Spicy Clam Kale Linguine Food

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SPICY LINGUINE WITH CLAMS AND MUSSELS



Spicy Linguine with Clams and Mussels image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound linguine pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 large or 4 small shallots, sliced
Kosher salt, for seasoning, plus 2 teaspoons
Freshly ground black pepper, for seasoning, plus 1 teaspoon
3 cloves garlic, minced
1 cup white wine (recommended: Pinot Grigio)
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned

Steps:

  • Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
  • Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
  • Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

LINGUINE WITH SPICY RED CLAM SAUCE



Linguine With Spicy Red Clam Sauce image

This one comes from Giada's cook book and I have not yet personally tried it but it sounds perfect! I'm posting it here for safekeeping.

Provided by RedVinoGirl

Categories     One Dish Meal

Time 55m

Yield 6 , 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 onion, finely chopped
6 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
3 (14 1/2 ounce) cans diced tomatoes with juice
2 cups clam juice, bottled
1 1/2 cups dry white wine
4 lbs manila clams, scrubbed
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons unsalted butter
salt, to taste
1 1/2 lbs linguine
black pepper, freshly ground and to taste

Steps:

  • Heat the oil in a very large pot over medium heat. Add the onion, garlic, oregano, and red pepper flakes. Saute' until the onion is tender, about 10 minutes.
  • Add the tomatoes with their juice, clam juice, and wine. Bring to a boil over high heat. Decrease the heat to medium and simmer uncovered until the liquid reduces by one third, about 30 minutes.
  • Add the clams, cover, and simmer over medium-high heat, stirring occasionally, just until the clams open (discard any clams that don't open), about 8 minutes. Remove the pot from heat. Using a slotted spoon transfer the clams to a large bowl and cover to keep them warm. Stir the parsley and butter into the pot.
  • Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook, stirring frequently to prevent the pasta from sticking together, until tender but still firm to bite, about 8 minutes.
  • Drain. Ad the linguine to the sauce and toss until the sauce thickens slightly and coats the linguine. Season the pasta generously with salt and black pepper. Transfer to bowls and tops with clam sauce and serve.

Nutrition Facts : Calories 686.1, Fat 11.1, SaturatedFat 3.5, Cholesterol 25.6, Sodium 774.9, Carbohydrate 113, Fiber 7.5, Sugar 13.8, Protein 23.4

LINGUINE WITH SPICY CLAM SAUCE



Linguine with Spicy Clam Sauce image

Categories     Pasta     Sauté     Quick & Easy     Dinner     Basil     Clam     Summer     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/4 cup olive oil
1 1/2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped jalapeño chili
1 teaspoon dried oregano
3 6.5-ounce cans chopped clams
1/2 cup whipping cream
12 ounces linguine, freshly cooked
6 tablespoons chopped fresh basil

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion, garlic, chili and oregano to skillet. Sauté until onion is tender, about 6 minutes. Add clams with their juices and cream. Simmer until sauce thickens slightly, about 4 minutes. Add pasta and 4 tablespoons basil; toss until sauce coats pasta, about 2 minutes. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with remaining basil.

LINGUINE WITH SPICY RED CLAM SAUCE



Linguine With Spicy Red Clam Sauce image

You can make this dish spicier or less spicy simply by adjusting the amount of red pepper flakes. This recipe originally came from a magazine, but I've changed it up a bit over the years. Also, I often make it with just the canned clams when the little fresh ones are not readily available or I'm just cooking from my pantry, so I'm listing them as "optional" in the ingredients, but use them if you can, because they bring this dish to a new level!

Provided by Chef PotPie

Categories     Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

12 ounces linguine
3 tablespoons olive oil
3 garlic cloves, sliced
2 anchovy fillets
1/2 teaspoon red pepper flakes (or to taste)
1 teaspoon oregano
1/2 cup dry white wine
1 (28 ounce) can whole tomatoes, undrained, hand crushed
1 1/4 lbs littleneck clams (optional)
3 (6 1/2 ounce) cans chopped clams, drained, reserve 1/2 cup liquid
1/2 lemon, juice of
1/2 cup parsley, chopped

Steps:

  • In a large, deep skillet, heat oil and then add garlic, anchovy fillets, red pepper flakes, oregano, and 1/4 teaspoon salt. Cook, stirring, until anchovies melt into the oil, about 1 or 2 minutes.
  • Add wine and simmer until reduced by half.
  • Add your hand crushed tomatoes and their juice, and reserved 1/2 cup clam liquid. Simmer until slightly thickened, about 7-10 minutes.
  • Add whole clams and cook until they begin to open, about 3 minutes. Add chopped clams and parsley, cover again and continue cooking until clams are fully opened, about 3 minutes more. Discard any clams that did not open. Add parsley and lemon juice.
  • Add cooked drained linguine, season well with salt, and toss to combine.

Nutrition Facts : Calories 599.5, Fat 13.5, SaturatedFat 2, Cholesterol 42.7, Sodium 917.4, Carbohydrate 79.6, Fiber 5.7, Sugar 8.5, Protein 34.1

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