Linguine With Herb Broth And Clams Recipes

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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 CLAM SAUCE



Linguine with Clam Sauce image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 12

1 box linguine
1 tablespoon olive oil
1/2 cup chopped shallots
2 to 3 cloves garlic, minced
2 (10-ounce) cans whole baby clams, drained
1 teaspoon dried oregano
8 ounces bottled clam juice
1/2 cup reduced-sodium chicken broth
1/2 cup vermouth or dry white wine
Salt and pepper
1/4 cup chopped fresh parsley leaves
1/4 cup grated Parmesan or Romano

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.

HERBED CLAM LINGUINE



Herbed Clam Linguine image

Herb gardeners will enjoy using fresh herbs to complement this dish of pasta and creamy clam sauce.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 13

3 quarts water
1 teaspoon salt
2 cans (6 1/2 ounces each) minced clams, drained and liquor reserved
1 package (8 ounces) linguine or spaghetti
1/4 cup butter or margarine
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil leaves or 1 1/2 teaspoons dried basil leaves
3/4 teaspoon chopped fresh thyme leaves or 1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
3 garlic cloves, finely chopped
1/2 cup whipping (heavy) cream
1/4 cup dry white wine or clam juice
1/4 cup grated Parmesan cheese

Steps:

  • Heat water, salt and reserved clam liquor to boiling in 4-quart Dutch oven. Gradually add linguine. Boil uncovered 8 to 10 minutes, stirring occasionally, just until tender; drain. Return to Dutch oven; toss with 2 tablespoons of the butter.
  • Melt remaining 2 tablespoons butter in 2-quart saucepan over low heat. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through. Stir in whipping cream and wine; heat through, stirring occasionally.
  • Pour sauce over linguine. Add Parmesan cheese; toss until evenly coated.

Nutrition Facts : Calories 490, Carbohydrate 50 g, Cholesterol 65 mg, Fat 2, Fiber 2 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 530 mg

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 HERBED CLAM SAUCE



Linguine with Herbed Clam Sauce image

This impressive pasta looks and tastes so much like fancy restaurant fare that you'll want to serve it to guests. But the recipe is easy enough to prepare just about anytime. -Carolee Snyder, Hartford City, Indiana

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 14

1 can (10 ounces) whole baby clams
1 can (6-1/2 ounces) minced clams
1/2 cup finely chopped onion
1/4 cup olive oil
1/4 cup butter
1/3 cup minced fresh parsley
4 garlic cloves, minced
2 tablespoons cornstarch
1/2 cup white wine or chicken broth
1/4 cup minced fresh basil or 4 teaspoons dried basil
Dash pepper
Dash cayenne pepper
Hot cooked linguine
Shredded Parmesan cheese

Steps:

  • Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes. , Add drained clams; saute 2 minutes longer. , Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.

Nutrition Facts : Calories 328 calories, Fat 26g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 521mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.

LINGUINE AND CLAMS WITH ALMONDS AND HERBS



Linguine and Clams with Almonds and Herbs image

Provided by Bon Appétit Test Kitchen

Yield Makes 4 servings

Number Of Ingredients 10

1/2 cup unsalted, roasted almonds, coarsely chopped
2 tablespoons finely chopped fresh chives
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon plus 1/4 cup olive oil
Kosher salt
4 large garlic cloves, thinly sliced
3/4 teaspoons crushed red pepper flakes
1/4 cup dry white wine
2 pounds littleneck clams, scrubbed
12 ounces linguine

Steps:

  • Mix almonds, chives, parsley, and 1 tablespoon oil in a small bowl; season with salt and pepper. Set aside.
  • Heat remaining 1/4 cup oil in a large pot over medium heat. Cook garlic and red pepper flakes, stirring occasionally, until garlic is softened, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 2 minutes.
  • Add clams and increase heat to medium-high; cover pot. Cook, shaking pot occasionally, until clams have opened, 5-8 minutes (discard any that do not open).
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Add pasta and 1/2 cup pasta cooking liquid to clams and toss to coat. Cook, tossing and adding more cooking liquid as needed, until sauce coats pasta, about 2 minutes; season with salt and pepper.
  • Serve linguine and clams topped with reserved almond-herb mixture.

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

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

2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

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 IN PEPPER BROTH



Linguine with Clams in Pepper Broth image

Crushed black pepper and red-chile flakes kick-start a fragrant, salty clam broth. The robust flavor of clams thrives on heat and spice, with pasta and pancetta acting as a buffer zone.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Yield Serves 4

Number Of Ingredients 11

Coarse salt
1/2 pound dried linguine
2 ounces pancetta, cut into 1/2-inch cubes (1/2 cup)
1 1/2 ounces (3 tablespoons) unsalted butter
2 tablespoons chopped fresh flat-leaf parsley, plus 1 tablespoon chopped, for garnish
5 garlic cloves, minced
Freshly ground pepper
1/4 teaspoon crushed red-pepper flakes
1 cup dry white wine
2 pounds Manila clams or cockles, scrubbed well
1 teaspoon finely grated lemon zest

Steps:

  • Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, reserving 1 cup cooking water.
  • Meanwhile, cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon, and let drain.
  • Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes. Cook until garlic is soft and lightly golden, about 5 minutes. Add wine and clams, and bring to a simmer. Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams). Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest. Toss to combine. Season with pepper, and garnish with parsley.

LINGUINE WITH CLAMS IN TOMATO HERB SAUCE



Linguine With Clams in Tomato Herb Sauce image

This recipe is an adaptation of a recipe from Bon Appetit. The pasta is cooked right in the broth, making its own sauce. The fresh clams and herbs give this dish a lovely flavor. Very good served with a fresh green salad and some crusty bread.

Provided by bakedapple42

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1/4 cup butter
2 tablespoons olive oil
1 onion, chopped
5 garlic cloves, minced
1 (16 ounce) can diced tomatoes
3 cups chicken broth
2 cups water (or more if needed)
3 lbs small littleneck clams, scrubbed
1/3 cup thinly sliced fresh basil leaf
1/4 cup chopped fresh parsley
1/4 cup chopped fresh oregano (or 1 Tbl. dried)
1 pinch red pepper flakes
1 lb linguine

Steps:

  • Saute butter and olive oil in a large pot.
  • Add chopped onion and red pepper flakes and saute 5 minutes, or until onion is translucent.
  • Add minced garlic and saute 1 minute.
  • Add tomatoes and cook about 2 minutes.
  • Add chicken broth and 1 cup water and bring to boil.
  • Reduce heat, cover, and simmer 15-20 minutes.
  • Add clams, cover, and bring to a boil. Cook until clams open, about 5 minutes. Throw away any clams that do not open. Transfer clams to a bowl & set aside.
  • Add basil, parsley, and oregano into pot.
  • Add the linguine and boil until pasta is al dente. Add more broth or water if necessary.
  • Return clams and their juices to the pot. Cook 1-2 minutes longer.
  • Season with salt and pepper.

LINGUINE WITH CLAMS



Linguine with Clams image

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

12 oz uncooked linguine
1 tablespoon olive oil
2 medium shallots, chopped
1 clove garlic, finely chopped
1 cup chopped plum (Roma) tomatoes
1 cup dry white wine or nonalcoholic wine
1 1/2 cups chicken broth
1/4 cup plus 2 tablespoons chopped Italian parsley
3 dozen littleneck clams, scrubbed

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

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