Classic Linguine With Clam Sauce Recipes

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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.

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.

LINGUINI WITH WHITE CLAM SAUCE



Linguini with White Clam Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
4 to 6 cloves garlic, finely chopped
1 tin flat fillet of anchovies, drained, 6 or 7 fillets
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
1 cup dry white wine
1 cup clam juice or chicken stock
1 can (15 ounces) fancy whole baby clams
1 lemon, zested
1 pound linguini, slightly undercooked, about 6 to 7 minutes
1/4 cup chopped parsley leaves
Lots of black pepper and some coarse salt
Crusty bread, for mopping

Steps:

  • Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

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

CLASSIC LINGUINE AND CLAM SAUCE



Classic Linguine and Clam Sauce image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 10

2 dozen clams shucked and diced, reserving liquid in a measuring cup (there should be about 1 1/3 cups of clams and 2 cups of liquid)
5 cups water
1 pound linguine, preferably fresh
1/3 cup olive oil
1 tablespoon minced garlic
1/3 cup dry white wine
1/2 teaspoon red pepper flakes or 1/8 teaspoon cayenne pepper
4 tablespoons unsalted butter
3 tablespoons minced parsley
Salt and freshly ground pepper to taste

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.

LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound dry linguine or spaghetti
Kosher salt
1/3 cup extra-virgin olive oil
3 tablespoons finely chopped garlic
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
1/4 cup water
36 little neck clams, scrubbed
3 tablespoons finely chopped flat-leaf parsley
Freshly ground pepper
Grilled bread, for serving (optional)

Steps:

  • Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
  • While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
  • Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.

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.

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



Classic Linguine with Clam Sauce Recipe - (4.5/5) image

Provided by garciamoss

Number Of Ingredients 9

4 lb. littleneck or Manila clams, or cockles
Kosher salt
1/2 cup dry white wine, such as Pinot Grigio
1 lb. linguine or spaghetti
1/2 cup extra-virgin olive oil
2 to 3 medium cloves garlic, minced
Freshly ground black pepper
2 Tbs. finely chopped fresh flat-leaf parsley
1/4 tsp. crushed red pepper flakes (optional)

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.

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

CLAM SAUCE WITH LINGUINE



Clam Sauce with Linguine image

This is a super fast and easy recipe. One of my favorites. Even my kids love it. Though sometimes I use 1 1/2 pounds of noodles. Fettuccine can also be used. Tastes even better with fresh baked rolls or French bread and a garden salad. For the special occasion have a nice glass of red wine with it.

Provided by Silvia Granger

Categories     Seafood     Shellfish     Clams

Time 40m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package linguine pasta
½ cup butter
3 cloves chopped garlic
1 pound fresh mushrooms, sliced
2 (6.5 ounce) cans chopped clams with juice
½ cup chopped fresh parsley
1 teaspoon salt
½ teaspoon ground white pepper
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 92.7 g, Cholesterol 127.2 mg, Fat 29.3 g, Fiber 5.4 g, Protein 43.2 g, SaturatedFat 16.2 g, Sodium 939.1 mg, Sugar 5.3 g

LINGUINE WITH GARLIC CLAM SAUCE



Linguine with Garlic Clam Sauce image

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

1 package (8 ounces) linguine
2 to 3 garlic cloves, minced
5 tablespoons butter
1/4 cup olive oil
1 tablespoon all-purpose flour
2 cans (6-1/2 ounces each) minced clams
1 cup shredded Monterey Jack cheese
1/4 cup minced fresh parsley

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.

OLD-FASHIONED LINGUINE WITH WHITE CLAM SAUCE



Old-fashioned Linguine with White Clam Sauce image

This recipe is easy and takes less than 20 minutes. It's one of my weekend favorites and has been a family tradition for years.

Provided by Maine-iac

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter
3 tablespoons extra virgin olive oil
1 small diced onion
4 cloves garlic, minced
1 pinch crushed red pepper flakes
1 tablespoon lemon juice
1 teaspoon oregano
1 teaspoon basil
1 tablespoon Old Bay Seasoning
3 cans minced/chopped clams, with juice
1 teaspoon parsley
parmesan cheese
1 lb linguine or 1 lb thin spaghetti

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.

Nutrition Facts : Calories 795.1, Fat 22.7, SaturatedFat 7.6, Cholesterol 90.3, Sodium 1435.2, Carbohydrate 96.2, Fiber 4.1, Sugar 3.9, Protein 48.4

LINGUINE AND CLAM SAUCE



Linguine and Clam Sauce image

This is a very easy and tasty recipe. My family loves it. Try serving it with a green salad and garlic bread if desired.

Provided by Peg

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 30m

Yield 5

Number Of Ingredients 8

1 pound linguini pasta
¼ cup olive oil
¼ cup butter
2 (6.5 ounce) cans minced clams, drained with juice reserved
4 cloves crushed garlic
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 tablespoons grated Parmesan cheese

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 reserve.
  • In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
  • Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

Nutrition Facts : Calories 624.3 calories, Carbohydrate 70.9 g, Cholesterol 75.6 mg, Fat 24.1 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 8.2 g, Sodium 184.8 mg, Sugar 3.1 g

CLAM SAUCE WITH LINGUINE



Clam Sauce with Linguine image

Make and share this Clam Sauce with Linguine recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 11

1/4 cup finely chopped onion
6 cloves garlic, minced
1/2 cup olive oil
1 (6 1/2 ounce) can minced clams, undrained
1/2 cup chablis or 1/2 cup other dry white wine
1 teaspoon dried basil
1 teaspoon dried thyme
salt, to taste
fresh coarse ground black pepper, to taste
1 (8 ounce) package linguine, cooked
1/2 cup chopped fresh parsley

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.

Nutrition Facts : Calories 278.9, Fat 14.4, SaturatedFat 2, Cholesterol 15.4, Sodium 31, Carbohydrate 24.5, Fiber 1.2, Sugar 0.9, Protein 9.9

THE BEST CLAM SAUCE



The Best Clam Sauce image

I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!

Provided by Jodie B

Categories     Seafood     Shellfish     Clams

Time 45m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
½ cup butter
salt and pepper to taste
2 tablespoons dry white wine

Steps:

  • Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
  • In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
  • Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
  • Spoon the clam sauce over the linguini and serve.

Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g

LINGUINE WITH HERBED CLAM SAUCE



Linguine with Herbed Clam Sauce image

This impressive pasta looks and tastes so much like fancy restaurant fare that you'll want to serve it to guests. But the recipe is easy enough to prepare just about anytime. -Carolee Snyder, Hartford City, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 can (10 ounces) whole baby clams
1 can (6-1/2 ounces) minced clams
1/2 cup finely chopped onion
1/4 cup olive oil
1/4 cup butter
1/3 cup minced fresh parsley
4 garlic cloves, minced
2 tablespoons cornstarch
1/2 cup white wine or chicken broth
1/4 cup minced fresh basil or 4 teaspoons dried basil
Dash pepper
Dash cayenne pepper
Hot cooked linguine
Shredded Parmesan cheese

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.

Nutrition Facts : Calories 328 calories, Fat 26g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 521mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

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From unocasa.com


PIONEER WOMAN'S LINGUINE WITH CLAM SAUCE - RECIPE GIRL
2007-12-10 Cook pasta according to package directions. Make the sauce while the pasta is cooking. In a large skillet over medium-high heat, add the olive oil and 1 tablespoon butter. Add the garlic and then the clams; stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the pan with the spoon.
From recipegirl.com


LINGUINE WITH WHITE CLAM SAUCE - EVERYDAY EILEEN
2019-09-04 Drain the juice from the canned clams into a medium size bowl. In a medium saucepan, over medium heat, melt the olive oil and light butter. Add in the chopped shallot, saute about 3 minutes. Mix in the minced garlic and crushed red pepper for about 1 minute. Pour in the white wine, reserved clam juice and lemon juice.
From everydayeileen.com


LINGUINE WITH CLAM SAUCE - RECIPE - FINECOOKING
Preparation. Scrub the clams under cold water and set aside. In a heavy 3-qt. saucepan, heat 3 Tbs. of the oil over medium heat. Add the pepper flakes and cook briefly to infuse the oil, about 20 seconds. Immediately add the wine, 2 Tbs. of the chopped parsley, and half of the minced garlic. Cook for 20 seconds and add the clams.
From finecooking.com


LINGUINE WITH CLAM SAUCE BAREFOOT CONTESSA – BDNEWS REPORTER
2022-06-05 Ina Garten Linguine With Clam Sauce Recipes – Food News. While pasta cooks, heat a large saute pan with olive oil (portion for pasta) over medium heat. Add clams, red pepper flakes, and garlic and saute for 1 minute. Add wine and stock and bring to a simmer. Simmer for 4 minutes (if using frozen clams, add 3 to 4 minutes to allow clams to ...
From bdnewsreporter.com


HOW TO MAKE LINGUINE WITH CLAM SAUCE - VIDEO | MYRECIPES
Using canned clams keeps this classic pasta dish simple to pull together, while fresh herbs infuse it with bright flavor. Try it out for an elegant, yet easy, weeknight dinner. Get the Recipe: Linguine with Clam Sauce How to Make Mushroom, Fennel, and Tomato Ragu Over Ziti How to Make German Spaghetti
From myrecipes.com


LINGUINE WITH WHITE CLAM SAUCE - MORE THAN GOURMET
Cook the linguine in a large pot of salted boiling water. While the pasta cooks, make the sauce. Warm the olive oil in a large saucepan or Dutch oven over medium heat. Add the onion, and sauté until it's translucent, about 5 minutes. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 2 minutes.
From morethangourmet.com


LINGUINE WITH FRESH CLAM SAUCE RECIPE - EAT SIMPLE FOOD
Bring a pot of salted water to a boil and add linguine. Boil ~ 10 minutes or until desired doneness. Strain, toss with olive oil, and set aside. Bring the same large pot to medium high heat and add butter, anchovies, and garlic. Cook 1-2 minutes or until fragrant and add white wine.
From eatsimplefood.com


IRRESISTIBLY EASY LINGUINE WITH CLAMS - FEAST AND FARM
2022-05-19 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.
From feastandfarm.com


LINGUINE WITH CLAMS (LINGUINE ALLE VONGOLE) - STRIPED SPATULA
2019-06-02 Reserve 1/2 to 1 cup of pasta water before draining the linguine. When all of the clams are cooked and removed from the pan, whisk 3 tablespoons of butter into the simmering steaming liquid. Add the drained linguine to the pan, tossing to coat. Cook for about 2 minutes, until linguine is al dente.
From stripedspatula.com


LINGUINE WITH WHITE CLAM SAUCE | SAVEUR
2012-11-06 Ingredients. 1 ⁄ 3 cup extra-virgin olive oil ; 3 cloves garlic, thinly sliced 2 1 ⁄ 4 lb. littleneck clams, cleaned ; 1 ⁄ 3 cup dry white wine ; 1 ⁄ 2 tsp. crushed red chile flakes ; 1 lb ...
From saveur.com


LINGUINE WITH CLAM SAUCE: 20-MINUTE MEAL - THE …
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


LINGUINE WITH CLAM SAUCE - WEDNESDAY NIGHT CAFE
2018-05-16 Add garlic and cook until fragrant, about 2 minutes. Add wine and scrape up any browned garlic from the bottom of the pan. Cook for 2 minutes. Add clam juice and turn heat to medium-high. Simmer, stirring occasionally, until reduced …
From wednesdaynightcafe.com


LINGUINE WITH CLAM SAUCE - CATELLI®
Step 1. Cook linguine according to package directions. Step 2. Heat oil in a skillet set over medium heat; sauté onion and garlic until tender. Stir in sauce, parsley and clams; simmer for 5 minutes. Step 3. Season to taste with salt and pepper. Serve sauce over hot linguine.
From catelli.ca


LINGUINE WITH CLAM SAUCE RECIPE | MYRECIPES
Increase heat to high and bring to a boil. Cover and cook 5 to 7 minutes or until the clams open. Remove the whole clams and set aside. Add the parsley and reduce heat to low. Add the linguine and clam juice and toss. Remove the pasta to a serving …
From myrecipes.com


LINGUINE WITH CLAM SAUCE RECIPE | MYRECIPES
Stir in clams, wine, and red pepper; cook, stirring often, until warmed through, 2 to 3 minutes. Stir in herbs, and remove from heat; keep warm. Step 3. Stir reserved clam juice into linguine over medium; cook, stirring often, until warmed through, about 5 minutes. Add clam mixture and Parmesan cheese to pasta; toss to mix well.
From myrecipes.com


LINGUINE WITH CLAM SAUCE - REAL MOM KITCHEN - 10 INGREDIENTS OR …
2019-04-30 Drain well. In the meantime, in a large skillet, add the olive oil and butter. Heat over medium heat until the butter is melted. Add the garlic to the pan and sauté for 1 minute. Add the reserved clam juice to the pan, bring to a simmer and cook until reduce by about half. Stir in the clams and the heavy cream.
From realmomkitchen.com


RECIPE FOR LINGUINE AND CLAM SAUCE (WITH HIDDEN SUPERFOOD!)
Set minced mushrooms aside. Heat ¼ cup of the oil and anchovy paste in a large heavy saucepan over medium heat. Add the shallots and sauté for 3 to 4 minutes, until shallots soften. Add the garlic, minced mushrooms, salt and remaining 1 tablespoon of oil and sauté for 3 to 4 minutes, until mushrooms are soft.
From cleancuisine.com


LINGUINE WITH CLAM SAUCE - 20 MINUTE MEAL - CLEAN CUISINE
Add the mushrooms and sauté until soft, about 2-3 minutes. Add the clams and cook for 1 minute. Add the chopped tomatoes, red pepper, coconut palm sugar and more salt to taste. Simmer sauce for 10-12 minutes. Remove sauce from heat and stir in the basil. Serve clam sauce over cooked noodles.
From cleancuisine.com


RED SAUCE FOR SEAFOOD PASTA - THERESCIPES.INFO
10 Best Pasta with Seafood in Red Sauce Recipes | Yummly tip www.yummly.com. Pasta with Seafood in Red Sauce Recipes Carolina Red Sauce KenEaton47053 salt, cayenne pepper, crushed red pepper flakes, ketchup, vinegar and 1 more Spaghetti Red Sauce Chef Mom sugar, onion powder, garlic, salt, tomato sauce, butter, oil and 3 more Olive Tapenade KitchenAid
From therecipes.info


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


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