LINGUINI WITH RED CLAM SAUCE
Make the most of your evening in with Linguine with Red Clam Sauce. This classic Italian Linguine with Red Clam Sauce is the perfect entrée.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in clams; cook 3 min. or until heated through, stirring frequently.
- Stir pasta sauce into clam mixture; bring to boil, stirring frequently. Add all remaining ingredients except shaved Parmesan; mix well. Simmer on medium-low heat 3 to 4 min. or until butter is completely melted and pasta sauce mixture is heated through, stirring occasionally.
- Drain pasta. Serve topped with pasta sauce mixture and shaved Parmesan.
Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
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 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 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.
MY MAMMA'S RED CLAM LINGUINI
I ask my mom to make this for me for my birthday every year! Dishes always taste better when somebody else did all the work! :)
Provided by Chef Dine
Categories European
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Heat olive oil in large pot. Add chopped garlic and brown. Putt all other ingredients in except clams. Boil and add wine.
- Reduce to a simmer for 20 minutes. If it needs more liquied add clam juice. Add clams, simmer for 10-15 minutes.
- Serve over linguine and top with shredded parmesan cheese. Serves 6-8.
Nutrition Facts : Calories 347.6, Fat 9.4, SaturatedFat 1.4, Cholesterol 68.1, Sodium 2588.2, Carbohydrate 26.3, Fiber 3.9, Sugar 10.4, Protein 37.1
LEGZ' LINGUINI W/ RED CLAM SAUCE
Make and share this Legz' Linguini W/ Red Clam Sauce recipe from Food.com.
Provided by kerrysdancin
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat butter and olive oil in large skillet over medium-high heat.
- Add garlic and cook til garlic is golden (about 3 minutes).
- Add parsley, oregano, basil, crushed red pepper, 1.5 cans of the stewed tomatoes and salt to pan. Mix well.
- Add undrained clams.
- Bring to boil; simmer 5-6 minutes.
- Add Longneck clams to sauce. Cover and simmer til shells just barely open.
- Add lemon juice to sauce, simmer for another 1-2 minutes, covered.
- Spoon sauce and clams over prepared linguini.
- ***SERVING SUGGESTION: Serve with warm loaf French garlic bread, a glorious Caesar salad and a glass of good white wine. :).
Nutrition Facts : Calories 1805.8, Fat 100.1, SaturatedFat 53.8, Cholesterol 444.1, Sodium 1813, Carbohydrate 119.8, Fiber 6.7, Sugar 13, Protein 105.5
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.
KAREN'S SPICY CLAM LINGUINE
I never tasted or made clam sauce before, but my boyfriend loves spicy red clam linguine so I came up with this recipe. It was extremely tasty. He really really loved it and said it was as good, if not better, than any restaurant. This is a very simple recipe and very delicious. It has a lot of kick to it so if you don't like spicy leave out the chili pepper and cayenne. I personally used more pepper flakes and cayenne than this recipe has because we like it really spicy. I also can't emphasize how important it is to use fresh herbs if available. They really make a difference. I served this over linguine. This is the first recipe I have ever posted on this site, so I'm sentimental about it.
Provided by KtheKanuck
Categories European
Time 35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Note*: Probably only available in Canada, for ingredients see below; Make sure it is Original because there are different varieties; If you dont have access to Presidents Choice products use another similar brand or improvise with 1 cup of chopped canned tomatoes; Its really just crushed tomatoes with a bit of salt; Presidents Choice Splendido Original Magic Italian Sauce Ingredients: Tomatoes, salt, natural flavour, citric acid.
- Melt butter over medium heat with olive oil.
- When butter is melted and starting to sizzle add minced garlic.
- Sautee garlic for about 1-2 minutes being careful not to let garlic turn brown or burn.
- Reduce heat.
- Add all other ingredients and mix well.
- Turn up heat until gently boiling.
- Reduce heat and let simmer for about 15 minute.
- Taste test.
- If not spicy enough add a little more chili pepper flakes and/or cayenne pepper to taste if you like it really spicy.
- Serve over favourite pasta cooked according to package directions.
- I recommend linguine.
Nutrition Facts : Calories 798.2, Fat 30.6, SaturatedFat 10, Cholesterol 55.8, Sodium 1023.3, Carbohydrate 102.5, Fiber 4.6, Sugar 13.3, Protein 27.2
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LINGUINE WITH RED CLAM SAUCE RECIPE - FOOD & WINE
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- While water is heating, warm anchovy oil and olive oil in large saucepan over medium. Add sliced garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add anchovies and crushed red pepper, and cook, stirring constantly, until warmed through, about 30 seconds. Add clam juice and vermouth and increase heat to medium-high; bring to a boil.
- Add clams, tossing to coat in sauce, and cook, covered, until clams start to open, 6 to 8 minutes. Using a spider or slotted spoon, transfer clams to a large bowl, reserving mixture in pan. (Discard any clams that do not open.) Once cool enough to handle, remove meat from half of clams, and chop; set aside chopped clam meat and remaining clams in shells. Discard empty shells.
- Crush tomatoes with hands in a medium bowl, and add with juices to mixture in pan. Add salt and bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until thickened and saucy, about 15 minutes. NOTE: About 5 minutes into cooking tomato sauce, add linguine to boiling water. Cook until al dente, about 10 minutes.
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