Linguini With Red Clam Sauce Linguini Con Le Vongole Al Sugo Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)

A light sauce of white wine and tomatoes lets the seafood shine in this iconic Italian pasta dish.

Provided by Mario Batali

Yield 4-6 servings

Number Of Ingredients 9



Linguine with Clams (Linguine con le Vongole) image

Steps:

  • In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
  • Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
  • Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

3 tablespoons kosher or coarse sea salt
1 pound linguine
12 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 pound New Zealand cockles or 24 Manila or littleneck clams, scrubbed
1 tablespoon plus 1 teaspoon red pepper flakes
1 cup dry white wine
1 (14-ounce) can whole San Marzano tomatoes in juice, juice reserved and tomatoes coarsely chopped
1/2 cup plus 2 tablespoons fresh flat-leaf parsley, coarsely chopped

LINGUINE WITH RED CLAM SAUCE

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12



Linguine with Red Clam Sauce image

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
  • Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
  • Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

Kosher salt
12 ounces linguine
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 anchovy fillets
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry white wine
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 1/4 pounds littleneck clams (about 16), scrubbed
12 ounces chopped clams (drained if canned)
1/2 cup chopped fresh parsley

LINGUINE CON VONGOLE

Linguine con Vongole is one of those pasta dishes that you can find basically anywhere in coastal Italy. Mysteriously, in the States, it is often presented cloaked in a tomato-based sauce, not how you'd find it in Italy (though they might throw in a handful of fresh chopped tomatoes at the end). The pasta and clams come generously brothy, and I love to fai la scarpetta (sop up the sauce with a piece of bread).

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 to 5 servings

Number Of Ingredients 11



Linguine con Vongole image

Steps:

  • Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until 2 minutes shy of al dente.
  • Meanwhile, heat the olive oil over medium heat in a large saute pan until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute.
  • Add the cockles, red pepper flakes and white wine and shake to combine. Cover and cook until the cockles open, 4 to 5 minutes. Remove the lid and discard any cockles that haven't opened (those are dead).
  • Drain the pasta and add it to the pan with the cockles. Cook, tossing to combine, until the pasta is al dente and absorbs some of the clam juices.
  • Add the butter and parsley and shake the pan to combine.
  • Season to taste with salt and black pepper and serve immediately with slices of bread on the side to sop up the juices in the bowl.

Kosher salt
1 pound linguine
2 tablespoons olive oil
4 garlic cloves, thinly sliced
3 pounds cockles, soaked in salted water and scrubbed
1 teaspoon red pepper flakes
1 cup dry white wine
4 tablespoons (2 ounces) unsalted butter
2 tablespoons finely chopped fresh flat-leaf parsley
Freshly ground black pepper
Crusty bread, for serving

LINGUINE CON LE VONGOLE

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11



Linguine con le Vongole image

Steps:

  • Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
  • Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
  • Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
  • Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

1 pound dry linguine
1/4 cup extra-virgin olive oil, plus more for serving
4 garlic cloves, slivered
1/4 teaspoon red pepper flakes
2 pounds littleneck or Manila clams, scrubbed and rinsed well
3/4 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
3 tablespoons unsalted butter
Sea salt and freshly ground black pepper
2 handfuls fresh flat-leaf parsley, finely chopped
2 tablespoons lightly toasted and fried bread crumbs (optional)

LINGUINE WITH RED CLAM SAUCE

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12



Linguine with Red Clam Sauce image

Steps:

  • Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.
  • Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes. Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.

2 tablespoons plus 1 teaspoon salt
1 pound linguine pasta
3 tablespoons olive oil
1 cup small-diced onion
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes
1 cup dry white wine
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes
4 pounds littleneck clams, scrubbed clean and picked over
3 tablespoons chopped fresh parsley leaves
1/4 cup extra-virgin olive oil

More about "linguini with red clam sauce linguini con le vongole al sugo recipes"

LINGUINE ALLE VONGOLE IN ROSSO (RED CLAM SAUCE)
Web Linguine alle Vongole in Rosso (Red Clam Sauce) 30 minutes Yield: 4-6 1 x Ingredients 1 pound spaghetti 3 pounds of clams, scrubbed well 1/4 cup of olive oil 2 cups tomato puree 3 cloves of garlic, chopped coarsely 1 …
From garrubbo.com
linguine-alle-vongole-in-rosso-red-clam-sauce image


LINGUINE CON VONGOLE (LINGUINE WITH CLAM SAUCE)
Web As the pasta cooks, get started on the sauce. Heat a large sauté pan over medium heat and add the olive oil with the garlic and cook, stirring, until golden. Add the clams and cook, stirring, for 1 minute. Add the wine, …
From foodiecrush.com
linguine-con-vongole-linguine-with-clam-sauce image


BEST LINGUINE CON VONGOLE RECIPE - HOW TO MAKE …
Web Jan 15, 2010 HOW: You make a light, flavorful sauce with sausage, garlic, roasted jalapeno, tomato, aromatics, and clam broth, then toss it with your cooked pasta and clams. WHY WE LOVE IT: Each bite brings …
From food52.com
best-linguine-con-vongole-recipe-how-to-make image


LINGUINE ALLE VONGOLE: PASTA WITH CLAM SAUCE - COLEY COOKS
Web Mar 15, 2023 Step by step instruction. Bring a large pot of water up to a boil and season with a generous pinch of salt. In a medium saucepan, sauté the garlic and red pepper flakes in olive oil over medium heat for about 2 …
From coleycooks.com
linguine-alle-vongole-pasta-with-clam-sauce-coley-cooks image


LINGUINE VONGOLE | PASTA RECIPES | JAMIE OLIVER RECIPE
Web Cook the pasta in a large pan of boiling salted water according to the packet instructions. Meanwhile, peel and finely chop the garlic, then pick and finely chop the parsley (stalks and all). Sort through the clams, giving any that …
From jamieoliver.com
linguine-vongole-pasta-recipes-jamie-oliver image


CLAM LINGUINE (LINGUINE ALLE VONGOLE) RECIPE | FOOD NETWORK
Web This dish makes an easy and elegant Italian pasta dinner! Made with delicious garlic and white wine sauce, this clam linguine is perfect for seafood and pasta lovers alike.
From foodnetwork.com
Author Mary Berg
Steps 9
Difficulty Easy


LINGUINE WITH CLAMS RECIPE | THE MEDITERRANEAN DISH

From themediterraneandish.com
5/5 (3)
Total Time 50 mins
Category Entree
Published Apr 6, 2023


LINGUINE ALLE VONGOLE | RICARDO
Web Jul 30, 2019 3/4 lb (340 g) linguini. 3 shallots, chopped. 3 garlic cloves, chopped. 1/2 bird’s eye chili pepper, finely chopped, or to taste. 2 tbsp (30 ml) olive oil. 1/2 cup (125 …
From ricardocuisine.com
Servings 4
Total Time 40 mins


BEST LINGUINI WITH RED CLAM SAUCE LINGUINI CON LE VONGOLE AL …
Web 1 pound dry linguine: 1/4 cup extra-virgin olive oil, plus more for serving: 4 garlic cloves, slivered: 1/4 teaspoon red pepper flakes: 2 pounds littleneck or Manila clams, scrubbed …
From alicerecipes.com


LINGUINE CON LE VONGOLE RECIPE | GOOP
Web 1 pound small clams, such as manila, or cockles, scrubbed. 1 tablespoon red chili flakes (optional) 1 cup dry white wine. 1 bunch italian parsley. 3 tablespoons kosher salt. 1. …
From goop.com


PASTA ALL VONGOLE {LINGUINI WITH CLAM SAUCE} - WHAT A GIRL EATS
Web How to reheat The easiest way to reheat this pasta dish is to put it in the microwave. Be careful as this might be faster but it’s an easy way to overcook as well. You can also try …
From whatagirleats.com


LINGUINI WITH RED CLAM SAUCE (LINGUINI CON LE VONGOLE AL SUGO)
Web Jan 22, 2023 I prefer the clams to be served in their shells over the pasta, never removed or chopped Ingredients: ['extra virgin olive oil', 'littleneck clams', 'garlic cloves', 'shallot', …
From lunchlee.com


LINGUINE ALLE VONGOLE - EATINGWELL
Web Jul 9, 2019 Linguine alle Vongole. 5.0. (1) 1 Review. Italian for "linguine with clams," this seafood pasta dish includes tomatoes for a mashup between red and white clam sauces. By. Betsy Andrews. Updated on July 9, 2019. Rate It.
From eatingwell.com


LINGUINE PASTA ALLE VONGOLE (LINGUINE WITH CLAMS)
Web Jun 23, 2018 Apart from the linguine and clams, this linguine pasta alle vongole recipe has very few other ingredients. In fact, most versions contain nothing more than garlic, peperoncino (Italian red chili pepper), white wine, olive oil and parsley.
From the-pasta-project.com


LINGUINE WITH CLAMS RECIPE - TODAY
Web Apr 6, 2023 Preparation 1. In a large straight-sided skillet set over medium heat, add 1 cup of water, white wine, clam juice and lemon juice and simmer until the liquid has reduced …
From today.com


PASTA WITH RED CLAM SAUCE / VONGOLE AL POMODORO | CIAO ITALIA
Web In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until it softens but does not color. Add the parsley and red pepper flakes and cook, stirring, for 1 to 2 minutes. Add the clams and their juice, cover, and cook for 1 minute. Add the tomato sauce, wine, and salt and pepper, stir well, cover, and simmer for 5 minutes.
From ciaoitalia.com


Related Search