Emerils Linguine With Red Clam Sauce Recipes

LINGUINE WITH RED CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
• Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

RACHAEL RAY'S LINGUINE WITH RED CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil, then add the pasta and cook until al dente.
• While the pasta cooks, prepare the sauce: Heat a large skillet over medium-low heat, add the EVOO (3 turns of the pan) and the anchovies and cook until the anchovies melt into the oil.
• Add the crushed red pepper flakes, oregano, thyme and garlic and cook for 1 minute, then add the onion, raise the heat to medium and cook, stirring frequently, for 3 to 4 minutes, until the onion begins to soften. Add the wine and cook 1 minute, then stir in the clams with their juice plus the drained clams. Cook, stirring, for 1 minute to concentrate the flavors. Stir in the tomatoes and cook until heated through. Season with salt and pepper to taste (be sure to taste the sauce before seasoning it; there's so much salt in the anchovies and clams that you may not need to add any).
• Drain the linguine, return it to the pot and add the sauce. Add half the parsley and toss. Adjust the salt and pepper and plate the pasta. Garnish it with the remaining parsley and a little lemon zest.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Cook and drain linguine as directed on package.
• Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Add garlic; cook, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently.
• Stir in clam liquid. Heat to boiling. Reduce heat; simmer uncovered 10 minutes.
• Chop clams. Stir clams, parsley and salt into tomato mixture. Cover; simmer about 15 minutes, stirring occasionally, until clams are tender. Serve over linguine.

CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
• Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

EMERIL'S LINGUINE WITH RED CLAM SAUCE

Steps:

• Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt.
• Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.
• Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds.
• Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes.
• Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil.
• Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine.
• Serve while hot.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.
• Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes. Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.

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.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.
• Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.