PASTA WITH CLAMS IN WHITE WINE GARLIC SAUCE
Pasta with Clams in White Wine Garlic Sauce, a twist on the classic Spaghetti alle Vongole made with bucatini and littleneck clams in a white wine garlic sauce.
Provided by Kristina Todini, RDN
Categories Main Dishes
Time 35m
Number Of Ingredients 10
Steps:
- Boil pasta: Boil pasta in lightly salted water until al dente (slightly firm), about 8 minutes (or according to package instructions).
- Make white wine sauce: Meanwhile, heat olive oil in a large pan over medium-high heat. Add garlic cloves and cook 1-2 minutes, or until garlic gives off its strong aroma. Add white wine and cook until the liquid starts to boil, then add clams to the pan and sprinkle with red pepper flakes. Cook over medium heat until all of the clams open wide. If any clams do not open after 5-7 minutes, remove them to the trash.
- Add pasta and season: When pasta is done, reserve about 1/2 cup of pasta water and set aside. Then drain pasta and add to the pan with the clams and white whine sauce. Mix the pasta with the white wine and clams, adding a small amount of pasta water to the pan to help thicken the sauce. Cook 1-2 minutes and remove from heat. Sprinkle with salt and pepper (to taste), add fresh chopped parsley, and a squeeze of fresh lemon before serving.
Nutrition Facts : ServingSize 1 serving, Calories 123 kcal, Carbohydrate 6 g, Protein 4 g, Fat 7 g, Cholesterol 5 mg, Sodium 299 mg, Fiber 1 g, Sugar 3 g, SaturatedFat 1 g, TransFat 0.003 g, UnsaturatedFat 6 g
WHITE WINE AND GARLIC CLAM PASTA
Steps:
- Gather the ingredients.
- Boil a generous amount of water in a large pot. Soak the clams in a bowl of cold water for about 10 minutes. Drain and rinse under cold running water.
- In a large, heavy-based pot, heat the oil and butter over medium heat. Add the onion and sauté for 2 to 3 minutes, stirring occasionally, until translucent.
- Add the garlic, chili flakes, and salt to the pot and stir for about 20 seconds.
- Add the chopped tomatoes and fry for about 7 minutes, until their juice starts to evaporate.
- Salt the boiling water and cook the pasta according to packet instructions.
- In the pot with the sauce, turn the heat up to medium-high and add the clams to the pot. Cover with a lid. After about 2 to 3 minutes, add the wine to the pot. Cover again and shake the pot from side to side.
- Cook the clams for a further 5 minutes, or until they open. Add the parsley and stir with a wooden spoon. Cover and shake the pot again. Check for any unopened clams and discard.
- Approximately at this point, the pasta should be ready to be drained. Drain and place in a big serving bowl or large plate.
- Pour the clam mixture on top. Mix the pasta and sauce well with the help of two big serving forks or some tongs. Serve immediately.
Nutrition Facts : Calories 662 kcal, Carbohydrate 62 g, Cholesterol 95 mg, Fiber 5 g, Protein 40 g, SaturatedFat 6 g, Sodium 2022 mg, Sugar 9 g, Fat 23 g, ServingSize 2 servings, UnsaturatedFat 0 g
LINGUINE WITH GARLIC CLAM SAUCE
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
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.
SPAGHETTI WITH CLAMS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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 CLAMS AND GARLIC BUTTER SAUCE
Steps:
- Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture.
- Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge.
- In a small bowl, combine all ingredients, to taste.
FETTUCCINE WITH BACON-CLAM SAUCE
Clams, garlic, bacon and Parmesan cheese flavor this hearty pasta dish from Darlene Hicks. "It's been a favorite for years," she writes from her home in Arcata, California. "A side salad and garlic bread complete the meal."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 674 calories, Fat 37g fat (21g saturated fat), Cholesterol 172mg cholesterol, Sodium 491mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 39g protein.
CLAM LINGUINE
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
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
CLAMS IN BASIL GARLIC PASTA
Make and share this Clams in Basil Garlic Pasta recipe from Food.com.
Provided by Dancer
Categories European
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Wash clams thoroughly under cold running water and set aside.
- Combine tomatoes, onions, basil, garlic, oil and pepper in large sauce pan.
- Place clams on top of mixture and simmer on medium heat until clams open.
- Add pasta and mix thoroughly.
GARLIC CLAMS
These clams steamed in a garlic mojo sauce are delicious served over pasta or even on their own as an appetizer with slabs of toasted bread. They are a component of arroz gordo, or fat rice, a dish from Macau that has much in common with paella.
Provided by Florence Fabricant
Categories seafood, side dish
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Heat oil in a heavy saucepan. Add garlic and chile flakes and cook on low until they start to sizzle. Add remaining ingredients.
- Cover pan and cook on low until clams open. Remove from heat and keep covered for use in fat rice. Or serve clams immediately along with the broth, if serving as an appetizer.
Nutrition Facts : @context http, Calories 52, UnsaturatedFat 2 grams, Carbohydrate 2 grams, Fat 2 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 104 milligrams, Sugar 0 grams
SCOTT URE'S CLAMS AND GARLIC
So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.
Provided by Scott Ure
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Wash clams to remove any dirt or sand.
- In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
- Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g
MARK BITTMAN'S PASTA WITH CLAMS
Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 12 grams, Carbohydrate 69 grams, Fat 16 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 790 milligrams, Sugar 2 grams, TransFat 0 grams
LINGUINE WITH LEMON CLAM SAUCE
This is an easy, wonderfully flavoured pasta dish that can be whipped up in no time for an intimate dinner for two. Recipe is easily doubled. I use my non-stick wok as it is big enough for tossing the pasta and sauce together in and the sauce gets distributed better throughout that way.
Provided by Emjay99
Categories Canadian
Time 20m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- I usually make this in my non-stick wok.
- Heat oil and butter on medium heat and saute onion and garlic until soft and tender, not brown.
- Add basil and bay leaf.
- Pour in wine, lemon rind, lemon juice and reserved clam juice.
- Simmer until reduced a little (by about a third).
- Add clams and heat through.
- Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) and lastly add the cheese and parsley.
- Serve with more cheese on the side and red pepper flakes (optional) and warm garlic bread.
Nutrition Facts : Calories 359.4, Fat 20.7, SaturatedFat 9, Cholesterol 70.1, Sodium 483.2, Carbohydrate 13.9, Fiber 1.2, Sugar 3.6, Protein 23
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- In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well.
- Meanwhile, in a large, deep skillet, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open.
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