LINGUINE WITH CLAMS
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
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
LINGUINE WITH CLAM SAUCE
This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.
Provided by Dorothy Rinaldi
Categories Seafood Shellfish Clams
Time 32m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg
LINGUINE WITH WHITE CLAM SAUCE
Linguine with White Clam Sauce is one of Anne Burrell's favorite "happy foods." Get this simple recipe from Secrets of a Restaurant Chef on Food Network.
Provided by Anne Burrell
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
- Bring a large pot of well salted water to a boil over medium heat.
- Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
- While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
- Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
- Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
- This won't make you want to clam up!
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
LINGUINE WITH CLAMS AND FRESH HERBS
Provided by Anitra Earle
Categories Herb Pasta Shellfish Quick & Easy Clam Bon Appétit Yonkers New York
Yield Makes 2 servings
Number Of Ingredients 9
Steps:
- Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain pasta.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 30 seconds. Add canned clams with juice, basil, tarragon, and parsley. Add fresh clams. Cover; reduce heat to medium and cook until clams open, about 6 minutes. Using tongs, transfer fresh clams to plate (discard any clams that do not open). Add cooked pasta and cream to sauce in skillet. Toss over medium-high heat until sauce coats pasta, about 1 minute. Season to taste with salt and pepper. Divide pasta between bowls. Top with fresh clams and serve.
LINGUINE WITH GARLIC CLAM SAUCE
I've tried other clam linguine recipes over the years, but this is our favorite. I usually keep the ingredients on hand.-Perlene Hoekema, Lynden, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 584 calories, Fat 38g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 494mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.
LINGUINE WITH CANNED CLAMS, CHILES AND LEMON
This spicy take on linguine with clam sauce uses affordable tinned clams for a quick and inexpensive version of the restaurant fave that comes together quickly. If your store carries them, opt for more flavorful smoked clams packed in oil instead of the brined version; they're priced about the same, but the smoked clams have a deeper, toastier flavor that works well with the chile flakes and toasted garlic.
Provided by Alejandra Ramos
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring 4 quarts of water to a boil in a large pot and season with 1 tablespoon salt. Add the pasta and cook 3 minutes less than called for on the directions on the box. Reserve 1 cup of the pasta water, then drain.
- While the pasta cooks, combine the olive oil, garlic and red pepper flakes in a large skillet over medium heat. Once the oil is hot and the garlic starts to sizzle, remove from the heat and allow the garlic to toast. Juice the lemon into the skillet then add the butter, clams, vermouth, 1/2 cup of the reserved pasta water and the cooked pasta. Stir to evenly combine, then turn the heat up to medium and simmer, stirring occasionally, until the sauce has reduced and fully coats the pasta, 3 to 5 minutes. Taste and adjust the salt as needed and add black pepper, the lemon zest and parsley. Use tongs to toss then divide among bowls and serve immediately.
LINGUINE WITH CLAMS
Go crazy for clams! The right flavor combinations help bring down the fat count on this traditional dish. From Prevention® Healthy Cooking.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Prepare linguine according to package directions.
- Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add shallots and garlic; cook and stir 4 minutes or until shallots are softened. Stir in tomatoes and cook 1 minute. Add wine; heat to boiling; cook 2 minutes. Add broth and parsley. Return to a boil.
- Add clams; cover and cook 5 minutes or until clams open. Discard any unopened clams. Remove clams to a bowl with slotted spoon. Return broth mixture to a boil. Boil 4 minutes or until reduced by one-third.
- Remove 24 of the clams from their shells and mince; discard those shells. Keep remaining 12 clams in their shells.
- Add the minced clams and pasta to the saucepan. Toss to combine. Add remaining clams in shells to pasta mixture.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 30 mg, Fiber 3 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 2 g, TransFat 0 g
CLAM LINGUINE
A very easy to make recipe that has a very nice clam taste. I developed this recipe many years ago and it has been enjoyed by all that have tried it.
Provided by William Uncle Bill
Categories European
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a large frying pan over medium heat, heat olive oil.
- Add chopped garlic and saute gently until just golden, about 1 to 2 minutes: DO NOT BROWN.
- Add clams including liquid, cayenne, oregano and lemon juice and simmer for 2 to 3 minutes.
- Add chopped parsley and continue to simmer for 1 minute longer.
- Cook linguine according to package directions.
- Drain and transfer cooked linguine to a large serving bowl.
- Pour prepared sauce over pasta and toss to coat.
- Sprinkle with grated parmesan cheese and toss lightly.
- Serve immediately.
LINGUINE WITH CLAM SAUCE
Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.
Provided by Colu Henry
Categories dinner, easy, quick, weekday, pastas, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
- While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
- Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
- Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.
LINGUINE WITH CLAMS AND LIME
This version of spaghetti alle vongole--the classic Neapolitan dish made with clams, white wine, and garlic--gets a delicious kick from a jalapeno chile, in addition to the zest and juice of limes. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil and add 1 teaspoon salt. Add linguine and cook until al dente, about 9 minutes.
- While pasta is cooking, in a large saute pan, heat oil over medium. Add garlic, onion, and chile and saute until onion is translucent, a few minutes. Pour in wine and bring to a boil. Add lime zest and juice and stir well. Add clams, cover with a tight-fitting lid, and cook until they open, 3 to 5 minutes. Uncover and discard any clams that did not open. Turn off heat.
- Drain pasta and add to clams. Cover pan and let rest 5 minutes, so pasta soaks up juices.
- Season with salt and pepper and spoon into individual bowls. Sprinkle with parsley and serve.
More about "best clam linguine recipe recipe for hand"
BA'S BEST LINGUINE AND CLAMS RECIPE | BON APPéTIT
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4.6/5 (28)Estimated Reading Time 3 minsServings 4
- Meanwhile, pulse 3 garlic cloves in a food processor until chopped. Add bread and pulse several times until fine crumbs form.
- Heat 2 Tbsp. oil in a large Dutch oven over medium-high. Add breadcrumb mixture and cook, stirring often, until crumbs are golden and crisp, 5–7 minutes. Transfer to a medium bowl. Add lemon zest, season with salt, and toss to combine; set aside.
- Wipe out Dutch oven. Using a mandoline if you have one (if not, use a really sharp knife), very thinly slice remaining 9 garlic cloves. Heat ¼ cup oil in Dutch oven over medium. Cook garlic, stirring often, until golden around the edges, about 3 minutes. Add anchovies, if using, and ½ tsp. red pepper flakes and cook, stirring, until garlic is golden all over and anchovies are dissolved. Quickly stir in wine and simmer until only a couple of tablespoons of liquid are left in pot. Add clams and toss to combine. Cover and cook until clams are open, 5–7 minutes (about 4 minutes for cockles). Uncover pot and transfer clams to a medium bowl, leaving liquid in pot. If any clams are still closed, cover pot again and cook a few minutes longer, then transfer to bowl with others (discard any that have not opened at this point). Tent clams with foil.
EASY LINGUINE AND CLAMS RECIPE - CANADIAN COOKING …
From canadiancookingadventures.com
4.5/5 (81)Total Time 30 minsCategory Dinner RecipesCalories 782 per serving
- Bring a large pot of salted water to a boil and then add in the linguine. Cook according to package instructions, remove strain and set aside.
- In the same pot add 4 tbsp of butter and the minced garlic, saute 1 minute before adding in the fresh spices then dry ones.
- Saute one more minute before adding in the canned clams (juice) simmer 5 minutes before adding in the white wine.
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