Bacon And Spinach Clam Sauce Recipes

Steps:

• Cook linguine according to package directions.
• Meanwhile, melt butter in a large skillet over medium heat. Add shallots and garlic and cook 3 minutes, until soft. Add thyme and oregano and cook 1 minute, until fragrant. Add broth and bring to a simmer. Add linguine and clams and simmer 3 minutes, until heated through. Stir in tomatoes and basil and season, to taste, with salt and black pepper.
• Transfer to a serving platter and top with Parmesan.

Steps:

• In a small skillet, cook bacon over medium heat until crisp, stirring occasionally. Drain on paper towels. Refrigerate greens and onions in a salad bowl until serving. Combine remaining ingredients in a jar with a tight-fitting lid; shake well. Just before serving, pour dressing over greens; toss to coat. Serve with bacon.

Steps:

• Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.

Steps:

• Cook bacon in a 5- to 6-quart heavy pot over moderate heat, stirring occasionally, until beginning to brown, about 5 minutes. Add onion, garlic, and red pepper flakes and cook, stirring occasionally, until onion is golden, about 6 minutes. Add tomatoes and cook, stirring occasionally, until they begin to break down and sauce thickens slightly, about 8 minutes.
• Increase heat to moderately high, then add clams and bring to a boil, covered. Cook, covered, stirring occasionally, until clams just open wide, about 6 minutes (discard clams that do not open after 10 minutes). Stir in spinach and cook until wilted, about 1 minute. Season with salt and pepper.

Steps:

• Thaw, drain and squeeze chopped spinach. If you don't get the spinach mostly dry, the sauce is wet, runny and rather icky. !Raw spinach does not work in this recipe!
• Melt butter in sauce pan.
• Add olive oil and garlic.
• Add spinach, cook until warmed through (approximately 5 minutes).
• Add clams and juice, simmer for 5 minutes.
• remove from heat, serve over 3/4 pound pasta noodles with bread crumbs and cheese as toppings.

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.

Steps:

• Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.
• Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)
• Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.
• Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.
• Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.

Steps:

• In a large bowl, beat cream cheese, salad dressing and milk until blended. Stir in cheese, artichokes, spinach, tomatoes, bacon and green onions. Transfer to a 4- or 5-qt. slow cooker., Cook, covered, on low 2-3 hours or until heated through. Serve with crackers and vegetables.