Linguine W Clam Sauce Recipes

LINGUINE WITH CLAM SAUCE

Steps:

• Heat oil in skillet over menium heat.
• Add onion and chopped garlic and cook till the onion is tender.
• Add clam juice to skillet and add all the seasonings.
• Simmer over low for 5 minutes.
• When pasta is ready, add clams, and remove from heat.
• Pour sauce over drained pasta, toss together.

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.

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.

LINGUINI WITH WHITE CLAM SAUCE

Steps:

• Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

LINGUINE WITH RED CLAM SAUCE

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 WITH CLAM SAUCE

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.

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.

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
• Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
• Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
• Bring a large pot of well salted water to a boil over medium heat.
• Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
• While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
• Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
• Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
• This won't make you want to clam up!

LINGUINE AND CLAMS WITH FRESH RED SAUCE

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 HERBED CLAM SAUCE

Steps:

• Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes. , Add drained clams; saute 2 minutes longer. , Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.

LINGUINE WITH WHITE CLAM SAUCE II

Steps:

• In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
• In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
• Toss cooked and drained linguini pasta with the clam sauce and serve warm.

LINGUINE WITH GARLIC CLAM SAUCE

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.

LINGUINE WITH GARLICKY WHITE CLAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
• Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.

OLD-FASHIONED LINGUINE WITH WHITE CLAM SAUCE

Steps:

• In a 5 qt pot, heat water to a boil and cook pasta until al dente.
• While the pasta is cooking, melt butter and olive oil in pan.
• Sautee onion and garlic, and add crushed red pepper flakes.
• Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.
• Simmer for 5 minutes.
• Drain pasta and place in large bowl.
• Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
• Serve with warm crusty bread and chilled white wine.

LINGUINE IN CLAM SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet, saute onion in oil until tender. Add zucchini; cook for 2 minutes or until crisp-tender. Stir in garlic; cook 1 minute longer. , Drain clams, reserving 1/2 cup juice. Add the clams, mushrooms, bouillon, basil, pepper and reserved juice to the skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until vegetables are tender. Drain linguine; top with clam mixture. Sprinkle with cheese.

LINGUINE WITH CLAM SAUCE

Steps:

• 1. Bring a large pot of salted water to a boil and cook the pasta, following the package instructions, until al dente.
• 2. Meanwhile, warm 1/2 cup of the olive oil in a high-sided saucepan set over medium-high heat. Add the garlic and cook until softened, about 2 minutes. Add the wine and allow it to cook away slightly, about 1 minute. Add the clams and their juice, and season with salt and pepper. Cook until the broth froths to a level of 1 to 2 inches. Remove from the heat. Stir in the parsley. Drain the pasta and toss in a serving bowl with the remaining 1 tablespoon olive oil. Distribute evenly among six dinner plates. Top with equal portions of the sauce, and serve immediately.

LINGUINE WITH WHITE CLAM SAUCE

Steps:

• In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water; drain pasta. Set aside.
• While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.
• Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.
• Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that havent opened after 5 minutes.)
• Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt.

LINGUINE WITH LEMON CLAM SAUCE

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.

LINGUINE WITH WHITE CLAM SAUCE I

Steps:

• In a large pot with boiling salted water cook linguini pasta until al dente.
• Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
• Toss pasta with clam sauce. Serve warm.

LINGUINE WITH CLAM SAUCE

Steps:

• Melt butter in heavy medium nonstick skillet over medium heat. Add onion and garlic and sauté until translucent, about 8 minutes. Mix in clams and stir 1 minute. Add wine and bring to boil. Stir in reserved juices from clams, sour cream and parsley and simmer 2 minutes to mellow flavors. Season to taste with salt and pepper.
• Meanwhile, cook linguine in large pot of rapidly boiling salted water until tender but still firm to bite. Drain. Add pasta to clam mixture in skillet. Bring to simmer, stirring constantly. Transfer to bowls and serve immediately.

LINGUINE WITH CLAM SAUCE

Steps:

• Cook pasta according to package directions. In a small skillet, saute the green pepper, onion and garlic in oil and butter until almost tender. Stir in the clam juice, basil, salt, pepper and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. Stir in clams; heat through. Drain pasta; transfer to a bowl. Pour sauce over pasta; toss to coat.

LINGUINE WITH CREAMY WHITE CLAM SAUCE

Steps:

• Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic.
• Add reserved clam juices, heavy cream and wine.
• Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.
• Season with salt and pepper to taste.
• Add clams and warm through.
• Add cooked linguine to pan and toss to coat.
• Top with Parmesan cheese and serve.

CLAM SAUCE WITH LINGUINE

Steps:

• In a skillet, cook and stir the onion and garlic in hot olive oil.
• Drain the clams and reserve 1/2 cup juice.
• Add 1/2 cup clam juice and wine to the skillet.
• Cook over medium-high for 10 minutes or until reduced by half.
• Add in clams, basil, thyme, salt and pepper to taste; stir to combine.
• Simmer for 5 minutes.
• To serve: put cooked linguine on individual serving plates; top with clam sauce; sprinkle with parsley.