Best Clam Linguine Recipe Recipe For Chicken

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LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

Luscious Linguine with Clam Sauce. Made from pantry staples that taste delicious together for a family favourite weekday meal.

Provided by Samantha

Categories     Main Course

Time 25m

Number Of Ingredients 11

16 oz. dried linguine pasta
9.5 oz. canned or jarred clams with juice
3 tbsp olive oil
1 small finely chopped cooking onion (yellow or white)
4 medium garlic cloves, thinly sliced
1/2 cup (dry) white wine
1/4 tsp fine sea salt
1/4 cup chopped fresh parsley leaves
1/2 small lemon, juiced
2 tbsp chopped, fresh basil leaves, optional
1 pinch red pepper flakes, optional

Steps:

  • Cook linguine as per package directions, reserving 1/2 cup of cooking liquid immediately before draining.
  • Meanwhile, heat oil in a large rimmed pan over medium heat. Add onion and cook for 3-4 minutes or until beginning to soften and turn translucent. Add garlic and cook for another minute or 2 longer.
  • Add wine (see post above for substitutions) and cook for 3-5 minutes until liquid has reduced by half. Add clams and juice from can/jar, and cook for 2 minutes until heated through. Season with sea salt.
  • Add cooked pasta, pasta water, parsley, basil (if using), lemon juice, and red pepper flakes (if using). Toss aggressively together until herbs are scattered throughout the pasta and pasta has a silky coating. Serve immediately.

Nutrition Facts : Calories 389 kcal, Carbohydrate 64 g, Protein 10 g, Fat 8 g, SaturatedFat 1 g, Sodium 267 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

LINGUINE WITH CLAMS



Linguine with Clams image

Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4 to 6

Number Of Ingredients 12

Kosher salt
1 pound linguine
6 tablespoons extra-virgin olive oil
½ cup finely chopped shallots, from 2 shallots
6 cloves garlic, coarsely chopped
1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
½ teaspoon red pepper flakes
2 pounds Littleneck clams (40 to 45), scrubbed
¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1 teaspoon lemon zest, from 1 lemon, plus more to taste
1 tablespoon lemon juice, from 1 lemon, plus more to taste

Steps:

  • 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, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
  • Reserving ½ 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.

Nutrition Facts : Calories 627, Fat 22 g, Carbohydrate 67 g, Protein 33 g, SaturatedFat 6 g, Sugar 4 g, Fiber 3 g, Sodium 920 mg, Cholesterol 61 mg

THE BEST CLAM SAUCE



The Best Clam Sauce image

I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!

Provided by Jodie B

Categories     Seafood     Shellfish     Clams

Time 45m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
½ cup butter
salt and pepper to taste
2 tablespoons dry white wine

Steps:

  • Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
  • In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
  • Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
  • Spoon the clam sauce over the linguini and serve.

Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g

SCOTT URE'S CLAMS AND GARLIC



Scott Ure's Clams And Garlic image

So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.

Provided by Scott Ure

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 50m

Yield 4

Number Of Ingredients 6

50 small clams in shell, scrubbed
2 tablespoons extra virgin olive oil
6 cloves garlic, minced
1 cup white wine
2 tablespoons butter
½ cup chopped fresh parsley

Steps:

  • Wash clams to remove any dirt or sand.
  • In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
  • Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g

CANNED CLAM PASTA



Canned Clam Pasta image

This clam pasta is a delicious seafood pasta that can be ready in less than 30 minutes. It's a fancy dish that you can serve to feed a crowd without breaking your bank.

Provided by Rika

Categories     Main Course

Number Of Ingredients 12

¾ pound pasta of your choice ((spaghetti or linguini) )
2 tbsp extra virgin olive oil
2 tbsp minced shallots
1 tbsp minced garlic
½ cup dry white wine
2 cans (6.5 oz each) chopped clams ((drained))
1 bottle (8 oz) clam juice
½ cup low-sodium chicken broth ((or use clam juice for a stronger taste))
2 tbsp butter
½ tsp dried basil
chopped parsley ((to serve))
lemon juice

Steps:

  • In a large pot of boiling salted water, cook the pasta until al dente. Reserve about 3 tablespoons of the cooking water.
  • Heat oil in a large deep skillet over medium heat. Cook shallots and garlic just until translucent and soft for 1-2 minutes. Keep stirring and careful not to burn the garlic.
  • Add clam juice, chicken broth, and white wine. Cook until the sauce on medium-high heat until the sauce is reduced, enough to fully submerge the cooked pasta. Season with salt, black pepper, or chili pepper flakes if needed.
  • Add butter, basil, clam meat, pasta, and pasta water to the skillet. Stir just until the clam is warm throughout. Turn off the heat immediately so you don't overcook the clam meat. Serve with chopped parsley.

Nutrition Facts : Calories 464 kcal, Carbohydrate 66 g, Protein 12 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 15 mg, Sodium 71 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

This easy 30-minute pasta recipe is the perfect way to shake up the dinner routine, with a savory sauce that tastes of the sea.

Provided by Katie Workman

Categories     Main Course

Time 30m

Number Of Ingredients 11

1 pound dried fettuccine or linguine
¼ cup extra-virgin olive oil
4 teaspoons minced garlic
¼ teaspoon red pepper flakes (, plus more for serving)
Kosher salt and freshly ground pepper (to taste)
1 cup dry white wine
1 ½ cups chicken broth or stock ((the richer the better))
½ cup Snow's® Clam Juice
6 (6.5 ounce) cans Snow's® Chopped Clams (, drained)
Juice and zest of 1 large lemon
chopped parsley (to serve)

Steps:

  • Bring a large pot of water to a boil. Add salt, and cook the pasta according to package dictions. You'll want to cook it until just al dente, and then it will finish cooking in the sauce, so plan to take it out a couple of minutes before it is done to your liking.
  • Meanwhile, in a large deep skillet, heat the olive oil over low heat. Add the garlic and cooking, sitting frequently, for 8 minutes, until the garlic is soft and a very light golden color; do not allow the garlic to brown. Stir in ¼ teaspoon of the red pepper flakes, and season with salt and pepper.
  • Raise the heat under the garlic oil to medium high. Add the white wine and simmer for 3 minutes until slightly reduced. Add the chicken broth or stock and the clam juice to the pan, and bring to a simmer. Allow to simmer and reduce a bit, for about 5 minutes.
  • When the pasta is just al dente, drain it and return it to the pot. Pour in the broth-clam juice mixture, add the chopped clams and lemon juice and toss until the pasta has become tender and absorbed a bit of the liquid, the clams are heated through and everything is well combined, about 2 minutes; tongs are great for this. Turn into a serving bowl, and top with additional red pepper flakes, the chopped parsley and the lemon zest. Serve hot.

Nutrition Facts : Calories 442 kcal, Carbohydrate 59 g, Protein 15 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 72 mg, Sodium 472 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

LINGUINE WITH WHITE CLAM SAUCE



Linguine With White Clam Sauce image

Make and share this Linguine With White Clam Sauce recipe from Food.com.

Provided by ajwolt

Categories     Spaghetti

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

1 garlic clove
1 medium onion, finely chopped
2 teaspoons olive oil
1/2 cup white wine
2 cups chicken broth
2 (5 ounce) cans baby clams, reserve liquid
4 ounces shrimp, drained
4 ounces crabmeat, drained
3 dashes Tabasco sauce
1 teaspoon oregano
8 ounces cream cheese (cut into sm pieces)
1 lb linguine
grated parmesan cheese
choppped fresh parsley

Steps:

  • In a 4 quart saucepan, satue garlic and onion in oil til soft. Do not brown.
  • Add wine, chicken broth, and clam liquid. Add pepper, tabasco, and oregano. Simmer for 15 minute
  • Add cream cheese, stir into sauce til well blended. Add clams and if desired other seafood.
  • cook linguine, drain well and add to sauce. Let pasta rest in sauce for 5 min to absorb flavors.
  • Serve in pasta bowl and sprinkle with parmesan and parsley.

Nutrition Facts : Calories 536.1, Fat 17.1, SaturatedFat 9, Cholesterol 103.2, Sodium 600.6, Carbohydrate 61.9, Fiber 2.7, Sugar 2.6, Protein 28.3

ONE-POT CLAM SPAGHETTI



One-Pot Clam Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

12 ounces whole wheat spaghetti
One 6.5-ounce can chopped clams, with juices
2 tablespoons olive oil
1 tablespoon fresh oregano leaves, plus more for garnish
2 teaspoons crushed red pepper flakes, plus more for garnish
4 cloves garlic, sliced
1 small yellow onion, sliced thinly
Kosher salt
2 cups baby spinach
1 1/2 cups grated Parmesan
2 tablespoons salted butter
Freshly ground black pepper

Steps:

  • Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
  • Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 box linguine
1 tablespoon olive oil
1/2 cup chopped shallots
2 to 3 cloves garlic, minced
2 (10-ounce) cans whole baby clams, drained
1 teaspoon dried oregano
8 ounces bottled clam juice
1/2 cup reduced-sodium chicken broth
1/2 cup vermouth or dry white wine
Salt and pepper
1/4 cup chopped fresh parsley leaves
1/4 cup grated Parmesan or Romano

Steps:

  • Cook linguine according to package directions until al dente.
  • Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes.
  • Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.

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