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 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
LINGUINI WITH FRESH CLAM SAUCE
EatSimpleFood.com This delicious fresh clam and linguine recipe includes a creamy white wine sauce packed with garlic, anchovies, capers, butter, olive oil, cream, Parmesan, and parsley.
Provided by beckie
Categories Main Dish
Time 50m
Yield 6
Number Of Ingredients 12
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
Nutrition Facts : Calories 498 calories, Sugar 2.6 g, Sodium 687.8 mg, Fat 15.3 g, SaturatedFat 6.5 g, TransFat 0.1 g, Carbohydrate 61.2 g, Fiber 2.7 g, Protein 26.5 g, Cholesterol 46.5 mg
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 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.
LINGUINE WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Time 30m
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; 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.
LINGUINE AND CLAMS WITH FRESH RED SAUCE
This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.
Provided by Kay Chun
Categories pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
- Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
- Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
- Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
- Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.
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
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.
THE BEST CLAM SAUCE
I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!
Provided by Jodie B
Categories Seafood Shellfish Clams
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
- In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
- Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
- Spoon the clam sauce over the linguini and serve.
Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g
LINGUINE WITH WHITE CLAM SAUCE
From your kitchen, tested and approved in ours. One of our Danish fans, Henrik Dan Jensen, perfected this classic meal and says, "White wine, my special ingredient, adds a tiny spark to the sweet clams."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 10
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 RED CLAM SAUCE
Make and share this Linguine with Red Clam Sauce recipe from Food.com.
Provided by Elena Bedner
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
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.
LINGUINE WITH LEMON CLAM SAUCE
This is an easy, wonderfully flavoured pasta dish that can be whipped up in no time for an intimate dinner for two. Recipe is easily doubled. I use my non-stick wok as it is big enough for tossing the pasta and sauce together in and the sauce gets distributed better throughout that way.
Provided by Emjay99
Categories Canadian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- I usually make this in my non-stick wok.
- Heat oil and butter on medium heat and saute onion and garlic until soft and tender, not brown.
- Add basil and bay leaf.
- Pour in wine, lemon rind, lemon juice and reserved clam juice.
- Simmer until reduced a little (by about a third).
- Add clams and heat through.
- Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) and lastly add the cheese and parsley.
- Serve with more cheese on the side and red pepper flakes (optional) and warm garlic bread.
Nutrition Facts : Calories 359.4, Fat 20.7, SaturatedFat 9, Cholesterol 70.1, Sodium 483.2, Carbohydrate 13.9, Fiber 1.2, Sugar 3.6, Protein 23
CLAM SAUCE WITH LINGUINE
This is a super fast and easy recipe. One of my favorites. Even my kids love it. Though sometimes I use 1 1/2 pounds of noodles. Fettuccine can also be used. Tastes even better with fresh baked rolls or French bread and a garden salad. For the special occasion have a nice glass of red wine with it.
Provided by Silvia Granger
Categories Seafood Shellfish Clams
Time 40m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 795.4 calories, Carbohydrate 92.7 g, Cholesterol 127.2 mg, Fat 29.3 g, Fiber 5.4 g, Protein 43.2 g, SaturatedFat 16.2 g, Sodium 939.1 mg, Sugar 5.3 g
LINGUINI WITH RED CLAM SAUCE (LINGUINI CON LE VONGOLE AL SUGO)
This recipe is adapted from a Neopolitan version of "Linguini and Clams in Red Sauce". I prefer the clams to be served in their shells over the pasta, never removed or chopped
Provided by Kozmic Blues
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- A Neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour.
- This will remove any sand or grit in the clams.
- This step is optional, but I do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush.
- Bring a large stockpot of water to a boil for the linguini.
- In another pan, heat olive oil over medium high heat.
- Add shallots and crushed red pepper and sauté until shallots are softened.
- Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark.
- Carefully add chopped tomatoes with their liquid.
- Stir to combine, and add dried basil and oregano.
- Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini.
- Add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
- While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes).
- As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked.
- Drain pasta, and transfer to a serving bowl.
- Top with tomato sauce and toss with chopped fresh basil.
- Finally, add cooked clams over top the pasta, still in their shells.
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