Fettuccine In Clam Sauce Recipes

FETTUCCINE WITH BACON-CLAM SAUCE

Steps:

• Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.

FETTUCCINE WITH CREAMY WHITE CLAM SAUCE

Steps:

• *Heavy cream is preferred, but half-and-half or light cream may be used but you'll probably have to thicken the sauce.
• **Fresh parsley is highly recommended for the flavor. But if you don't have it, 2 tbs of the dehydrted from the jar will do in a pinch.
• Melt the butter in a small saucepan over medium heat.
• Add the garlic and let it saute for about 1-2 minutes. Don't let it brown.
• Add the can of clams, including the liquor they are packed in.
• Add the salt, pepper and oregano and bring to a boil over medium heat.
• Continue cooking uncovered over medium heat until the liquid is reduced by about 25 % (about 10 minutes)
• Reduce heat and stir in the cream--do let it boil.
• If you used heavy cream, the sauce should be thick enough, but if you used half-and-half or light cream, you may have to thicken--
• TO THICKEN IF DESIRED:
• Mix 1 tbs of cornstarch in 2 tbs cold water and add to the sauce, stirring constantly over medium heat until mixture thickens, about 1 minute.
• Serve over hot pasta and top each serving with 1 tbs of the finely chopped *fresh* parsley. (1/2 tbs each if using the dehydrated)

SPAGHETTI WITH CLAMS

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.

LINGUINI WITH CLAM SAUCE

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 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.

PASTA WITH CLAM SAUCE

Steps:

• In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
• 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. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
• Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
• In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.

SPAGHETTI WITH CLAM SAUCE

Steps:

• Start water to boil for pasta.
• Heat 2 tablespoons oil over medium high heat in a small or medium saucepan.
• Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high.
• Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes.
• Meanwhile, cook pasta until it is al dente.
• Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil.
• Take sauce off heat. Add black pepper to taste, and parsley.
• Immediately add half of the sauce to the pasta and toss.
• Plate pasta, top with other half of sauce, and serve.

MARK BITTMAN'S PASTA WITH CLAMS

Steps:

• Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
• After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
• Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
• Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

FETTUCCINE WITH RED CLAM SAUCE

Steps:

• Heat oil in heavy medium skillet over medium heat. Add garlic and sauté until golden brown, about 1 minute. Add tomato paste and stir 1 minute. Add clam juice, reserved 1/2 cup juice from clams and parsley and simmer until slightly thickened, about 15 minutes. Add clams and red pepper flakes and heat through. Season with salt and pepper. Pour sauce over fettuccine. Toss thoroughly and serve.

QUICK & EASY FETTUCCINE WITH MUSHROOM-CLAM SAUCE

Steps:

• While cooking fettucini noodles to desired doneness.
• Drain clams, reserving liquid.
• Brown garlic until golden in butter (or margarine) in a medium sized sauce pan.
• Add clam juice and wine.
• Bring to a boil.
• Boil for 5 minutes or until sauce is reduced to a little more than half a cup.
• Reduce heat and add the soup, clams and cheese.
• Cook until heated through stirring occasionally.
• Serve over fettucini noodles and garnish with parsley or lemon slices.
• Note: I like to serve this with a small salad and warm sourdough bread (instead of traditional garlic bread).

FETTUCCINE WITH RED CLAM SAUCE

Steps:

• Place the clams in a bowl with cold water sprinkled with salt. Leave for an hour, or overnight. Rinse and scrub.
• Heat 1 tablespoon olive oil in a heavy skillet. Add the clams and cook for three to four minutes, stirring so that all are exposed to heat. Discard any clams that do not open.
• Place a collander over a large bowl. Pour the clams with their juice into the collander. Drain, reserving the clam juice.
• Wipe the skillet with a paper towel. Heat 2 tablespoons olive oil and add the onion and garlic. Cook until soft.
• Add the tomatoes and the peppers to the onions and garlic.
• Bring six quarts salted water to boil for the pasta.
• Remove the clams from their shells, reserving about eight to 10 clams for decoration. Drain the juice through one thickness of paper towel into a clean bowl. Wash out the other bowl, and drain the juice once again, through a paper towel into the bowl.
• Add a cup of clam juice to the tomatoes. Bring to boil, stir and let simmer for a few minutes. Taste for seasonings. Salt will probably not be needed, but add a little freshly ground pepper. If the sauce is too thick, add more clam juice. Do not add too much or this sauce will be watery. (Reserve leftover clam juice for another dish.)
• Add the clams, the unopened clams and the parsley leaves to the sauce.
• Cook the pasta until al dente and drain. Place in a heated bowl. Stir the remaining tablespoon olive oil into the pasta to prevent it from sticking. Top with the sauce, decorate with the clams in the shells and serve.

RED CLAM SAUCE

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.