Linguinii With Broccoli Shrimp Wh Clam Sauce Food

LINGUINI WITH CLAM SAUCE

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 RED CLAM SAUCE

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.

LINGUINI WITH WHITE CLAM SAUCE

Steps:

• Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

LINGUINI WITH CLAM SAUCE

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 CLAM SAUCE

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 WHITE CLAM SAUCE I

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.

LINGUINE WITH CLAM SAUCE

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.

LINGUINE WITH SHRIMP AND CLAM SAUCE

Steps:

• Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
• Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
• In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
• In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
• With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
• Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
• Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
• Add parsley and cook 1 minute.
• Add salt to taste, serve over linguine.

LINGUINII WITH BROCCOLI, SHRIMP & WH. CLAM SAUCE

Steps:

• Bring a pot of water to boil and add linguini. Saute the garlic in olive oil until tender but not browned. Add wine and cook for a minute, followed by clam juice (bottle and reserved from clams). Let the mixture simmer for 5 minutes. Steam broccoli for 4 minutes in steamer and remove from heat. Add clams, shrimp and pepper to the sauce. Drain pasta and toss with broccoli. Server covered with the sauce and topped with grated parmesan.

LINGUINE AND CLAM SAUCE

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 reserve.
• In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
• Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

LINGUINE WITH SHRIMPS AND CLAM SAUCE

Steps:

• Put one pot in one burner over low fire add olive oil, Hotel butter, garlic, garlic salt.
• On another burner put a frying pan for the shrimps because frozen shrimps contains alot of frozen water, we need to get rid of the water by heating the pan just as you were to cook them, as water melts get rid of it until shrimps get dried.If you don't do that it will spoil the sauce.Ok, after shrimps are dried add them to the other pot and rise fire.
• Fry shrimps until garlic gets toasted. Don't worry if you see a little burnning garlic must get toasted. After garlic gets toasted add white clam,ragu sauce, Ranch pesto,Basil. Cook at a low fire for 15 minutes.
• P.S Make sure you put linguine to cook as you prepare the sauce. Make sure both are done at the same time .Mix together and serve.

LINGUINI AND CLAM SAUCE

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.

LINGUINI AND CLAM SAUCE

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.

LINGUINI WITH WHITE CLAM SAUCE

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.
• Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent. Stir in flour, then the reserved clam juice. Gradually blend in the milk. Stir in wine and parsley. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the clams. Spoon over cooked pasta.

LIDIA'S LINGUINI WITH BROCCOLI AND CLAM SAUCE

Steps:

• Cook the broccoli in a large saucepan of boiling salted water for 2 minutes, then drain and cool under cold running water.
• Drain well and then chop coarsely.
• Scrub and shuck the clams, reserving the liquid.
• Strain the liquid, chop the clams, and combine them with the liquid.
• Bring 6 quarts of salted water to a boil over high heat and add the linguini.
• Return to a boil, stirring frequently.
• Cook the pasta, partially covered and stirring occasionally, until almost al dente, about 6 minutes.
• Heat the olive oil in a large skillet and add the garlic, cooking until golden, about 2 minutes.
• Add the broccoli and crushed red pepper and cook until the broccoli sizzles, about 2 minutes.
• Add the clams and their liquid and bring to a boil.
• Ladle about 1/2 cup of the pasta water into the skillet.
• Bring to a boil and then reduce to a simmer, cooking until the broccoli is tender, about 4 minutes.
• Drain the pasta, return it to the pot, and pour in the sauce.
• Bring the sauce and pasta to a boil, stir in the parsley and adjust the seasoning, adding salt and crushed red pepper if necessary.
• Cook, stirring until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pot, 1 to 2 minutes.
• Served drizzled with some of the extra virgin olive oil.