Linguini With Clams And Garlic Butter Sauce Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
• Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.

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.

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.

Steps:

• Bring a large pot of salted water to a boil. Add the linguini, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. (Reserve 1 cup pasta for the Round 2 Recipe Savory Noodle Pie.)
• Heat a large skillet over medium heat with the oil. Add the garlic and cook for 30 seconds. Add the lemon juice and the clams with their juices. Cook for 2 minutes to warm the clams through. Add the parsley and butter to the clams and stir. Taste and season with salt and pepper, if needed. Pour the pasta onto a serving platter and pour the clams and sauce over the pasta. Serve immediately.

Steps:

• In a large pasta pot or Dutch oven, bring about 2 quarts boiling water to boil.
• Add table salt.
• Cook just long enough for pasta to be el dente.
• Consult pasta package.
• Drain in a colander when pasta is done.
• Then place over a little boiling water to keep it hot.
• In a heavy saute pan over low heat, melt butter.
• Add garlic and stir in until the garlic is soft but NOT browned about- 1 minute.
• Add flour and stir in well to make a roux, but DO NOT BROWN.
• Add wine and cook for about 1 minutes.
• Add clams, cover with a tightly fitting lid.
• Cook for a couple of minutes.
• Reduce heat and add cream and parsley.
• Continue cooking until the liquid is reduced by about one fourth.
• Place piping hot linguine in warm indivual serving bowls.
• Divide sauce over linguine.
• Serve with grated fresh parmesan cheese and Italiah Herbs for sprinkling as desired at the table.
• Serve with a fresh salad and garlic and butter French Bread.
• ENJOY!

Steps:

• Cook linguine until al dente, or slightly firm to the bite.
• Drain, and mix with a Tbsp.
• or two of olive oil; set aside.
• Heat butter in a skillet and add lemon juice and salt.
• Add garlic and cook about 1 minute.
• Add to hot linguine and mix.
• Serve immediately, sprinkled with Parmesan if desired.