Skips Pasta With White Clam Mushroom Sauce Recipes

Steps:

• Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
• Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

Steps:

• Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
• Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

Steps:

• 1. Melt butter over medium high heat in a large skillet; Add onions, mushrooms, and garlic. Saute until tender.
• 2. Pour in wine or broth. Simmer for 10 minutes, reducing heat if necessary.
• 3. Stir in clams, reserved clam juice, sour cream, pepper, and parsley and simmer gently for another 20 minutes. If you want or need more "juice" in your sauce, add some of the bottled clam juice now.
• 4. Bring a large pot of lightly salted water to a boil and cook pasta for about 8 - 10 minutes, or until al dente. Drain.
• 5. Toss sauce with linguine and serve. Enjoy.

Steps:

• Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
• After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
• Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
• Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

Steps:

• While cooking fettucini noodles to desired doneness.
• Drain clams, reserving liquid.
• Brown garlic until golden in butter (or margarine) in a medium sized sauce pan.
• Add clam juice and wine.
• Bring to a boil.
• Boil for 5 minutes or until sauce is reduced to a little more than half a cup.
• Reduce heat and add the soup, clams and cheese.
• Cook until heated through stirring occasionally.
• Serve over fettucini noodles and garnish with parsley or lemon slices.
• Note: I like to serve this with a small salad and warm sourdough bread (instead of traditional garlic bread).

Steps:

• 1) Heat wok over high heat and necklace with 2 TB olive oil 2) Add mushrooms and stir fry briskly until the liquid in the mushrooms exude has evaporated 3) Add garlic, basil, oregano and crushed red pepper. Stir fry 1 minute 4) Add the 2 cups clam juice/wine mixture. Bring to a boil and cook vigorously for 5 minutes 5) Turn heat down to medium. Add drained clams, scallions and bring to simmer. Cover & turn off heat. 6) Boil pasta in 6 quarts water until al dente. Drain but don't rinse. 7) Transfer pasta to warmed serving bowl or platter. Pour sauce over pasta. Toss well. 8) Sprinkle with parmesan to taste. There is enough sauce for 3/4 to 1 pound pasta.