LINGUINE WITH CLAM & MUSHROOM SAUCE
A yummy Italian dish, easy to make.
Provided by Natasha Nalley
Categories Pasta
Time 50m
Number Of Ingredients 11
Steps:
- 1. Melt butter over medium high heat in a large skillet; Add onions, mushrooms, and garlic. Saute until tender.
- 2. Pour in wine or broth. Simmer for 10 minutes, reducing heat if necessary.
- 3. Stir in clams, reserved clam juice, sour cream, pepper, and parsley and simmer gently for another 20 minutes. If you want or need more "juice" in your sauce, add some of the bottled clam juice now.
- 4. Bring a large pot of lightly salted water to a boil and cook pasta for about 8 - 10 minutes, or until al dente. Drain.
- 5. Toss sauce with linguine and serve. Enjoy.
QUICK & EASY FETTUCCINE WITH MUSHROOM-CLAM SAUCE
Make and share this Quick & Easy Fettuccine With Mushroom-Clam Sauce recipe from Food.com.
Provided by Rise3834
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- While cooking fettucini noodles to desired doneness.
- Drain clams, reserving liquid.
- Brown garlic until golden in butter (or margarine) in a medium sized sauce pan.
- Add clam juice and wine.
- Bring to a boil.
- Boil for 5 minutes or until sauce is reduced to a little more than half a cup.
- Reduce heat and add the soup, clams and cheese.
- Cook until heated through stirring occasionally.
- Serve over fettucini noodles and garnish with parsley or lemon slices.
- Note: I like to serve this with a small salad and warm sourdough bread (instead of traditional garlic bread).
Nutrition Facts : Calories 421.8, Fat 16, SaturatedFat 7.1, Cholesterol 100.2, Sodium 780, Carbohydrate 41.5, Fiber 0.1, Sugar 1.4, Protein 24.6
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
CLAM AND MUSHROOM SAUCE
Make and share this Clam and Mushroom Sauce recipe from Food.com.
Provided by Bluenoser
Categories Sauces
Time 7m
Yield 3 cups
Number Of Ingredients 8
Steps:
- in a 4-cup measure (microwavable) microwave butter for 30 seconds or until melted.
- Stir in mushroom and green onions.
- Microwave HIGH uncovered 2-3 minutes or until softened stirring once.
- Stir in flour.
- Drain clams, reserving 1/3 cup of the juice.
- Gradually stir clam juice, cream and wine into mushroom mixture.
- Microwave HIGH uncovered 2-4 minutes or until mixture comes to a boil and thickens, stirring once.
- Stir in clams, microwave on high 1 minute or until heated through.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 300.1, Fat 23.7, SaturatedFat 14.5, Cholesterol 89, Sodium 115.6, Carbohydrate 9.7, Fiber 0.5, Sugar 0.8, Protein 9.6
LINGUINE WITH CLAMS AND PORCINI MUSHROOMS
A delicious and elegant meal. Make sure you get good fresh littleneck clams. Serve with Italian bread, green salad a good bottle of wine!
Provided by JRZMOM
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
- Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
- Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
- Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
- Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.
Nutrition Facts : Calories 359.2 calories, Carbohydrate 49.2 g, Cholesterol 7.7 mg, Fat 8.6 g, Fiber 3.7 g, Protein 12 g, SaturatedFat 1.3 g, Sodium 209.3 mg, Sugar 4.4 g
PAN-ROASTED HALIBUT WITH CLAMSHELL MUSHROOMS AND LEMON BUTTER SAUCE
Mushrooms and halibut have a natural affinity for each other, and both are wonderful with the lemon-parsley butter sauce. So, whether you fear cooking fish or not, I hope you give this super simple yet fabulous recipe a try soon.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 30m
Yield 2
Number Of Ingredients 10
Steps:
- Heat oil and 1 tablespoon butter in heavy skillet over medium-high heat until butter melts and begins to foam. Add mushrooms and a pinch of salt; saute in hot butter and oil golden brown, about 5 minutes. Push mushroom to the edges to clear a space in the center of the skillet.
- Season halibut on each side with salt and cayenne pepper. Place halibut fillets in the center of the skillet and cook until the fillets begin to flake, 3 to 4 minutes per side. Transfer halibut to a warm serving plate.
- Pour the water into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon, until water is reduced by half, 1 to 2 minutes. Pour lemon juice into mushroom mixture and stir.
- Stir butter and parsley into mushroom mixture. Stir constantly until butter melts and forms a sauce; remove from heat and season with salt and black pepper. Spoon sauce and mushrooms over halibut.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 0.6 g, Cholesterol 101.5 mg, Fat 25.8 g, Fiber 0.2 g, Protein 41.8 g, SaturatedFat 10.7 g, Sodium 211.6 mg, Sugar 0.2 g
THE BEST CLAM SAUCE
I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!
Provided by Jodie B
Categories Seafood Shellfish Clams
Time 45m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g
GNOCCHI WITH MUSHROOM CLAM SAUCE
Make and share this Gnocchi With Mushroom Clam Sauce recipe from Food.com.
Provided by lucy k.
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions and celery in butter until soft.
- Add garlic and cook one minute more.
- Add mushrooms and cook five minutes.
- Gradually sprinkle flour into mushroom mixture.
- Add clams and juice.
- Add salt, pepper, thyme and cayenne.
- Add the milk a little at a time, stirring until thick.
- Serve over cooked gnocchi.
- Sprinkle with parsley.
Nutrition Facts : Calories 223.5, Fat 17, SaturatedFat 10.5, Cholesterol 51.3, Sodium 290.3, Carbohydrate 12.1, Fiber 1.3, Sugar 1.9, Protein 7.1
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.
PENNE PASTA WITH MUSHROOM CLAM SAUCE AND CHEESES
Make and share this Penne Pasta With Mushroom Clam Sauce and Cheeses recipe from Food.com.
Provided by kzbhansen
Categories Penne
Time 35m
Yield 1 batch, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Melt butter in a 12-inch skillet.
- Add olive oil, onions, mushrooms and sauté until tender.
- Add 1/2 tsp garlic powder and the wine.
- Bring to a boil, reduce heat, add clams and cook until thickened.
- Cook pasta and drain.
- In a double boiler mix cream, 1/2 tsp garlic powder and the cheeses. Stir until melted.
- Keep warm.
- In a large bowl, mix together pasta, cheese mixture, clam mixture and parsley.
- Serve immediately.
Nutrition Facts : Calories 1012.4, Fat 43.9, SaturatedFat 22.7, Cholesterol 131.6, Sodium 452.9, Carbohydrate 102.7, Fiber 13.4, Sugar 3.5, Protein 29.1
CLAM-STUFFED MUSHROOMS
Seafood lovers will savor these yummy bites from field editor Maria Regakis of Somerville, Massachusetts. Maria stuffs mushroom caps with a pleasing combination of minced clams, cheese and seasonings.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2 dozen.
Number Of Ingredients 12
Steps:
- Remove mushroom stems (discard or save for another use); set caps aside. In a large bowl, combine the clams, bread crumbs, Parmesan cheese, green pepper, onion, garlic, Italian seasoning, parsley and pepper. Stir in 3/4 cup butter. Fill each mushroom cap with about 1 tablespoon clam mixture. , Place in an ungreased 15x10x1-in. baking pan. Sprinkle with mozzarella cheese; drizzle with remaining butter. Bake, uncovered, at 350° for 20-25 minutes or until lightly browned. Serve warm.
Nutrition Facts : Calories 140 calories, Fat 13g fat (8g saturated fat), Cholesterol 35mg cholesterol, Sodium 220mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
RED CLAM SAUCE
This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.
Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.
LINGUINE WITH CLAMS AND WILD MUSHROOMS
Categories Mushroom Pasta Shellfish Clam White Wine Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat 3 tablespoons oil in heavy large Dutch oven over high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Using slotted spoon, transfer mushrooms to plate. Add remaining 3 tablespoons oil and garlic to Dutch oven. Sauté until garlic is tender, about 3 minutes. Add crushed red pepper, then wine and clams. Cover and cook until clams open, about 8 minutes.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta well and transfer to large bowl. Spoon mushrooms over, then top with clam mixture, discarding any clams that do not open. Season with salt and pepper. Sprinkle with chives.
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
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