Spaghetti With Creamy White Clam Sauce Food

SPAGHETTI WITH CLAMS

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 WITH CREAMY WHITE CLAM SAUCE

Steps:

• 1 Heat olive oil in 3-quart saucepan over medium heat and cook garlic, stirring occasionally, 30 seconds. Stir in sauce, clams, reserved clam liquid and sherry. Simmer, stirring occasionally, 3 minutes or until heated through. Serve over hot linguine and garnish, if desired, with chopped fresh parsley.

SPAGHETTI WITH CREAMY CLAM SAUCE

Steps:

• 1. In a large saucepan or pasta pot bring 12 cups of water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, follow pkg. directions for cooking time.
• 2. Meanwhile, drain clams, reserving liquid. Add enough cream or milk to the liquid to make 1 3/4 cups. For the sauce, in a medium saucepan cook the onion and garlic in hot butter on medium low heat for about 5 minutes, or till onion is tender but not brown. Stir in flour, basil or oregano, and salt & pepper.
• 3. Add the cream mixture all at once. Cook and stir till thickened and bubbly. Stir in the parsley, wine and clams. Heat through. Spoon sauce over hot pasta. Sprinkle with parmesan cheese and serve immediately. Enjoy!

CREAMY CLAM LINGUINE

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

LINGUINE WITH CREAMY WHITE CLAM SAUCE

Steps:

• Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic.
• Add reserved clam juices, heavy cream and wine.
• Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.
• Season with salt and pepper to taste.
• Add clams and warm through.
• Add cooked linguine to pan and toss to coat.
• Top with Parmesan cheese and serve.

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.

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.

OLD SPAGHETTI FACTORY ORIGINAL CLAM SAUCE

Steps:

• Combine butter, garlic, onion and celery in a saucepan.
• Braise over medium-low heat until tender but not brown.
• Add the flour, and mix to make a roux.
• Drain clams, reserving juice.
• In a separate saucepan, combine clam juice, half-and-half, thyme and salt.
• Heat until just below boiling.
• Add to roux, and cook until sauce thickens.
• Add clams, stirring gently to mix through out the sauce.
• Serve over noodles.

OLD SPAGHETTI FACTORY'S CLAM SAUCE

Steps:

• Combine first four ingredients in a saucepan.
• Saute over medium-low heat until vegetables are tender but not brown.
• Add flour and mix to make a roux.
• In another saucepan, combine the juice from the clams, half and half, salt, white pepper, and thyme; heat until just below boiling.
• Add the half and half mixture and the clam meat to the roux.
• Stir until the sauce thickens.
• Serve over your favorite buttered spaghetti noodles with generous portions of Parmesan cheese.

AMAZING WHITE CLAM SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
• Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.
• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
• Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.

CREAMY WHITE CLAM SAUCE

Steps:

• Melt butter in heavy skillet over med/low heat.
• Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
• Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
• Remove garlic cloves
• Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
• Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.

MARTHA STEWART'S SPAGHETTI WITH BROOKLYN WHITE CLAM SAUCE

Steps:

• In large covered pot, heat a gallon of water with a Tbls. of salt and bring to a boil. When it boils, add the pasta and cook al dente.
• Meanwhile, make the sauce. In a skillet, large enough to hold the pasta later on, heat the oil over medium-low heat.
• Add the garlic and slowly cook until golden brown. Do not burn! Add the clams with their juice, red pepper flakes and salt and pepper to taste. Stir, reduce the heat to a simmer and simmer until slightly thickened, about 5 minutes.
• Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed. Cook 1 minute and then serve.

CREAMY CLAM PASTA SAUCE

Steps:

• Saute onions and garlic in olive oil over low heat.
• Add butter, stir until incorporated.
• Stir in milk, clam juice, and seasonings, cook over med.
• heat utill thickened.
• Add clams, and simmer until Pasta is cooked.
• Prepare your favorite Pasta, drain, and top with a generous portion of sauce.
• Top with grated Parmesan.

CREAMY LINGUINE WITH CLAM SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
• Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
• Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.