LINGUINE WITH CLAMS
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
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 CLAM SAUCE
Provided by Robin Miller : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook linguine according to package directions until al dente.
- Meanwhile, heat oil in a large nonstick skillet over medium heat. Add shallots and garlic and saute 2 minutes, until tender. Add clams and saute 2 minutes. Add oregano, salt and pepper and stir to coat. Add clam juice, chicken broth and vermouth and bring mixture to a boil. Reduce heat and simmer 5 minutes.
- Pour clam sauce over drained linguine, add parsley and toss to combine. Top with Parmesan just before serving.
LINGUINE AND CLAMS
Provided by Bobby Flay
Categories main-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 19
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 CLAM SAUCE
This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.
Provided by Dorothy Rinaldi
Categories Seafood Shellfish Clams
Time 32m
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg
LINGUINE WITH CLAMS
Go crazy for clams! The right flavor combinations help bring down the fat count on this traditional dish. From Prevention® Healthy Cooking.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Prepare linguine according to package directions.
- Meanwhile, in large saucepan or Dutch oven, heat oil over medium-high heat. Add shallots and garlic; cook and stir 4 minutes or until shallots are softened. Stir in tomatoes and cook 1 minute. Add wine; heat to boiling; cook 2 minutes. Add broth and parsley. Return to a boil.
- Add clams; cover and cook 5 minutes or until clams open. Discard any unopened clams. Remove clams to a bowl with slotted spoon. Return broth mixture to a boil. Boil 4 minutes or until reduced by one-third.
- Remove 24 of the clams from their shells and mince; discard those shells. Keep remaining 12 clams in their shells.
- Add the minced clams and pasta to the saucepan. Toss to combine. Add remaining clams in shells to pasta mixture.
Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 30 mg, Fiber 3 g, Protein 22 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 540 mg, Sugar 2 g, TransFat 0 g
LINGUINE WITH CLAMS
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 10
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 FRESH RED SAUCE
This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.
Provided by Kay Chun
Categories pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
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 CLAMS AND PEPPERS
For this pasta dish, you may serve the clams in their shells, with a bowl on the table to collect them. Or, if you prefer, you can remove them beforehand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 45m
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil, and cook pasta until just al dente. Drain.
- Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, shallot, Cubanelle pepper, and red-pepper flakes; saute until translucent, about 4 minutes. Add wine; bring to a boil, scraping up browned bits. Add clam juice; return to a boil. Add clams, cover, and cook just until they open, about 5 minutes (start checking after 4 minutes, and discard any clams that have not opened after 6 minutes).
- Add linguine, tossing with tongs to combine with clams. Season with salt if necessary (depending on saltiness of clams), remove from heat, and add parsley. Serve immediately.
LINGUINE AND CLAMS IN GINGER-SOY BROTH
Categories Ginger Onion Pasta Appetizer Quick & Easy Clam Bell Pepper Spring Healthy Jalapeño Cilantro Soy Sauce Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Place 2 large baking sheets in oven to heat. Cut 4 sheets of foil, each about 18 inches long. Place 1 foil sheet on work surface. Arrange 1/4 cup cilantro on 1 half of foil. Top with 1 tablespoon broth, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeño and 1/2 teaspoon garlic. Arrange 8 clams atop. Fold foil over, enclosing contents completely and crimping edges tightly to seal. Repeat with remaining 3 foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeño, garlic and clams. Place foil packets on heated baking sheets. Bake until clams open, about 20 minutes (discard any that do not open).
- Divide linguine among 4 bowls. Open 1 foil packet over pasta in each bowl to retain juices. Sprinkle with bell pepper and green onions and serve.
LINGUINE AND CLAMS IN GINGER-SOY BROTH
The juices from the clams combine with spicy Asian flavors to make a great pasta sauce. From epicurious.com. I'm not a huge fan of cilantro, so I will cut back on it when I make this.
Provided by lazyme
Categories Asian
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F
- Place 2 large baking sheets in oven to heat.
- Cut 4 sheets of foil, each about 18 inches long.
- Place 1 foil sheet on work surface.
- Arrange 1/4 cup cilantro on 1 half of foil.
- Top with 1 tablespoon broth, 1 1/2 teaspoons soy sauce, 1 1/2 teaspoons ginger, 1 teaspoon sesame oil, 1 teaspoon jalapeno and 1/2 teaspoon garlic.
- Arrange 8 clams atop.
- Fold foil over, enclosing contents completely and crimping edges tightly to seal.
- Repeat with remaining 3 foil sheets, cilantro, broth, soy sauce, ginger, sesame oil, jalapeno, garlic and clams.
- Place foil packets on heated baking sheets.
- Bake until clams open, about 20 minutes (discard any that do not open).
- Divide linguine among 4 bowls.
- Open 1 foil packet over pasta in each bowl to retain juices.
- Sprinkle with bell pepper and green onions and serve.
Nutrition Facts : Calories 477.7, Fat 7.1, SaturatedFat 1.1, Cholesterol 34.8, Sodium 976.2, Carbohydrate 71.8, Fiber 3.6, Sugar 3.6, Protein 29.5
More about "linguine with clams in pepper broth recipes"
BEST LINGUINE WITH CLAMS RECIPE THAT ANYONE CAN …
From swirled.com
CLAMS AND ROASTED RED PEPPER LINGUINE - MY …
From mynourishedhome.com
LINGUINE WITH HERB BROTH AND CLAMS RECIPE | BON APPéTIT
From bonappetit.com
RESTAURANT-STYLE LINGUINE WITH CLAMS - ONCE UPON A CHEF
From onceuponachef.com
EASY LINGUINE WITH CLAMS - DAMN DELICIOUS
From damndelicious.net
BEST LINGUINE WITH CLAMS - HOW TO MAKE LINGUINE WITH …
From delish.com
10 BEST SHRIMP AND CLAM LINGUINE RECIPES | YUMMLY
From yummly.com
CLAM LINGUINE | J. LOHR
From jlohr.com
LINGUINE WITH CLAMS RECIPE - SEAFOOD & PASTA RECIPES
From foodreference.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
LINGUINE WITH HERB BROTH AND CLAMS RECIPE | EPICURIOUS
From epicurious.com
LINGUINE WITH GARLICKY CLAMS AND PEAS RECIPE | MYRECIPES
From myrecipes.com
LINGUINE AND CLAMS RECIPE BY THE DAILY MEAL CONTRIBUTORS
From thedailymeal.com
CLAMS WHITE WINE GARLIC RECIPE - THERESCIPES.INFO
From therecipes.info
LINGUINE WITH CLAMS RECIPE | MYRECIPES
From myrecipes.com
LINGUINE WITH CLAMS | CANADIAN LIVING
From canadianliving.com
IRRESISTIBLY EASY LINGUINE WITH CLAMS - FEAST AND FARM
From feastandfarm.com
LINGUINE WITH CLAMS - GOURMET CLAMS - KAI GOURMET
From kaigourmet.com
LINGUINE WITH CLAMS IN PEPPER BROTH | BROTH RECIPES, STUFFED …
From pinterest.fr
LINGUINE WITH HERB BROTH AND CLAMS - PESCATARIAN RECIPES
From fooddiez.com
LINGUINE WITH CLAMS IN PEPPER BROTH - MEALPLANNERPRO.COM
From mealplannerpro.com
LINGUINE WITH CLAM SAUCE: 20-MINUTE MEAL - THE SEASONED MOM
From theseasonedmom.com
CLAMS AND LINGUINE RECIPE - THERESCIPES.INFO
From therecipes.info
LINGUINE AND CLAMS (OR MUSSELS) IN GINGER-SOY BROTH
From portaustin.iga.com
LINGUINE WITH CLAMS IN PEPPER BROTH — FINEST AT SEA OCEAN …
From finestatsea.com
PIERRE FRANEY - RECIPES - CLAMS WITH LINGUINI
From pierrefraney.com
LINGUINE WITH CLAMS IN PEPPER BROTH RECIPE | RECIPE | BROTH …
From pinterest.com
LINGUINE WITH HERB BROTH AND CLAMS RECIPE - FOOD NEWS
From foodnewsnews.com
LINGUINE WITH FRESH CLAMS - COOKING FOR KEEPS
From cookingforkeeps.com
CREAMY BOW TIE PASTA - SPEND WITH PENNIES
From spendwithpennies.com
CLAMS IN WHITE WINE RECIPE - THERESCIPES.INFO
From therecipes.info
LINGUINE WITH CLAMS RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
CHORIZO AND LITTLENECK CLAMS IN RED PEPPER BROTH - CALM EATS
From calmeats.com
LINGUINE WITH CLAMS IN PEPPER BROTH — FINEST AT SEA OCEAN …
From finestatsea.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love