Tom Sellicks Linguine And Clam Sauce Food

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LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

My mother-in-law, Angie, taught me this recipe. She never measured anything, so I had to experiment to get the combination right. The recipe can be doubled easily. My husband is a huge fan of garlic, so when he makes it he doubles the garlic. Our house needs two days to recover from the smell!

Provided by Gibbler

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup olive oil
3 cloves garlic, minced
1 teaspoon red pepper flakes, with seeds
1 (10 ounce) can chopped clams
4 tablespoons chopped fresh parsley (or 2T. dried)
water (fill can from clams to the top)
1 (1 lb) package linguine

Steps:

  • Boil water for the linguine.
  • When it is a rolling boil, add the linguine and 2 teaspoons of salt.
  • While the linguine is cooking, heat the olive oil in a small saucepan.
  • Add garlic and red pepper flakes.
  • Cook until garlic just changes color.
  • If the garlic turns brown, the sauce will be bitter so just start over.
  • Pour the entire can of chopped clams with the clam broth into the olive oil.
  • Fill can with water and add to the mixture in the pan.
  • Turn heat to low.
  • Add parsley.
  • Cook until pasta in done.
  • Drain linguine when it is al dente and place in a large, warm bowl (place it in the oven on"warm").
  • Add sauce to pasta and toss gently.
  • Serve with freshly grated Parmesan.

Nutrition Facts : Calories 639.9, Fat 20.5, SaturatedFat 2.9, Cholesterol 23.8, Sodium 48, Carbohydrate 88.2, Fiber 3.9, Sugar 2.1, Protein 24.1

LINGUINE WITH ROASTED TOMATO CLAM SAUCE



Linguine With Roasted Tomato Clam Sauce image

Light but rich in flavor! I use Divina brand roasted tomatoes packed in oil that I drain and puree in my food processor. Measurement for roasted tomatoes is 2/3 cup AFTER pureeing!

Provided by Kevlarturtle

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

8 ounces linguine
1 tablespoon olive oil
2 tablespoons garlic, minced
1/4 cup dry white wine
3 fresh tomatoes, chopped
1 (10 ounce) can baby clams
2/3 cup roasted tomatoes, pureed into a paste
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
1 teaspoon capers

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute garlic until lightly browned. Add wine, tomatoes, clams and their liquid. Bring to a simmer.
  • Add basil, oregano, red pepper flakes, black pepper and capers. Stir in roasted tomato puree.
  • Cook at a simmer until flavors blend and sauce is heated through, about 10 minutes.
  • Toss with hot pasta and serve with fresh parmesan, if desired.

Nutrition Facts : Calories 338, Fat 5.2, SaturatedFat 0.8, Cholesterol 25.3, Sodium 73.3, Carbohydrate 51.3, Fiber 3.5, Sugar 4.4, Protein 18.4

LINGUINE WITH CLAM SAUCE AND VEGETABLES



Linguine With Clam Sauce and Vegetables image

Make and share this Linguine With Clam Sauce and Vegetables recipe from Food.com.

Provided by hungerbuster

Categories     One Dish Meal

Time 25m

Yield 6 serving(s)

Number Of Ingredients 22

2 dozen cherrystone clams or 1 dozen quahog clam
1 tablespoon peanut oil
1 tablespoon unsalted butter
8 -10 asparagus spears
6 -7 white mushrooms
1 medium zucchini
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 large tomatoes
2 tablespoons olive oil
1/8 tablespoon unsalted butter
1 medium onion
2 teaspoons fresh oregano
8 garlic cloves
1/2 cup dry white wine
1/2 teaspoon black pepper
1 teaspoon salt
1 lb pasta
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
parmesan cheese

Steps:

  • Shuck clams reserving the liquid. Remove the meat from clams and add to the liquid. Stir to remove sand and lift clams one at a time. Cut in half using scissors. Place in clean bowl. Let clam liquid rest then pour over the piece leaving behind the residue.
  • Vegetables:.
  • Heat oil and butter in skillet. Add all vegetables except tomato. Add salt and pepper. Saute over high heat for 2 minutes. Add tomato and toss lightly.
  • Clam Sauce:.
  • In a large skillet, heat olive oil and butter. Add onion and saute for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for 7-8 minutes uncovered. Add clams and pepper allow to boil then set aside.
  • Pasta:.
  • Add tsp salt to boiling water. Add pasta and cook al dente. Scoop out 6oz of pasta liquid and add to clams. Drain pasta and transfer to bowl. Add oil, salt, pepper and 1 c juice from clam sauce. Mix well.
  • To serve:.
  • Arrange pasta on large serving dish. Spoon on clam sauce. Then arrange vegetables on top and garnish with parmesan cheese. Serve immediately.

Nutrition Facts : Calories 495, Fat 15.4, SaturatedFat 3.3, Cholesterol 25.4, Sodium 629, Carbohydrate 66.2, Fiber 4.4, Sugar 4.3, Protein 19.6

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