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
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.
LINGUINE WITH SPICY RED CLAM SAUCE
This one comes from Giada's cook book and I have not yet personally tried it but it sounds perfect! I'm posting it here for safekeeping.
Provided by RedVinoGirl
Categories One Dish Meal
Time 55m
Yield 6 , 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a very large pot over medium heat. Add the onion, garlic, oregano, and red pepper flakes. Saute' until the onion is tender, about 10 minutes.
- Add the tomatoes with their juice, clam juice, and wine. Bring to a boil over high heat. Decrease the heat to medium and simmer uncovered until the liquid reduces by one third, about 30 minutes.
- Add the clams, cover, and simmer over medium-high heat, stirring occasionally, just until the clams open (discard any clams that don't open), about 8 minutes. Remove the pot from heat. Using a slotted spoon transfer the clams to a large bowl and cover to keep them warm. Stir the parsley and butter into the pot.
- Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook, stirring frequently to prevent the pasta from sticking together, until tender but still firm to bite, about 8 minutes.
- Drain. Ad the linguine to the sauce and toss until the sauce thickens slightly and coats the linguine. Season the pasta generously with salt and black pepper. Transfer to bowls and tops with clam sauce and serve.
Nutrition Facts : Calories 686.1, Fat 11.1, SaturatedFat 3.5, Cholesterol 25.6, Sodium 774.9, Carbohydrate 113, Fiber 7.5, Sugar 13.8, Protein 23.4
LINGUINE WITH SPICY CLAM SAUCE
These clams are simmered in a white-wine-clam-juice sauce and red pepper flakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 12
Steps:
- Heat oil in a deep saute pan over medium heat. Add garlic, and cook until just golden, 1 to 2 minutes. Add 1/4 teaspoon pepper and 1/2 teaspoon salt.
- Bring a large pot of water to a boil; add pasta and 2 1/2 teaspoons salt. Cook until al dente; drain, and set aside.
- Meanwhile, add clam juice and wine to saute pan, and cook until liquid is reduced by a third, 3 to 5 minutes. Add clams, capers, and red-pepper flakes; cover, and cook until clams open, 10 to 12 minutes; discard unopened clams. Whisk in butter and parsley. Toss with pasta. Season with salt and pepper, and serve.
LINGUINE WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
- Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.
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.
LINGUINE WITH SPICY CLAM SAUCE
Categories Pasta Sauté Quick & Easy Dinner Basil Clam Summer Simmer Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy large pot over medium heat. Add onion, garlic, chili and oregano to skillet. Sauté until onion is tender, about 6 minutes. Add clams with their juices and cream. Simmer until sauce thickens slightly, about 4 minutes. Add pasta and 4 tablespoons basil; toss until sauce coats pasta, about 2 minutes. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with remaining basil.
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!
SPICY LINGUINE WITH CLAMS AND MUSSELS
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
- Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
- Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.
LINGUINE WITH HERBED CLAM SAUCE
This impressive pasta looks and tastes so much like fancy restaurant fare that you'll want to serve it to guests. But the recipe is easy enough to prepare just about anytime. -Carolee Snyder, Hartford City, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes. , Add drained clams; saute 2 minutes longer. , Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 328 calories, Fat 26g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 521mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
LINGUINE WITH CLAMS IN SPICY PERNOD SAUCE
Provided by Tracy McGillis
Categories Pasta Shellfish Tomato Sauté Quick & Easy Father's Day Dinner Seafood Clam Pernod White Wine Noodle Parsley Gourmet San Francisco California Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.
- Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes. Add oil and toss to coat clams.
- Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes. Add wine, water, Pernod, and red pepper flakes and bring to a boil. Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes. (Discard any unopened ones.)
- While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce. Season with salt and pepper and serve immediately.
LINGUINE AND CLAMS
Authentic tasting "white" clam sauce. Easy to prepare, yet delicious enough for company. I prefer to use White zinfandel wine, but any white wine will work fine.
Provided by Chef Luvfood
Categories European
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cook linguine to al dente, according to package directions.
- While linguine is cooking, in large skillet, add olive oil and diced onions, cook on med heat until translucent (about 5 min.).
- Add garlic, basil, Italian seasoning, parsley, and salt and pepper. cook for another 3-5 minutes.
- Open cans of clams, drain, reserving liquid. Set clams aside.
- Add clam juice and wine to skillet. Bring to boil, and cook for 3-5 minutes, allowing liquid to cook down a bit. Add clams back in until heated.
- Add butter and cheese, and cook 2 minute more.
- Drain linguine, then add to pan with clam sauce and mix. Serve immediately, garnishing with additional chopped parsley and cheese.
Nutrition Facts : Calories 583.4, Fat 16.8, SaturatedFat 6.8, Cholesterol 86.9, Sodium 390.3, Carbohydrate 66.3, Fiber 3.1, Sugar 3.2, Protein 36.1
LINGUINE WITH LIGHT CLAM SAUCE
This is, by far, one of the best "light" recipes I have come across in all the years I have been cooking....I found this way back in the "80's and am still using this favorite. This extremely versatile recipe is on my "go to list" when I need something fast, easy and tasty! I make sure that I am always stocked with clams in the cupboard and cream cheese in my fridge/freezer. This recipe is also handy for cleaning out all those little "its and bits" of vegetables. Don't use too much mushrooms or it will give a "grey" appearance to the dish
Provided by Abby Girl
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, cook the linguine, reserving some of the pasta water.
- Drain the clams, reserving the liquid. Set aside.
- In a large skillet, cook the onion, thyme, hot pepper flakes in 1/3 cup of the clam liquid over medium heat for about 3 - 5 minutes or until onion is cooked.
- Add the other vegetables and cook until tender crisp. Add more clam liquid if necessary. Stir in cream cheese and melt.
- Just before serving, add the clams, salt and pepper.
- Combine the pasta, the clam sauce and the parmesan cheese. Add more clam liquid or pasta water if necessary.
Nutrition Facts : Calories 509.3, Fat 10.9, SaturatedFat 6, Cholesterol 34.3, Sodium 536.1, Carbohydrate 81.8, Fiber 5, Sugar 5.2, Protein 21.7
LINGUINE WITH CLAM SAUCE
Make and share this Linguine with Clam Sauce recipe from Food.com.
Provided by Lightly Toasted
Categories One Dish Meal
Time 10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in skillet over menium heat.
- Add onion and chopped garlic and cook till the onion is tender.
- Add clam juice to skillet and add all the seasonings.
- Simmer over low for 5 minutes.
- When pasta is ready, add clams, and remove from heat.
- Pour sauce over drained pasta, toss together.
Nutrition Facts : Calories 378.5, Fat 6.3, SaturatedFat 0.9, Cholesterol 20.7, Sodium 65.7, Carbohydrate 61, Fiber 2.9, Sugar 2.2, Protein 18
LINGUINE WITH WHITE CLAM SAUCE I
Quick and Easy! Can be used when you forget to take something else out of the freezer. You can use water instead of the clam juice, if you like.
Provided by JANBLIDEN
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 5
Number Of Ingredients 8
Steps:
- In a large pot with boiling salted water cook linguini pasta until al dente.
- Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
- Toss pasta with clam sauce. Serve warm.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 69.7 g, Cholesterol 49.8 mg, Fat 6.2 g, Fiber 3.1 g, Protein 31 g, SaturatedFat 0.9 g, Sodium 113.9 mg, Sugar 3 g
SPICY CLAM & KALE LINGUINE
This easy seafood linguine is the perfect dish to celebrate the start of the weekend. Who could resist clams, kale and an indulgent white wine sauce?
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Main course, Pasta, Supper
Time 20m
Number Of Ingredients 9
Steps:
- Pick over the clams and discard any that are damaged or stay open when pressed shut, then rinse them in cold water. Bring a large pan of water to the boil, add a pinch of salt and drop in the linguine. Cook for 1 min less than pack instructions.
- Heat the oil in a large, lidded sauté pan over a medium heat. Add the nduja and cook for 3 mins, breaking up the sausage with the back of the spoon so that it melts into the oil. Stir in the garlic, cook until fragrant, then turn up the heat to high. Add the clams and kale, pour in the wine and put on the lid. Cook for 2-3 mins, shaking the pan occasionally, until the clams open and the kale wilts.
- Remove any clams that aren't open, then drain the linguine and toss through the sauce. Stir in the lemon zest and season well with black pepper. Serve immediately with parmesan and lemon wedges for squeezing.
Nutrition Facts : Calories 721 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 3.2 milligram of sodium
CREAMY LINGUINE WITH CLAM SAUCE
Very easy, quick and sinfully satisfying. Great with a tossed green salad with vinaigrette dressing.
Provided by Lorraine Williams
Categories Main Dish Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
- Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
- Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.
Nutrition Facts : Calories 726.7 calories, Carbohydrate 51.4 g, Cholesterol 108.4 mg, Fat 44.9 g, Fiber 2.1 g, Protein 31.3 g, SaturatedFat 17.4 g, Sodium 1230.5 mg, Sugar 6 g
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
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
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
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.
LINGUINE IN SPICY RED CLAM SAUCE
This elegant dish is easy to prepare and perfect for any occasion.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Cook the linguine in a large pot of salted water until just tender to the bite. Drain well. Drain the anchovies, reserving 2 tablespoons of the packing oil and 3 or 4 of the anchovies.
- Meanwhile, in a large skillet, heat the reserved anchovy oil with the olive oil and cook the garlic over medium heat, stirring for 30 seconds. Add the pepper flakes, reserved anchovies, reserved clam juice, undrained tomatoes, olives, and wine or broth. Simmer over medium-low heat, stirring occasionally, for 10-15 minutes until lightly reduced. (Sauce can be made a couple of hours before cooking pasta. Refrigerate, but reheat before continuing.) Add clams, scallions, and basil. Cook, stirring for 1 to 2 minutes, or until heated through.
- Toss sauce with hot pasta and serve.
Nutrition Facts : Calories 426 calories, Carbohydrate 51.4 g, Cholesterol 47.6 mg, Fat 9.2 g, Fiber 4.2 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 800.1 mg, Sugar 5.1 g
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
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
CLAM SAUCE WITH LINGUINE
This is a super fast and easy recipe. One of my favorites. Even my kids love it. Though sometimes I use 1 1/2 pounds of noodles. Fettuccine can also be used. Tastes even better with fresh baked rolls or French bread and a garden salad. For the special occasion have a nice glass of red wine with it.
Provided by Silvia Granger
Categories Seafood Shellfish Clams
Time 40m
Yield 4
Number Of Ingredients 9
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.
- Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.
Nutrition Facts : Calories 795.4 calories, Carbohydrate 92.7 g, Cholesterol 127.2 mg, Fat 29.3 g, Fiber 5.4 g, Protein 43.2 g, SaturatedFat 16.2 g, Sodium 939.1 mg, Sugar 5.3 g
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