Best Clam Linguine Recipe Recipes Recipe For Deviled

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LINGUINE AND CLAMS



Linguine and Clams image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup white wine
3 dozen littleneck clams, scrubbed well
1 dozen mussels, scrubbed well
1/4 cup olive oil
2 anchovy fillets, chopped
1/4 cup breadcrumbs
Kosher salt and freshly ground black pepper
1 pound dried linguine
Kosher salt
2 tablespoons olive oil
4 cloves garlic, finely chopped to a paste
Pinch red chile flakes
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons creme fraiche
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley leaves for garnish
1 teaspoon finely chopped fresh oregano
1 teaspoon finely grated lemon zest
Freshly ground black pepper

Steps:

  • For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat. Add the clams and cook until opened, about 5 minutes. Remove clams with a slotted spoon to a bowl. Discard any clams that do not open. When cool enough to handle, remove the clams from the shell and coarsely chop.
  • Bring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open. These mussels are added just to flavor the stock. After you remove them, eat them or reserve for another use (remove from the shell, store in a container with a tight fitting lid and refrigerate for up to 1 day).
  • Strain the cooking liquid through a mesh strainer lined with cheesecloth into a bowl. You should have 2 cups of liquid.
  • For the breadcrumbs: Heat the oil in a medium saute pan over medium heat until it begins to shimmer, add the anchovies and cook until melted into the oil. Add the breadcrumbs and cook, stirring constantly, until lightly golden brown, and then season with salt and pepper.
  • For the pasta: Bring a large pot of salted water to a boil. Cook the linguine to al dente according to package instructions. Reserve 1 cup of the pasta water and then drain the pasta well.
  • Heat the oil in a large saute pan over medium heat. Add the garlic and chile flakes, and cook until soft, 1 minute. Add the clam broth and cook until reduced by half.
  • Whisk in the butter, creme fraiche and chopped clams, and cook until thickened. Add the basil, parsley, oregano and zest, and season with salt and pepper. Add the pasta and cook, tossing constantly, until the pasta is coated. If the mixture is too dry, add some of the reserved pasta water.
  • Divide the pasta among the bowls, and top with some of the breadcrumbs. Garnish with parsley leaves.

LINGUINE WITH CLAMS



Linguine With Clams image

Vibrant, briny fresh clams make this super-simple pasta dish-called linguine con vongole in Italy-feel like dining at the edge of the ocean. By finishing cooking the linguine in the sauce itself, you help infuse the noodles with flavor. (And remember not to cook the noodles as long as the box suggests!)

Provided by Tony Mantuano

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 pound linguine, bronze cut (Afeltra brand preferred)
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
12 clams, cleaned and scrubbed (Manila preferably)
2 tablespoons chopped flat-leaf parsley
1 cup dry white wine
Sea salt and freshly ground pepper

Steps:

  • Cook the pasta and the sauce: Bring a large pot of water to a boil, then add 5 large pinches of salt. Add the linguine to the boiling water. Cook until al dente, about 3 minutes less than what the box advices, stirring occasionally so it doesn't clump. Meanwhile, in a large sauté pan over medium high heat, add the olive oil and garlic, followed by the clams and parsley. Sauté for 2-3 minutes, until the clams begin to open and the garlic is lightly brown. Add the wine, a pinch of salt and a few grinds of pepper. Cover and cook until clams are fully open, 7-8 minutes.
  • Assemble the dish: Drain the pasta, reserving ½-¾ cup of the pasta water. Return the pasta to the pot. Pour ½ cup reserved pasta water, clams, and sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be firm to the bite. Transfer to a platter or bowl and serve immediately.

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

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

2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

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 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

DEVILED CLAMS OLD FASHIONED STYLE (ALMOST!)



Deviled Clams Old Fashioned Style (Almost!) image

This is a variation of recipe #14972 (thank you Cathy). It is spicier, and the chowder clams have an earthier flavor reminiscent of one of my favorites of many years ago. These freeze well and defrost/reheat easily in a microwave for quick dinners.

Provided by 4John6

Categories     Canadian

Time 1h55m

Yield 48 deviled clams, 24 serving(s)

Number Of Ingredients 12

3 dozen chowder clams, well cleaned (quahogs)
3 green bell peppers
3 red bell peppers
4 large yellow onions
2 lbs sliced bacon
1/3 bunch parsley
3 tablespoons garlic powder
4 tablespoons lowry seasoning salt
2 teaspoons cayenne pepper
12 medium torpedo rolls
1/2 cup breadcrumbs
1 teaspoon paprika

Steps:

  • Using a food processor (do not clean between ingredients).
  • Finely slice the torpedo rolls and set aside.
  • Finely chop bacon and put in a large, deep saute pan and put on medium heat.
  • Medium chop peppers, onions, and parsley and add to cooking bacon.
  • Add garlic powder, seasoning salt, and cayenne pepper to mix and cook for 10 minutes.
  • Put aside to cool.
  • To open clams,place in large baking pan (s) 1 to 2" deep.
  • Place in a 400°F oven for 10 minutes, or until opened slightly,remove fron oven and let cool enough to handle.
  • Open clams, reserving the liquid for later use,and chop meat medium fine.
  • Separate and save clam shells.
  • In a large bowl,combine the clams and bacon/vegetable mix.
  • Add the sliced rolls a cup at a time,adding the reserved clam juice,if necessary,to keep the consistency of a slightly wet stuffing.
  • Spoon fill clam shells with stuffing mix, sprinkle bread crumbs over stuffing,and top with lighty sprinkled paprika for color.
  • Bake in a 350°F oven for 20 to 25 minutes.
  • Bread crumbs should be lightly browned, and clams and vegetables tender.

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

CLAM LINGUINE



Clam Linguine image

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

1 tablespoon extra virgin olive oil
4 cloves garlic, finely chopped
12 fluid ounces canned baby clams, include liquid
1/8 teaspoon cayenne pepper
1/4 teaspoon dried oregano
1 tablespoon lemon juice, freshly squeezed
3 tablespoons finely chopped fresh parsley
8 ounces linguine, dry
4 tablespoons grated parmigiano-reggiano cheese

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.

CLAM LINGUINE



Clam Linguine image

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

¼ cup olive oil
¼ cup butter
3 cloves garlic, crushed
3 large tomatoes, diced
½ cup chopped fresh parsley
1 (6.5 ounce) can minced clams, with juice
½ pound linguine pasta
½ cup freshly grated Parmesan cheese

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

GRILLED LITTLENECK CLAMS



Grilled Littleneck Clams image

Littleneck clams are grilled to perfection in this quick and easy appetizer. Serve with lemon juice, melted butter, or cocktail sauce.

Provided by CNM CATERING

Categories     Clam Recipes

Time 15m

Yield 6

Number Of Ingredients 1

3 pounds littleneck clams, scrubbed and rinsed

Steps:

  • Preheat an outdoor grill for medium heat.
  • Place clams on the upper shelf of the grill (not directly on the grilling surface). Close grill lid and cook until shells start to pop open and clam juice inside starts to sizzle, about 5 minutes.
  • Remove from the grill and serve.

Nutrition Facts : Calories 168 calories, Carbohydrate 5.8 g, Cholesterol 77.2 mg, Fat 2.2 g, Protein 29 g, SaturatedFat 0.2 g, Sodium 127.1 mg

LINGUINE WITH CLAMS



Linguine with Clams image

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

12 oz uncooked linguine
1 tablespoon olive oil
2 medium shallots, chopped
1 clove garlic, finely chopped
1 cup chopped plum (Roma) tomatoes
1 cup dry white wine or nonalcoholic wine
1 1/2 cups chicken broth
1/4 cup plus 2 tablespoons chopped Italian parsley
3 dozen littleneck clams, scrubbed

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

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