Quick Easy Fettuccine With Mushroom Clam Sauce Food

LINGUINE WITH CLAM SAUCE

Steps:

• Cook linguine just until barely al dente, according to package directions. Drain.
• While the pasta cooks, heat the olive oil and butter in large skillet over medium heat. When the butter melts, add the onion and garlic. Sauté garlic and onions until starting to soften, about 2-3 minutes.
• Add ¾ cup of the reserved clam juice, wine, and Worcestershire sauce. Bring to a boil, then lower the heat and gently simmer on low for about 10 minutes (so that the flavors come together and the sauce reduces slightly).
• Add cooked linguine, clams, and parsley to the skillet. Taste and season with salt and pepper, if necessary. Simmer for about 5 more minutes, until the sauce is mostly absorbed.
• Serve with grated Parmesan cheese, extra parsley, or fresh lemon wedges.

SPAGHETTI WITH CANNED CLAMS

Steps:

• Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
• Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
• Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

BUTTERY MUSHROOM AND CLAM PASTA

Steps:

• 1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain. 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season lightly with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, corn, garlic, thyme, and oregano. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. 3. Add the reserved pasta cooking water, the wine and the balsamic vinegar. Stir in the clams. Bring the mixture to a simmer over medium heat. Cover the pot with a lid and cook until all the clams have opened, about 5 to 8 minutes. Discard any unopened clams. Stir the pasta and manchego cheese. Remove from the heat and stir in the parsley, discard the garlic cloves.4. Divide among bowls and top with fresh herbs and crushed red pepper. Enjoy!

MARK BITTMAN'S PASTA WITH CLAMS

Steps:

• Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
• After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
• Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
• Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

QUICK & EASY FETTUCCINE WITH MUSHROOM-CLAM SAUCE

Steps:

• While cooking fettucini noodles to desired doneness.
• Drain clams, reserving liquid.
• Brown garlic until golden in butter (or margarine) in a medium sized sauce pan.
• Add clam juice and wine.
• Bring to a boil.
• Boil for 5 minutes or until sauce is reduced to a little more than half a cup.
• Reduce heat and add the soup, clams and cheese.
• Cook until heated through stirring occasionally.
• Serve over fettucini noodles and garnish with parsley or lemon slices.
• Note: I like to serve this with a small salad and warm sourdough bread (instead of traditional garlic bread).

FETTUCCINE WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
• Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.

LINGUINE WITH CLAMS AND PORCINI MUSHROOMS

Steps:

• Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
• Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
• Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
• Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

SPAGHETTI WITH CLAM SAUCE

Steps:

• Start water to boil for pasta.
• Heat 2 tablespoons oil over medium high heat in a small or medium saucepan.
• Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high.
• Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes.
• Meanwhile, cook pasta until it is al dente.
• Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil.
• Take sauce off heat. Add black pepper to taste, and parsley.
• Immediately add half of the sauce to the pasta and toss.
• Plate pasta, top with other half of sauce, and serve.

CLAM AND MUSHROOM SAUCE

Steps:

• in a 4-cup measure (microwavable) microwave butter for 30 seconds or until melted.
• Stir in mushroom and green onions.
• Microwave HIGH uncovered 2-3 minutes or until softened stirring once.
• Stir in flour.
• Drain clams, reserving 1/3 cup of the juice.
• Gradually stir clam juice, cream and wine into mushroom mixture.
• Microwave HIGH uncovered 2-4 minutes or until mixture comes to a boil and thickens, stirring once.
• Stir in clams, microwave on high 1 minute or until heated through.
• Season with salt and pepper to taste.

CLAM SAUCE WITH LINGUINE

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.

PENNE PASTA WITH MUSHROOM CLAM SAUCE AND CHEESES

Steps:

• Melt butter in a 12-inch skillet.
• Add olive oil, onions, mushrooms and sauté until tender.
• Add 1/2 tsp garlic powder and the wine.
• Bring to a boil, reduce heat, add clams and cook until thickened.
• Cook pasta and drain.
• In a double boiler mix cream, 1/2 tsp garlic powder and the cheeses. Stir until melted.
• Keep warm.
• In a large bowl, mix together pasta, cheese mixture, clam mixture and parsley.
• Serve immediately.