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
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 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.
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 CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
- In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
- Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
- Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 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
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
LINGUINI WITH CLAMS AND GARLIC BUTTER SAUCE
Steps:
- Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture.
- Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge.
- In a small bowl, combine all ingredients, to taste.
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.
UNBELIEVABLE CLAMS AND GARLIC
I got this off of all recipes and modified it a bit. It is absolutely unbelievable! This is restaurant quality and so easy and delicious I swear you will make these over and over! Serve to guests and they will rave! I serve these in large bowls with lots of crusty bread for dipping but this could also be served on top of pasta.
Provided by Little Bee
Categories Savory
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
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,lemon and red pepper flakes, cover, and cook till most or all of the clams open.
- Discard any that do not open.
- Transfer clams and juice to large bowls.
- Sprinkle with parsley.
- Serve with warm crusty bread for dipping or on top of pasta!
Nutrition Facts : Calories 266.3, Fat 13.7, SaturatedFat 4.8, Cholesterol 49, Sodium 734.9, Carbohydrate 7.9, Fiber 0.4, Sugar 0.8, Protein 17.1
CLAMS IN GARLIC SAUCE
Provided by Marian Burros
Categories dinner, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
- Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. With blender running, add remaining 1/2 cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
- Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine, and top with clams. Serve immediately.
Nutrition Facts : @context http, Calories 986, UnsaturatedFat 27 grams, Carbohydrate 102 grams, Fat 34 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 5 grams, Sodium 2547 milligrams, Sugar 7 grams, TransFat 0 grams
LINGUINE WITH CLAMS AND GARLIC CREAM SAUCE ALA NITA HOLLEMAN
Make and share this Linguine with Clams and Garlic Cream Sauce ala Nita Holleman recipe from Food.com.
Provided by Nita Holleman
Categories European
Time 27m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- In a large pasta pot or Dutch oven, bring about 2 quarts boiling water to boil.
- Add table salt.
- Cook just long enough for pasta to be el dente.
- Consult pasta package.
- Drain in a colander when pasta is done.
- Then place over a little boiling water to keep it hot.
- In a heavy saute pan over low heat, melt butter.
- Add garlic and stir in until the garlic is soft but NOT browned about- 1 minute.
- Add flour and stir in well to make a roux, but DO NOT BROWN.
- Add wine and cook for about 1 minutes.
- Add clams, cover with a tightly fitting lid.
- Cook for a couple of minutes.
- Reduce heat and add cream and parsley.
- Continue cooking until the liquid is reduced by about one fourth.
- Place piping hot linguine in warm indivual serving bowls.
- Divide sauce over linguine.
- Serve with grated fresh parmesan cheese and Italiah Herbs for sprinkling as desired at the table.
- Serve with a fresh salad and garlic and butter French Bread.
- ENJOY!
Nutrition Facts : Calories 789, Fat 34.9, SaturatedFat 20.4, Cholesterol 159.5, Sodium 1602, Carbohydrate 71.6, Fiber 3.1, Sugar 1.9, Protein 40.2
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- Cook pasta according to package directions, omitting salt and fat. Drain, reserving 1/4 cup pasta water.
- While pasta cooks, heat oil in a large nonstick skillet over medium-high heat. Add garlic and bell peppers. Cook 1 minute, stirring constantly. Add clams and wine. Cover and cook 3 to 4 minutes or until shells open.
- Add pasta and half of parsley to clams in pan, tossing well to blend. Add reserved 1/4 cup pasta water and half of cheese, tossing well to blend. Sprinkle remaining parsley and cheese evenly over each serving.
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