CLAM LINGUINE
This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.
Provided by Paris
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 35m
Yield 3
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
- Add clams to the skillet and heat through; top with cheese and serve immediately.
Nutrition Facts : Calories 755.3 calories, Carbohydrate 67.5 g, Cholesterol 93.6 mg, Fat 40.6 g, Fiber 5.1 g, Protein 33.2 g, SaturatedFat 15.1 g, Sodium 401.2 mg, Sugar 7.6 g
SPICY SEAFOOD TOMATO SAUCE WITH LINGUINE
Provided by Marian Burros
Categories dinner, weekday, pastas, main course
Time 25m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Bring water to boil in covered pot for fettuccine.
- Crush garlic.
- Heat oil in nonstick pan large enough to hold all the sauce ingredients. Saute garlic and pepper flakes for 30 seconds over medium heat.
- Crush tomatoes between fingers, add to pot with clam juice and wine and cook over high heat until liquid has been reduced by about one-third.
- Add all the raw seafood, and cook for about 2 minutes.
- Cook the fettuccine.
- Wash, dry and mince parsley.
- Add cooked shrimp to the sauce; season with pepper, and heat through.
- Drain fettuccine, and top with sauce; sprinkle with parsley.
Nutrition Facts : @context http, Calories 809, UnsaturatedFat 6 grams, Carbohydrate 113 grams, Fat 9 grams, Fiber 12 grams, Protein 63 grams, SaturatedFat 2 grams, Sodium 2187 milligrams, Sugar 14 grams, TransFat 0 grams
LINGUINE WITH CLAMS AND TOMATOES
Provided by Marian Burros
Categories pastas, appetizer, main course
Time 30m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Slice the garlic and chop the fresh thyme. Combine with wine in a pot large enough for all ingredients.
- Scrub clams and add to pot. Bring to a boil and cook until the clam shells open. As they open, remove them from the pot and set aside. Continue cooking broth until it is reduced by half.
- Bring water to a boil for the linguine in a covered pot.
- Wash and trim the tomatoes, and cut in half. Squeeze out the seeds. Chop tomatoes in a food processor or with a knife. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.
- Cook the linguine according to package directions.
- Remove the clams from their shells, and pour any reserved liquid from them into the pot.
- Wash and dry basil, and cut into thin strips.
- Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.
Nutrition Facts : @context http, Calories 566, UnsaturatedFat 2 grams, Carbohydrate 84 grams, Fat 5 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 1149 milligrams, Sugar 10 grams, TransFat 0 grams
LINGUINE WITH SPICY TOMATO AND CLAM JUICE
This is as delicious with mussels as it is with clams. Offer a simple green salad afterward, and pears and a wedge of Italian cheese for dessert.
Yield 2 servings; can be doubled or tripled
Number Of Ingredients 10
Steps:
- Gently squeeze tomatoes to remove juices, then chop. Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add garlic and sauté until soft, about 4 minutes. Add dried red pepper and stir 20 seconds. Mix in tomatoes and simmer until sauce thickens, stirring frequently, about 5 minutes. Season with salt and pepper. Stir in half of marjoram and half of parsley. Add clams to sauce. Cover and cook sauce until clams open, about 5 minutes.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add remaining 1 tablespoon oil and toss to coat. Pour clams and sauce over, discarding any clams that do not open. Sprinkle with remaining chopped fresh herbs.
LINGUINE WITH CLAMS, CHERRY TOMATOES AND BASIL
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 1 large or 2 small servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic, salt, pepper and red pepper flakes and saute until fragrant; don't let the garlic brown. Add the cherry tomatoes, white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all the clams are removed, reduce the heat to medium-low and swirl in the butter. Season with salt and pepper.
- Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl, the lemon zest and half of the basil. Using tongs, turn the linguine to coat it with the sauce. Top with the remaining basil. Serve immediately.
CALAMARI FRA DIAVOLO OVER LINGUINE RECIPE BY TASTY
In this classic Italian pasta dish, tender squid rings and tentacles simmer in a thick and spicy tomato sauce-fra diavolo means "brother devil" in Italian. Toss it with linguine, top with more parsley and red pepper flakes, and serve family style. We recommend using clam juice to enhance the seafood flavor, but chicken stock works too!
Provided by Betsy Carter
Categories Dinner
Time 1h10m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of well-salted water to a boil of medium-high heat.
- While the water is boiling, make the sauce: In a separate large pot, heat the olive oil over medium heat until shimmering. Add the onion and ½ teaspoon salt and sauté for 4-6 minutes, stirring occasionally, until the onion is softened and translucent. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute, until the garlic is fragrant.
- Add the tomato paste and mix until evenly combined with the aromatics. Cook for 6-8 minutes, stirring occasionally, until the tomato paste has darkened and thickened. It is okay if some of the paste begins to stick to the bottom of the pot. Deglaze with the red wine and clam juice, scraping up any browned bits. Simmer for 4-6 minutes, until the liquid is reduced by half.
- Add the whole peeled tomatoes and, using a potato masher, break up the tomatoes into bite-sized chunks. Bring the sauce to a simmer.
- Add the calamari and stir to coat in the sauce. Reduce the heat to medium-low and simmer for about 25 minutes, until the calamari is very tender and the sauce has thickened. Season with the remaining teaspoon of salt, plus more to taste.
- When the calamari has 6-8 minutes cooking time left, drop the linguine into the boiling water and until just shy of al dente. Reserve ¼ cup (60 ml) of the pasta water.
- Using tongs, transfer the linguine directly to the calamari sauce. Add the reserved pasta water and toss well to combine. Cook for 2-3 minutes, until the linguine is al dente and well coated in the sauce. Remove the pot from the heat and stir in the lemon juice and half of the parsley.
- Transfer the pasta to a large serving platter and garnish with remaining parsley and red pepper flakes.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 109 grams, Fat 21 grams, Fiber 7 grams, Protein 28 grams, Sugar 10 grams
LINGUINE WITH SPICY RED CLAM SAUCE
This one comes from Giada's cook book and I have not yet personally tried it but it sounds perfect! I'm posting it here for safekeeping.
Provided by RedVinoGirl
Categories One Dish Meal
Time 55m
Yield 6 , 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oil in a very large pot over medium heat. Add the onion, garlic, oregano, and red pepper flakes. Saute' until the onion is tender, about 10 minutes.
- Add the tomatoes with their juice, clam juice, and wine. Bring to a boil over high heat. Decrease the heat to medium and simmer uncovered until the liquid reduces by one third, about 30 minutes.
- Add the clams, cover, and simmer over medium-high heat, stirring occasionally, just until the clams open (discard any clams that don't open), about 8 minutes. Remove the pot from heat. Using a slotted spoon transfer the clams to a large bowl and cover to keep them warm. Stir the parsley and butter into the pot.
- Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook, stirring frequently to prevent the pasta from sticking together, until tender but still firm to bite, about 8 minutes.
- Drain. Ad the linguine to the sauce and toss until the sauce thickens slightly and coats the linguine. Season the pasta generously with salt and black pepper. Transfer to bowls and tops with clam sauce and serve.
Nutrition Facts : Calories 686.1, Fat 11.1, SaturatedFat 3.5, Cholesterol 25.6, Sodium 774.9, Carbohydrate 113, Fiber 7.5, Sugar 13.8, Protein 23.4
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- Puree the Italian plum tomatoes in a food processor or blender. Strain them through a fine sieve set over a large bowl; discard the tomato seeds.
- In a large enameled cast-iron casserole, heat the extra-virgin olive oil until shimmering. Add the smashed garlic and cook over moderately high heat until fragrant, about 30 seconds. Add the pureed tomatoes, the clam juice, thyme, basil and sugar. Season with salt and pepper and bring to a boil. Cook over moderately low heat until it is reduced by one-third, about 45 minutes. Add the squid and cook over low heat until very tender, about 45 minutes longer.
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