Linguini And Clams Recipes

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 set aside.
• Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
• Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

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.

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.

Steps:

• In a large skillet, sauté the onion and garlic in olive oil until the onions are translucent. Add the butter, stir until melted. Add the peppers and herbs, simmer for about 5 minutes.
• While the peppers and herbs are simmering start cooking the linguini according to the package.
• Drain the cans of minced clams, reserving half of the juice.
• Stir in the clams, reserved juice, salt and pepper, and wine into the large skillet with the peppers and herbs. Simmer the mixture for 25 minutes, until the sauce has reduced 1/3 and has thickened.
• You want to spoon the clam sauce over the linguine as soon as the linguine is done and serve.

Steps:

• Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
• Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
• Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

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.

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.

Steps:

• Bring a large pot of water to boil for the pasta.
• In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent. Add clam juice and mix well to integrate flavors. Stir in clams and continue to simmer until clams open. Discard any clams that do not open. Season with salt, pepper and crab boil seasoning. Remove clams to a utility platter.
• Salt the water for the pasta and boil linguini until al dente. Drain well and transfer to pot of clam sauce. Stir to coat and transfer to serving dish, topping with the clams.

Steps:

• Put one pot in one burner over low fire add olive oil, Hotel butter, garlic, garlic salt.
• On another burner put a frying pan for the shrimps because frozen shrimps contains alot of frozen water, we need to get rid of the water by heating the pan just as you were to cook them, as water melts get rid of it until shrimps get dried.If you don't do that it will spoil the sauce.Ok, after shrimps are dried add them to the other pot and rise fire.
• Fry shrimps until garlic gets toasted. Don't worry if you see a little burnning garlic must get toasted. After garlic gets toasted add white clam,ragu sauce, Ranch pesto,Basil. Cook at a low fire for 15 minutes.
• P.S Make sure you put linguine to cook as you prepare the sauce. Make sure both are done at the same time .Mix together and serve.

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.

Steps:

• Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
• Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
• In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
• In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
• With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
• Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
• Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
• Add parsley and cook 1 minute.
• Add salt to taste, serve over linguine.

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.