CREAMY CAMPFIRE CLAM PASTA WITH TOMATOES
You can make a campfire seafood pasta with minimal provisions. All it takes is a few cans, some dry spaghetti and garlic-lemon butter (that you made back at home). Once the water comes to a boil the dish comes together quickly, so more time for marshmallow toasting and star-gazing.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.)
- Heat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag.
- (Make sure to pack all of the other ingredients and equipment.)
- Build a medium-high campfire that has a grate for cooking.
- When ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon.
- Divide among 4 bowls and top with breadcrumbs.
LINGUINE WITH CLAM SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
- Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
- Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.
AMAZING WHITE CLAM SAUCE
I got this recipe from an old boyfriend, and have modified it over the years. My husband and I have this at least every two weeks with a big loaf of garlic bread. It's very easy, but very delicious and filling.
Provided by Linoleum
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Seafood
Time 1h5m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 825.2 calories, Carbohydrate 57.5 g, Cholesterol 136.3 mg, Fat 44.7 g, Fiber 2.7 g, Protein 48.6 g, SaturatedFat 12.7 g, Sodium 280.3 mg, Sugar 4.5 g
EASY CLAM SAUCE
Make and share this Easy Clam Sauce recipe from Food.com.
Provided by Rick B2
Categories < 30 Mins
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- Cook onion and garlic in oil until onion is tender (slightly brown is OK) Add minced clams (liquid included) Sprinkle mixture with oregano Add tomato sauce and simmer for about 2 minutes, stirring frequently.
- If adding wine (optional) cook sauce longer to reduce.
QUICK AND EASY CLAM SAUCE FOR PASTA
In as long as it takes to cook the pasta, dinner is ready. This is a good recipe to have on hand for emergencies. Cook time does not reflect the time it takes to cook the pasta.
Provided by Normaone
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and garlic in butter.
- Blend in flour.
- Drain clams and reserve juices. Add minced clams and milk to the onion and garlic.
- Simmer 10 minutes, season with salt and pepper to taste.
- If you desire a thicker sauce, make a slurry of cornstarch and milk.
- Add a little at a time to the sauce, stirring, until the desired thickness. Use the reserved clam juices to thin the sauce if need be.
- Meanwhile, cook pasta al dente in boiling salted water.
- Serve sauce over pasta.
- Top with parsley.
- Pass grated Parmesan.
LINGUINE WITH CLAM SAUCE
Steps:
- In a 4-quart pot, steam the clams in the water until they are all open, about 10 minutes. Scoop out the clams and remove the top shell from each one. Gently cook the garlic in olive oil in a saucepan for 4 minutes and carefully pour in the clam-cooking liquid, leaving the sand behind in the pot. Add the parsley and season with freshly ground pepper to taste. Put the clams in the same sauce and cover to keep warm. Boil and drain the pasta, divide among hot bowls, and ladle on the calms with their sauce.
THE ULTIMATE LINGUINE WITH CLAM SAUCE
Provided by Rachael Ray : Food Network
Time 1h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- This sauce can be made with or without tomatoes. If you're using tomatoes in the sauce, score the skins on the bottom of the tomatoes with a large X, being careful not to cut deeper than the skin. Bring a small pot of water to a rolling boil, add the tomatoes and cook 1 minute then remove with slotted spoon or tongs, cool a minute or 2 until you can handle, then peel the skin and dice the tomato into small pieces.
- Place the clams, wine and clam juice in large pot and bring to a boil, cover, reduce heat to a simmer and cook 8 to 10 minutes to open the clam shells. Scoop out the clams and shuck them, place in food storage container and cool completely. Store the clams in the refrigerator until ready for use. Strain the stock and reserve, wipe out the pot and return to the heat.
- Meanwhile, make a seafood paste by adding the red onion, chile pepper, lemon zest, garlic, thyme, parsley, and bay leaves to the food processor and pulse-chop into a thick, but finely chopped, speckled paste.
- Heat about 1/4 cup olive oil, 4 turns of the pan, in the clam pot over medium to medium-high heat. Add the anchovy filets and melt them into the oil, 1 minute or so, then add the paste and stir 2 minutes. Add the reserved stock and stir to combine. Add the tomatoes, simmer 5 minutes, then cool the sauce completely and store for make-ahead meal.
- To serve, bring a large pot of water to boil for pasta. Salt water and cook pasta to al dente.
- Meanwhile, heat the sauce over medium heat. Once the pasta has been dropped to cook, stir the clams into the sauce and simmer a few minutes. Add a ladle of starchy cooking water to the sauce and toss with pasta 1 to 2 minutes for the flavors to combine and absorb into the pasta.
CHEAP & EASY CLAM SAUCE FOR PASTA
Super cheap if you tend to keep garlic and olive oil on hand at all times like I do and can find a can of clams for more like $0.99 instead of $2.50 (luckily, I can at one of the cheaper grocery stores). If not, it's still worth it. I keep parsley frozen flat in the freezer and just break off a piece to add, but you can go with anything along the lines of the basil, Italian seasoning, parsley family, really - very versatile that way. Mix and match spices or even oils, add milk or don't, and it will still be delicious and fast. Aiming for healthier? Excellent over whole wheat pasta, too!
Provided by Maggie
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in small pan, and add garlic and the optional onions. Cook on medium about 3 minutes or until tender and lightly browned.
- Stir in the basil or parsley (or both or other spices) and optional red pepper flakes.
- Add the drained juice from the can of clams.
- Bring to a boil, and then reduce heat to low allowing to simmer about 5 minutes.
- Stir in the clams and the butter. Once butter is melted, add the optional milk or half and half and cook until heated through.
- Serve over spaghetti or linguine or other favorite pasta.
CREAMY CLAM PASTA SAUCE
Make and share this Creamy Clam Pasta Sauce recipe from Food.com.
Provided by Linda in Nevada
Categories Sauces
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 13
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.
CLASSIC LINGUINE AND CLAM SAUCE
Steps:
- In a large saucepan heat water until it comes to a boil. Add 1 cup of the reserve clam liquid and salt to taste. Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant. Add remaining clam juice and white wine and reduce to 3/4 cup of liquid.
- Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked. Check your linguine, drain in a colander and transfer to a large serving dish. Add the butter, and toss to combine. Add the clam sauce and parsley and toss to combine. Season to taste with freshly ground pepper. Serve immediately.
SPAGHETTI WITH RED CLAM SAUCE
Provided by Food Network
Time 50m
Number Of Ingredients 7
Steps:
- Separate and peel garlic cloves. (To facilitate, you can soak the separated cloves in enough warm water to cover for 1/2 hour). Cut the peeled cloves into broad, thin slices.
- Place 12 tablespoons of the olive oil in a very wide saute pan or Dutch oven over medium-high heat. Add the sliced garlic, reserving about 4 cloves worth of slices for later. Cook, stirring occasionally, until garlic is almost brown (about 5 minutes).
- While the garlic is cooking, place the contents of the 2 cans of tomatoes in a colander and, working over a sink, squeeze the tomatoes in your hands until the tomatoes are a coarse pulp.
- When the garlic is almost brown, add tomatoes to the pan. Add 1/2 cup shredded basil. Cook over medium heat for 10 minutes, uncovered, then remove from heat and reserve.
- Open the 12 large clams with a clam knife, reserving juice. Chop coarsely and reserve.
- Add the spaghetti to a large pot of salted boiling water. Cook until al dente (about 10 minutes). When pasta is done, drain through colander. Toss the hot linguine in colander with a little olive oil.
- Place the remaining 4 tablespoons of olive oil in the now empty pasta pot over high heat. Add the reserved 4 cloves of garlic cut in thin slices. Saute until almost brown. Add Manilla clams. Add another 1/2 cup of shredded basil. Add half of the reserved tomato sauce. Add a little bit of the reserved clam juice. Cover the pot and cook until the clams open. As soon as the clams open, add chopped clams and spaghetti. Mix well. Add additional sauce if desired. Add the remaining basil. Season to taste with salt and pepper. Turn out onto large pasta platter. Garnish with extra sprigs of basil. Serve immediately.
- Suggested drink: Gai, Trebbiano dei Colli Martani, Rocca di Fabbri
LINGUINE WITH WHITE CLAM SAUCE
Steps:
- Cook linguine according to directions on box. Clean clam and let sit in a tub of water. In large pot heat oil. Add garlic and cook for 30 seconds. Add parsley, anchovy and white wine. Let simmer. Drain clams and add to pot. Cover to steam. Once clams have opened, serve over pasta.
CROCK POT RED CLAM SAUCE
This sure beats any canned red clam sauce! Very easy to put together and cooks in the crock pot in just a few hours.
Provided by Michele in NJ
Categories Spaghetti
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook the onions and garlic in hot oil until the onion is tender. Place onions and garlic to your crock pot.
- Stir in the undrained clams, undrained tomatoes, tomato paste, parsley, bay leaf, sugar, basil, thyme, and salt.
- Cook on LOW for 4 hours.
- Serve over hot cooked spaghetti.
Nutrition Facts : Calories 171.9, Fat 6, SaturatedFat 0.8, Cholesterol 41.1, Sodium 418.6, Carbohydrate 12.5, Fiber 2.1, Sugar 5.6, Protein 17.4
JAPANESE-AMERICAN PASTA WITH CLAM SAUCE
From "The Poetical Pursuit of Food, by Sonoko Kondo. I have not tried this yet, as clams are difficult to find in the desert, but hope to try it with canned baby clams instead. If you try it first, let me know how it is! Using the standard 2 ounces of dry pasta per serving, this actually makes 8 servings, but I've reproduced it as written out of respect for the author.
Provided by zeldaz51
Categories Japanese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large pot of water for cooking the spaghetti.
- Soften the shiitake mushrooms in water for 30 minutes. Remove stems and slice caps thinly. Chop green onions and green pepper into small pieces.
- In a large skillet over medium heat, heat the oil and saute the onions for 1 minute. Add the mushrooms, onions, green pepper, clams, and bamboo shoots and saute for one more minute.
- dd enough broth to the reserved clam liquid 10 make 1 1/2 cups. Add the broth to the vegetables and reduce to a simmer. Add soy sauce, sake, salt, and cornstarch paste. The sauce will become thick when you add the cornstarch. Simmer over low heat 3 minutes.
- Meanwhile, cook the pasta in the pot of boiling water until al dente, approximately 8 to 10 minutes. Drain the pasta and ladle the sauce over the hot noodles. Serve immediately.
Nutrition Facts : Calories 696.6, Fat 10.6, SaturatedFat 1.6, Cholesterol 58.2, Sodium 2511.3, Carbohydrate 99, Fiber 5.3, Sugar 4.8, Protein 46
CLAM SAUCE WITH LINGUINE
Make and share this Clam Sauce with Linguine recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, cook and stir the onion and garlic in hot olive oil.
- Drain the clams and reserve 1/2 cup juice.
- Add 1/2 cup clam juice and wine to the skillet.
- Cook over medium-high for 10 minutes or until reduced by half.
- Add in clams, basil, thyme, salt and pepper to taste; stir to combine.
- Simmer for 5 minutes.
- To serve: put cooked linguine on individual serving plates; top with clam sauce; sprinkle with parsley.
Nutrition Facts : Calories 278.9, Fat 14.4, SaturatedFat 2, Cholesterol 15.4, Sodium 31, Carbohydrate 24.5, Fiber 1.2, Sugar 0.9, Protein 9.9
LINGUINE WITH WHITE CLAM SAUCE
Make and share this Linguine with White Clam Sauce recipe from Food.com.
Provided by evelynathens
Categories One Dish Meal
Time 27m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 2 tblsps of the olive oil and the butter in a saucepan.
- Saute 3 garlic cloves until soft, but not browned.
- Add ½ cup wine, minced clams, flour and mix well.
- Add cream and cook on low heat until slightly thickened.
- Meanwhile heat remaining 2 tblsps olive oil and add whole clams and garlic.
- Add remaining wine and steam until open.
- Toss cooked linguine with cream sauce, top with whole clams, sprinkle minced parsley over generously.
Nutrition Facts : Calories 1111.6, Fat 45.9, SaturatedFat 20.1, Cholesterol 184.9, Sodium 1495.1, Carbohydrate 101.5, Fiber 3.9, Sugar 3.8, Protein 59.7
EASY WHITE CLAM SAUCE (WITH A KICK)!
A very spicy and garlicky but easy white clam (or any shellfish) sauce for pasta, but obviously the spice level can be altered. Even "toned down", it's absolutely delicious! Serve it with a crusty baguette and a salad - yum yum yum... and so, so easy!!
Provided by djlynnoleum
Categories European
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet, add onions and chile pepper flakes, and sweat until onion is soft (do not brown).
- Add garlic and parsley and saute for another minute or two, until garlic aroma is apparent.
- Add reserved clam juice, and simmer for 15-20 minutes.
- Add whipping cream and simmer over low heat until hot, but do not let come to a boil.
- Add drained clams and heat until warm. Do not overcook at this point or your clams will get tough and rubbery - cook just until until well heated.
- Serve over pasta and top with shredded parmesan. Asiago works as well!
- Enjoy with your crusty bread dipped in the juice!
CHEAP & EASY CLAM SAUCE FOR PASTA
Super cheap if you tend to keep garlic and olive oil on hand at all times like I do and can find a can of clams for more like $0.99 instead of $2.50 (luckily, I can at one of the cheaper grocery stores). If not, it's still worth it. I keep parsley frozen flat in the freezer and just break off a piece to add, but you can go with anything along the lines of the basil, Italian seasoning, parsley family, really - very versatile that way. Mix and match spices or even oils, add milk or don't, and it will still be delicious and fast. Aiming for healthier? Excellent over whole wheat pasta, too!
Provided by Maggie
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat olive oil in small pan, and add garlic and the optional onions. Cook on medium about 3 minutes or until tender and lightly browned.
- Stir in the basil or parsley (or both or other spices) and optional red pepper flakes.
- Add the drained juice from the can of clams.
- Bring to a boil, and then reduce heat to low allowing to simmer about 5 minutes.
- Stir in the clams and the butter. Once butter is melted, add the optional milk or half and half and cook until heated through.
- Serve over spaghetti or linguine or other favorite pasta.
Nutrition Facts : Calories 142.6, Fat 7.6, SaturatedFat 1.1, Cholesterol 27.4, Sodium 548.5, Carbohydrate 4.3, Fiber 0.1, Protein 13.6
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