Grilled Linguine And Clam Sauce Recipes

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LINGUINE WITH CLAM SAUCE

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11



Linguine with Clam Sauce image

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.

1 pound linguine
1 tablespoon olive oil
2 tablespoons butter
Two 10-ounce cans chopped clams, drained, juice reserved
3 cloves garlic, minced
3/4 cup white wine
Juice of 1/2 lemon, plus lemon slices, for garnish
3/4 cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, for garnish

LINGUINI WITH CLAM SAUCE

Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10



Linguini with Clam Sauce image

Steps:

  • Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

1 pound linguini
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped

LINGUINE WITH CLAM SAUCE

This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.

Provided by Dorothy Rinaldi

Categories     Seafood     Shellfish     Clams

Time 32m

Yield 4

Number Of Ingredients 8



Linguine with Clam Sauce image

Steps:

  • Bring a large pot of salted water to boil. Cook pasta according to package directions.
  • Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg

2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

OLD-FASHIONED LINGUINE WITH WHITE CLAM SAUCE

This recipe is easy and takes less than 20 minutes. It's one of my weekend favorites and has been a family tradition for years.

Provided by Maine-iac

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13



Old-fashioned Linguine with White Clam Sauce image

Steps:

  • In a 5 qt pot, heat water to a boil and cook pasta until al dente.
  • While the pasta is cooking, melt butter and olive oil in pan.
  • Sautee onion and garlic, and add crushed red pepper flakes.
  • Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.
  • Simmer for 5 minutes.
  • Drain pasta and place in large bowl.
  • Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
  • Serve with warm crusty bread and chilled white wine.

Nutrition Facts : Calories 795.1, Fat 22.7, SaturatedFat 7.6, Cholesterol 90.3, Sodium 1435.2, Carbohydrate 96.2, Fiber 4.1, Sugar 3.9, Protein 48.4

3 tablespoons butter
3 tablespoons extra virgin olive oil
1 small diced onion
4 cloves garlic, minced
1 pinch crushed red pepper flakes
1 tablespoon lemon juice
1 teaspoon oregano
1 teaspoon basil
1 tablespoon Old Bay Seasoning
3 cans minced/chopped clams, with juice
1 teaspoon parsley
parmesan cheese
1 lb linguine or 1 lb thin spaghetti

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



Clam Sauce with Linguine image

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

1/4 cup finely chopped onion
6 cloves garlic, minced
1/2 cup olive oil
1 (6 1/2 ounce) can minced clams, undrained
1/2 cup chablis or 1/2 cup other dry white wine
1 teaspoon dried basil
1 teaspoon dried thyme
salt, to taste
fresh coarse ground black pepper, to taste
1 (8 ounce) package linguine, cooked
1/2 cup chopped fresh parsley

LINGUINE WITH GRILLED CLAMS AND BACON

Provided by Chris Schlesinger

Categories     Pasta     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Bacon     Clam     Summer     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main course) servings

Number Of Ingredients 9



Linguine with Grilled Clams and Bacon image

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .
  • Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
  • Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.
  • Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)
  • Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.
  • Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.

1/2 pound sliced bacon, chopped
6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 teaspoons hot red-pepper flakes
1/4 cup fresh lemon juice
32 small (less than 2 inches wide) hard-shelled clams, scrubbed
3/4 pound linguine
1/2 cup chopped flat-leaf parsley
Equipment: a 13-by 9- by 2-inch disposable foil pan

LINGUINE WITH CLAM SAUCE

Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.

Provided by Colu Henry

Categories     dinner, easy, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13



Linguine With Clam Sauce image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
  • While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
  • Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
  • Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

Kosher salt
1 pound linguine or other long pasta, such as linguine fini or spaghetti
1/4 cup extra-virgin olive oil, plus more for serving (optional)
5 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry vermouth or dry white wine
2 (10-ounce) cans whole baby clams with their juices
Black pepper
2 tablespoons unsalted butter
2 teaspoons lemon zest (from 1 to 2 lemons)
1/2 cup chopped Italian parsley
Lemon wedges, for serving (optional)

GRILL-ROASTED CLAM LINGUINE

Provided by Cheryl Alters Jamison

Categories     Fish     Garlic     Pasta     Shellfish     Sauté     Backyard BBQ     Seafood     Clam     Summer     Grill/Barbecue     Noodle     Bon Appétit

Yield Makes 4 (main-course) servings

Number Of Ingredients 12



Grill-Roasted Clam Linguine image

Steps:

  • Heat olive oil in small deep saucepan over medium-low heat. Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper. Sauté until garlic is soft, about 3 minutes. Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes. Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel. Season with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
  • Prepare barbecue (high heat). Arrange clams on grill rack. Cover grill. Cook clams 5 minutes. Uncover and cook without turning until clams open. Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta and divide among 4 large shallow bowls.
  • Arrange 12 clams in shells with juices on pasta in each bowl. Spoon sauce over. Garnish with lemon wedges and sprinkle with 1 tablespoon parsley.

1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 1/2 teaspoons finely grated lemon peel, divided
3/4 teaspoon dried crushed red pepper
1 1/3 cups Sauvignon Blanc or other non-oaky white wine
2 1/2 tablespoons fresh lemon juice
3 canned anchovy fillets, minced
2 tablespoons chopped fresh Italian parsley, divided
Coarse kosher salt
4 dozen small clams (such as littleneck), scrubbed
12 ounces linguine
Lemon wedges (for garnish)

LINGUINE AND CLAM SAUCE

This is a very easy and tasty recipe. My family loves it. Try serving it with a green salad and garlic bread if desired.

Provided by Peg

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 30m

Yield 5

Number Of Ingredients 8



Linguine and Clam Sauce image

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
  • Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

Nutrition Facts : Calories 624.3 calories, Carbohydrate 70.9 g, Cholesterol 75.6 mg, Fat 24.1 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 8.2 g, Sodium 184.8 mg, Sugar 3.1 g

1 pound linguini pasta
¼ cup olive oil
¼ cup butter
2 (6.5 ounce) cans minced clams, drained with juice reserved
4 cloves crushed garlic
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 tablespoons grated Parmesan cheese

LINGUINE WITH GARLIC CLAM SAUCE

I've tried other clam linguine recipes over the years, but this is our favorite. I usually keep the ingredients on hand.-Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Linguine with Garlic Clam Sauce image

Steps:

  • Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside. , Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce.

Nutrition Facts : Calories 584 calories, Fat 38g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 494mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

1 package (8 ounces) linguine
2 to 3 garlic cloves, minced
5 tablespoons butter
1/4 cup olive oil
1 tablespoon all-purpose flour
2 cans (6-1/2 ounces each) minced clams
1 cup shredded Monterey Jack cheese
1/4 cup minced fresh parsley

CREAMY CLAM LINGUINE

This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.-Margie Clevenger, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 17



Creamy Clam Linguine image

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

Nutrition Facts : Calories 419 calories, Fat 18g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 788mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

1 pound linguine
1 medium onion, chopped
1/4 cup butter, cubed
2 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup clam juice
1/2 cup heavy whipping cream
3 cans (6-1/2 ounces each) minced clams, drained
1/2 cup minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon chipotle hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2/3 cup grated Parmesan cheese

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From lacademie.com


EASY LINGUINE WITH CLAM SAUCE AND SEARED SCALLOPS - JZ …
When the pasta is finished cooking, drain it and add it to the pan, then toss it in the clam sauce. 5. Sear the scallops. Heat a large non-stick pan with 1/2 tbsp of olive oil and 1 tbsp of butter on high heat. When the pan is HOT, add the scallops and cook for 3-4 minutes undisturbed. Flip the scallops add the remaining 1 tbsp of butter, and ...
From jz-eats.com


LINGUINE WITH CLAM SAUCE RECIPE | MYRECIPES
Remove bacon from pan, and crumble. Reserve 1 tablespoon drippings in pan. Add garlic and basil; sauté for 30 seconds. Add bacon, lemon juice, and the next 4 ingredients (lemon juice through clam juice); cook 3 minutes, stirring occasionally. Step 3. Combine the pasta and clam mixture, and toss well. Sprinkle with cheese.
From myrecipes.com


SIMPLE RECIPES 類 LINGUINE WITH GRILLED CLAMS AND BACON RECIPE
Clams are excellent on the grill. The tinge of smokiness perfectly complements their briny flavor, and, conveniently enough, they pop open when they are done cooking. Combined with crisp bacon, they’re the foundation of a very easy yet very flavorful pasta sauce.
From recipes.lacestreetshoes.com


LINGUINE WITH CLAM SAUCE - REAL MOM KITCHEN - 10 INGREDIENTS OR …
Cook pasta according to the package directions. Drain well. In the meantime, in a large skillet, add the olive oil and butter. Heat over medium heat until the butter is melted. Add the garlic to the pan and sauté for 1 minute. Add the reserved clam juice to the pan, bring to a simmer and cook until reduce by about half.
From realmomkitchen.com


LINGUINI WITH CLAMS - WHAT'S GABY COOKING
Instructions. Cook the pasta until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta and return it to the cooking pot. Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. Once melted, add the garlic and calabrian chili paste and cook until the garlic is fragrant about 60 seconds.
From whatsgabycooking.com


GRILLED CLAMS WITH GARLIC BUTTER - THERESCIPES.INFO
Grilled Clams with Garlic Parmesan Basil Butter tip thesuburbansoapbox.com. Jul 16, 2021Place the clams in a bowl with cold water and allow to soak for 20-30 minutes. Drain and rinse the remaining sand from the shells. Shape four large pieces of heavy duty foil into a bowl and divide the shells evenly among the four foil bowls.
From therecipes.info


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