Fabulous Old Fashioned Linguine Wwhite Clam Sauce Recipe 45

Steps:

• In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water; drain pasta. Set aside.
• While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.
• Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.
• Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that havent opened after 5 minutes.)
• Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt.

Steps:

• In a 5 qt pot, heat water to a boil and cook pasta until al dente. While the pasta is cooking, melt butter and olive oil in pan. Saute onion and garlic, and add crushed red pepper flakes. Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute. Add clams with juice. Simmer for 5 minutes. Drain pasta and place in large bowl. Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.

Steps:

• Scrub the clams under cold running water, then place in a deep bowl and cover with cool water. Add 2 Tbs. salt and swirl with your hands to dissolve the salt. Let sit for about 30 minutes at room temperature to purge any grit. Without disturbing the sediment in the bowl, transfer the clams to a colander and rinse with cold water. Discard any open clams that don't close when tapped. Bring a large pot of well-salted water to a rolling boil. Put the clams and wine in a heavy-duty 5- to 6-quart pot. Cover and cook over medium-high heat, shaking the pot occasionally, until the clams have opened, 7 to 10 minutes. Remove from the heat, uncover, and let sit until cool enough to handle, about 5 minutes. Transfer the clams from their shells to a medium bowl, leaving a few intact for garnish, if you like. If using littlenecks, remove the tough adductor muscles on each side of each clam. Discard any clams that didn't open during cooking. Strain the cooking liquid through a sieve lined with dampened cheesecloth or paper towels into the bowl. Rinse and dry the pot. Cook the pasta in the boiling water, stirring occasionally, until slightly firmer than al dente, about 1 minute less than package directions. Reserve 1 cup of the pasta water, and drain. Meanwhile, warm 1/4 cup of the oil and the garlic in the clam pot over medium-high heat until fragrant, about 30 seconds. Add the clams, including the ones in shells, if using, and the cooking liquid, and bring to a simmer. Season with 1/2 tsp. each salt and pepper. Keep warm on low heat. Add the drained pasta, the remaining 1/4 cup oil, the parsley, and red pepper flakes, if using, to the sauce. Cook over high heat for 1 minute to meld the flavors, thinning out the sauce as needed with some of the reserved pasta water. The pasta should be moist and well coated with sauce. Season to taste with salt and pepper. Distribute among shallow bowls, and serve.

Steps:

• In a 5 qt pot, heat water to a boil and cook pasta until al dente.
• While the pasta is cooking, melt butter and olive oil in pan.
• Sautee onion and garlic, and add crushed red pepper flakes.
• Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.
• Simmer for 5 minutes.
• Drain pasta and place in large bowl.
• Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
• Serve with warm crusty bread and chilled white wine.

Steps:

• -In a 5 qt pot, heat water to a boil and cook pasta. -While the pasta is cooking, melt butter &olive oil in pan. -Sautee onion and garlic, and add crushed red pepper flakes. -Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice. -Simmer for 5 minutes. -Drain pasta and place in large bowl. -Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese. -Serve with warm crusty bread and chilled white wine.

Steps:

• Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes. Season to taste with salt and pepper. Serve, passing Parmesan, if desired.

Steps:

• Heat oil and butter in large skillet or Dutch oven over medium-high heat. Add parsley and garlic; sauté until garlic just begins to color, about 45 seconds. Add the reserved clam juices, heavy cream, wine and salt.
• Simmer, uncovered, until mixture is reduced to thin sauce consistency, about 10 minutes.
• Add chopped clams and freshly cooked linguine to pan and toss until sauce coats pasta thickly, about 5 minutes. Season with salt and pepper.
• Serve, passing Parmesan, as desired.