LINGUINE WITH CLAM SAUCE
This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.
Provided by Dorothy Rinaldi
Categories Seafood Shellfish Clams
Time 32m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg
LINGUINE WITH CLAM SAUCE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
- Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
- Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.
LINGUINE WITH HERBED CLAM SAUCE
This impressive pasta looks and tastes so much like fancy restaurant fare that you'll want to serve it to guests. But the recipe is easy enough to prepare just about anytime. -Carolee Snyder, Hartford City, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes. , Add drained clams; saute 2 minutes longer. , Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 328 calories, Fat 26g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 521mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
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
LINGUINE WITH CLAMS
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
- Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
- In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
- Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
- Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
- Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.
LINGIUNE WITH CLAM SAUCE
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a 4-quart pot, steam the clams in the water until they are all open, about 10 minutes. Scoop out the clams and remove the top shell from each one. Gently cook the garlic in olive oil in a saucepan for 4 minutes and carefully pour in the clam-cooking liquid, leaving the sand behind in the pot. Add the parsley and season with freshly ground pepper to taste. Put the clams in the same sauce and cover to keep the warm. Boil and drain the pasta, divide among hot bowls, and ladle on the calms with their sauce.
LINGUINE WITH CLAM SAUCE
Provided by Stanley Tucci
Categories Pasta Shellfish Sauté Dinner Seafood Clam Boil Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 7
Steps:
- 1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
- 2. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.
LINGUINE WITH GARLIC CLAM SAUCE
I've tried other clam linguine recipes over the years, but this is our favorite. I usually keep the ingredients on hand.-Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside. , Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce.
Nutrition Facts : Calories 584 calories, Fat 38g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 494mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
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LINGUINE WITH CLAM SAUCE: 20-MINUTE MEAL - THE …
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- Meanwhile, heat olive oil and butter in large skillet over medium heat. Saute garlic and onions until softened – about 2 minutes.
- Add ¾ cup reserved clam juice, wine, and Worcestershire sauce. Bring to a simmer, then lower heat and cook on low for about 10 minutes.
- Add cooked linguine, clams, and parsley to the skillet. Add salt, to taste. Simmer for about 5 more minutes, until sauce is mostly absorbed.
RESTAURANT-STYLE LINGUINE WITH CLAMS - ONCE UPON A CHEF
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- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
- Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.
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