Linguine With Clams And Fennel Recipes

LINGUINE WITH CLAMS AND FENNEL

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until almost al dente. Drain, reserving 1 cup pasta cooking liquid.
• Meanwhile, heat 3 tablespoons oil in another large heavy pot over medium heat. Add chopped fennel and garlic; cook, stirring often, until softened but not browned, 2-3 minutes. Add wine, then clams. Increase heat to high. Cover and cook until clams open, 4-7 minutes, depending on size of clams. As clams open, use tongs to transfer them to a large bowl (discard any that do not open).
• Add 1/2 cup reserved pasta cooking liquid to clam juices in pot; bring to a boil. Add pasta to pot. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce, 2-3 minutes. Season with salt and pepper. Add clams with any juices from bowl and 2 tablespoons fennel fronds; toss to combine, adding more pasta liquid by tablespoonfuls if dry.
• Divide among bowls. Drizzle with oil; garnish with fennel fronds and fennel pollen.

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.

LINGUINE WITH CLAMS

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 and set aside.
• Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
• Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

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.

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.

LINGUINE AND CLAMS WITH TOMATO-FENNEL SALSA

Steps:

• Combine tomatoes, chopped fennel, red onion, basil, olive oil and orange peel in medium bowl. Season salsa with salt and pepper.
• Bring wine, fennel seeds, salt and garlic to boil in very large pot. Reduce heat, cover tightly and simmer 10 minutes to blend flavors. Add clams. Increase heat to high, cover and cook until clams open, about 7 minutes (discard any clams that do not open.) Using slotted spoon, transfer clams to bowl. Strain clam cooking liquid through fine strainer; return to same pot. Boil until liquid is reduced to 1 2/3 cups, about 7 minutes. Add tomato salsa and bring to simmer. Remove from heat. Meanwhile, cook linguine in large pot with tomato mixture. Season with salt and pepper; toss to blend. Add clams; stir over medium heat until heated through, about 3 minutes.

CLAMS WITH FENNEL AND TOMATOES OVER SPAGHETTI

Steps:

• Heat butter in a large saucepan over mediun heat.
• Add onion and cook until soft.
• Add garlic, fennel and cook until fragrant.
• Add wine and thyme; bring to a boil.
• Add clams, cover and cook covered for 10 minutes stirring occasionally just until shells open.
• Continue to cook until remaining clams open.
• Discard any unopened clams.
• Meanwhile, bring a large pot of water to a boil.
• Add salt and spaghett, and cook until al dente.
• Drain, keeping 1 cup (250 mL) of the cooking water aside.
• Toss with hot fennel mixture and cherry tomatoes- add a little pasta water if necessary.
• divide between 4 bowls.
• Top with clams and fennel fronds.