Linguine In Spicy 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.

LINGUINE IN SPICY RED CLAM SAUCE



Linguine in Spicy Red Clam Sauce image

This elegant dish is easy to prepare and perfect for any occasion.

Provided by Allrecipes Member

Categories     Pasta by Shape

Time 45m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package linguine
1 (2 ounce) can flat anchovies
2 tablespoons olive oil
4 large cloves garlic, chopped
½ teaspoon dried hot red pepper flakes
2 (6.5 ounce) cans chopped clams, drained with juices reserved
2 (14.5 ounce) cans diced tomatoes
1 (2.25 ounce) can sliced black olives, drained
½ cup white wine or canned vegetable broth
1 cup thinly sliced scallions (green onions)
⅓ cup chopped fresh basil

Steps:

  • Cook the linguine in a large pot of salted water until just tender to the bite. Drain well. Drain the anchovies, reserving 2 tablespoons of the packing oil and 3 or 4 of the anchovies.
  • Meanwhile, in a large skillet, heat the reserved anchovy oil with the olive oil and cook the garlic over medium heat, stirring for 30 seconds. Add the pepper flakes, reserved anchovies, reserved clam juice, undrained tomatoes, olives, and wine or broth. Simmer over medium-low heat, stirring occasionally, for 10-15 minutes until lightly reduced. (Sauce can be made a couple of hours before cooking pasta. Refrigerate, but reheat before continuing.) Add clams, scallions, and basil. Cook, stirring for 1 to 2 minutes, or until heated through.
  • Toss sauce with hot pasta and serve.

Nutrition Facts : Calories 426 calories, Carbohydrate 51.4 g, Cholesterol 47.6 mg, Fat 9.2 g, Fiber 4.2 g, Protein 28.2 g, SaturatedFat 1.1 g, Sodium 800.1 mg, Sugar 5.1 g

LINGUINE WITH SPICY RED CLAM SAUCE



Linguine With Spicy Red Clam Sauce image

This one comes from Giada's cook book and I have not yet personally tried it but it sounds perfect! I'm posting it here for safekeeping.

Provided by RedVinoGirl

Categories     One Dish Meal

Time 55m

Yield 6 , 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 onion, finely chopped
6 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
3 (14 1/2 ounce) cans diced tomatoes with juice
2 cups clam juice, bottled
1 1/2 cups dry white wine
4 lbs manila clams, scrubbed
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons unsalted butter
salt, to taste
1 1/2 lbs linguine
black pepper, freshly ground and to taste

Steps:

  • Heat the oil in a very large pot over medium heat. Add the onion, garlic, oregano, and red pepper flakes. Saute' until the onion is tender, about 10 minutes.
  • Add the tomatoes with their juice, clam juice, and wine. Bring to a boil over high heat. Decrease the heat to medium and simmer uncovered until the liquid reduces by one third, about 30 minutes.
  • Add the clams, cover, and simmer over medium-high heat, stirring occasionally, just until the clams open (discard any clams that don't open), about 8 minutes. Remove the pot from heat. Using a slotted spoon transfer the clams to a large bowl and cover to keep them warm. Stir the parsley and butter into the pot.
  • Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook, stirring frequently to prevent the pasta from sticking together, until tender but still firm to bite, about 8 minutes.
  • Drain. Ad the linguine to the sauce and toss until the sauce thickens slightly and coats the linguine. Season the pasta generously with salt and black pepper. Transfer to bowls and tops with clam sauce and serve.

Nutrition Facts : Calories 686.1, Fat 11.1, SaturatedFat 3.5, Cholesterol 25.6, Sodium 774.9, Carbohydrate 113, Fiber 7.5, Sugar 13.8, Protein 23.4

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 SPICY RED CLAM SAUCE RECIPE - (3.7/5)



Linguine With Spicy Red Clam Sauce Recipe - (3.7/5) image

Provided by á-3801

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 onion, finely chopped
6 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon crushed dried red pepper flakes
3 (14 1/2 ounce) cans diced tomatoes in juice
2 cups bottled clam juice
1 1/2 cups dry white wine
4 pounds small manila clams, scrubbed
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
Salt to taste
1 1/2 pounds dried linguine
Freshly ground black pepper to taste

Steps:

  • Heat oil in a very large pot over medium heat. Add onion, garlic, oregano, and red pepper flakes. Saute until the onion is tender, about 10 minutes. Add tomatoes with their juice, clam juice, and wine. Bring to a boil over high heat. Decrease heat to medium and simmer uncovered until the liquid reduces by one-third, about 30 minutes. Add the clams, cover, and simmer over medium-high heat, stirring occasionally, just until the clams open (discard any that don't open), about 8 minutes. Remove pot from the heat. Using a slotted spoon, transfer clams to a large bowl and cover to keep warm. Stir parsley and butter into the pot. Bring a large pot of salted water to boil. Add the linguine and cook, stirring frequently until tender but still firm, about 8 minutes. Drain. Add linguine to the sauce and toss. Season with salt and pepper. Put pasta in bowls. Top with clams, and serve.

SPICY CLAM SAUCE



Spicy Clam Sauce image

A very quick, simple clam sauce to serve with any light pasta. I always serve it with farfalle. This has been one of my family's favorite pasta recipes for years, and I always serve it with buttery garlic bread.

Provided by QUIRKYIQ

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Seafood

Time 30m

Yield 8

Number Of Ingredients 7

3 tablespoons olive oil
2 tablespoons minced garlic
3 (10 ounce) cans chopped clams, drained with juices reserved
3 tablespoons dried oregano leaves, crumbled
ground black pepper to taste
1 teaspoon red pepper flakes, or to taste
½ cup grated Parmesan cheese for topping

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 7.7 g, Cholesterol 74.8 mg, Fat 8.8 g, Fiber 0.9 g, Protein 29.1 g, SaturatedFat 1.8 g, Sodium 194.9 mg, Sugar 0.2 g

PASTA WITH SPICY RED CLAM SAUCE



Pasta With Spicy Red Clam Sauce image

Make and share this Pasta With Spicy Red Clam Sauce recipe from Food.com.

Provided by ellie3763

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 (6 1/2 ounce) cans clams, in juice
3 cups tomato sauce
1 cup white wine
3 anchovy fillets
1 small onion, chopped
4 garlic cloves, minced
2 teaspoons red pepper flakes
2 tablespoons capers
1 tablespoon dried basil or 2 tablespoons chopped fresh basil
salt and pepper

Steps:

  • Heat some olive oil in a large skillet. When hot add the anchovy fillets and onion.
  • Once the onions turn translucent, add the garlic, capers and clams along with the clam juice.
  • Add the white wine, tomato sauce, and red pepper flakes. Allow to simmer until heated through. Salt and pepper to taste. Stir in the basil.
  • Pour over cooked pasta and toss to coat the pasta well. Serve with hot with a sprinkling of romano cheese if desired.

Nutrition Facts : Calories 198.3, Fat 1.9, SaturatedFat 0.3, Cholesterol 33.5, Sodium 1255.8, Carbohydrate 21.2, Fiber 3.7, Sugar 9.3, Protein 15.6

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.

LINGUINE WITH SPICY CLAM SAUCE



Linguine with Spicy Clam Sauce image

These clams are simmered in a white-wine-clam-juice sauce and red pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

1 pound linguine
1/4 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon salt, plus more to taste
1 tablespoon olive oil
1 small clove garlic, thinly sliced
1 cup unsalted clam juice
1 cup dry white wine
2 1/2 pounds Manila clams, scrubbed (littlenecks can be substituted)
2 tablespoons capers, rinsed
2 tablespoons unsalted butter
1/2 teaspoon red pepper flakes
1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped

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.

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.

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 SPICY CLAM SAUCE



Linguine with Spicy Clam Sauce image

Categories     Pasta     Sauté     Quick & Easy     Dinner     Basil     Clam     Summer     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/4 cup olive oil
1 1/2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped jalapeño chili
1 teaspoon dried oregano
3 6.5-ounce cans chopped clams
1/2 cup whipping cream
12 ounces linguine, freshly cooked
6 tablespoons chopped fresh basil

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion, garlic, chili and oregano to skillet. Sauté until onion is tender, about 6 minutes. Add clams with their juices and cream. Simmer until sauce thickens slightly, about 4 minutes. Add pasta and 4 tablespoons basil; toss until sauce coats pasta, about 2 minutes. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with remaining basil.

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

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LINGUINE WITH RED CLAM SAUCE RECIPE | BERTOLLI
Stir in sauce and bring to a boil over high heat. Reduce heat to low, then stir in clams. Simmer covered 10 minutes or until clams open (discard any unopened shells). Step 2:Serve over hot linguine and sprinkle with cheese. Garnish, if desired, with chopped fresh parsley. Share This Recipe Share this Recipe Sending Thank you! Your email was sent.
From bertolli.com


LIGHT LINGUINE WITH RED CLAM SAUCE – MY RECIPE REVIEWS
2017-03-16 Add chopped tomatoes, tomato sauce, white wine, basil, oregano, and crushed red pepper. Bring to a low boil and reduce heat. Simmer, uncovered for 8 minutes. Stir in 1/4 cup pasta water and simmer for 2 more minutes. Add clams and simmer for 2 minutes. Divide pasta between 2 bowls and top with clam mixture. Sprinkle with grated parmesan.
From myrecipereviews.com


LINGUINE WITH RED CLAM SAUCE RECIPE - MARIANNE WILLIAMS - FOOD …
Add clams, tossing to coat in sauce, and cook, covered, until clams start to open, 6 to 8 minutes. Using a spider or slotted spoon, transfer clams to a large bowl, reserving mixture in pan.
From foodandwine.com


RECIPES / SPICY RED CLAM SAUCE - FURMANO'S
Preparation. Open clams; drain liquid through very fine sieve or fine cheesecloth; rinse clams to remove any grit. Heat oil in large skillet or pot. Add garlic and red pepper flakes and saute about 3 minutes (Do not let garlic burn.) Add remaining ingredients (add salt slowly and taste). Bring to a boil, then lower heat and simmer until all ...
From furmanos.com


SPICY CLAM PASTA - RASA MALAYSIA
2021-04-02 Heat up a pot of water and bring it to boil. Cook the linguine until al dente, per the package instructions. Drain the linguine and set aside.
From rasamalaysia.com


LINGUINE WITH RED CLAM SAUCE RECIPE - PINTEREST
Make and share this Linguine with Red Clam Sauce recipe from Food.com. Pasta tossed with plenty of chopped clams, garlic, and tomato sauce is an iconic Italian-American dish. Here, a few simple touches enhance that homestyle taste: A dose of anchovies boost the savory taste of the clams, herby vermouth stands in for dry white wine (although you ...
From pinterest.com


LINGUINE WITH SPICY RED CLAM SAUCE FOR #SUNDAYSUPPER - SUPPER …
2021-04-08 1 pkg – 9oz fresh linguine. fresh parmesan cheese. Instructions. In a large skillet heat olive oil over medium heat. Add onion, garlic and red pepper and cook until onion is translucent, about 5 minutes. Add chopped tomatoes and cook 2 minutes. Add clam juice, wine, and tomato paste. Add a pinch of salt and pepper.
From supperforasteal.com


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