Glorias Linguini With Red Clam Sauce Recipes

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LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces linguine
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 anchovy fillets
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry white wine
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 1/4 pounds littleneck clams (about 16), scrubbed
12 ounces chopped clams (drained if canned)
1/2 cup chopped fresh parsley

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.

CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE



Chef John's Spaghetti with Red Clam Sauce image

This is one of my 'go to' recipes and it takes only about 15 minutes from start to finish. The only prep work really is mashing the garlic. The sauce is great on any pasta, but I prefer angel hair or spaghetti.

Provided by Chef John

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
3 cloves garlic
2 tablespoons capers
1 tablespoon anchovy paste
1 teaspoon red pepper flakes
1 (24 ounce) jar tomato pasta sauce
¼ cup water
1 cup good-quality crisp white wine
2 (6.5 ounce) cans chopped clams, drained with juice reserved
salt and pepper to taste
1 pound dry spaghetti
¼ cup freshly grated Parmesan cheese
Chopped fresh basil leaves or parsley

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.

Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g

RACHAEL RAY'S LINGUINE WITH RED CLAM SAUCE



Rachael Ray's Linguine With Red Clam Sauce image

Make and share this Rachael Ray's Linguine With Red Clam Sauce recipe from Food.com.

Provided by StreetChef

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon coarse salt
1 lb linguine
3 tablespoons extra virgin olive oil, 3 turns of the pan (EVOO)
1 (2 ounce) can flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
1/4 teaspoon dried oregano leaves (a couple of pinches)
1 teaspoon dried thyme (one-third palmful)
6 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 cup dry red wine (a couple of glugs)
2 (14 ounce) cans baby clams, in juice, 1 can drained
1 (28 ounce) can crushed tomatoes
salt & freshly ground black pepper
1/2 cup chopped flat leaf parsley (2 handfuls)
1 teaspoon rated lemon zest, for garnish

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



Linguine with Red Clam Sauce image

A seafood and pasta lover's fix-it-fast feast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

12 oz uncooked linguine
1/4 cup olive or vegetable oil
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, drained, chopped
1 small red chile, seeded, finely chopped
1 pint shucked fresh small clams, drained, liquid reserved
1 tablespoon chopped fresh parsley
1 teaspoon salt

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.

Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 35 mg, Fiber 4 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg

LINGUINE AND CLAMS WITH FRESH RED SAUCE



Linguine and Clams With Fresh Red Sauce image

This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and black pepper
1 pound linguine
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
3 garlic cloves, thinly sliced
2 (6-ounce) cans whole clams, juices reserved
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/2 cup chopped fresh curly or flat-leaf parsley, plus more for garnish
Red-pepper flakes, for garnish (optional)

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 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

GLORIA'S LINGUINI WITH RED CLAM SAUCE



Gloria's Linguini With Red Clam Sauce image

Make and share this Gloria's Linguini With Red Clam Sauce recipe from Food.com.

Provided by jrobertfl

Categories     < 30 Mins

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 (8 ounce) cans clams, minced
1 (24 ounce) can tomatoes, stewed
3 cloves, Garlic, minced
1/2 cup red wine
2 tablespoons fresh oregano, chopped
1/4 cup grated parmesan cheese
16 ounces linguine, cooked acording to directions
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Brown garlic in olive oil.
  • Add wine and clams; one can drained and one not.
  • Add tomatoes and oregano.
  • Heat to simmer.
  • Add linguini and stir to coat.
  • Top with grated parmesan.
  • Serve imediately.

Nutrition Facts : Calories 650.3, Fat 11.8, SaturatedFat 2.5, Cholesterol 43.6, Sodium 464.8, Carbohydrate 96.2, Fiber 6, Sugar 6.8, Protein 33.2

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons plus 1 teaspoon salt
1 pound linguine pasta
3 tablespoons olive oil
1 cup small-diced onion
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes
1 cup dry white wine
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes
4 pounds littleneck clams, scrubbed clean and picked over
3 tablespoons chopped fresh parsley leaves
1/4 cup extra-virgin olive oil

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



Linguine with Red Clam Sauce image

Provided by Peter Rasmussen

Categories     Fish     Onion     Pasta     Tomato     Quick & Easy     Clam     Red Wine     Fall     Bon Appétit

Yield Makes 4 to 6 servings

Number Of Ingredients 12

1 tablespoon olive oil
1 cup chopped onion
6 canned anchovy fillets, drained, chopped
3 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
2 14 1/2-ounce cans Italian-style diced tomatoes
4 6 1/2-ounce cans chopped clams
1/2 cup dry red wine
3 tablespoons tomato paste
1 pound linguine, freshly cooked
Chopped fresh parsley
Grated Parmesan cheese (optional)

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.

RED CLAM SAUCE



Red Clam Sauce image

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

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.

Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.

LINGUINI WITH RED CLAM SAUCE



Linguini with Red Clam Sauce image

Make the most of your evening in with Linguine with Red Clam Sauce. This classic Italian Linguine with Red Clam Sauce is the perfect entrée.

Provided by My Food and Family

Categories     Home

Time 20m

Yield 6 servings

Number Of Ingredients 10

3/4 lb. linguine, uncooked
2 Tbsp. olive oil
4 cloves garlic, minced
1 can (10 oz.) baby clams, undrained
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1/4 cup KRAFT 100% Grated Parmesan and Romano Cheese
1/4 cup chopped fresh parsley
2 Tbsp. butter
1 Tbsp. lemon juice
2 Tbsp. POLLY-O Shaved Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in clams; cook 3 min. or until heated through, stirring frequently.
  • Stir pasta sauce into clam mixture; bring to boil, stirring frequently. Add all remaining ingredients except shaved Parmesan; mix well. Simmer on medium-low heat 3 to 4 min. or until butter is completely melted and pasta sauce mixture is heated through, stirring occasionally.
  • Drain pasta. Serve topped with pasta sauce mixture and shaved Parmesan.

Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g

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