Clams Linguini Recipes

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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 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

LINGUINE WITH CLAMS



Linguine with Clams image

This is one of my favorite meals. This goes great with a salad and some garlic bread.

Provided by Cristina

Categories     World Cuisine Recipes     European     Italian

Time 58m

Yield 12

Number Of Ingredients 10

1 (16 ounce) package linguine pasta
8 tablespoons unsalted butter
1 medium white onion, chopped
8 ounces fresh mushrooms, sliced
4 cloves garlic, pressed
1 cup dry white wine
4 (6.5 ounce) cans chopped clams, drained and rinsed with juices reserved
2 tablespoons sour cream
freshly ground black pepper
¼ cup chopped flat leaf parsley

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
  • Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
  • Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.2 g, Cholesterol 62.6 mg, Fat 10.1 g, Fiber 2 g, Protein 21.1 g, SaturatedFat 5.4 g, Sodium 75.5 mg, Sugar 0.9 g

LINGUINI WITH CLAM SAUCE



Linguini with Clam Sauce image

Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound linguini
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped

Steps:

  • Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

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

SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Steps:

  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
  • Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
  • Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
  • Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
  • Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

CLAMS "LINGUINI"



Clams

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

1/8 cup vegetable oil
1 cup butter (2 sticks)
4 stalks celery, scrubbed and diced medium
2 medium onions, diced medium
1/2 cup chopped fresh flat-leaf parsley plus 10 small springs for garnish (about 2 to 3 ounces)
2 cups clam juice
2 pounds fresh manila clams (approximately 12 to 14 dozen or 8 pounds in shell, well-scrubbed)
3 teaspoons salt
2 teaspoons pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
2 pounds linguini

Steps:

  • Bring a large pot of water to boil for the pasta.
  • In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent. Add clam juice and mix well to integrate flavors. Stir in clams and continue to simmer until clams open. Discard any clams that do not open. Season with salt, pepper and crab boil seasoning. Remove clams to a utility platter.
  • Salt the water for the pasta and boil linguini until al dente. Drain well and transfer to pot of clam sauce. Stir to coat and transfer to serving dish, topping with the clams.

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 pound linguine
1 tablespoon olive oil
2 tablespoons butter
Two 10-ounce cans chopped clams, drained, juice reserved
3 cloves garlic, minced
3/4 cup white wine
Juice of 1/2 lemon, plus lemon slices, for garnish
3/4 cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, for garnish

Steps:

  • Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
  • Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
  • Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.

LINGUINE WITH CLAMS



Linguine with Clams image

A classic for a reason, our Linguine with Clams recipe is a pasta dish that's sure to delight even the most discerning of palettes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

Coarse salt and freshly ground black pepper
1 pound linguine
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
3/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
Zest of 1 lemon
1/4 cup dry white wine
3 pounds Manila clams, or cockles, scrubbed and rinsed
2 tablespoons unsalted butter

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta, and cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water.
  • Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring, for 30 seconds; do not let garlic brown. Stir in parsley, zest, 1/8 teaspoon salt, and a pinch of black pepper; cook for 30 seconds. Add wine, and simmer for 1 minute. Add clams; increase heat to medium-high, and cook, covered, until clams begin to open, 3 to 4 minutes. Stir in butter until incorporated. Add pasta to skillet, and toss to coat, adding reserved cooking water a tablespoon at a time to loosen, if desired. Transfer to a large serving bowl, and serve.

CREAMY CLAM LINGUINE



Creamy Clam Linguine image

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

1 pound linguine
1 medium onion, chopped
1/4 cup butter, cubed
2 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup clam juice
1/2 cup heavy whipping cream
3 cans (6-1/2 ounces each) minced clams, drained
1/2 cup minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon chipotle hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2/3 cup grated Parmesan cheese

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



Linguine with Clams image

For really vibrant flavor, marinate your garlic and chili flakes in olive oil in advance of cooking. To complement the meal, serve this classic Italian pasta dish with a bottle of crisp white wine.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1/3 cup extra-virgin olive oil
4 cloves garlic, 2 smashed and peeled, and 2 thinly sliced
1/4 teaspoon red-pepper flakes
3 dozen littleneck clams or 4 dozen cockles
1 tablespoon cornmeal or flour
1 pound linguine pasta
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Up to 8 hours in advance but as little as 1, place the olive oil, garlic, and red-pepper flakes in a large pasta serving bowl. Cover and let stand at room temperature.
  • To clean the clams, rinse them and place in a large bowl with cold water and the cornmeal or flour. The live clams open to ingest the corneal, thereby releasing any remaining sand. Let soak 10 minutes. Scrub each clam clean under cold running water to remove remaining, softened mud from shell and return to soak in fresh cold water. If necessary, repeat the scrubbing process a couple of times until the clams are completely clean and soaking water is free of sand. Drain and chill until ready to cook.
  • Bring a large pot of water to a boil. Generously salt the boiling water, add the linguine, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness.
  • Meanwhile, in a large pot with a tight-fitting lid, bring 1/4 cup of water to a boil. Add the cleaned clams, cover immediately, and steam until the clams are open, 3 to 5 minutes. Discard any clams that do not open.
  • Place the cooked clams with the shells into the marinated olive oil. Strain the cooked clam liquid into the bowl. Add pasta and parsley and toss. Serve immediately with a drizzle of spicy olive oil on top.

LINGUINE WITH CLAM SAUCE



Linguine With Clam Sauce image

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

Kosher salt
1 pound linguine or other long pasta, such as linguine fini or spaghetti
1/4 cup extra-virgin olive oil, plus more for serving (optional)
5 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry vermouth or dry white wine
2 (10-ounce) cans whole baby clams with their juices
Black pepper
2 tablespoons unsalted butter
2 teaspoons lemon zest (from 1 to 2 lemons)
1/2 cup chopped Italian parsley
Lemon wedges, for serving (optional)

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.

CREAMY LINGUINE WITH CLAM SAUCE



Creamy Linguine with Clam Sauce image

Very easy, quick and sinfully satisfying. Great with a tossed green salad with vinaigrette dressing.

Provided by Lorraine Williams

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package linguine pasta
2 tablespoons butter
1 tablespoon olive oil
¼ cup minced sweet onion
2 cloves garlic, minced
1 (10 ounce) can baby clams, drained with juices reserved (such as Bumble Bee®)
1 tablespoon dry white wine
1 (16 ounce) jar Alfredo sauce (such as Classico®)
1 teaspoon grated Parmesan cheese, or to taste
1 pinch crushed red pepper flakes, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
  • Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
  • Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.

Nutrition Facts : Calories 726.7 calories, Carbohydrate 51.4 g, Cholesterol 108.4 mg, Fat 44.9 g, Fiber 2.1 g, Protein 31.3 g, SaturatedFat 17.4 g, Sodium 1230.5 mg, Sugar 6 g

LINGUINE AND CLAMS



Linguine and Clams image

Authentic tasting "white" clam sauce. Easy to prepare, yet delicious enough for company. I prefer to use White zinfandel wine, but any white wine will work fine.

Provided by Chef Luvfood

Categories     European

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb linguine, cooked al dente according to package directions
3 (6 1/2 ounce) cans minced clams with juice
2 tablespoons olive oil
2 medium onions, diced
1 teaspoon garlic, minced
1 teaspoon dried basil
1 teaspoon dried Italian seasoning
1/4 cup fresh parsley, fresh, finely chopped
1/2 teaspoon salt
fresh ground pepper
1/2 cup white wine
4 tablespoons unsalted butter
1/3 cup parmesan cheese, grated

Steps:

  • Cook linguine to al dente, according to package directions.
  • While linguine is cooking, in large skillet, add olive oil and diced onions, cook on med heat until translucent (about 5 min.).
  • Add garlic, basil, Italian seasoning, parsley, and salt and pepper. cook for another 3-5 minutes.
  • Open cans of clams, drain, reserving liquid. Set clams aside.
  • Add clam juice and wine to skillet. Bring to boil, and cook for 3-5 minutes, allowing liquid to cook down a bit. Add clams back in until heated.
  • Add butter and cheese, and cook 2 minute more.
  • Drain linguine, then add to pan with clam sauce and mix. Serve immediately, garnishing with additional chopped parsley and cheese.

Nutrition Facts : Calories 583.4, Fat 16.8, SaturatedFat 6.8, Cholesterol 86.9, Sodium 390.3, Carbohydrate 66.3, Fiber 3.1, Sugar 3.2, Protein 36.1

LINGUINE WITH WHITE CLAM SAUCE II



Linguine with White Clam Sauce II image

A light clam sauce served over linguini noodles. Healthy, too!

Provided by Karena

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Yield 5

Number Of Ingredients 8

1 (12 ounce) package linguini pasta
3 (8 ounce) cans minced clams, with juice
¼ cup olive oil
1 clove garlic, minced
¾ cup chopped parsley
2 tablespoons white wine
1 teaspoon dried basil
½ teaspoon salt

Steps:

  • In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
  • In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
  • Toss cooked and drained linguini pasta with the clam sauce and serve warm.

Nutrition Facts : Calories 545.2 calories, Carbohydrate 56.9 g, Cholesterol 90 mg, Fat 15.1 g, Fiber 2.7 g, Protein 43.6 g, SaturatedFat 2.1 g, Sodium 392.3 mg, Sugar 2.4 g

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2022-04-25 Seafood Boil Pork. shrimp, mussels, corn on the cob, crab legs, Old Bay Seasoning and 7 more. Clam Linguine No Anchovies! Easy and Cheap to Make! Food.com. salt, oregano, banana pepper, red pepper flakes, asiago cheese and 8 more.
From yummly.com


CLASSIC LINGUINI WITH CLAMS RECIPE | BUMBLE BEE SEAFOODS
Directions. Prepare pasta according to package directions. In medium skillet, heat olive oil and saute onion and garlic for 3-5 minutes. Stir in wine and clam liquid; bring to a boil for about 3 minutes to reduce liquid. Stir in clams, parsley and pepper. Cook until heated through. Serve over cooked linguini pasta. Garnish with parsley as desired.
From bumblebee.com


LINGUINE VONGOLE | PASTA RECIPES | JAMIE OLIVER RECIPE
When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the garlic and chilli flakes, and fry for 1 minute, or until lightly golden. Throw in the clams, give the pan a good a shake, then after 30 seconds add the wine and pop the lid on. After 3 or 4 minutes, the clams will start to open ...
From jamieoliver.com


LINGUINE WITH WHITE CLAM SAUCE - LIDIA
Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water. When all the clams are out, increase heat to high and add 1/2 cup of the parsley.
From lidiasitaly.com


EMERIL'S FAVORITE LINGUINE WITH CLAMS | EMERILS.COM
Add garlic, parsley, 1/2 teaspoon salt, and red pepper and cook, stirring, 1 minute. Add wine and cook for 1 minute. Add clams and cover; shaking occasionally, cook until clams open, about 5 minutes. Uncover and discard any unopened clams. Add cooked pasta and toss to coat. Season with salt and pepper.
From emerils.com


LINGUINE WITH CLAM SAUCE RECIPE | MYRECIPES
Drain clams, reserving juice. Step 3. Melt butter with oil in a large skillet over medium heat; add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Add clams, white wine, basil, and next 4 ingredients; cook, stirring often, 5 minutes. Step 4.
From myrecipes.com


LINGUINE WITH CLAMS RECIPE - TODAY
2018-07-24 1¾ pounds fresh clams, cleaned. 1 teaspoon dried oregano. 1⅓ pounds linguini. 2 tablespoons chopped flat leaf parsley. Sea salt and freshly ground black pepper. To serve. Lemon wedges. Extra ...
From today.com


LINGUINE WITH CLAMS - SIMPLE JOY
2020-05-21 Instructions. Cook the linguine according to package instructions. While the water for the linguine is coming to a boil, chop the onion and garlic, and measure out the other ingredients. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, season with salt and pepper, and sauté 5 to 7 minutes.
From simplejoy.com


LINGUINE WITH CLAMS IN A GARLIC SAUCE AN AUTHENTIC ITALIAN ...
2012-03-06 Place a large saute pan ( or small stockpot) on the stove and add the olive oil, garlic and crushed red pepper flakes. Allow the garlic to cook a little and become fragrant. Add the clams, basil, and a splash of white wine to the pan. Cover the pan with a lid allowing the clams to steam open, about 7-8 minutes.
From askchefdennis.com


LINGUINE WITH FRESH CLAMS - COOKING FOR KEEPS
2019-03-26 Add olive oil. Add 1/2 of the garlic and cook for about 30 seconds to one minute or until it's slightly softened. Be careful not to burn. Add white wine, water and clams. Stir and bring mixture to a boil. Reduce the heat to a simmer and over. Cook for about 8-10 minutes or until the clams open up.
From cookingforkeeps.com


CLAM LINGUINE PASTA RECIPE - CREATE THE MOST AMAZING DISHES
In a 5 qt pot, heat water to a boil and cook pasta until al dente. While the pasta is cooking, melt butter and olive oil in pan. Sautee onion and garlic, and add crushed red pepper flakes. Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice. Simmer for 5 minutes.
From recipeshappy.com


IRRESISTIBLY EASY LINGUINE WITH CLAMS - FEAST AND FARM
2021-02-12 Add the drained pasta to the sauce. Stir to coat and let the two cook together about 4 minutes. Add the lemon juice and stir to combine. Add the clams, cheese and bread crumbs and cook 4 to 5 more minutes until most of the liquid from the bottom of the pan is absorbed. Serve hot with some crusty french bread.
From feastandfarm.com


RECIPE: CLAMS LINGUINE - CHERRYSTONE AQUA-FARMS
Ingredients Kosher salt Linguine 6 TB extra virgin olive oil 2 shallots, finely chopped 6 cloves garlic, minced 1 c. dry white wine (and more for drinking) ½ tsp red pepper flakes 25 littleneck clams, purged ¼ c. parsley, chopped 3 TB unsalted butter 1 tsp. lemon zest 1 TB lemon juice Parmesan, freshly grated Directions Bring 4 quarts of water and 2 tablespoons of kosher salt …
From clamandoyster.com


BEST LINGUINE WITH CLAMS - HOW TO MAKE LINGUINE WITH CLAMS
2020-07-01 Cook until fragrant, 1 minute. Add clams and wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any …
From delish.com


LINGUINE WITH CLAM SAUCE: 20-MINUTE MEAL - THE SEASONED MOM
2022-01-03 Add the reserved canned clam juice, white wine, and Worcestershire sauce. Bring to a boil over medium-high heat, then reduce the flame and simmer over low heat for about 10 minutes. Stir in the cooked linguine, chopped clams, and parsley. Toss to combine. Season with kosher salt and ground black pepper, to taste. Cook for about 5 more minutes.
From theseasonedmom.com


CLAM LINGUINE - MORE.CTV.CA
Stir the flour and salt together on the counter and form a small mound. Form a well in the centre and add in the eggs, egg yolks and oil. Using a fork, whisk together the eggs and oil and slowly begin incorporating the flour. When the mixture becomes too clumpy and difficult to mix with a fork, use your hands to knead in the remaining flour ...
From more.ctv.ca


EASY ITALIAN CLAMS & LINGUINE RECIPE. SERVE IN 30 MINUTES!
2016-08-28 Instructions. Bring a large pot of water to a boil, and add in your linguini. Stir to prevent clumping. Meanwhile as water is coming to a boil, in a large frying pan heat the olive oil over low/medium heat. Add in the garlic and red pepper flakes (if you are using the pepper flakes) and simmer for 3 minutes - do not let it burn!
From simpleitaliancooking.com


LINGUINI WITH CLAMS - WHAT'S GABY COOKING
2020-05-12 Instructions. Cook the pasta until al dente. Reserve 1/4 cup of the pasta water, then drain the pasta and return it to the cooking pot. Meanwhile, in a large skillet, heat the butter and olive oil over medium heat. Once melted, add the garlic and calabrian chili paste and cook until the garlic is fragrant about 60 seconds.
From whatsgabycooking.com


ITALIAN CLAMS LINGUINI WITH WHITE SAUCE RECIPE - THE BALD CHEF
2015-05-10 The first step in cooking Italian White Clam Sauce With Linguini is to add to a stock pot add 2 tablespoon Extra Virgin Olive Oil, bring the oil up to heat and add 2 tablespoons of crushed Garlic. Infuse the garlic flavor into the oil by cooking it for about 1 minute. Add to the oil 5 rounds of Black Pepper, and 1 Tablespoon Sea Salt.
From baldchef.com


BA'S BEST LINGUINE AND CLAMS RECIPE | BON APPéTIT
2016-12-04 Step 5. Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup ...
From bonappetit.com


LINGUINE WITH CLAM SAUCE RECIPE - MY KITCHEN LOVE
2020-05-25 Instructions. 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.
From mykitchenlove.com


EASY LINGUINE WITH CLAMS - DAMN DELICIOUS
2014-12-20 Melt butter in a large saucepan over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams.
From damndelicious.net


LINGUINI WITH CLAMS | EASY ENTERTAINING RECIPE | ANNABEL ...
Just before cooking, soak the clams for 20 minutes in fresh water. After 20 minutes, remove the clams with a slotted spoon. Using a firm brush scrub off any additional sand or barnacles. Heat the oil in a deep frying pan. Add the onion, garlic, chilli and thyme and fry for 3 to 4 minutes. Add the clams and coat in the oil.
From annabelkarmel.com


EASY LINGUINI WITH CLAMS - A FOODCENTRIC LIFE
2010-08-11 In a large deep pot with a tight fitting lid, heat olive oil over medium heat. Add shallot and cook until soft but not browned, stirring. Add garlic and lemon zest and cook 30 seconds. Add wine, lemon juice, chili flakes, salt and pepper. Turn heat up and quickly bring to a boil. Add clams and cover tightly with a lid.
From afoodcentriclife.com


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