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 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.
CLAMS IN WHITE WINE SAUCE
Make and share this Clams in White Wine Sauce recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Very Low Carbs
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in skillet. Add garlic and shallots saute until tender. Add wine and oregano. Simmer 4 minutes.
- Add clams and heat just until they open. Discard any that do not open.
LINGUINE WITH CLAM SAUCE
Provided by Stanley Tucci
Categories Pasta Shellfish Sauté Dinner Seafood Clam Boil Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 7
Steps:
- 1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
- 2. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.
CLAMS AND PASTA IN WHITE WINE SAUCE
This recipe will serve 4, but if you want to make it stretch you can add along side a salad or garlic toast and it will feed 6 :)
Provided by daisygrl64
Categories Weeknight
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- in a large deep heavy skillet, melt butter over med-high heat. stir fry pancetta until it turns golden, about 5 minutes. remove from pan, drain off all fat except 1 tablespoon.
- add garlic 2 tablespoons of the parsley and hot pepper flakes, stir fry for 1 minute. pour in clam juice and wine, bring to a boil, add clams, cover and steam until open, about 5 minutes, discard any that do not open.
- meanwhile in a large pot of boiling salted water, cook linguine until tender but firm. drain and add to pan along with pancetta, toss to coat well.
- sprinkle with remaining parsley and serve.
Nutrition Facts : Calories 566.4, Fat 9.3, SaturatedFat 4.1, Cholesterol 93.3, Sodium 241.5, Carbohydrate 71.6, Fiber 3, Sugar 1.9, Protein 40.6
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!
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CLAMS AND MUSSELS IN GARLIC BUTTER WINE SAUCE | KARYL'S ...
From karylskulinarykrusade.com
Reviews 67Calories 553 per servingCategory Main Dish
- Test any clams/mussels that are partially open: Press shell together with thumb and index finger, hold for 2-3 seconds and release. OR, shock the shells under cold, running water. If shells close, then they are safe to eat. If they remain open, THROW THEM AWAY
EASY LINGUINE AND CLAMS RECIPE - CANADIAN COOKING …
From canadiancookingadventures.com
4.5/5 (81)Total Time 30 minsCategory Dinner RecipesCalories 782 per serving
- Bring a large pot of salted water to a boil and then add in the linguine. Cook according to package instructions, remove strain and set aside.
- In the same pot add 4 tbsp of butter and the minced garlic, saute 1 minute before adding in the fresh spices then dry ones.
- Saute one more minute before adding in the canned clams (juice) simmer 5 minutes before adding in the white wine.
SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Servings 4Total Time 30 minsCategory MainsCalories 760 per serving
- Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap.
- Peel and chop the garlic, quarter the tomatoes and get your wine ready.Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente.
LINGUINE WITH CLAMS AND WHITE WINE SAUCE RECIPE | …
From laurainthekitchen.com
Servings 2
- 1) Scrub the clams very, very well under cold running water with a stiff brush. Place the clams in a large bowl and cover with cold water. Let the clams soak for about 30 minutes.
- 3) In a medium pot, add the clams. Add water to cover the clams and bring to boil. Cook just until the clams open. Remove clams from the water and set aside. Line a strainer with 2 coffee filters or cheesecloth, and ladle through ¾ of the clam juice making sure not to ladle any of it from the bottom of the pot, (sand sinks to the bottom and we want to avoid getting any sand in the sauce). Reserve ½ cup and store the rest into a container and store in the freezer. (This clam juice is a fantastic base for any kind of seafood sauce or seafood stew or just about anything seafood)
- 4) In a large sauté pan with high sides over medium high heat, sauté` the garlic in the olive oil until fragrant and lightly browned. 5) Add the hot pepper flakes and cook for 30 more seconds. Add the wine and clam juice and cook for a couple minutes.
RESTAURANT-STYLE LINGUINE WITH CLAMS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 627 per serving
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
- Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.
PASTA WITH CLAMS IN WHITE WINE GARLIC SAUCE - PASTA ALLE ...
From forkintheroad.co
4/5 (4)Total Time 35 minsCuisine ItalianCalories 204 per serving
- Boil pasta according to package directions in lightly salted water until al dente, about 8 minutes. My best advice for getting perfectly al dente pasta as an American married to an Italian is that if it seems like it needs just a bit longer, then its done. Reserve about ½ cup of pasta water.
- In the meantime, heat olive oil in a large pan over medium-high heat. Add garlic and red pepper flakes and cook about 1-2 minutes or until garlic gives off a strong aroma. Add white wine and cook until the liquid starts to boil, then add clams to pan. Cook over medium heat until all clams open wide.
- When pasta has been drained, add to pan with clams and sauce and cook for 1-2 minutes more. Add a small amount of the pasta water to the white wine garlic sauce and mix well before removing from heat. Add salt and pepper to taste and fresh parsley, stirring to combine and then serve immediately with a fresh squeeze of lemon.
WHITE WINE CLAM SAUCE FOR PASTA - COOKING WITH MAMMA C
From cookingwithmammac.com
5/5 (4)Total Time 20 minsCategory Main CourseCalories 509 per serving
- Fill a large pasta pot halfway with salted, hot water and place it on the stove, covered, on high heat.
- While the water is heating, make your clam sauce in a large skillet. Peel and chop your shallot. Heat the butter and olive oil in the skillet over medium high heat, and add the shallot, stirring a bit. Press or mince your garlic and add it to the skillet after the shallot has cooked for a couple minutes.
- Add the wine, bay leaf, clam juice and red pepper flakes to the skillet, and stir to combine. Lower the heat a bit until the pan is simmering gently.
- When the water is boiling in your large pot, add the pasta and stir it in until it's submerged. Leave the lid off and cook the pasta until it's al dente, stirring occasionally to prevent sticking. (Check it for doneness three minutes before the al dente time listed on the package.) While the pasta is still cooking, use a ladle to scoop out about a cup of the pasta water to reserve in a separate bowl.
CLAM PASTA WITH GARLIC AND WHITE WINE RECIPE
From thespruceeats.com
4.1/5 (34)Total Time 30 minsCategory Dinner, Lunch, Entree, PastaCalories 662 per serving
WHITE WINE CLAM SAUCE OVER LINGUINE - MCCORMICK
From mccormick.com
Cuisine ItalianCategory EntreesServings 4
LINGUINE PASTA WITH FRESH CLAM SAUCE RECIPE - FOODAL
From foodal.com
5/5 (1)Category PastaAuthor Brenda W.Calories 864 per serving
- Cook the pasta according to package directions, and reserve about 2 tablespoons of the starchy cooking water before you drain it.
- In a heavy bottomed pot over medium heat, add 3 tablespoons of the oil. Add the sliced garlic and red pepper flakes and saute until lightly golden, about 45 seconds. Add the clams, and stir until coated with the garlic oil, about 1 minute.
- Turn the heat up to medium-high, add the wine and lemon juice, and cover the pan. Simmer until the shells open, about 6-8 minutes, making sure to discard any that don’t open.
- Remove them from the pan, and set them aside to cool slightly. Remove about 3/4 of the clams from their shells and set the meat aside. If they are big, rough chop the meat into smaller, bite-sized pieces.
LINGUINE WITH RED CLAM SAUCE RECIPE - FOOD & WINE
From foodandwine.com
3/5 Category Pasta + NoodlesServings 4Total Time 30 mins
- While water is heating, warm anchovy oil and olive oil in large saucepan over medium. Add sliced garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add anchovies and crushed red pepper, and cook, stirring constantly, until warmed through, about 30 seconds. Add clam juice and vermouth and increase heat to medium-high; bring to a boil.
- Add clams, tossing to coat in sauce, and cook, covered, until clams start to open, 6 to 8 minutes. Using a spider or slotted spoon, transfer clams to a large bowl, reserving mixture in pan. (Discard any clams that do not open.) Once cool enough to handle, remove meat from half of clams, and chop; set aside chopped clam meat and remaining clams in shells. Discard empty shells.
- Crush tomatoes with hands in a medium bowl, and add with juices to mixture in pan. Add salt and bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until thickened and saucy, about 15 minutes. NOTE: About 5 minutes into cooking tomato sauce, add linguine to boiling water. Cook until al dente, about 10 minutes.
EASY SEAFOOD PASTA WITH WHITE WINE BUTTER SAUCE - THE ...
From theculinarycompass.com
4.4/5 (206)Total Time 20 minsCategory EntreeCalories 553 per serving
- Add in shrimp and allow to cook 2-3 minutes. Add in mussels, clams, and white wine. Allow for white wine to cook down about 3-4 minutes, until reduced.
LOW FODMAP PASTA WITH CLAMS & WHITE WINE SAUCE
From fodmapeveryday.com
5/5 (1)Category DinnerCuisine AmericanTotal Time 25 mins
- In a large pot of boiling salted water, cook the spaghetti until just a firm al dente, then drain the pasta well. Do not overcook; the pasta will cook again in the sauce.
- Meanwhile, heat the Garlic-Infused Oil in a large, deep skillet over low-medium heat. Add the crushed red pepper flakes and sauté for about 30 seconds. Add the clams and water or wine, cover and simmer until the clams open and are just cooked through, about 3 to 5 minutes. Discard any clams that don't open.
- Add the drained pasta and the chopped parsley to the clams, shake the pot around, cover again and simmer for about 1 minute. Taste and season with salt and pepper as desired and serve immediately.
CLAMS AND MUSSELS, PASTA AND WHITE WINE SAUCE
From poppopcooks.com
5/5 (1)Category Main Dish, Seafood Main CourseCuisine ItalianTotal Time 13 mins
- We get the clams and mussels in the frozen food section already cleaned and cooked. If you can get good, fresh seafood where you live scrub them and cull out the dead ones that don't close up when you tap them or don't open up when cooked.
- Put a pot of water with 1/2 tsp. salt on the stove getting hot for the pasta. Cook the pasta, stirring occasionally while you are preparing the clams and mussels. Put a pan on the stove at medium high. Add olive oil and the chopped garlic. Salt, pepper and red pepper flakes. Stir it all together and when the garlic starts to get translucent add the clams and mussels. Stir it all together and let it cook for a minute or so.
- Add the white wine the butter and a spoon of the pasta water. Simmer until the wine reduces to the thickness you want. The pasta should be right about al dente now so serve it up and enjoy your dinner.
LINGUINE WITH WHITE CLAM SAUCE - A FOOD LOVER'S KITCHEN
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4/5 (22)Total Time 15 minsCategory Main CourseCalories 348 per serving
SPAGHETTI WITH MUSSELS, CLAMS AND SHRIMP RECIPE - MARCIA ...
From foodandwine.com
5/5 Servings 4-6
- Bring the wine to a boil in a medium saucepan. Add the mussels, cover and cook over high heat until they open, about 2 minutes. Using tongs, transfer the mussels to a bowl. Add the clams to the saucepan, cover and cook until they start to open. Transfer them to the bowl with the mussels. Pour the cooking liquid into a small glass measure, leaving behind any grit. Shell the mussels and clams and return them to the bowl.
- Heat the olive oil in a medium saucepan. Add the garlic and cook over low heat until golden, about 3 minutes. Add the red pepper and half of the cherry tomatoes and cook over moderate heat, crushing the tomatoes with a wooden spoon, until the juices thicken, about 4 minutes. Add the reserved shellfish cooking liquid and simmer over moderate heat until slightly reduced, about 3 minutes.
- Cook the spaghetti in a large pot of boiling salted water, stirring occasionally, until al dente. Meanwhile, bring the sauce to a simmer over moderate heat. Add the shrimp and cook for 1 minute. Add the remaining cherry tomatoes and the reserved mussels and clams and simmer briefly to heat through.
- Drain the spaghetti and return it to the pot. Add the seafood sauce and toss to coat. Season with salt and black pepper and transfer to a warmed bowl. Sprinkle with the parsley and serve at once.
LINGUINE WITH WHITE CLAM SAUCE - WENT HERE 8 THIS
From wenthere8this.com
5/5 (22)Total Time 30 minsCategory Main CourseCalories 663 per serving
- Soak the fresh clams in cool water for 30 minutes to an hour to allow the clams to spit out any sand inside. Remove each clam from the water and scrub the outside to remove any remaining particles. This can be done the day before.
- Cook the linguine in a pot of heavily salted water (at least 1 tablespoon) for about 2 minutes less than package instructions. Drain but don't rinse. Reserve some of the pasta water.
- Melt the butter in a skillet over medium-low heat and add garlic and shallots. Cook for 3-5 minutes until they soften and the flavors start to bloom.
EASY CLAMS LINGUINE RECIPE (VIDEO) - TATYANAS EVERYDAY FOOD
From tatyanaseverydayfood.com
Reviews 4Calories 407 per servingCategory Dinner
- Prepare linguine pasta according to package instructions; set aside and keep warm while preparing clams and sauce. Wash clams under cold water and discard any cracked or open clams. Keep clams in cold water until ready to use.
- Meanwhile, prepare the sauce. Melt 1 tablespoon butter in a large saute pan and add the shallots and garlic. Saute for a few minutes, just until shallot is tender but not browned. Add the diced mushrooms and saute for a few more minutes. Add the diced tomato, about 1/2 teaspoon salt, ground black pepper and spices. Cook for a few more minutes, then remove the mixture from the pan.
- Heat the same saute pan over high heat until smoking, then drain clams and add them to the pan. Immediately, pour in the white wine and close the pan with a tightly fitting lid. Steam the clams for 7 to 8 minutes or until they are open. Discard any clams that do not open. Remove the clams into a large bowl and keep warm.
- Allow the clam juice and white wine that remains in the pan to settle for a few minutes, then drain into a measuring cup; take care to leave any sand in the pan. Rinse the pan, the return the broth to the pan. Add the butter and flour, whisking and heating over medium heat until the mixture thickens, about 5 minutes. Pour in the milk and return the prepared aromatics to the pan. Whisk and bring the sauce up to a simmer for a few minutes.
LINGUINE WITH WHITE CLAM SAUCE RECIPE - THE MOM 100
From themom100.com
5/5 (2)Category Main CourseCuisine AmericanTotal Time 30 mins
- Bring a large pot of water to a boil. Add salt, and cook the pasta according to package dictions. You’ll want to cook it until just al dente, and then it will finish cooking in the sauce, so plan to take it out a couple of minutes before it is done to your liking.
- Meanwhile, in a large deep skillet, heat the olive oil over low heat. Add the garlic and cooking, sitting frequently, for 8 minutes, until the garlic is soft and a very light golden color; do not allow the garlic to brown. Stir in ¼ teaspoon of the red pepper flakes, and season with salt and pepper.
- Raise the heat under the garlic oil to medium high. Add the white wine and simmer for 3 minutes until slightly reduced. Add the chicken broth or stock and the clam juice to the pan, and bring to a simmer. Allow to simmer and reduce a bit, for about 5 minutes.
- When the pasta is just al dente, drain it and return it to the pot. Pour in the broth-clam juice mixture, add the chopped clams and lemon juice and toss until the pasta has become tender and absorbed a bit of the liquid and everything is well combined, about 2 minutes; tongs are great for this. Turn into a serving bowl, and top with additional red pepper flakes, the chopped parsley and the lemon zest. Serve hot.
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