LINGUINE WITH CLAMS AND PANCETTA
What to do with an already delicious dish like Linguine and clams? Add pork! Pancetta adds another layer of flavor to play in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
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 for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
- Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.
Nutrition Facts : Calories 640, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 1085 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams
LINGUINE AND CLAMS
Provided by Bobby Flay
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat. Add the clams and cook until opened, about 5 minutes. Remove clams with a slotted spoon to a bowl. Discard any clams that do not open. When cool enough to handle, remove the clams from the shell and coarsely chop.
- Bring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open. These mussels are added just to flavor the stock. After you remove them, eat them or reserve for another use (remove from the shell, store in a container with a tight fitting lid and refrigerate for up to 1 day).
- Strain the cooking liquid through a mesh strainer lined with cheesecloth into a bowl. You should have 2 cups of liquid.
- For the breadcrumbs: Heat the oil in a medium saute pan over medium heat until it begins to shimmer, add the anchovies and cook until melted into the oil. Add the breadcrumbs and cook, stirring constantly, until lightly golden brown, and then season with salt and pepper.
- For the pasta: Bring a large pot of salted water to a boil. Cook the linguine to al dente according to package instructions. Reserve 1 cup of the pasta water and then drain the pasta well.
- Heat the oil in a large saute pan over medium heat. Add the garlic and chile flakes, and cook until soft, 1 minute. Add the clam broth and cook until reduced by half.
- Whisk in the butter, creme fraiche and chopped clams, and cook until thickened. Add the basil, parsley, oregano and zest, and season with salt and pepper. Add the pasta and cook, tossing constantly, until the pasta is coated. If the mixture is too dry, add some of the reserved pasta water.
- Divide the pasta among the bowls, and top with some of the breadcrumbs. Garnish with parsley leaves.
SPINACH FETTUCCINE WITH CLAM-BUTTER SAUCE AND DICED TOMATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
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.
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
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.
SPINACH LINGUNI WITH WHITE CLAM SAUCE
One night coming home from the office I was thinking about what to have for dinner that is quick and same time good! So this is what I came up with.
Provided by Timothy H.
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy skillet, heat the olive oil.Stir in the garlic and cook over moderate heat, stirring constantly, for about 30 seconds.
- Pour in the clam broth,wine,garlic,parsley,oregano,basil,pepper,salt and lemon juice and boil briskly over medium high heat for about 3-5 minutes. Remove from heat and set aside.
- In a large kettle or soup pot bring the water to a bubbling boil over high heat adding1/2 teaspoon salt.Add the linguine or spaghetti and (if you desire add a 1 teaspoon oil),this will keep the pasta from sticking together.Stir it gently with a wooden spoon for a few moments to prevent from sticking together or to the bottom of the pot.
- Boil over medium high heat, for 6 minutes or until the pasta is to your liking.I like mine a little harder than most when taken from the pot as it's still cooking.Dump into a large colander, draining the water and stirring as you go, this will separate the linguine.Let drain and cover until ready to plate.
- Add the soft butter to the pasta before serving. Bring the sauce in the skillet to a boil add the clams.
- Stirring constantly, for 1 or 2 minutes. Then pour the clams and sauce over the spaghetti, sprinkle with Parmesan cheese.
- Taste and season with salt and pepper if needed. Serve at once.
Nutrition Facts : Calories 461.3, Fat 17.8, SaturatedFat 5.4, Cholesterol 47.7, Sodium 1334.1, Carbohydrate 48.2, Fiber 1.9, Sugar 1.8, Protein 23.3
LINGUINE WITH SPINACH AND CLAMS
I was on a cruise with my hubby years ago and one of the meals was this recipe..after several tries making this dish it turned out very close to the one served on the cruise.
Provided by Marian Arbour
Categories Seafood
Time 50m
Number Of Ingredients 10
Steps:
- 1. Cook pasta according to package directions..drain and return to pot.
- 2. Heat the oil, garlic and crushed red peppers in large skillet or wok stir so as not to burn..crush the tomatoes and add to skillet along with the juice ...add wine and clams and simmer stirring occasionally..remove thick stems from spinach..rough chop and add to pan along with the parsley...pour over pasta...and grate parmesan cheese over top yummmm
More about "linguine with spinach and clams recipes"
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.
LINGUINE WITH CLAM SAUCE: 20-MINUTE MEAL - THE …
From theseasonedmom.com
25 LINGUINE RECIPES (+ EASY PASTA DISHES) - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (3)Published Aug 25, 2022Category Recipe Roundup
- Shrimp Scampi with Linguine. Shrimp scampi is one of my favorite ways to prepare shrimp. First of all, I’ll gladly enjoy pasta any day of the week. Scampi is lemony, buttery, and garlicky.
- Parmesan Garlic Linguine. I love this pasta dish for busy weeknights. This recipe calls for just a few simple ingredients and it’s so easy to make. You might also be surprised by how delicious and flavorful the sauce is, despite being made with cream cheese.
- Linguine with Lemon & Tomatoes. A light and fresh pasta dish is always on my list of go-to meals in the summer. This lemon and tomato pasta is delicious and so easy.
- Pasta with Creamy Mushroom Sauce. I think mushrooms are so underrated. They’re savory, meaty, and they soak up any flavors they’re cooked with. This pasta dish is packed with mushrooms and a flavor-packed cream sauce.
- Linguine with Lemon Garlic Sauce. This pasta with lemon garlic sauce is so comforting. I mean, when is a bowl full of carbs not comforting, right? I love this sauce and the simple ingredients in this recipe.
LINGUINE WITH CLAM SAUCE - THE BIG MAN'S WORLD
From thebigmansworld.com
Ratings 7Category Main CourseCuisine ItalianTotal Time 20 mins
LINGUINE WITH CLAMS RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (2)Total Time 50 minsCategory EntreeCalories 424 per serving
SPAGHETTI WITH CLAMS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SHRIMP, LEMON, SPINACH LINGUINE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
50 BEST PASTA RECIPES FOR EASY WEEKNIGHT DINNERS - TODAY
From today.com
TAGLIOLINI WITH LEMON, CLAMS AND SPINACH - LA CUCINA ITALIANA
From lacucinaitaliana.com
PASTA WITH CLAM AND SPINACH SAUCE RECIPE - FOOD.COM
From food.com
SPAGHETTI WITH SPINACH AND CLAM SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
LINGUINE WITH SPINACH BACON AND CLAM SAUCE - WOMAN'S DAY
From womansday.com
BEST LINGUINE WITH CLAMS - HOW TO MAKE LINGUINE WITH CLAMS
From delish.com
LINGUINE WITH TOMATOES, SPINACH, AND CLAMS RECIPE - WOMAN'S DAY
From womansday.com
RECIPE: MOTHER’S DAY SEAFOOD LINGUINE - BC | GLOBALNEWS.CA
From globalnews.ca
CREAMY SPINACH PASTA – A COUPLE COOKS
From acouplecooks.com
LINGUINE WITH CLAMS, SPINACH, AND TOMATOES RECIPE - IFOOD.TV
From ifood.tv
CLAM LINGUINE WITH BACON AND ORGANIC SPINACH | EARTHBOUND FARM
From earthboundfarm.com
RECIPETIN EATS’ CHICKEN ALFREDO PASTA BAKE RECIPE, CHICKEN AND …
From smh.com.au
LINGUINE WITH CLAMS AND BABY SPINACH | SHARE THE PASTA
From sharethepasta.org
You'll also love