Linguini With Clam And Pancetta Sauce Recipes

Steps:

• Cook pasta as directed. Drain.
• Meanwhile in a hot deep skillet, heat olive oil. Add pancetta. Fry until golden.
• Add shallots, garlic and crushed red pepper flakes to skillet. Stir well. Sautee until veggies are tender about 3 minutes.
• Add clames and white wine. Bring to boil.
• Cook until clams open. Discard any that have not opened.
• Remove from heat and add linguine,parsley, salt and pepper. Toss until all is combined well.
• Serve.

Steps:

• Cook your linguine in salted boiling water until al dente. Meanwhile, get a pan hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta. Fry until golden, then add the garlic and chilies. Soften them slightly and add the clams. Stir, then add the white wine. Put a lid on the pan and cook for a further couple of minutes until all the clams have opened--discard any that remain closed. Remove from the heat and add the drained linguine. Stir in the parsley, correct the seasoning and serve with all the cooking juices.;

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.

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 and add 1 teaspoon salt. Add linguine and cook until al dente, about 9 minutes.
• While pasta is cooking, in a large saute pan, heat oil over medium. Add garlic, onion, and chile and saute until onion is translucent, a few minutes. Pour in wine and bring to a boil. Add lime zest and juice and stir well. Add clams, cover with a tight-fitting lid, and cook until they open, 3 to 5 minutes. Uncover and discard any clams that did not open. Turn off heat.
• Drain pasta and add to clams. Cover pan and let rest 5 minutes, so pasta soaks up juices.
• Season with salt and pepper and spoon into individual bowls. Sprinkle with parsley and serve.

Steps:

• Cook linguini according to package directions. Drain. Meanwhile, make the sauce as follows.
• Melt butter with oil in saucepan. Add clams and garlic and saute for 2 to 3 minutes.
• Stir in oregano, basil, parsley, salt and pepper and simmer.
• In separate bowl or measuring cup, whisk cornstarch with 1/2 cup clam juice. Add to butter/clam mixture. Add cream or half & half, parmesan cheese, and wine.
• Boil for one minute, then stir the sauce in with the drained pasta.