Linguine With Clams Cherry Tomatoes And Basil Recipes

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LINGUINE WITH CLAMS, CHERRY TOMATOES AND BASIL



Linguine with Clams, Cherry Tomatoes and Basil image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 1 large or 2 small servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
1/8 teaspoon red pepper flakes
1 cup cherry tomatoes
1 cup dry white wine
1 dozen littleneck clams, soaked in ice water and scrubbed
2 tablespoons unsalted butter
4 ounces linguine
2 teaspoons lemon zest
1/2 cup loosely packed fresh basil, chiffonade

Steps:

  • Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic, salt, pepper and red pepper flakes and saute until fragrant; don't let the garlic brown. Add the cherry tomatoes, white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all the clams are removed, reduce the heat to medium-low and swirl in the butter. Season with salt and pepper.
  • Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl, the lemon zest and half of the basil. Using tongs, turn the linguine to coat it with the sauce. Top with the remaining basil. Serve immediately.

SPAGHETTI WITH CLAMS AND CHERRY TOMATOES



Spaghetti with Clams and Cherry Tomatoes image

A clam and pasta dish with the taste of the sea. So easy to prepare and just so delicious. You can also substitute mussels for the clams.

Provided by alida

Categories     World Cuisine Recipes     European     Italian

Time 2h35m

Yield 4

Number Of Ingredients 7

2 pounds clams in shell, scrubbed
1 (16 ounce) package spaghetti
olive oil, divided
3 cloves garlic
2 tablespoons dry white wine
10 cherry tomatoes, halved
10 leaves fresh basil leaves, divided

Steps:

  • Soak clams in plenty of salted cold water for 2 hours so that they will release any sand they have in them. Rinse well under cold running water and drain.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 2 minutes less than as directed on the package, about 10 minutes. Drain.
  • Heat 1 tablespoon olive oil in a large pan over medium heat and cook garlic until fragrant, about 1 minute. Add clams and white wine, cover, and cook on high heat until clams open, 3 to 5 minutes. Remove clams from the pan. Strain the pan juices through a fine sieve and set aside.
  • Add 2 tablespoons olive oil to the same pan and cook cherry tomatoes until softened, about 7 minutes. Stir in a few basil leaves. Add cooked clams and juices back to the pan and stir to combine. Mix in remaining 1 tablespoon olive oil. Add drained spaghetti and cook for 2 minutes over high heat with the tomatoes. Serve garnished with remaining basil.

Nutrition Facts : Calories 590.8 calories, Carbohydrate 87.4 g, Cholesterol 10.6 mg, Fat 17.2 g, Fiber 4.1 g, Protein 19.2 g, SaturatedFat 2.5 g, Sodium 47.4 mg, Sugar 3.1 g

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC



Linguine With Clams, Roasted Tomatoes and Caramelized Garlic image

Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 11

14 garlic cloves
2 pints cherry tomatoes, a mix of colors is nice
6 tablespoons extra-virgin olive oil, more for drizzling
1/4 teaspoon fine sea salt
1 teaspoon black pepper
Salt
1 pound dry linguine
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
4 dozen littleneck clams, scrubbed
1/4 cup torn mint leaves

Steps:

  • Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
  • In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
  • Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
  • Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams

SAUTEED CHERRY TOMATOES WITH GARLIC AND BASIL



Sauteed Cherry Tomatoes with Garlic and Basil image

Cherry tomatoes take less than 10 minutes to prepare.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Vegetables     Tomatoes

Yield 8

Number Of Ingredients 5

2 tablespoons olive oil, divided
2 pints cherry or grape tomatoes
Salt and pepper
2 garlic cloves, minced
1 tablespoon minced fresh basil

Steps:

  • Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.

Nutrition Facts : Calories 46.7 calories, Carbohydrate 3.7 g, Fat 3.6 g, Fiber 0.8 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 6.9 mg

CLAMS WITH TOMATO AND BASIL



Clams With Tomato and Basil image

A Lidia Bastianich recipe that was adapted from a website that showcases many great chef's recipes. Posted for 2006 Zaar World Tour - Italy.

Provided by lauralie41

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
3 garlic cloves, peeled
1/2 teaspoon crushed red pepper flakes
3 lbs littleneck clams, washed and brushed
1/2 cup dry white wine, such as Pinot Grigio
2 cups lidia's flavors of italy tomato sauce, with basil or 2 cups tomato and basil pasta sauce
2 scallions
10 fresh basil leaves, washed, dried, and cut into very thin strips, chopped
salt, to taste

Steps:

  • In a large and wide heavy casserole or dutch oven, over a medium flame, heat 3 tablespoons of the olive oil. Add the garlic and cook until golden brown, stirring for approximately 2 minutes. Add crushed red pepper flakes, stir, than add the clams and wine. Place a lid on the pot, turn flame to high, and cook shaking the pot occasionally for approximately 7 minutes or until clams begin to open.
  • Pour in tomato sauce, add scallions and basil. Stir well and bring mixture to a boil.
  • Using a slotted spoon, transfer clams to a serving platter and discard any unopened shells. Spoon sauce over the clams and serve immediately.

Nutrition Facts : Calories 411.5, Fat 13.8, SaturatedFat 1.8, Cholesterol 115.8, Sodium 836, Carbohydrate 20, Fiber 2.2, Sugar 5.7, Protein 45.4

LINGUINE WITH CLAMS AND TOMATOES



Linguine With Clams And Tomatoes image

Provided by Marian Burros

Categories     pastas, appetizer, main course

Time 30m

Yield 2 servings

Number Of Ingredients 8

4 cloves garlic
1 tablespoon fresh thyme, or 1 teaspoon dried
1/2 cup dry white wine
12 large clams in the shell
1 1/2 pounds ripe field tomatoes, or 2 cups canned no-salt-added tomatoes
1/2 cup fish stock or bottled clam juice
8 ounces fresh linguine, eggless if possible
5 fresh large basil leaves

Steps:

  • Slice the garlic and chop the fresh thyme. Combine with wine in a pot large enough for all ingredients.
  • Scrub clams and add to pot. Bring to a boil and cook until the clam shells open. As they open, remove them from the pot and set aside. Continue cooking broth until it is reduced by half.
  • Bring water to a boil for the linguine in a covered pot.
  • Wash and trim the tomatoes, and cut in half. Squeeze out the seeds. Chop tomatoes in a food processor or with a knife. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.
  • Cook the linguine according to package directions.
  • Remove the clams from their shells, and pour any reserved liquid from them into the pot.
  • Wash and dry basil, and cut into thin strips.
  • Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 2 grams, Carbohydrate 84 grams, Fat 5 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 1149 milligrams, Sugar 10 grams, TransFat 0 grams

PASTA WITH CHERRY TOMATOES, BASIL, LEMON, AND CLAMS



Pasta with Cherry Tomatoes, Basil, Lemon, and Clams image

Provided by Inez Holderness

Categories     Pasta     Tomato     Quick & Easy     Parmesan     Lemon     Basil     Clam     Summer     Bon Appétit     Brooklyn     New York

Yield Makes 4 servings

Number Of Ingredients 9

12 ounces spaghettini
1/4 cup olive oil
3 large garlic cloves, chopped
1 pound cherry tomatoes, halved
3 6-ounce cans chopped clams, drained, juices reserved
1/2 cup thinly sliced fresh basil
1 cup grated Parmesan cheese
1/4 cup fresh lemon juice
Additional grated Parmesan cheese (optional)

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
  • Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.
  • Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired.

LINGUINE WITH RAW TOMATOES AND BASIL



Linguine with Raw Tomatoes and Basil image

Provided by Food Network

Categories     main-dish

Time 4h25m

Yield 4 to 6 servings

Number Of Ingredients 8

3 pounds very ripe tomatoes
3 tablespoons red-wine vinegar
1/4 cup extra-virgin olive oil plus 1 tablespoon pure olive oil
1/2 cup coarsely chopped fresh basil leaves
2 tablespoons finely chopped garlic
Salt, pepper to taste
1 pound linguine
1/2 cup freshly grated Parmigiano-Reggiano

Steps:

  • Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil. Add the tablespoon of olive oil to a saute pan over medium high heat. Saute the garlic for 3 minutes, stirring. (Do not allow it to brown). Add to tomato mixture. Season to taste with salt and pepper. Let mixture sit at room temperature for at least 4 hours. When ready to serve, cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl. Toss linguine with a tablespoon of extra-virgin olive oil and then with the Parmigiano-Reggiano. Divide linguine among 4 to 6 bowls. Top each bowl with about a cup of tomato chunks, retrieved from the tomato mixture with a slotted spoon. Ladle the remaining liquid around.

LINGUINE WITH TOMATOES, OLIVES, FETA, AND PARSLEY



Linguine with Tomatoes, Olives, Feta, and Parsley image

Provided by Charlie Jones

Categories     Blender     Cheese     Olive     Pasta     Tomato     Vegetarian     Quick & Easy     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

3 1/2 cups chopped seeded vine-ripened tomatoes (about 7), divided
1/2 cup dry white wine
2 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1/2 cup pitted Kalamata olives, chopped
3/4 pound linguine
1/2 cup coarsely chopped fresh Italian parsley
1/2 cup coarsely chopped fresh basil
1 tablespoon balsamic vinegar
1 1/2 cups crumbled feta cheese (5 to 6 ounces), divided

Steps:

  • Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
  • Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.

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RESTAURANT-STYLE LINGUINE WITH CLAMS - ONCE UPON A CHEF
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2019-03-27  · 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 …
From onceuponachef.com
5/5 (114)
Category Dinner
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Total Time 30 mins
  • 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, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
  • Reserving 1/2 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.
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SPQR’S SMOKED LINGUINI WITH CLAMS, CHERRY TOMATOES AND ...
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2012-09-26  · As for those peeled cherry tomatoes? OK, I admit they did add a wonderful sweet juiciness with a soft, silky feel on the tongue. And they did take only all of six minutes to peel. Yes, I counted. Smoked Linguine with Clams, Cherry Tomatoes and Basil Pesto (Serves 4) For Linguine…
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ANGEL HAIR PASTA WITH CLAMS, CHERRY TOMATOES, AND BASIL RECIPE
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2014-06-26  · Place sliced cherry tomatoes in a bowl. Toss with 1/4 teaspoon of salt and 2 Tbsp of the chopped fresh basil. Set aside. Boil salted water, prep shallots and garlic: Bring a large pot of salted water to a boil (4 quarts of water, 2 Tbsp salt). While the …
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2015-06-26  · Add linguine to a large pot of salted boiling water. Cook about 9 minutes for al dente or 10 minutes for a more tender pasta. Drain. While pasta is cooking, halve the tomatoes and chiffonade the basil. In a large mixing bowl, toss pasta with olive oil until coated. Add the tomatoes and basil…
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Estimated Reading Time 1 min
  • Add linguine to a large pot of salted boiling water. Cook about 9 minutes for al dente or 10 minutes for a more tender pasta. Drain.
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LINGUINE WITH LEMON & TOMATOES RECIPE - LOVE AND LEMONS
2019-08-14  · This recipe is also fantastic with homemade pasta. Simplify your pasta by omitting the cherry tomatoes. Add an extra handful of arugula and finish your linguine with a shower of grated Parmesan cheese. Make pesto linguine! Skip the thyme, and toss your pasta with a few big scoops of pesto. It’s delicious with the roasted tomatoes…
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  • Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they’re golden brown around the edges. Finely mince the lemons and set aside.
  • In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
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20 MINUTE CHERRY TOMATO AND BASIL ANGEL HAIR PASTA ...
2018-04-15  · This recipe ( 20 Minute Cherry Tomato and Basil Angel Hair) id de-lisious!!! I have made it many times but may I suggest cooking the pasta until al dente drain all but the half cup of pasta water, rinse it THEN add it to the sauce…..you have to rinse to stop the cooking process of the angel hair pasta …
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STEAMED CLAMS WITH TOMATOES AND BASIL RECIPE - COLU HENRY ...
2019-05-31  · Stir in the white wine, and add the clams. Bring to a boil. Cover, reduce heat to medium, and cook, shaking the pan occasionally, until the clams pop open, 6 to 8 minutes.
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Total Time 40 mins
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  • Heat the olive oil in a large pot with a lid or a Dutch oven over medium. Add the garlic and red pepper, and cook, stirring often, until fragrant, 1 to 2 minutes. Add the tomatoes, and cook, pressing down on them with a spatula or spoon gently to help them break open, until they start to burst and soften, 5 to 7 minutes.
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2019-08-04  · Toss everything together and add the charred corn kernels and stock. Cover with a lid and cook until the clams just open up. Anywhere from 7-10 minutes depending how large the clams are. Once clams …
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  • Begin by cleaning the clams by scrubbing each one and placing them in a bowl of cold water for at least 30 minutes. This will help get all the sand out.
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SPAGHETTI WITH CLAMS & CHERRY TOMATOES | ITALIAN FOOD FOREVER
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  • Meanwhile, in a medium saucepan, heat the oil, then add the garlic and chile pepper and cook for just about 1 minute.
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ANGEL HAIR PASTA WITH CLAMS, CHERRY TOMATOES, AND BASIL ...
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PASTA WITH CHERRY TOMATOES, BASIL, LEMON, AND CLAMS. Provided by Inez Holderness. Categories Pasta Tomato Quick & Easy Parmesan Lemon Basil Clam Summer Bon Appétit Brooklyn New York. Yield Makes 4 servings. Number Of Ingredients 9. Ingredients; 12 ounces spaghettini: 1/4 cup olive oil: 3 large garlic cloves, chopped: 1 pound cherry tomatoes, halved: 3 6-ounce cans chopped clams…
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