Linguine With Clams Roasted Tomatoes And Caramelized Garlic Recipes

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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

LINGUINE WITH ROASTED GARLIC AND CLAM SAUCE



Linguine with Roasted Garlic and Clam Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 7

I dozen little neck clams, scrubbed clean
2 tablespoons olive oil
4 cloves garlic
1/4 teaspoon red pepper flakes
3 tablespoons chopped parsley
1 cup white wine
12 ounces fresh linguine, cooked and drained

Steps:

  • Place garlic on square of foil and drizzle with a little olive oil. Roast in a 400 degree oven for 20 minutes or until tender. Peel garlic and coarsely chop. Heat oil in a large pot and stir in garlic. Add pepper flakes and parsley. Pour in wine and bring to a simmer. Add clams and cover pot. Cook about 8 minutes or until clams are all open. Discard unopened clams. Remove clams from pot and pour off liquid into a bowl, leaving any sand in the bottom of the pot. Rinse the pot and return clams and liquid to the pot. Stir in linguine and toss to coat. Serve immediately.

LINGUINE WITH CLAMS, BACON AND TOMATO



Linguine With Clams, Bacon and Tomato image

I got this from our local paper and it is delicious. Make a green salad and some garlic bread and you are done.

Provided by Caz320

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb sliced bacon, cut crosswise into 1/2 inch strips
3 garlic cloves
1/2 cup dry white wine
1 (16 ounce) can crushed tomatoes
1 cup bottled clam juice
3/4 lb chopped clam, drained
1/3 cup chopped flat leaf parsley
3/4 teaspoon salt
1/4 teaspoon dried red pepper flakes
3/4 lb linguine

Steps:

  • In large frying pan, cook the bacon over moderate heat until almost crisp.
  • Remove bacon with slotted spoon and pour off all but 2 tbs fat.
  • Add garlic and cook, stirring, for 30 seconds.
  • Add wine.
  • Stir in bacon, tomatoes and clam juice and heat to a simmer.
  • Cook for 10 minutes.
  • Add the clams, parsley, salt and red-pepper flakes and cook for one minute longer.
  • In the meantime, boil the linguine until just done, about 12 minutes.
  • Drain the linguine well and add to the sauce.
  • Allow the linguine to sit for 2 to 3 minutes to absorb some of the liquid.

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

CLAM LINGUINE



Clam Linguine image

This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.

Provided by Paris

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 35m

Yield 3

Number Of Ingredients 8

¼ cup olive oil
¼ cup butter
3 cloves garlic, crushed
3 large tomatoes, diced
½ cup chopped fresh parsley
1 (6.5 ounce) can minced clams, with juice
½ pound linguine pasta
½ cup freshly grated Parmesan cheese

Steps:

  • In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
  • Add clams to the skillet and heat through; top with cheese and serve immediately.

Nutrition Facts : Calories 755.3 calories, Carbohydrate 67.5 g, Cholesterol 93.6 mg, Fat 40.6 g, Fiber 5.1 g, Protein 33.2 g, SaturatedFat 15.1 g, Sodium 401.2 mg, Sugar 7.6 g

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

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.

RANDY'S GARLIC, CLAM, AND ROASTED TOMATO LINGUINE



Randy's Garlic, Clam, and Roasted Tomato Linguine image

Inspired by and adapted from a recipe in the NY Times, for those who cannot get fresh clams. For garlic lovers only, keep your windows open! Cherry or grape tomatoes can be used instead of regular tomatoes.

Provided by zeldaz51

Categories     European

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

12 garlic cloves
1 1/2 lbs mixed red and yellow tomatoes, quartered
1/4 cup green olives, of your choice halved and pitted
6 tablespoons olive oil, divided
1/4 teaspoon fine sea salt
1 teaspoon fresh coarse ground black pepper, divided
12 ounces dry linguine
1/2 teaspoon crushed red pepper flakes
3/4 teaspoon dried oregano
1/2 cup dry white wine
2 (10 ounce) cans baby clams, drained and liquid reserved

Steps:

  • Preheat oven to 450 degrees Fahrenheit.
  • Smash and peel 6 garlic cloves (do not chop), peel and finely chop the remaining 6 and set aside.
  • Toss the smashed garlic with the tomatoes, olives, 2-3 tablespoons of olive oil, sea salt, and 1/4 teaspoon black pepper.
  • Spread the tomato mixture in one layer on one or two baking sheets, making sure it is not crowded (crowding will result in steaming, not roasting).
  • Roast tomato mixture, tossing occasionally, for 15 to 25 minutes (cherry/grape tomatoes should begin to burst).
  • Warm the remaining oil in a deep skillet, then add the reserved garlic and the red pepper flakes. Cook for 30 seconds. Add the wine, oregano, reserved clam liquid, and roasted tomatoes, garlic, and olives and simmer 10 minutes to meld ingredients and reduce sauce.
  • In a large pot of salted water cook the pasta until it is about 2 minutes from being done to taste. Drain.
  • Add the pasta and reserved black pepper to the sauce. Cook, tossing, until pasta is just cooked through. Add the reserved clams, toss well to just heat the clams, and serve, drizzing with a little more olive oil.

Nutrition Facts : Calories 708, Fat 25.4, SaturatedFat 3.6, Cholesterol 44.6, Sodium 1215.6, Carbohydrate 86.8, Fiber 11.9, Sugar 0.5, Protein 31

LINGUINE WITH CLAMS



Linguine with Clams image

A classic for a reason, our Linguine with Clams recipe is a pasta dish that's sure to delight even the most discerning of palettes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

Coarse salt and freshly ground black pepper
1 pound linguine
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
3/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
Zest of 1 lemon
1/4 cup dry white wine
3 pounds Manila clams, or cockles, scrubbed and rinsed
2 tablespoons unsalted butter

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta, and cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water.
  • Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring, for 30 seconds; do not let garlic brown. Stir in parsley, zest, 1/8 teaspoon salt, and a pinch of black pepper; cook for 30 seconds. Add wine, and simmer for 1 minute. Add clams; increase heat to medium-high, and cook, covered, until clams begin to open, 3 to 4 minutes. Stir in butter until incorporated. Add pasta to skillet, and toss to coat, adding reserved cooking water a tablespoon at a time to loosen, if desired. Transfer to a large serving bowl, and serve.

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.

LINGUINE WITH TOMATO-BASIL CLAM SAUCE



Linguine with Tomato-Basil Clam Sauce image

Categories     Pasta     Tomato     Low Fat     Quick & Easy     Basil     Clam     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 8

1 pound plum tomatoes
3 dozen littleneck clams, scrubbed well
1/4 cup water
1/2 pound linguine
3 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried hot red pepper flakes
1/2 cup fresh basil leaves, chopped

Steps:

  • In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice tomatoes.
  • In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. (Discard any clams that are unopened after 10 minutes.) Remove kettle from heat, reserving liquid.
  • In a 6-quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander.
  • While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste.

GRILL-ROASTED CLAM LINGUINE



Grill-Roasted Clam Linguine image

Provided by Cheryl Alters Jamison

Categories     Fish     Garlic     Pasta     Shellfish     Sauté     Backyard BBQ     Seafood     Clam     Summer     Grill/Barbecue     Noodle     Bon Appétit

Yield Makes 4 (main-course) servings

Number Of Ingredients 12

1/4 cup extra-virgin olive oil
4 garlic cloves, chopped
1 1/2 teaspoons finely grated lemon peel, divided
3/4 teaspoon dried crushed red pepper
1 1/3 cups Sauvignon Blanc or other non-oaky white wine
2 1/2 tablespoons fresh lemon juice
3 canned anchovy fillets, minced
2 tablespoons chopped fresh Italian parsley, divided
Coarse kosher salt
4 dozen small clams (such as littleneck), scrubbed
12 ounces linguine
Lemon wedges (for garnish)

Steps:

  • Heat olive oil in small deep saucepan over medium-low heat. Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper. Sauté until garlic is soft, about 3 minutes. Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes. Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel. Season with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
  • Prepare barbecue (high heat). Arrange clams on grill rack. Cover grill. Cook clams 5 minutes. Uncover and cook without turning until clams open. Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta and divide among 4 large shallow bowls.
  • Arrange 12 clams in shells with juices on pasta in each bowl. Spoon sauce over. Garnish with lemon wedges and sprinkle with 1 tablespoon parsley.

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LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC …
Sep 29, 2017 - 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 m…
From pinterest.co.uk


LINGUINI AND CLAMS WITH TOMATOES AND A LIGHT BUTTERY GARLIC SAUCE
Chopped parsley or basil for garnish. Instructions. In a large skillet over medium heat, drizzle olive oil and add butter, chopped garlic and red pepper flakes. Saute until garlic is lightly golden, about 2 minutes. Next pour in the wine wine and canned clams with their juices and reduce for about a minute.
From littleferrarokitchen.com


LINGUINE WITH LITTLENECKS, ROASTED TOMATOES AND CARAMELIZED GARLIC
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.
From keeprecipes.com


GARLIC SAUCE FOR PASTA - THERESCIPES.INFO
Ragu Chunky Roasted Garlic Pasta Sauce - Shop Sauces & Marinades at H-E-B great www.heb.com. 24 oz. $1.83 ($0.08/oz) Product description. Sink into the refined, delicious taste of RAGU Roasted Garlic pasta sauce. It's chunky tomatoes flavored with roasted garlic that won't overpower your next homemade recipe
From therecipes.info


ONE POT WONDERS: CLAMS WITH LINGUINE, GARLIC, AND SUMMER …
2019-11-21 This recipe has a lot of depth of flavor for such a quick-cooking dish, thanks to the aromatics (onion, garlic), plus the wine that's used to deglaze the pan. Adding half of the tomatoes during the cooking process adds even more depth, which contrasts nicely with the fresh tomatoes and parsley used at the end.
From seriouseats.com


SCALLOP PASTA GARLIC - THERESCIPES.INFO
Scallops in Garlic Butter Sauce Served over Fettuccine ... hot www.cookingchanneltv.com. Drain the pasta and toss with the grapeseed oil; set aside. Sprinkle the scallops with the cayenne, 1 teaspoon seasoning salt and 1/2 teaspoon black pepper.Melt the butter in a large skillet over medium heat. Add the garlic and cook until soft, 1 minute.
From therecipes.info


CLAMS WITH TOMATOES WINE AND GARLIC – NICK STELLINO
Instructions: Pour the oil into the pan and cook over medium heat. Add the red pepper flakes and the onions. Stir and cook for about 3-5 minutes. Add the garlic, stir and cook for two more minutes. Add the tomatoes, stir and cook one more minute. Add the clams to the tomato mixture in the pan. Add the wine and the parsley, increase the heat to ...
From nickstellino.com


LINGUINI WITH CLAMS | EASY ENTERTAINING RECIPE | ANNABEL KARMEL
Using a firm brush scrub off any additional sand or barnacles. Heat the oil in a deep frying pan. Add the onion, garlic, chilli and thyme and fry for 3 to 4 minutes. Add the clams and coat in the oil. Add the wine and tomatoes. Cover with a lid and boil for 3 to 4 minutes until all of the clams have opened. Cook the pasta in boiling water.
From annabelkarmel.com


LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC …
Jun 28, 2019 - 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 m…
From pinterest.ca


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