Karens Spicy Clam Linguine Recipes

LINGUINE WITH CLAMS

Steps:

• In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
• Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
• Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
• Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.

LINGUINE WITH SPICY CLAM SAUCE

Steps:

• Heat oil in a deep saute pan over medium heat. Add garlic, and cook until just golden, 1 to 2 minutes. Add 1/4 teaspoon pepper and 1/2 teaspoon salt.
• Bring a large pot of water to a boil; add pasta and 2 1/2 teaspoons salt. Cook until al dente; drain, and set aside.
• Meanwhile, add clam juice and wine to saute pan, and cook until liquid is reduced by a third, 3 to 5 minutes. Add clams, capers, and red-pepper flakes; cover, and cook until clams open, 10 to 12 minutes; discard unopened clams. Whisk in butter and parsley. Toss with pasta. Season with salt and pepper, and serve.

LINGUINE WITH CLAMS

Steps:

• Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes. Add the clams, cover, and cook until the shells open, 3 to 5 minutes. Discard any that do not open. Season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes. Garnish with parsley sprigs, and serve immediately.

LINGUINE WITH CLAMS

Steps:

• Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
• Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
• In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
• Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
• Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
• Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.

SPICY LINGUINE WITH CLAMS AND MUSSELS

Steps:

• Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
• Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
• Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

LINGUINE WITH CLAM SAUCE

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.

SPICY CLAM & KALE LINGUINE

Steps:

• Pick over the clams and discard any that are damaged or stay open when pressed shut, then rinse them in cold water. Bring a large pan of water to the boil, add a pinch of salt and drop in the linguine. Cook for 1 min less than pack instructions.
• Heat the oil in a large, lidded sauté pan over a medium heat. Add the nduja and cook for 3 mins, breaking up the sausage with the back of the spoon so that it melts into the oil. Stir in the garlic, cook until fragrant, then turn up the heat to high. Add the clams and kale, pour in the wine and put on the lid. Cook for 2-3 mins, shaking the pan occasionally, until the clams open and the kale wilts.
• Remove any clams that aren't open, then drain the linguine and toss through the sauce. Stir in the lemon zest and season well with black pepper. Serve immediately with parmesan and lemon wedges for squeezing.

CREAMY CLAM LINGUINE

Steps:

• Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

SPICY CLAM PASTA WITH BACON, PEAS AND BASIL

Steps:

• Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.
• Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)
• Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.
• Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.
• Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.

SPICY LEMONY CLAMS WITH PASTA

Steps:

• Fill a large stockpot three-quarters full of water, and add 1 tablespoon salt. Bring to a boil over high heat, and add pasta. Boil until pasta is al dente, 7 to 8 minutes, and drain well. While pasta is cooking, prepare sauce.
• In a large skillet over medium-low heat, heat olive oil. Add garlic, and saute just until garlic is translucent, about 2 minutes. Add clams and wine, and cover immediately. Raise heat to medium-high. Shake pan often, and check clams after 4 minutes. If any have opened, transfer them to a bowl so they do not overcook. Simmer remaining clams until all have opened.
• In a large serving bowl, combine clams and broth from pan. Add pepper flakes, lemon zest, lemon juice, parsley, and salt and pepper to taste. Mix well. Add drained pasta, and toss well. Serve in soup bowls, accompanied by hot sourdough toast.

CLAM LINGUINE

Steps:

• In a large frying pan over medium heat, heat olive oil.
• Add chopped garlic and saute gently until just golden, about 1 to 2 minutes: DO NOT BROWN.
• Add clams including liquid, cayenne, oregano and lemon juice and simmer for 2 to 3 minutes.
• Add chopped parsley and continue to simmer for 1 minute longer.
• Cook linguine according to package directions.
• Drain and transfer cooked linguine to a large serving bowl.
• Pour prepared sauce over pasta and toss to coat.
• Sprinkle with grated parmesan cheese and toss lightly.
• Serve immediately.