Classic Linguine With Clam Sauce Recipe 455

LINGUINE WITH CLAM SAUCE

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.

LINGUINE WITH CLAM SAUCE

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.

CLASSIC LINGUINE WITH CLAM SAUCE RECIPE - (4.5/5)

Steps:

• Scrub the clams under cold running water, then place in a deep bowl and cover with cool water. Add 2 Tbs. salt and swirl with your hands to dissolve the salt. Let sit for about 30 minutes at room temperature to purge any grit. Without disturbing the sediment in the bowl, transfer the clams to a colander and rinse with cold water. Discard any open clams that don't close when tapped. Bring a large pot of well-salted water to a rolling boil. Put the clams and wine in a heavy-duty 5- to 6-quart pot. Cover and cook over medium-high heat, shaking the pot occasionally, until the clams have opened, 7 to 10 minutes. Remove from the heat, uncover, and let sit until cool enough to handle, about 5 minutes. Transfer the clams from their shells to a medium bowl, leaving a few intact for garnish, if you like. If using littlenecks, remove the tough adductor muscles on each side of each clam. Discard any clams that didn't open during cooking. Strain the cooking liquid through a sieve lined with dampened cheesecloth or paper towels into the bowl. Rinse and dry the pot. Cook the pasta in the boiling water, stirring occasionally, until slightly firmer than al dente, about 1 minute less than package directions. Reserve 1 cup of the pasta water, and drain. Meanwhile, warm 1/4 cup of the oil and the garlic in the clam pot over medium-high heat until fragrant, about 30 seconds. Add the clams, including the ones in shells, if using, and the cooking liquid, and bring to a simmer. Season with 1/2 tsp. each salt and pepper. Keep warm on low heat. Add the drained pasta, the remaining 1/4 cup oil, the parsley, and red pepper flakes, if using, to the sauce. Cook over high heat for 1 minute to meld the flavors, thinning out the sauce as needed with some of the reserved pasta water. The pasta should be moist and well coated with sauce. Season to taste with salt and pepper. Distribute among shallow bowls, and serve.

LINGUINE WITH HERBED CLAM SAUCE

Steps:

• Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes. , Add drained clams; saute 2 minutes longer. , Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.

LINGUINE WITH GARLIC CLAM SAUCE

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.

FABULOUS OLD-FASHIONED LINGUINE W/WHITE CLAM SAUCE RECIPE - (4/5)

Steps:

• 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. Saute 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. Drain pasta and place in large bowl. Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.

LINGUINE WITH CLAM SAUCE

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.

LINGUINE WITH CLAMS

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.

CLAM SAUCE WITH LINGUINE

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.
• Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

CLASSIC LINGUINE AND CLAM SAUCE

Steps:

• In a large saucepan heat water until it comes to a boil. Add 1 cup of the reserve clam liquid and salt to taste. Now add your linguine, bring the water back to a boil and cook for 8 to 10 minutes until tender, but still firm to the bite. Meanwhile, in a skillet heat olive oil and garlic, and cook, stirring until fragrant. Add remaining clam juice and white wine and reduce to 3/4 cup of liquid.
• Bring liquid to a boil, add the clams, red pepper flakes and simmer 1 to 2 minutes, or until just cooked. Check your linguine, drain in a colander and transfer to a large serving dish. Add the butter, and toss to combine. Add the clam sauce and parsley and toss to combine. Season to taste with freshly ground pepper. Serve immediately.

CLAM SAUCE WITH LINGUINE

Steps:

• In a skillet, cook and stir the onion and garlic in hot olive oil.
• Drain the clams and reserve 1/2 cup juice.
• Add 1/2 cup clam juice and wine to the skillet.
• Cook over medium-high for 10 minutes or until reduced by half.
• Add in clams, basil, thyme, salt and pepper to taste; stir to combine.
• Simmer for 5 minutes.
• To serve: put cooked linguine on individual serving plates; top with clam sauce; sprinkle with parsley.

LINGUINE AND CLAMS WITH FRESH RED SAUCE

Steps:

• Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
• Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
• Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
• Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
• Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

OLD-FASHIONED LINGUINE WITH WHITE CLAM SAUCE

Steps:

• 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.
• Drain pasta and place in large bowl.
• Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
• Serve with warm crusty bread and chilled white wine.