LINGUINE WITH CLAM SAUCE RECIPE (PASTA ALLE VONGOLE)
You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce
Provided by Chef Billy Parisi
Categories Main
Time 25m
Number Of Ingredients 10
Steps:
- Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
- Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
- Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
- Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
- Add the pasta to a large pot of boiling salted water and cook until al dente.
- Strain the noodles and toss with the clam's saucepan.
- Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Nutrition Facts : Calories 510 kcal, Carbohydrate 66 g, Protein 17 g, Fat 16 g, SaturatedFat 2 g, Cholesterol 90 mg, Sodium 176 mg, Sugar 1 g, TransFat 1 g, Fiber 1 g, ServingSize 1 serving
LINGUINE ALLE VONGOLE
Linguine alle vongole (linguine with clams) in a delicious garlicky white wine sauce with a touch of red pepper flakes and parsley.
Provided by James
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Cook pasta to "al dente" in a large pot of salted ( 2 Tbsp kosher salt per gallon) water. Chop or slice the garlic cloves. Finely chop the parsley. Chop 4 anchovies. Separate the canned baby clams from their juice, reserving both.
- In a large pan saute the garlic and anchovies on medium to medium-low heat in a 1/4 cup of olive oil. Cook until the garlic is golden and the anchovies are slightly dissolved (about 5-7 minutes).
- To the same pan add the clams and the 1/2 cup of white wine. Turn heat to medium-high and cover. Remove clams as they open and set aside in a bowl tented with foil to keep warm.
- After all the clams have opened (discard any that do not open after 7-10 minutes) add the parsley, reserved clam juice, 1/4 cup of pasta water and the 1/2 tsp of red pepper flakes. Let the sauce thicken slightly for 2-3 minutes.
- Add the al dente pasta to the sauce and turn heat to medium. Thoroughly coat the pasta with the sauce for 1 minute. Add the baby clams to the pasta to heat them through. Taste test and adjust salt and hot pepper levels if required.
- Finally add the whole clams to the pasta and mix once more. Turn the heat off and drizzle a few tablespoons of extra virgin olive oil on top. If more sauce is needed just add a few ounces of pasta water at a time to get the perfect consistency. Enjoy!
Nutrition Facts : Calories 719 kcal, Carbohydrate 65.6 g, Protein 40.3 g, Fat 30.9 g, Cholesterol 208 mg, Sodium 730 mg, ServingSize 1 serving
LINGUINE CON LE VONGOLE
Provided by Tyler Florence
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
- Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
LINGUINE WITH WHITE CLAM SAUCE
Linguine with White Clam Sauce is one of Anne Burrell's favorite "happy foods." Get this simple recipe from Secrets of a Restaurant Chef on Food Network.
Provided by Anne Burrell
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
- Bring a large pot of well salted water to a boil over medium heat.
- Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
- While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
- Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
- Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
- This won't make you want to clam up!
LINGUINE WITH WHITE CLAM SAUCE (LINGUINE ALLE VONGOLE IN BIANCO)
I have always thought of this as the stereotypical wiseguy dish. However, it is truly one of Italy's treasured recipes. Canned clams will do in a pinch, but fresh are so much better. Most real Italians don't sprinkle Parmesan cheese on fish or seafood pasta, but I like a little on my linguine. Mangia!!!
Provided by Alan in SW Florida
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a medium-sized saucepan. Add shallots (or onions) and saute' over medium-high heat. Add garlic, oregano, parsley, and red pepper flakes. Saute' for just a minute or so.
- Pour in wine and lemon juice and cook off for a few minutes. .
- Turn the heat to low and add the clams, stirring to incorporate, and cook for just a few minutes.
- Serve over cooked linguine.
Nutrition Facts : Calories 655, Fat 22.3, SaturatedFat 6.1, Cholesterol 72.5, Sodium 1206.4, Carbohydrate 66.1, Fiber 2.6, Sugar 2.6, Protein 38.3
LINGUINE WITH WHITE CLAM SAUCE
The original author of this recipe altered it to reduce the fat and calories. I have had it for a while, but have not tried it yet. It does sound good, though. It yields four servings with one cup pasta and about 1/2 cup sauce for each.
Provided by Gwen35
Categories Low Cholesterol
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Drain baby clams in a sieve over a bowl, reserving juice.
- Heat butter and olive oil in a medium saucepan over medium heat.
- Add garlic and saute one minute.
- Stir in flour.
- Stir in reserved clam juice, wine, chopped parsley, thyme, and pepper and cook two minutes, stirring frequently.
- Add the baby clams and the minced clams, and cook three minutes or until thoroughly heated.
- Serve clam sauce over pasta.
- Garnish with thyme sprigs, if desired.
Nutrition Facts : Calories 452.6, Fat 10.2, SaturatedFat 3.5, Cholesterol 53, Sodium 535.6, Carbohydrate 51.7, Fiber 2.7, Sugar 1.1, Protein 30.9
LINGUINE WITH WHITE CLAM SAUCE II
A light clam sauce served over linguini noodles. Healthy, too!
Provided by Karena
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 5
Number Of Ingredients 8
Steps:
- In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
- In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
- Toss cooked and drained linguini pasta with the clam sauce and serve warm.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 56.9 g, Cholesterol 90 mg, Fat 15.1 g, Fiber 2.7 g, Protein 43.6 g, SaturatedFat 2.1 g, Sodium 392.3 mg, Sugar 2.4 g
LINGUINE WITH CLAM SAUCE
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
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.
LINGUINE WITH WHITE CLAM SAUCE
This white clam sauce beats any I've had at a restaurant! For maximum goodness, eat this the day after and use the fresh lemons. Enjoy!
Provided by Hungry Chefs
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat butter and oil in pan.
- Add garlic and cook gently, about 10 minutes.
- Mix parsley and clams and stir into oil mixture.
- Cook slightly more, about 3-5 minutes.
- Remove sauce from heat and toss with cooked linguine.
- Stir in fresh lemon juice and enjoy!
Nutrition Facts : Calories 1205.1, Fat 76.5, SaturatedFat 33.4, Cholesterol 179, Sodium 431, Carbohydrate 93.6, Fiber 5.1, Sugar 2.1, Protein 37.6
LINGUINE WITH WHITE CLAM SAUCE I
Quick and Easy! Can be used when you forget to take something else out of the freezer. You can use water instead of the clam juice, if you like.
Provided by JANBLIDEN
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 5
Number Of Ingredients 8
Steps:
- In a large pot with boiling salted water cook linguini pasta until al dente.
- Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
- Toss pasta with clam sauce. Serve warm.
Nutrition Facts : Calories 457.4 calories, Carbohydrate 69.7 g, Cholesterol 49.8 mg, Fat 6.2 g, Fiber 3.1 g, Protein 31 g, SaturatedFat 0.9 g, Sodium 113.9 mg, Sugar 3 g
LINGUINE WITH GARLICKY WHITE CLAM SAUCE
This is a great and tasty recipe I'm sure you will enjoy. Check seasonings to taste. This has a heavy garlic and wine taste. When using a cooking wine do not add salt because there's salt already in the cooking wine. You can try sherry in place of the white wine. Top with Parmigiano-Reggiano cheese.
Provided by Eugene Caccaitore
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
- Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 46.8 g, Cholesterol 140.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 585.1 mg, Sugar 0.3 g
LINGUINE WITH WHITE CLAM SAUCE
From your kitchen, tested and approved in ours. One of our Danish fans, Henrik Dan Jensen, perfected this classic meal and says, "White wine, my special ingredient, adds a tiny spark to the sweet clams."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water; drain pasta. Set aside.
- While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.
- Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.
- Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that havent opened after 5 minutes.)
- Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt.
LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)
A light sauce of white wine and tomatoes lets the seafood shine in this iconic Italian pasta dish.
Provided by Mario Batali
Yield 4-6 servings
Number Of Ingredients 9
Steps:
- In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
- Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
- Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.
LINGUINE WITH WHITE CLAM SAUCE
Steps:
- 1. Wash clams thoroughly. To clean and remove any dirt, place clams in a bowl of cold water and run cold water gently over them for 5 minutes; drain. Place in a large pot; add the wine.
- 2. Thinly slice one shallot and finely chop the other; reserve. Add the sliced shallot, garlic and bay leaves to the pot. Boil, cover, and simmer 5 minutes or until the clams open. (Discard any clams that don't open.) Remove and discard bay leaves.
- 3. Remove the clams to a bowl with a slotted spoon; reserve. Add the lemon juice and chopped shallots to the pot. Cook for 1 minute to meld the flavors in the sauce. Stir in the butter, tomatoes, and chopped tarragon leaves.
- 4. Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until just tender. Drain well and mix with the sauce in the pot. Add the clams and chopped parsley; toss together over low heat to warm through. Serve in a large pasta bowl.
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