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
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
STUFFED CLAMS
Steps:
- Saute chopped onions, diced pepper and sliced mushrooms in 1/4 cup butter. Add to chopped clams, and season with salt, pepper and garlic.
- Add the clam mixture to crushed Ritz crackers and 1/4 cup of melted butter until the mixture holds together but is not too greasy.
- Stuff the clam shells with the mixture and bake for about 15 minutes at 350 degrees.
- Garnish with a lemon wedge.
LINGUINE WITH GARLICKY CLAMS
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 8 to 10 minutes or follow package directions. Meanwhile, if you are using fresh garlic, peel and mince it. Drain the clams. If you are using parsley, rinse, pat it dry, and mince it. About 3 minutes before the pasta is done, heat oil in a skillet over medium-high heat. Add the garlic and cook until you get a whiff of its aroma, about 30 seconds. Stir in the clams and cook until they are heated through, about 1 minute. Add the white wine and simmer until some has evaporated, about 1 minute. Stir in the red pepper flakes or cayenne, add 1/2 cup of the pasta cooking water (this will create a more fluid sauce), and remove the skillet from heat. Drain the pasta in a colander and then return to the pot, off the heat. Add the clam sauce, and the parsley, if you are using it mix thoroughly. Serve immediately.
SUPERBOWL STUFFED CLAMS
Make and share this Superbowl Stuffed Clams recipe from Food.com.
Provided by MsPazz
Categories < 4 Hours
Time 1h20m
Yield 12 Stuffed Clam Shells, 12 serving(s)
Number Of Ingredients 23
Steps:
- Directions:.
- Preheat oven to 400 degrees F.
- Clean clam shells. With a scrubby, run under water and scrub the outside of each shell, well, then rinse and set aside. Do each shell until all 12 are cleaned and rinsed off.
- I did (6) clams at a time, straining the liquid through a coffee filter in a colander into another pot to cook the remaining (6) clams, but if you have a pot big enough to hold all 12 clams in a single layer, you can cook all 12 at once. Place clams in bottom of pan, in a single layer. Add: about 1/2 to 3/4 cup water, 2 tablespoons butter, 1 clove garlic, minced, 1/4 cup dry white wine, 1 tsp dried oregano. 1 teaspoons dried parsley, 1/4 teaspoon crushed red pepper flakes (optional).
- Cover and steam until clam shells open, somewhere's between 5 - 10 minutes.
- Remove clams and again strain the clam liquid through a coffee filter in a colander. Separate shells, by twisting and pulling apart. Trim edges where connected with knife to smooth shell edges. Set aside.
- Chop clams, set aside. Open can of diced clams, set aside.
- In a large frying pan, melt butter with olive oil over medium heat. Stir in onion and celery, cook until translucent. Cook scallops in a separate pan till almost done. Then stir chopped clams, add can of diced clams with liquid, chopped crab meat, cooked scallops with any liquid, chopped shrimp, parsley, lemon pepper, into the onion and celery mixture. Reduce heat to low, and add bread crumbs, then slowly pour in strained clam juice from cooked clams until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, you don't want to add too much clam juice or it will be too mushy.
- Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika.
- Bake in the preheated oven for 20 minutes, or until golden brown and sizzling.
- If frozen, bake at 350 degrees F for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges. Servings: 12.
BAKED STUFFED CLAMS
My clams are requested all the time. They are the perfect appetizer for any occasion and so easy to make. Definitely guaranteed to rival anything you get in a restaurant! Great to freeze and have as a quick snack anytime. (Note: if you don't have clam shells, form tin foil into clam shaped cups, and proceed as directed.)
Provided by Danielle Merk
Categories Appetizers and Snacks Seafood
Time 1h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (205 degrees C).
- In a large frying pan, melt butter with olive oil over medium heat. Stir in onion, and cook until translucent. Stir in clams, crab meat, parsley, lemon pepper, and bread crumbs. Reduce heat to low, and slowly pour in clam juice until mixture is slightly sticky, but not wet. The bread crumbs will continue to absorb moisture, so be careful not to add too much clam juice.
- Fill each clean clam shell with mixture, pressing tightly into shell. Arrange on a baking sheet, and sprinkle lightly with paprika. (Stuffed shells may be covered and frozen at this point for later use.)
- Bake in the preheated oven for 20 minutes, or until golden brown and sizzling. If frozen, bake at 350 degrees F (175 degrees C) for 30 minutes, or until warmed through. Serve warm on a platter with lemon wedges.
Nutrition Facts : Calories 258 calories, Carbohydrate 30 g, Cholesterol 38.5 mg, Fat 8.8 g, Fiber 2.6 g, Protein 15.3 g, SaturatedFat 3.2 g, Sodium 385.5 mg, Sugar 2.5 g
More about "best clam linguine recipe recipes recipe for stuffed"
BA'S BEST LINGUINE AND CLAMS RECIPE | BON APPéTIT
From bonappetit.com
4.6/5 (28)Estimated Reading Time 6 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.
LINGUINE WITH CLAMS RECIPE – AUTHENTIC ... - CHEF DENNIS
From askchefdennis.com
4.7/5 (41)Total Time 20 minsCategory EntreeCalories 712 per serving
- Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead..do not use them!
RHODE ISLAND "STUFFIES" STUFFED CLAMS RECIPE - YANKEE …
From newengland.com
Servings 6-8Estimated Reading Time 1 min
CHEESY STUFFED CLAMS RECIPE - RECIPES.NET
From recipes.net
LINGUINE WHITE CLAM SAUCE - RECIPE | COOKS.COM
From cooks.com
AMERICAN BEAUTY STUFFED SHELLS RECIPE - THERESCIPES.INFO
From therecipes.info
20 CLAM RECIPES TO MAKE AT HOME - INSANELY GOOD
From insanelygoodrecipes.com
12 BEST CLAM RECIPES - THE SPRUCE EATS
From thespruceeats.com
RECIPE FOR LINGUINE AND CLAM SAUCE (WITH HIDDEN SUPERFOOD!)
From cleancuisine.com
CREAMY WHITE SAUCE RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
STUFFED CLAMS RECIPE WITH 'NDUJA - WELL SEASONED STUDIO
From wellseasonedstudio.com
16 OF OUR FAVORITE CLAM RECIPES - TASTE OF HOME
From tasteofhome.com
BEST LINGUINE WITH CLAM SAUCE RECIPE | BITRECIPES
From bitrecipes.com
LINGUINE WITH CLAMS - SIMPLE JOY
From simplejoy.com
CLAM LINGUINE - RECIPE GIRL
From recipegirl.com
LINGUINE WITH WHITE CLAM SAUCE - RECIPE | COOKS.COM
From cooks.com
LINGUINE WITH RED SAUCE RECIPES : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
FRESH BAKED STUFFED CLAMS RECIPE - RECIPES.NET
From recipes.net
LINGUINE WITH CLAM SAUCE | SEAFOOD PASTA SAUCE RECIPES
From cookingnook.com
LINGUINE & CLAMS | JUDGE PATRICIA DIMANGO | RECIPE ...
From rachaelrayshow.com
STUFFED CLAMS RECIPE - COOKING WITH COCKTAIL RINGS
From cookingwithcocktailrings.com
RECIPE FOR CLAM STUFFING BALLS - ALL INFORMATION ABOUT ...
From therecipes.info
MUSHROOM AND CLAM PASTA RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
BUMBLE BEE RED CLAM SAUCE RECIPE - SAUCEPROCLUB.COM
From sauceproclub.com
LINGUINE WITH WHITE CLAM SAUCE RECIPE - THE MOM 100
From themom100.com
LINGUINE WITH CLAM SAUCE RECIPE | MYRECIPES
From myrecipes.com
CLAM PASTA WITH GARLIC AND WHITE WINE RECIPE
From thespruceeats.com
STAFF CLAM LINGUINE - RECIPE | SPICE TREKKERS
From spicetrekkers.com
RECIPE FOR BAKED STUFFED CLAMS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
BEST LINGUINE WITH CLAMS - HOW TO MAKE LINGUINE WITH CLAMS
From delish.com
CLAM LINGUINE - RECIPE - COOKS.COM
From cooks.com
LINGUINE WITH CLAMS (LINGUINE ALLE VONGOLE) - STRIPED SPATULA
From stripedspatula.com
THE 20 BEST CLAM RECIPES - GYPSYPLATE
From gypsyplate.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love