Linguine With Spicy Clam Sauce Recipes

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LINGUINI WITH CLAM SAUCE



Linguini with Clam Sauce image

Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound linguini
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped

Steps:

  • Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

SPICY LINGUINE WITH CLAMS AND MUSSELS



Spicy Linguine with Clams and Mussels image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound linguine pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 large or 4 small shallots, sliced
Kosher salt, for seasoning, plus 2 teaspoons
Freshly ground black pepper, for seasoning, plus 1 teaspoon
3 cloves garlic, minced
1 cup white wine (recommended: Pinot Grigio)
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned

Steps:

  • Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
  • Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
  • Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

LINGUINE WITH SPICY CLAM SAUCE



Linguine with Spicy Clam Sauce image

These clams are simmered in a white-wine-clam-juice sauce and red pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

1 pound linguine
1/4 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon salt, plus more to taste
1 tablespoon olive oil
1 small clove garlic, thinly sliced
1 cup unsalted clam juice
1 cup dry white wine
2 1/2 pounds Manila clams, scrubbed (littlenecks can be substituted)
2 tablespoons capers, rinsed
2 tablespoons unsalted butter
1/2 teaspoon red pepper flakes
1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped

Steps:

  • Heat oil in a deep saute pan over medium heat. Add garlic, and cook until just golden, 1 to 2 minutes. Add 1/4 teaspoon pepper and 1/2 teaspoon salt.
  • Bring a large pot of water to a boil; add pasta and 2 1/2 teaspoons salt. Cook until al dente; drain, and set aside.
  • Meanwhile, add clam juice and wine to saute pan, and cook until liquid is reduced by a third, 3 to 5 minutes. Add clams, capers, and red-pepper flakes; cover, and cook until clams open, 10 to 12 minutes; discard unopened clams. Whisk in butter and parsley. Toss with pasta. Season with salt and pepper, and serve.

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 SPICY CLAM SAUCE



Linguine with Spicy Clam Sauce image

Categories     Pasta     Sauté     Quick & Easy     Dinner     Basil     Clam     Summer     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/4 cup olive oil
1 1/2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped jalapeño chili
1 teaspoon dried oregano
3 6.5-ounce cans chopped clams
1/2 cup whipping cream
12 ounces linguine, freshly cooked
6 tablespoons chopped fresh basil

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion, garlic, chili and oregano to skillet. Sauté until onion is tender, about 6 minutes. Add clams with their juices and cream. Simmer until sauce thickens slightly, about 4 minutes. Add pasta and 4 tablespoons basil; toss until sauce coats pasta, about 2 minutes. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with remaining basil.

LINGUINE WITH SPICY RED CLAM SAUCE



Linguine With Spicy Red Clam Sauce image

This one comes from Giada's cook book and I have not yet personally tried it but it sounds perfect! I'm posting it here for safekeeping.

Provided by RedVinoGirl

Categories     One Dish Meal

Time 55m

Yield 6 , 6-8 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 onion, finely chopped
6 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
3 (14 1/2 ounce) cans diced tomatoes with juice
2 cups clam juice, bottled
1 1/2 cups dry white wine
4 lbs manila clams, scrubbed
1/4 cup fresh flat-leaf parsley, chopped
2 tablespoons unsalted butter
salt, to taste
1 1/2 lbs linguine
black pepper, freshly ground and to taste

Steps:

  • Heat the oil in a very large pot over medium heat. Add the onion, garlic, oregano, and red pepper flakes. Saute' until the onion is tender, about 10 minutes.
  • Add the tomatoes with their juice, clam juice, and wine. Bring to a boil over high heat. Decrease the heat to medium and simmer uncovered until the liquid reduces by one third, about 30 minutes.
  • Add the clams, cover, and simmer over medium-high heat, stirring occasionally, just until the clams open (discard any clams that don't open), about 8 minutes. Remove the pot from heat. Using a slotted spoon transfer the clams to a large bowl and cover to keep them warm. Stir the parsley and butter into the pot.
  • Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook, stirring frequently to prevent the pasta from sticking together, until tender but still firm to bite, about 8 minutes.
  • Drain. Ad the linguine to the sauce and toss until the sauce thickens slightly and coats the linguine. Season the pasta generously with salt and black pepper. Transfer to bowls and tops with clam sauce and serve.

Nutrition Facts : Calories 686.1, Fat 11.1, SaturatedFat 3.5, Cholesterol 25.6, Sodium 774.9, Carbohydrate 113, Fiber 7.5, Sugar 13.8, Protein 23.4

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.

LINGUINE WITH CLAM SAUCE



Linguine With Clam Sauce image

Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.

Provided by Colu Henry

Categories     dinner, easy, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
1 pound linguine or other long pasta, such as linguine fini or spaghetti
1/4 cup extra-virgin olive oil, plus more for serving (optional)
5 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry vermouth or dry white wine
2 (10-ounce) cans whole baby clams with their juices
Black pepper
2 tablespoons unsalted butter
2 teaspoons lemon zest (from 1 to 2 lemons)
1/2 cup chopped Italian parsley
Lemon wedges, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
  • While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
  • Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
  • Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

CLAM SAUCE WITH LINGUINE



Clam Sauce with Linguine image

This is a super fast and easy recipe. One of my favorites. Even my kids love it. Though sometimes I use 1 1/2 pounds of noodles. Fettuccine can also be used. Tastes even better with fresh baked rolls or French bread and a garden salad. For the special occasion have a nice glass of red wine with it.

Provided by Silvia Granger

Categories     Seafood     Shellfish     Clams

Time 40m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package linguine pasta
½ cup butter
3 cloves chopped garlic
1 pound fresh mushrooms, sliced
2 (6.5 ounce) cans chopped clams with juice
½ cup chopped fresh parsley
1 teaspoon salt
½ teaspoon ground white pepper
¼ cup grated Parmesan cheese

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.
  • Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 92.7 g, Cholesterol 127.2 mg, Fat 29.3 g, Fiber 5.4 g, Protein 43.2 g, SaturatedFat 16.2 g, Sodium 939.1 mg, Sugar 5.3 g

OLD-FASHIONED LINGUINE WITH WHITE CLAM SAUCE



Old-fashioned Linguine with White Clam Sauce image

This recipe is easy and takes less than 20 minutes. It's one of my weekend favorites and has been a family tradition for years.

Provided by Maine-iac

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter
3 tablespoons extra virgin olive oil
1 small diced onion
4 cloves garlic, minced
1 pinch crushed red pepper flakes
1 tablespoon lemon juice
1 teaspoon oregano
1 teaspoon basil
1 tablespoon Old Bay Seasoning
3 cans minced/chopped clams, with juice
1 teaspoon parsley
parmesan cheese
1 lb linguine or 1 lb thin spaghetti

Steps:

  • In a 5 qt pot, heat water to a boil and cook pasta until al dente.
  • While the pasta is cooking, melt butter and olive oil in pan.
  • Sautee onion and garlic, and add crushed red pepper flakes.
  • Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.
  • Simmer for 5 minutes.
  • Drain pasta and place in large bowl.
  • Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
  • Serve with warm crusty bread and chilled white wine.

Nutrition Facts : Calories 795.1, Fat 22.7, SaturatedFat 7.6, Cholesterol 90.3, Sodium 1435.2, Carbohydrate 96.2, Fiber 4.1, Sugar 3.9, Protein 48.4

SPICY CLAM & KALE LINGUINE



Spicy clam & kale linguine image

This easy seafood linguine is the perfect dish to celebrate the start of the weekend. Who could resist clams, kale and an indulgent white wine sauce?

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 9

500g clams
200g linguine
2 tbsp olive oil
75g nduja
1 fat garlic clove , finely chopped
100g kale
50ml white wine
½ lemon , zested, then cut into wedges to serve
parmesan , grated, to serve (optional)

Steps:

  • Pick over the clams and discard any that are damaged or stay open when pressed shut, then rinse them in cold water. Bring a large pan of water to the boil, add a pinch of salt and drop in the linguine. Cook for 1 min less than pack instructions.
  • Heat the oil in a large, lidded sauté pan over a medium heat. Add the nduja and cook for 3 mins, breaking up the sausage with the back of the spoon so that it melts into the oil. Stir in the garlic, cook until fragrant, then turn up the heat to high. Add the clams and kale, pour in the wine and put on the lid. Cook for 2-3 mins, shaking the pan occasionally, until the clams open and the kale wilts.
  • Remove any clams that aren't open, then drain the linguine and toss through the sauce. Stir in the lemon zest and season well with black pepper. Serve immediately with parmesan and lemon wedges for squeezing.

Nutrition Facts : Calories 721 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 3.2 milligram of sodium

LINGUINE WITH SPICY RED CLAM SAUCE RECIPE - (3.7/5)



Linguine With Spicy Red Clam Sauce Recipe - (3.7/5) image

Provided by á-3801

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 onion, finely chopped
6 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon crushed dried red pepper flakes
3 (14 1/2 ounce) cans diced tomatoes in juice
2 cups bottled clam juice
1 1/2 cups dry white wine
4 pounds small manila clams, scrubbed
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons unsalted butter
Salt to taste
1 1/2 pounds dried linguine
Freshly ground black pepper to taste

Steps:

  • Heat oil in a very large pot over medium heat. Add onion, garlic, oregano, and red pepper flakes. Saute until the onion is tender, about 10 minutes. Add tomatoes with their juice, clam juice, and wine. Bring to a boil over high heat. Decrease heat to medium and simmer uncovered until the liquid reduces by one-third, about 30 minutes. Add the clams, cover, and simmer over medium-high heat, stirring occasionally, just until the clams open (discard any that don't open), about 8 minutes. Remove pot from the heat. Using a slotted spoon, transfer clams to a large bowl and cover to keep warm. Stir parsley and butter into the pot. Bring a large pot of salted water to boil. Add the linguine and cook, stirring frequently until tender but still firm, about 8 minutes. Drain. Add linguine to the sauce and toss. Season with salt and pepper. Put pasta in bowls. Top with clams, and serve.

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 WITH CLAMS IN SPICY PERNOD SAUCE



Linguine with Clams in Spicy Pernod Sauce image

Provided by Tracy McGillis

Categories     Pasta     Shellfish     Tomato     Sauté     Quick & Easy     Father's Day     Dinner     Seafood     Clam     Pernod     White Wine     Noodle     Parsley     Gourmet     San Francisco     California     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

24 small hard-shelled clams such as littleneck or Manila, well scrubbed
1 teaspoon fennel seeds, coarsely crushed
3 tablespoons olive oil
2 scallions, finely chopped
1 tablespoon minced garlic
2 large plum tomatoes, seeded and chopped
1/2 cup dry white wine
1/4 cup water
2 tablespoons Pernod
1/4 to 1/2 teaspoon dried hot red pepper flakes
12 oz dried linguine
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.
  • Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes. Add oil and toss to coat clams.
  • Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes. Add wine, water, Pernod, and red pepper flakes and bring to a boil. Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes. (Discard any unopened ones.)
  • While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce. Season with salt and pepper and serve immediately.

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From damndelicious.net


SPICY CLAM PASTA - RASA MALAYSIA
2021-04-02 Heat up a pot of water and bring it to boil. Cook the linguine until al dente, per the package instructions. Drain the linguine and set aside.
From rasamalaysia.com


SPICY LINGUINI RECIPES | RECIPEBRIDGE RECIPE SEARCH
Linguini in a tomato clam sauce with a little kick. easy to make and doesn ... View Recipe. Login to Save. Extra Spicy Linguini With Sausage, Chili Peppers, ... Find and rate low calorie, healthy recipes at SparkRecipes. Plus use our fr ... View Recipe. Login to Save. Spicy Linguini With Clam Sauce. View Recipe. Login to Save. Linguini With Clams, Mussels, Rock Shrimp And …
From recipebridge.com


CLAM PASTA WITH SPICY, TOASTED BREADCRUMBS — ALISON ROMAN
2021-09-07 Set a large pot of salted water on to boil. Meanwhile, heat half the olive oil in another large pot (or skillet) over medium–high heat. Add bread crumbs and season with salt and pepper. Cook, tossing occasionally until they’re well toasted and evenly browned, 3–5 minutes.
From alisoneroman.com


SNOW'S LINGUINE WITH CLAM SAUCE RECIPE - CREATE THE MOST …
tip www.allrecipes.com. Step 1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
From recipeshappy.com


LINGUINE WITH CLAM SAUCE - 20 MINUTE MEAL - CLEAN CUISINE
Add the mushrooms and sauté until soft, about 2-3 minutes. Add the clams and cook for 1 minute. Add the chopped tomatoes, red pepper, coconut palm sugar and more salt to taste. Simmer sauce for 10-12 minutes. Remove sauce from heat and stir in the basil. Serve clam sauce over cooked noodles.
From cleancuisine.com


SPICY LINGUINE WITH CLAMS AND SHRIMP - ZIMMY'S NOOK
2020-03-12 Cover the pan with a tight-fitting lid and cook until all the shellfish have opened (5 to 8 minutes). While the clams cook, heat a pan over medium high heat, add the oil and warm through. Add the garlic, peppers, s&p and cook for 30-60 seconds. Add the shrimp and cook for 2 minutes, flip and cook for 2 minutes more. Discard any unopened clams.
From zimmysnook.ca


LINGUINE WITH CLAM SAUCE: 20-MINUTE MEAL - THE SEASONED MOM
2022-01-03 Add the reserved canned clam juice, white wine, and Worcestershire sauce. Bring to a boil over medium-high heat, then reduce the flame and simmer over low heat for about 10 minutes. Stir in the cooked linguine, chopped clams, and parsley. Toss to combine. Season with kosher salt and ground black pepper, to taste. Cook for about 5 more minutes.
From theseasonedmom.com


LINGUINE WITH CLAM SAUCE PIONEER WOMAN - LISSAS LOVES
Get linguine with white clam sauce recipe from food network. Katie lee biegel’s spaghetti with clams is a simple dish to make for pasta night, a recipe from the pioneer woman. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Add …
From lissasloves.com


IRRESISTIBLY EASY LINGUINE WITH CLAMS - FEAST AND FARM
2021-02-12 Add the drained pasta to the sauce. Stir to coat and let the two cook together about 4 minutes. Add the lemon juice and stir to combine. Add the clams, cheese and bread crumbs and cook 4 to 5 more minutes until most of the liquid from the bottom of the pan is absorbed.
From feastandfarm.com


10 BEST SHRIMP AND CLAM LINGUINE RECIPES | YUMMLY
2022-04-25 Seafood Boil Pork. shrimp, mussels, corn on the cob, crab legs, Old Bay Seasoning and 7 more. Clam Linguine No Anchovies! Easy and Cheap to Make! Food.com. salt, oregano, banana pepper, red pepper flakes, asiago cheese and 8 more.
From yummly.com


SPICY LINGUINE WITH CLAMS RECIPE -SUNSET MAGAZINE
1. Cook pasta according to package directions. Step 2. 2. Meanwhile, heat oil in a large, wide pot over medium-high heat. Add garlic and chile flakes and cook until fragrant, about 2 minutes. Stir in tomatoes and clam juice and cook until hot. Add clams, salt, and pepper.
From sunset.com


LINGUINE WITH CLAM SAUCE - CUISINE WITH ME
Add garlic, red pepper flakes and half of the parsley (2 tbsp). Saute for a minute. Add white wine and clam juice to the pan, bring to a boil and reduce the liquid until it has thickened a bit (about 3 minutes) Add the clams to the sauce and heat through. Cover …
From cuisinewithme.com


LINGUINE WITH SPICY CLAM SAUCE - CATELLI®
Cooking Steps. Step 1. Cook linguine according to package directions. Step 2. Meanwhile, bring tomatoes with can juices, white wine, garlic and hot pepper flakes to a boil in a large skillet set over medium-high heat. Step 3. Simmer for 5 minutes or until reduced slightly. Stir in clams, basil and vinegar. Cook until warmed through; remove from ...
From catelli.ca


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Top Asked Questions

How to cook clams and linguine for pasta?
Soak the clams in cold water. Scrub the shells with a brush. Rinse with cold water, drained and set aside. Heat up a pot of water and bring it to boil. Cook the linguine until al dente, per the package instructions. Drain the linguine and set aside. Reserve 1/4 cup of the pasta water. Heat up a skillet on high heat and add the butter and olive oil.
How do you boil clams for spaghetti sauce?
Extend the sauce for larger portions by adding in one half cup of chicken broth. 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.
How to cook clams on the stove?
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.
What is spicy clam pasta?
It’s made with fresh clams such as Manila clams or little neck clams, with linguine, in a white wine garlic butter sauce. The taste is absolutely delicious, with the briny and fresh flavors of clams! Today I am going to teach you how to kick it up a notch by making Spicy Clam Pasta. What makes clam pasta so delicious? It’s the sauce.

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