Sugar 2.7, Protein 57.3
LINGUINI AND CLAM SAUCE
Make and share this Linguini and Clam Sauce recipe from Food.com.
Provided by EmmyLynn
Categories < 30 Mins
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguini according to package directions. Drain. Meanwhile, make the sauce as follows.
- Melt butter with oil in saucepan. Add clams and garlic and saute for 2 to 3 minutes.
- Stir in oregano, basil, parsley, salt and pepper and simmer.
- In separate bowl or measuring cup, whisk cornstarch with 1/2 cup clam juice. Add to butter/clam mixture. Add cream or half & half, parmesan cheese, and wine.
- Boil for one minute, then stir the sauce in with the drained pasta.
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