SPAGHETTI WITH CLAM SAUCE
This scrumptious pasta is DH's creation and star dish. Thank you to Starrynews for putting this in her best of 2009 cookbook!
Provided by Maito
Categories One Dish Meal
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
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.
CREAMY WHITE CLAM SAUCE
This is my own sauce, though I'm sure it is similar to many others. I usually use this with fettuccini, but it is excellent with black/squid ink pasta.
Provided by personalchef
Categories < 30 Mins
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
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.
SPAGHETTI WITH WHITE CLAM SAUCE
Toss and serve this easy white clam sauce with spaghetti! Perfect when you want dinner to be ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook spaghetti as directed on package.
- Meanwhile, in 1 1/2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
- Drain spaghetti. In large bowl, pour sauce over spaghetti; toss. Sprinkle with additional parsley and cheese.
Nutrition Facts : Calories 480, Carbohydrate 45 g, Cholesterol 100 mg, Fat 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 8 g, ServingSize 1 Serving (about 1 1/4 cups), Sodium 410 mg, Sugar 0 g, TransFat 1 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.
THE BEST CLAM SAUCE
I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!
Provided by Jodie B
Categories Seafood Shellfish Clams
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
- In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
- Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
- Spoon the clam sauce over the linguini and serve.
Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g
PASTA WITH WHITE CLAM SAUCE
This quick and easy meal is sure to please. My family enjoys this recipe with angel hair pasta. Garnish with grated Parmesan cheese.
Provided by Nancy Nicholas
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 2
Number Of Ingredients 8
Steps:
- Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
- Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!
Nutrition Facts : Calories 655.7 calories, Carbohydrate 71.3 g, Cholesterol 100.5 mg, Fat 28.7 g, Fiber 5 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 669.7 mg, Sugar 2.6 g
SPAGHETTI WITH WHITE CLAM SAUCE
Skip the marinara and give your spaghetti a facelift with this savory clam sauce.
Provided by wp
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.
- Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil often until fragrant (do not brown), 1 to 2 minutes. Add wine, clam juice, and reserved liquid from clams and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams and stir occasionally until hot, 1 to 2 minutes.
- Drain spaghetti. Add to clam sauce along with parsley and chili flakes; mix, and add salt to taste. Divide equally among four wide bowls.
Nutrition Facts : Calories 472, Carbohydrate 71, Cholesterol 49, Fat 6.2, Fiber 2.6, Protein 31, SaturatedFat 0.8, Sodium 223
LINGUINI WITH WHITE CLAM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
WHITE CLAM SPAGHETTI SAUCE
This is an inexpensive tasty dinner! Add a garden salad and it is hard to tell it cost so little to make! Enjoy!
Provided by Loves2Teach
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Drain clams, saving 3/4 cup of juices.
- Set aside.
- In a skillet, slowly heat the olive oil and butter, add garlic and saute until golden.
- Remove from heat.
- Stir in saved juices, add parsley, salt and bring to a boil.
- Reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer.
- Serve hot over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
- This white sauce will cover about 1/2 pound of pasta.
Nutrition Facts : Calories 236.9, Fat 17.7, SaturatedFat 6.3, Cholesterol 50.3, Sodium 1057, Carbohydrate 4.3, Fiber 0.1, Protein 14.9
PASTA WITH WHITE WINE CLAM SAUCE
This is a light, delicious clam sauce in a white wine sauce. I used 1/2 of a very large (51 oz) can of chopped clams, which I bought at a warehouse store, and a moderately good white wine. I used the hollow tubed thick spaghetti, perciatelli, so the flavor of the sauce permeates the pasta. Prepare your ingredients for the sauce while the water is boiling. After the water for pasta is boiling, this recipe takes only minutes to put together. I adapted this recipe from one given to me by a friend whose mother was an embassy chef.
Provided by Suzy Snoflake
Categories Spaghetti
Time 30m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of water with a dash of salt to a boil, and add perciatelli, and cook until al dente. Drain pasta, but reserve some of pasta water in case you need to thin the sauce.
- In a large skillet, over a medium heat, heat the olive oil until warmed, but not smoking.
- Add garlic and stir to prevent burning, cooking until garlic releases scent, then add parsley and continue to cook for another minute or two.
- Add about 1 cup of clam juice from canned clams, white wine, and salt.
- If desired, add pepper flakes.
- Cook until bubbling.
- Mix flour with about 1/2 cup cold clam juice or wine, and then stir into the bubbling sauce, stirring constantly, until sauce thickens.
- Turn heat down to low, and add clams and cook over low heat for 5 minutes to gently heat clams. You may need to add more clam juice or a little pasta water. Taste to correct seasoning, and add more salt if you want.
- Pour drained perciatelli into the skillet, and mix well.
- Add squeeze of fresh lemon.
Nutrition Facts : Calories 817.5, Fat 13.2, SaturatedFat 2, Cholesterol 70.1, Sodium 1617.2, Carbohydrate 106.3, Fiber 4.7, Sugar 4.2, Protein 51.1
PASTA WITH WHITE CLAM SAUCE
Provided by Food Network
Yield 5 to 6 servings.
Number Of Ingredients 7
Steps:
- Put up 6 quarts of water to boil in a large pot.
- Open the chowder clams, making sure to catch all the clam juice. Mince the clams and reserve them. Measure the juice; it should come to about 2 cups. If it doesn't, make up the difference with bottled clam juice. Then add 1/2 cup water, making 2 1/2 cups liquid in all.
- Pour the olive oil into a wide heavy pot over medium heat. Add the minced garlic and saute for 4 to 5 minutes or until the garlic just starts to turn gold. Add a little clam juice to loosen the garlic then add the rest of the 2 1/2 cups. Raise heat.
- Salt the boiling water lightly and add the capellini, stirring well. Cook until just al dente, about 7 to 8 minutes.
- Simmer the clam juice in its pot for two minutes. Raise heat and add the Manilla clams. Cover. Within two minutes or so, their shells should swing open; remove the Manilla clams from the pot and place them in a bowl. Turn heat to low under clam juice in pot and add the reserved, raw, minced clams. Cook very gently for 1/2 minute.
- The pasta should be done at this point. Spill the pasta into a colander and place the cooking pot over a low flame. Return the pasta to the cooking pot. Add 2/3 of the clam juice, plus the liquid that has collected in the bowl of Manilla clams. Add 3 tablespoons of the minced parsley. Stir to blend, about one minute. Divide pasta among 5 to 6 individual pasta bowls and top with the remaining clam juice, the remaining parsley, and the Manilla clams. Serve immediately.
FETTUCCINE WITH CREAMY WHITE CLAM SAUCE
Steps:
- *Heavy cream is preferred, but half-and-half or light cream may be used but you'll probably have to thicken the sauce.
- **Fresh parsley is highly recommended for the flavor. But if you don't have it, 2 tbs of the dehydrted from the jar will do in a pinch.
- Melt the butter in a small saucepan over medium heat.
- Add the garlic and let it saute for about 1-2 minutes. Don't let it brown.
- Add the can of clams, including the liquor they are packed in.
- Add the salt, pepper and oregano and bring to a boil over medium heat.
- Continue cooking uncovered over medium heat until the liquid is reduced by about 25 % (about 10 minutes)
- Reduce heat and stir in the cream--do let it boil.
- If you used heavy cream, the sauce should be thick enough, but if you used half-and-half or light cream, you may have to thicken--
- TO THICKEN IF DESIRED:
- Mix 1 tbs of cornstarch in 2 tbs cold water and add to the sauce, stirring constantly over medium heat until mixture thickens, about 1 minute.
- Serve over hot pasta and top each serving with 1 tbs of the finely chopped *fresh* parsley. (1/2 tbs each if using the dehydrated)
Nutrition Facts : ServingSize 1 person, Calories 673 kcal, Carbohydrate 84 g, Protein 18 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 184 mg, Sodium 657 mg, Fiber 4 g, Sugar 2 g
MARTHA STEWART'S SPAGHETTI WITH BROOKLYN WHITE CLAM SAUCE
This is Martha's easy to make clam sauce and pasta. Goes together so quickly and is very tasty. The kitchen smells so good while it is cooking!
Provided by Irish Rose
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 697.5, Fat 19.8, SaturatedFat 4.2, Cholesterol 64.6, Sodium 1848.1, Carbohydrate 90.3, Fiber 3.8, Sugar 2.1, Protein 36.8
PASTA WITH WHITE CLAM SAUCE
Garlic and oregano enhance the seafood flavor of this delicious main dish. "An Italian friend of my mom's passed on the recipe to her, and I began preparing it when I was 14," writes Kelli Soike of Tallahassee, Florida. "For convenience, it can be made in advance...and leftovers are just as good."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.
Nutrition Facts : Calories 379 calories, Fat 13g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 874mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges
LINGUINE WITH WHITE CLAM SAUCE
Linguine with White Clam Sauce is one of Anne Burrell's favorite "happy foods." Get this simple recipe from Secrets of a Restaurant Chef on Food Network.
Provided by Anne Burrell
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
- Bring a large pot of well salted water to a boil over medium heat.
- Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
- While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
- Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
- Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
- This won't make you want to clam up!
SPAGHETTI WITH CANNED-CLAM SAUCE RECIPE
When you need some clams but all you got is cans.
Provided by Sho Spaeth
Categories Quick and Easy Quick Dinners
Yield 4
Number Of Ingredients 14
Steps:
- In a 12-inch stainless steel skillet, melt 2 tablespoons of butter over medium heat, and swirl pan until foaming subsides. Add celery, shallots, half the parsley (1/4 cup; 15g), garlic, Thai chile (if using), and a couple healthy grinds of black pepper to pan and cook, stirring occasionally, until vegetables are soft and mixture is fragrant, 1 to 2 minutes. Add bottled clam juice along with liquid from canned clams but not the clam meat. Increase heat to high and bring mixture to a boil, then reduce heat to a simmer until liquid is slightly reduced and vegetables have infused broth, about 5 minutes-there should be enough liquid in the pan to fully submerge the pound of cooked pasta. Turn off heat and add clam meat and soy sauce.
- In a pot of salted, boiling water, cook spaghetti, stirring frequently, until about 4 minutes shy of the way you like your pasta cooked (some would say "al dente"). When spaghetti is almost at that point of doneness, bring pan of clam sauce to a boil over high heat.
- Using tongs, transfer spaghetti to pan with clam sauce, distributing pasta so it is mostly submerged in sauce. Cook, tossing and stirring occasionally, until pasta is cooked to your liking and sauce has thickened slightly, about 4 minutes. Taste for seasoning, and add salt if necessary.
- Turn off heat, add remaining butter and parsley, and toss and stir spaghetti vigorously to incorporate parsley and emulsify butter into sauce. Divide pasta among four serving plates, spooning sauce and clams evenly over each portion. Garnish with celery leaves, and serve immediately, passing lemon wedges, for squeezing, at the table.
Nutrition Facts : Calories 442 kcal, Carbohydrate 46 g, Cholesterol 96 mg, Fiber 3 g, Protein 32 g, SaturatedFat 8 g, Sodium 1673 mg, Sugar 4 g, Fat 14 g, ServingSize Serves 4, UnsaturatedFat 0 g
SPAGHETTI WITH WHITE CLAM SAUCE
Great dinner for a Friday night.
Provided by ANGCHICK
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 4
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
- Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.
Nutrition Facts : Calories 866.8 calories, Carbohydrate 90.7 g, Cholesterol 81 mg, Fat 37.3 g, Fiber 3.9 g, Protein 39.9 g, SaturatedFat 8.5 g, Sodium 198.2 mg, Sugar 3.2 g
SPAGHETTI WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.
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- In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.
- Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil often until fragrant (do not brown), 1 to 2 minutes. Add wine, clam juice, and reserved liquid from clams and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams and stir occasionally until hot, 1 to 2 minutes.
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- Rub off excess papery skin from garlic heads without separating cloves, and slice about 1/2 inch off the top. Place each head on a square of foil (cut-end up). Sprinkle each with 1 tablespoon of water and pinch the edges of the foil together to make a package. Roast until cloves are very soft, 40 to 50 minutes. Unwrap and let cool slightly. Squeeze cloves out of skins into a small bowl; set aside.
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- Step 1: Strain 2 (6.5-ounce) cans of minced clams in a colander set over a bowl to catch their liquid. Measure the liquid and add chicken broth or bottled clam juice to make 1 cup total. Reserve liquid and clams separately.
- Step 3: Meanwhile, heat 3 tablespoons olive oil in a large skillet; add 4-5 thinly sliced shallots. Cook until golden, about 3 minutes.
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- In a large pot of boiling salted water, cook the spaghetti until barely al dente, 7 to 8 minutes. Drain well and return to the pot. Cover with a kitchen towel and keep warm.
- Meanwhile, in a large, deep skillet, combine the olive oil with the garlic and crushed red pepper and cook over moderate heat until the garlic is lightly golden, about 5 minutes. Add the clams, cover and cook over high heat, stirring occasionally, until the clams open, 5 to 8 minutes. As they open, transfer them to a bowl with a slotted spoon.
- Add the wine to the skillet and cook over high heat until reduced to 2 tablespoons, about 5 minutes. Add the clam juice, parsley and spaghetti and cook, tossing, until the pasta is al dente and most of the broth has been absorbed, 3 to 4 minutes. Transfer the pasta to a large, deep platter, top with the clams and serve immediately.
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