Linguine With Clams And Wild Mushrooms Recipes

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LINGUINE WITH CLAMS



Linguine with Clams image

This is one of my favorite meals. This goes great with a salad and some garlic bread.

Provided by Cristina

Categories     World Cuisine Recipes     European     Italian

Time 58m

Yield 12

Number Of Ingredients 10

1 (16 ounce) package linguine pasta
8 tablespoons unsalted butter
1 medium white onion, chopped
8 ounces fresh mushrooms, sliced
4 cloves garlic, pressed
1 cup dry white wine
4 (6.5 ounce) cans chopped clams, drained and rinsed with juices reserved
2 tablespoons sour cream
freshly ground black pepper
¼ cup chopped flat leaf parsley

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!

Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.2 g, Cholesterol 62.6 mg, Fat 10.1 g, Fiber 2 g, Protein 21.1 g, SaturatedFat 5.4 g, Sodium 75.5 mg, Sugar 0.9 g

LINGUINE WITH CLAMS AND PORCINI MUSHROOMS



Linguine with Clams and Porcini Mushrooms image

A delicious and elegant meal. Make sure you get good fresh littleneck clams. Serve with Italian bread, green salad a good bottle of wine!

Provided by JRZMOM

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h20m

Yield 8

Number Of Ingredients 10

1 ounce dried porcini mushrooms
¼ cup olive oil
10 cloves garlic, minced
1 teaspoon dried red pepper flakes
36 fresh clams, cleaned
2 cups dry white wine
4 tomatoes, cubed
3 (8 ounce) jars clam juice
1 ½ cups chopped fresh parsley
1 (16 ounce) package linguine pasta

Steps:

  • Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
  • Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
  • Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
  • Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
  • Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

Nutrition Facts : Calories 359.2 calories, Carbohydrate 49.2 g, Cholesterol 7.7 mg, Fat 8.6 g, Fiber 3.7 g, Protein 12 g, SaturatedFat 1.3 g, Sodium 209.3 mg, Sugar 4.4 g

LINGUINE WITH CLAMS AND PANCETTA



Linguine with Clams and Pancetta image

What to do with an already delicious dish like Linguine and clams? Add pork! Pancetta adds another layer of flavor to play in this delicious dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces linguine
1/4 cup extra-virgin olive oil
8 cloves garlic
4 ounces diced pancetta
2 oil-packed anchovies
24 littleneck clams, scrubbed and rinsed well
1 cup dry white wine
1 cup low-sodium chicken broth
1/4 cup chopped fresh parsley
1/4 teaspoon red pepper flakes
Juice of 1/2 lemon

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
  • Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.

Nutrition Facts : Calories 640, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 1085 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams

LINGUINE WITH CLAMS AND WILD MUSHROOMS



Linguine with Clams and Wild Mushrooms image

Categories     Mushroom     Pasta     Shellfish     Clam     White Wine     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

6 tablespoons olive oil
1 pound mixed fresh wild mushrooms (such as oyster mushrooms and shiitake, stems trimmed, caps sliced)
6 large garlic cloves, minced
1/4 teaspoon dried crushed red pepper
1 cup dry white wine
5 pounds clams (about 24 littleneck)
1 pound linguine
2 bunches fresh chives or 1 bunch green onions, chopped

Steps:

  • Heat 3 tablespoons oil in heavy large Dutch oven over high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Using slotted spoon, transfer mushrooms to plate. Add remaining 3 tablespoons oil and garlic to Dutch oven. Sauté until garlic is tender, about 3 minutes. Add crushed red pepper, then wine and clams. Cover and cook until clams open, about 8 minutes.
  • Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
  • Drain pasta well and transfer to large bowl. Spoon mushrooms over, then top with clam mixture, discarding any clams that do not open. Season with salt and pepper. Sprinkle with chives.

LINGUINE AND CLAMS



Linguine and Clams image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup white wine
3 dozen littleneck clams, scrubbed well
1 dozen mussels, scrubbed well
1/4 cup olive oil
2 anchovy fillets, chopped
1/4 cup breadcrumbs
Kosher salt and freshly ground black pepper
1 pound dried linguine
Kosher salt
2 tablespoons olive oil
4 cloves garlic, finely chopped to a paste
Pinch red chile flakes
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons creme fraiche
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley leaves for garnish
1 teaspoon finely chopped fresh oregano
1 teaspoon finely grated lemon zest
Freshly ground black pepper

Steps:

  • For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat. Add the clams and cook until opened, about 5 minutes. Remove clams with a slotted spoon to a bowl. Discard any clams that do not open. When cool enough to handle, remove the clams from the shell and coarsely chop.
  • Bring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open. These mussels are added just to flavor the stock. After you remove them, eat them or reserve for another use (remove from the shell, store in a container with a tight fitting lid and refrigerate for up to 1 day).
  • Strain the cooking liquid through a mesh strainer lined with cheesecloth into a bowl. You should have 2 cups of liquid.
  • For the breadcrumbs: Heat the oil in a medium saute pan over medium heat until it begins to shimmer, add the anchovies and cook until melted into the oil. Add the breadcrumbs and cook, stirring constantly, until lightly golden brown, and then season with salt and pepper.
  • For the pasta: Bring a large pot of salted water to a boil. Cook the linguine to al dente according to package instructions. Reserve 1 cup of the pasta water and then drain the pasta well.
  • Heat the oil in a large saute pan over medium heat. Add the garlic and chile flakes, and cook until soft, 1 minute. Add the clam broth and cook until reduced by half.
  • Whisk in the butter, creme fraiche and chopped clams, and cook until thickened. Add the basil, parsley, oregano and zest, and season with salt and pepper. Add the pasta and cook, tossing constantly, until the pasta is coated. If the mixture is too dry, add some of the reserved pasta water.
  • Divide the pasta among the bowls, and top with some of the breadcrumbs. Garnish with parsley leaves.

LINGUINE WITH GARLIC CLAM SAUCE



Linguine with Garlic Clam Sauce image

I've tried other clam linguine recipes over the years, but this is our favorite. I usually keep the ingredients on hand.-Perlene Hoekema, Lynden, Washington

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

1 package (8 ounces) linguine
2 to 3 garlic cloves, minced
5 tablespoons butter
1/4 cup olive oil
1 tablespoon all-purpose flour
2 cans (6-1/2 ounces each) minced clams
1 cup shredded Monterey Jack cheese
1/4 cup minced fresh parsley

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.

Nutrition Facts : Calories 584 calories, Fat 38g fat (16g saturated fat), Cholesterol 71mg cholesterol, Sodium 494mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 18g protein.

LINGUINE WITH WILD MUSHROOM ALFREDO



Linguine With Wild Mushroom Alfredo image

From Vegetarian Times, here is a new take on the classic Alfredo Sauce with 3 different kinds of mushrooms which makes a light but appetizing sauce. Proof that an appetizing sauce does not have to be a "heart attack on a plate". For a low sodium version, add the juice of 1 lemon to the sauce a few minutes before serving, and omit the salt.

Provided by Miss Annie

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

8 ounces linguine
1 tablespoon olive oil or 1 tablespoon canola oil
1 tablespoon dry white wine
8 ounces button mushrooms, sliced
6 -8 fresh shiitake mushrooms, sliced
4 ounces oyster mushrooms, sliced
3 -4 cloves garlic, minced
2 cups low-fat milk
2 tablespoons fresh parsley, chopped
1 1/2 tablespoons Dijon mustard
1/2 teaspoon dried thyme
1/2 teaspoon white pepper
1/2 teaspoon salt
2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • Cook linguine in 3 qts.
  • boiling water until al dente, about 8-10 minutes.
  • Drain.
  • In another large saucepan, heat the oil and wine over medium high heat.
  • Add mushrooms and garlic, and cook for 6-8 minutes, stirring often.
  • Stir in the milk, parsley, mustard, thyme, pepper, and salt; bring to a gentle simmer over medium heat.
  • Combine cornstarch and water until smooth.
  • Stir into the mushroom sauce and return to a gentle simmer.
  • Fold in the cooked linguine.
  • Cook for about 1 minute more over low heat, stirring frequently.
  • Transfer to warm serving plates and serve immediately.

Nutrition Facts : Calories 357.6, Fat 6.1, SaturatedFat 1.5, Cholesterol 6.1, Sodium 423.2, Carbohydrate 61.5, Fiber 4.1, Sugar 10.5, Protein 15.3

LINGUINE WITH CRAB AND WILD MUSHROOMS



Linguine with Crab and Wild Mushrooms image

Categories     Mushroom     Pasta     Crab     Saffron     Winter     Bon Appétit

Yield Serves 2

Number Of Ingredients 9

1 8-ounce bottle clam juice
1/2 teaspoon saffron threads
3 tablespoons butter
7 to 8 ounces fresh shiitake mushrooms, stemmed, sliced
1 bunch green onions, thinly sliced
1 tablespoon tomato paste
8 ounces crab meat, cut into bite-size pieces
2 teaspoons minced fresh tarragon or 3/4 teaspoon dried, crumbled
8 ounces linguine pasta

Steps:

  • Combine clam juice and saffron threads in small bowl. Melt butter in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add half of green onions and 1 tablespoon tomato paste and stir to blend. Add clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir until heated through. Season with salt and pepper.
  • Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
  • Return pasta to same pot. Add sauce and toss to coat. Divide pasta between 2 plates. Sprinkle with remaining green onions and serve.

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