CHERRY TOMATO RED CLAM SAUCE WITH LINGUINI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 37m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.
- While water comes to a boil, heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add tomatoes, onions and garlic to the pan, season with crushed red pepper flakes, oregano, parsley and pepper, saute until the tomatoes and onions are soft, 8 to 10 minutes.
- Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add clams to pot. Cover the pot and cook clams until they open, 6 to 7 minutes.
- Remove any unopened clams and add pasta to the pan. Toss linguini with sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add basil to pasta and taste to adjust seasonings.
LINGUINE WITH ROASTED GARLIC AND CLAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Place garlic on square of foil and drizzle with a little olive oil. Roast in a 400 degree oven for 20 minutes or until tender. Peel garlic and coarsely chop. Heat oil in a large pot and stir in garlic. Add pepper flakes and parsley. Pour in wine and bring to a simmer. Add clams and cover pot. Cook about 8 minutes or until clams are all open. Discard unopened clams. Remove clams from pot and pour off liquid into a bowl, leaving any sand in the bottom of the pot. Rinse the pot and return clams and liquid to the pot. Stir in linguine and toss to coat. Serve immediately.
RANDY'S GARLIC, CLAM, AND ROASTED TOMATO LINGUINE
Inspired by and adapted from a recipe in the NY Times, for those who cannot get fresh clams. For garlic lovers only, keep your windows open! Cherry or grape tomatoes can be used instead of regular tomatoes.
Provided by zeldaz51
Categories European
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees Fahrenheit.
- Smash and peel 6 garlic cloves (do not chop), peel and finely chop the remaining 6 and set aside.
- Toss the smashed garlic with the tomatoes, olives, 2-3 tablespoons of olive oil, sea salt, and 1/4 teaspoon black pepper.
- Spread the tomato mixture in one layer on one or two baking sheets, making sure it is not crowded (crowding will result in steaming, not roasting).
- Roast tomato mixture, tossing occasionally, for 15 to 25 minutes (cherry/grape tomatoes should begin to burst).
- Warm the remaining oil in a deep skillet, then add the reserved garlic and the red pepper flakes. Cook for 30 seconds. Add the wine, oregano, reserved clam liquid, and roasted tomatoes, garlic, and olives and simmer 10 minutes to meld ingredients and reduce sauce.
- In a large pot of salted water cook the pasta until it is about 2 minutes from being done to taste. Drain.
- Add the pasta and reserved black pepper to the sauce. Cook, tossing, until pasta is just cooked through. Add the reserved clams, toss well to just heat the clams, and serve, drizzing with a little more olive oil.
Nutrition Facts : Calories 708, Fat 25.4, SaturatedFat 3.6, Cholesterol 44.6, Sodium 1215.6, Carbohydrate 86.8, Fiber 11.9, Sugar 0.5, Protein 31
LINGUINE WITH CLAMS, BACON AND TOMATO
I got this from our local paper and it is delicious. Make a green salad and some garlic bread and you are done.
Provided by Caz320
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large frying pan, cook the bacon over moderate heat until almost crisp.
- Remove bacon with slotted spoon and pour off all but 2 tbs fat.
- Add garlic and cook, stirring, for 30 seconds.
- Add wine.
- Stir in bacon, tomatoes and clam juice and heat to a simmer.
- Cook for 10 minutes.
- Add the clams, parsley, salt and red-pepper flakes and cook for one minute longer.
- In the meantime, boil the linguine until just done, about 12 minutes.
- Drain the linguine well and add to the sauce.
- Allow the linguine to sit for 2 to 3 minutes to absorb some of the liquid.
CLAM LINGUINE
This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.
Provided by Paris
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 35m
Yield 3
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
- Add clams to the skillet and heat through; top with cheese and serve immediately.
Nutrition Facts : Calories 755.3 calories, Carbohydrate 67.5 g, Cholesterol 93.6 mg, Fat 40.6 g, Fiber 5.1 g, Protein 33.2 g, SaturatedFat 15.1 g, Sodium 401.2 mg, Sugar 7.6 g
LINGUINE WITH TOMATO-BASIL CLAM SAUCE
Steps:
- In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice tomatoes.
- In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. (Discard any clams that are unopened after 10 minutes.) Remove kettle from heat, reserving liquid.
- In a 6-quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander.
- While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste.
LINGUINE WITH CLAMS AND TOMATOES
Provided by Marian Burros
Categories pastas, appetizer, main course
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Slice the garlic and chop the fresh thyme. Combine with wine in a pot large enough for all ingredients.
- Scrub clams and add to pot. Bring to a boil and cook until the clam shells open. As they open, remove them from the pot and set aside. Continue cooking broth until it is reduced by half.
- Bring water to a boil for the linguine in a covered pot.
- Wash and trim the tomatoes, and cut in half. Squeeze out the seeds. Chop tomatoes in a food processor or with a knife. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.
- Cook the linguine according to package directions.
- Remove the clams from their shells, and pour any reserved liquid from them into the pot.
- Wash and dry basil, and cut into thin strips.
- Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 2 grams, Carbohydrate 84 grams, Fat 5 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 1149 milligrams, Sugar 10 grams, TransFat 0 grams
LINGUINE WITH CLAMS, WHITE WINE & TOMATOES
Make and share this Linguine With Clams, White Wine & Tomatoes recipe from Food.com.
Provided by Zaphro
Categories Low Cholesterol
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute' onions in oil, when half cooked, add garlic. Cook 1 minute, add wine and reduce by 1/2, add tomatoes, chili peppers, clams parsley & oregano, adjust seasonings to taste and cook 5 minutes.
- Cook linguine in salted boiling water.
- Spoon sauce over linguine.
Nutrition Facts : Calories 1358.7, Fat 58.3, SaturatedFat 8.2, Cholesterol 28.6, Sodium 500.3, Carbohydrate 153.1, Fiber 10, Sugar 13.6, Protein 35.9
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.
CLAM LINGUINE
A very easy to make recipe that has a very nice clam taste. I developed this recipe many years ago and it has been enjoyed by all that have tried it.
Provided by William Uncle Bill
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large frying pan over medium heat, heat olive oil.
- Add chopped garlic and saute gently until just golden, about 1 to 2 minutes: DO NOT BROWN.
- Add clams including liquid, cayenne, oregano and lemon juice and simmer for 2 to 3 minutes.
- Add chopped parsley and continue to simmer for 1 minute longer.
- Cook linguine according to package directions.
- Drain and transfer cooked linguine to a large serving bowl.
- Pour prepared sauce over pasta and toss to coat.
- Sprinkle with grated parmesan cheese and toss lightly.
- Serve immediately.
LINGUINE WITH CLAMS, CHERRY TOMATOES AND BASIL
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 1 large or 2 small servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic, salt, pepper and red pepper flakes and saute until fragrant; don't let the garlic brown. Add the cherry tomatoes, white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all the clams are removed, reduce the heat to medium-low and swirl in the butter. Season with salt and pepper.
- Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl, the lemon zest and half of the basil. Using tongs, turn the linguine to coat it with the sauce. Top with the remaining basil. Serve immediately.
LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
- In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
- Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
- Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams
More about "roasted tomato clam linguine food"
SPICY CLAM & FIRE ROASTED TOMATO PASTA - CENTO FINE FOODS
From cento.com
LINGUINE WITH LITTLENECK CLAMS, ROASTED TOMATOES AND ...
From tbtam.com
SPICY PRAWN LINGUINE WITH GARLIC, TOMATO AND HERBS - BBC
From bbc.co.uk
RECIPE: LINGUINE WITH CLAMS, ROASTED TOMATOES AND ...
From startribune.com
LINGUINE WITH CLAMS, BACON, AND TOMATO RECIPE - FOOD ...
From foodandwine.com
LINGUINE AND CLAMS WITH TOMATOES - THE LITTLE FERRARO KITCHEN
From littleferrarokitchen.com
SPAGHETTI WITH CLAMS AND ROASTED TOMATOES - DAILY ...
From dailymediterraneandiet.com
LINGUINE WITH CLAMS ROASTED TOMATOES AND CARAMELIZED ...
From topnaturalrecipes.com
BEST ROASTED TOMATO CLAM LINGUINE RECIPES
From alicerecipes.com
ONE POT WONDERS: CLAMS WITH LINGUINE, GARLIC, AND ...
From seriouseats.com
LINGUINE WITH CLAM SAUCE - SIMPLY RECIPES
From simplyrecipes.com
NOMA CO-FOUNDER OPENS A RESTAURANT IN BROOKLYN
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love