Chock Full Of Clam Sauce With Farfalle Recipes

Steps:

• Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
• In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
• Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
• Spoon the clam sauce over the linguini and serve.

Steps:

• Heat butter and oil in a skillet over medium-high heat. Add onion; cook and stir 5 minutes. Add mushrooms and garlic; cook until vegetables are tender, 5 minutes more., Drain clams, reserving liquid; coarsely chop. Place clams, reserved clam juice, mushroom mixture and the next 9 ingredients in a 5-qt. slow cooker. Cook, covered, on low for 3 hours. Remove and discard bay leaf; stir in parsley. Serve with pasta. If desired, serve with optional ingredients.

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.

Steps:

• Cook pasta according to package directions and drain.
• Meanwhile, in a large nonstick skillet, heat olive oil over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Do not let it brown!
• Stir in tomatoes with their juices, canned clams with their juices, breadcrumbs, parsley, salt, and fresh clams. Cook for just 2 minutes to allow flavors to blend.
• Stir in pasta and cook, stirring occasionally, until the fresh clams open and mixture is hot, about 3-5 minutes. Discard any clams that do not open.