CREAMY CLAM LINGUINE
This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.-Margie Clevenger, Bowling Green, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 419 calories, Fat 18g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 788mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
LINGUINE WITH SMOKED BACON, LEEKS AND CLAMS
Briny clams come together with smoky bacon and sautéed leeks in this showstopper. Quick to prepare, this weeknight recipe is decidedly sophisticated. First, sauté the bacon, add the garlic and leeks and add some good white wine and tomatoes. Toss with al dente linguine and top with clams and lemon juice. Finish with it with parsley and pine nuts, and pour yourself a glass of that wine. With this simple, elegant meal, you've earned it.
Provided by Toby Cecchini
Categories dinner, quick, pastas, main course
Time 30m
Yield Serves 4
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Meanwhile, scrub the clams under cold running water with a stiff-bristled brush, then refrigerate.
- Place a large saute pan over medium heat and add the olive oil. When the oil is hot, add the bacon and saute until the fat has rendered and the bacon starts to brown. Add the garlic and leeks and saute until the leeks have softened and released most of their liquid. Increase heat to high and add the wine, black pepper, cayenne and tomatoes; boil until the wine is reduced by half, about 5 minutes.
- Add the linguine to the boiling water and cook until just before it is al dente. Meanwhile, add the clams and, if desired, the lemon juice to the saute pan. Cover and cook until the clams open completely, about 5 minutes. Season to taste with salt.
- Drain the linguine and add to the pan with the clams; it will continue to cook when added to the mixture. Season to taste with salt and pepper. Garnish with parsley and pine nuts.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 21 grams, Carbohydrate 103 grams, Fat 30 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 6 grams, Sodium 997 milligrams, Sugar 7 grams, TransFat 0 grams
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
FETTUCCINE WITH BACON-CLAM SAUCE
Clams, garlic, bacon and Parmesan cheese flavor this hearty pasta dish from Darlene Hicks. "It's been a favorite for years," she writes from her home in Arcata, California. "A side salad and garlic bread complete the meal."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.
Nutrition Facts : Calories 674 calories, Fat 37g fat (21g saturated fat), Cholesterol 172mg cholesterol, Sodium 491mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 39g protein.
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
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
- Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
- In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
- Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
- Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
- Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.
LINGUINE WITH GRILLED CLAMS AND BACON
Provided by Chris Schlesinger
Categories Pasta Quick & Easy Father's Day Backyard BBQ Dinner Bacon Clam Summer Grill Grill/Barbecue Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main course) servings
Number Of Ingredients 9
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .
- Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
- Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.
- Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)
- Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.
- Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.
LINGUINE WITH RED CLAM SAUCE AND BACON
Make and share this Linguine With Red Clam Sauce and Bacon recipe from Food.com.
Provided by mer5901
Categories Vegetable
Time 35m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Saute the bacon in a medium skillet until lightly browned, about 5 minutes. Spoon off most of the bacon fat.
- Add the olive oil; saute the onion over low heat until very tender and golden, about 8 minutes.
- Add the garlic; saute 1 minute.
- Stir in the tomatoes and clams. Simmer over medium heat, uncovered, stirring to break up the tomatoes, until slightly reduced and sauce has thickened, about 10 minutes.
- Season with salt and pepper and parsley.
- Serve over cooked linguine.
Nutrition Facts : Calories 493.4, Fat 11.6, SaturatedFat 2.4, Cholesterol 26.2, Sodium 220.7, Carbohydrate 74.8, Fiber 4, Sugar 4.4, Protein 21.4
LINGUINE MARINARA WITH CLAMS AND BACON
Make Linguine Marinara with Clams and Bacon for a delicious entrée. This surf & turf pasta dish is full of bold flavors you and the family will love.
Provided by My Food and Family
Categories Shellfish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Cook and stir bacon in large skillet on medium heat until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
- Add garlic to reserved drippings in skillet; cook and stir 2 min. Stir in pasta sauce, clams and half the parsley; cover. Cook 7 min. or until clam shells are opened. Meanwhile, cook pasta as directed on package, omitting salt.
- Drain pasta; place in large bowl. Discard any clams that do not open. Spoon remaining clams and sauce over pasta; top with remaining parsley and bacon.
Nutrition Facts : Calories 360, Fat 8 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 30 mg, Sodium 800 mg, Carbohydrate 53 g, Fiber 3 g, Sugar 7 g, Protein 19 g
CLAM LINGUINE WITH BACON
Steps:
- Fry Bacon in medium sauce pan over medium-low heat until crisp. Drain and set aside. In same pan, saute onion and garlic in butter until soft. Drain clams, reserving liquid, and set aside. Add reserved liquid to onion and garlic in pan, along with oregano, bay leaf, celery seed, cayenne, and vermouth. Simmer gently for 5-8 minutes. While sauce simmers, cook linguine and drain. Add chopped clams and thicken mixture SLIGHTLY with cornstarch disolved in water. Heat through and serve immediately over hot cooked linguine with freshly ground pepper.
SPICY CLAM PASTA WITH BACON, PEAS AND BASIL
In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams - some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.
Provided by David Tanis
Categories dinner, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.
- Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)
- Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.
- Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.
- Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.
LINGUINE WITH CLAMS, BACON AND TOMATO
I got this from our local paper and it is delicious. Make a green salad and some garlic bread and you are done.
Provided by Caz320
Categories European
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large frying pan, cook the bacon over moderate heat until almost crisp.
- Remove bacon with slotted spoon and pour off all but 2 tbs fat.
- Add garlic and cook, stirring, for 30 seconds.
- Add wine.
- Stir in bacon, tomatoes and clam juice and heat to a simmer.
- Cook for 10 minutes.
- Add the clams, parsley, salt and red-pepper flakes and cook for one minute longer.
- In the meantime, boil the linguine until just done, about 12 minutes.
- Drain the linguine well and add to the sauce.
- Allow the linguine to sit for 2 to 3 minutes to absorb some of the liquid.
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- In a large stainless-steel frying pan, cook the strips of bacon over moderate heat until almost crisp. Remove the bacon with a slotted spoon. Pour off all but 2 tablespoons of the fat from the pan.
- Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red-pepper flakes and simmer for 30 seconds longer. Do not cook the clams too long or they will toughen. Taste the sauce and add more salt if needed.
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