Linguine With Clams Chile And Parsley Recipes

LINGUINE WITH CLAMS

Steps:

• 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, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
• Reserving ½ 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.

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!

LINGUINE WITH CLAMS AND ITALIAN PARSLEY

Steps:

• Boil the pasta according to package directions.. While pasta is boiling, saute the garlic in olive oil in a large skillet until fragrant. Add the clams and juice. Heat well.. Drain the pasta and stir together the flavored oil, clams and parsley until well combined. Season with salt and pepper.. Serve with Parmesan cheese on top.

LINGUINE WITH GARLICKY CLAMS

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 8 to 10 minutes or follow package directions. Meanwhile, if you are using fresh garlic, peel and mince it. Drain the clams. If you are using parsley, rinse, pat it dry, and mince it. About 3 minutes before the pasta is done, heat oil in a skillet over medium-high heat. Add the garlic and cook until you get a whiff of its aroma, about 30 seconds. Stir in the clams and cook until they are heated through, about 1 minute. Add the white wine and simmer until some has evaporated, about 1 minute. Stir in the red pepper flakes or cayenne, add 1/2 cup of the pasta cooking water (this will create a more fluid sauce), and remove the skillet from heat. Drain the pasta in a colander and then return to the pot, off the heat. Add the clam sauce, and the parsley, if you are using it mix thoroughly. Serve immediately.

LINGUINE WITH CLAMS AND LIME

Steps:

• Bring a large pot of water to a boil and add 1 teaspoon salt. Add linguine and cook until al dente, about 9 minutes.
• While pasta is cooking, in a large saute pan, heat oil over medium. Add garlic, onion, and chile and saute until onion is translucent, a few minutes. Pour in wine and bring to a boil. Add lime zest and juice and stir well. Add clams, cover with a tight-fitting lid, and cook until they open, 3 to 5 minutes. Uncover and discard any clams that did not open. Turn off heat.
• Drain pasta and add to clams. Cover pan and let rest 5 minutes, so pasta soaks up juices.
• Season with salt and pepper and spoon into individual bowls. Sprinkle with parsley and serve.

LINGUINE WITH HERBED CLAM SAUCE

Steps:

• In a deep skillet cook the shallot and the garlic in the butter over moderate heat, stirring, until they are pale golden, add the flour, and cook the mixture, stirring, for 1 minute. Stir in the wine, the bottled clam juice, and the clams with the juice and simmer the sauce, stirring, for 5 minutes. Stir in the parsley, the thyme, and salt and pepper to taste and keep the sauce warm. In a kettle of salted boiling water boil the linguine until it is al dente, drain it, and in the skillet toss it with the clam sauce.

LINGUINE WITH CANNED CLAMS, CHILES AND LEMON

Steps:

• Bring 4 quarts of water to a boil in a large pot and season with 1 tablespoon salt. Add the pasta and cook 3 minutes less than called for on the directions on the box. Reserve 1 cup of the pasta water, then drain.
• While the pasta cooks, combine the olive oil, garlic and red pepper flakes in a large skillet over medium heat. Once the oil is hot and the garlic starts to sizzle, remove from the heat and allow the garlic to toast. Juice the lemon into the skillet then add the butter, clams, vermouth, 1/2 cup of the reserved pasta water and the cooked pasta. Stir to evenly combine, then turn the heat up to medium and simmer, stirring occasionally, until the sauce has reduced and fully coats the pasta, 3 to 5 minutes. Taste and adjust the salt as needed and add black pepper, the lemon zest and parsley. Use tongs to toss then divide among bowls and serve immediately.

LINGUINE WITH CLAMS, PANCETTA, CHILI AND WHITE WINE

Steps:

• Cook pasta as directed. Drain.
• Meanwhile in a hot deep skillet, heat olive oil. Add pancetta. Fry until golden.
• Add shallots, garlic and crushed red pepper flakes to skillet. Stir well. Sautee until veggies are tender about 3 minutes.
• Add clames and white wine. Bring to boil.
• Cook until clams open. Discard any that have not opened.
• Remove from heat and add linguine,parsley, salt and pepper. Toss until all is combined well.
• Serve.

LINGUINE AND CLAMS

Steps:

• Cook linguine to al dente, according to package directions.
• While linguine is cooking, in large skillet, add olive oil and diced onions, cook on med heat until translucent (about 5 min.).
• Add garlic, basil, Italian seasoning, parsley, and salt and pepper. cook for another 3-5 minutes.
• Open cans of clams, drain, reserving liquid. Set clams aside.
• Add clam juice and wine to skillet. Bring to boil, and cook for 3-5 minutes, allowing liquid to cook down a bit. Add clams back in until heated.
• Add butter and cheese, and cook 2 minute more.
• Drain linguine, then add to pan with clam sauce and mix. Serve immediately, garnishing with additional chopped parsley and cheese.

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:

• Up to 8 hours in advance but as little as 1, place the olive oil, garlic, and red-pepper flakes in a large pasta serving bowl. Cover and let stand at room temperature.
• To clean the clams, rinse them and place in a large bowl with cold water and the cornmeal or flour. The live clams open to ingest the corneal, thereby releasing any remaining sand. Let soak 10 minutes. Scrub each clam clean under cold running water to remove remaining, softened mud from shell and return to soak in fresh cold water. If necessary, repeat the scrubbing process a couple of times until the clams are completely clean and soaking water is free of sand. Drain and chill until ready to cook.
• Bring a large pot of water to a boil. Generously salt the boiling water, add the linguine, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness.
• Meanwhile, in a large pot with a tight-fitting lid, bring 1/4 cup of water to a boil. Add the cleaned clams, cover immediately, and steam until the clams are open, 3 to 5 minutes. Discard any clams that do not open.
• Place the cooked clams with the shells into the marinated olive oil. Strain the cooked clam liquid into the bowl. Add pasta and parsley and toss. Serve immediately with a drizzle of spicy olive oil on top.

LINGUINE WITH CLAMS, CHILE, AND PARSLEY

Steps:

• If using dough, roll the dough through a pasta machine on each setting from widest to narrowest. Roll once more through the narrowest setting. Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the linguine cutter. Toss with semolina flour to prevent sticking. You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.
• Stir together the clam juice and wine. Bring a large pot of water to a boil and salt it generously.
• Heat the oil in a large sauté pan with a lid over medium-high heat. Add the carrot, leek, celery, garlic, chile, and a pinch of salt. Cook, stirring, until golden, about 4 minutes. Add the clams and clam juice mixture, cover, and cook, shaking the pan occasionally, just until the clams open, about 5 minutes.
• Meanwhile, add the linguine to the boiling water and cook until al dente, about 3 minutes. Drain and add to the clam mixture. Cook, tossing gently, until the pasta is glazed with the sauce.
• Transfer to shallow serving bowls and sprinkle the ground chile all over. Garnish with the parsley and serve immediately.