Linguine With White Clams Recipes

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LINGUINE WITH CLAMS



Linguine with Clams image

Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4 to 6

Number Of Ingredients 12

Kosher salt
1 pound linguine
6 tablespoons extra-virgin olive oil
½ cup finely chopped shallots, from 2 shallots
6 cloves garlic, coarsely chopped
1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
½ teaspoon red pepper flakes
2 pounds Littleneck clams (40 to 45), scrubbed
¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1 teaspoon lemon zest, from 1 lemon, plus more to taste
1 tablespoon lemon juice, from 1 lemon, plus more to taste

Steps:

  • In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
  • Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
  • Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
  • Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.

Nutrition Facts : Calories 627, Fat 22 g, Carbohydrate 67 g, Protein 33 g, SaturatedFat 6 g, Sugar 4 g, Fiber 3 g, Sodium 920 mg, Cholesterol 61 mg

LINGUINE WITH WHITE CLAMS



Linguine with White Clams image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 20

1 pound dry spaghetti
Kosher salt
1/3 cup extra-virgin olive oil
6 cloves finely chopped garlic
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
1/4 cup water
36 littleneck clams, scrubbed
3 tablespoons finely chopped flat-leaf parsley
2 to 3 tablespoons butter or extra-virgin olive oil, if desired
Fried Zucchini Coins, if desired, for garnish, recipe follows
1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon dried basil
1 teaspoon kosher salt, plus for seasoning
1/4 teaspoon cayenne
Freshly ground black pepper
2 large eggs, slightly beaten
Vegetable oil, for shallow frying
2 small zucchini, sliced into 1/8 to 1/4-inch thick coins

Steps:

  • Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
  • While the pasta cooks, make the clam sauce. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until soft but not brown, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, gently shaking the pan periodically, until all the clams are opened, about 6 to 8 minutes.
  • Drain the pasta and transfer to a large serving bowl. Add butter or extra-virgin olive oil, if desired. Pour the clam sauce over the pasta, scatter with the parsley and toss. Season with salt, to taste. Divide among heated bowls and serve immediately, garnished with Fried Zucchini Coins.
  • Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.
  • Beat the eggs in another bowl.
  • Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.
  • Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve.

LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

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

Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Big fat finishing extra-virgin olive oil (high quality)

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!

SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Steps:

  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
  • Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
  • Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
  • Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
  • Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

LINGUINE WITH WHITE CLAM SAUCE II



Linguine with White Clam Sauce II image

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

1 (12 ounce) package linguini pasta
3 (8 ounce) cans minced clams, with juice
¼ cup olive oil
1 clove garlic, minced
¾ cup chopped parsley
2 tablespoons white wine
1 teaspoon dried basil
½ teaspoon salt

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 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 WHITE CLAM SAUCE



Linguine with White Clam Sauce image

Categories     Dairy     Pasta     Shellfish     Fall     Parade

Yield Makes 4 servings

Number Of Ingredients 11

2 pounds littleneck clams or cockles
1 3/4 cups dry white wine
2 large shallots, peeled
2 large cloves of garlic, peeled and thinly sliced
2 bay leaves
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
2 ripe tomatoes, cut into 1/2-inch pieces
3 large sprigs of fresh tarragon (stems removed), chopped
12 ounces dried linguine
2 tablespoons chopped flat-leaf parsley

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.

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 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 WHITE CLAM SAUCE I



Linguine with White Clam Sauce I image

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

1 (16 ounce) package linguini pasta
1 tablespoon olive oil
3 cloves garlic, minced
2 (6.5 ounce) cans minced clams, with juice
¼ cup clam juice
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste

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 CREAMY WHITE CLAM SAUCE



Linguine With Creamy White Clam Sauce image

Make and share this Linguine With Creamy White Clam Sauce recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped fresh parsley
3 cloves minced garlic
4 (6 ounce) cans chopped clams, drained,reserve juice
1 cup heavy cream
1/4 cup dry white wine
1 lb linguine, cooked to pkg directions
salt and pepper
grated parmesan cheese

Steps:

  • Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic.
  • Add reserved clam juices, heavy cream and wine.
  • Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.
  • Season with salt and pepper to taste.
  • Add clams and warm through.
  • Add cooked linguine to pan and toss to coat.
  • Top with Parmesan cheese and serve.

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

LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

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

Coarse salt
12 ounces linguine
3 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
3/4 cup dry white wine
2 pounds small clams (50 to 55), such as Manila, rinsed and scrubbed
2 tablespoons butter
1/4 cup fresh parsley, coarsely chopped

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 WHITE CLAM SAUCE



Linguine With White Clam Sauce image

Make and share this Linguine With White Clam Sauce recipe from Food.com.

Provided by Bev I Am

Categories     Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

28 littleneck clams, scrubbed
7 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 small hot chili peppers, minced (can substitute red pepper flakes)
1/2 cup dry white wine
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 -1 1/2 lb linguine
1 tablespoon salt
fresh ground black pepper

Steps:

  • Bring six quarts of water to a rolling boil and add 1 tablespoon salt.
  • Open 24 of the clams over a bowl with a sieve to strain the clam liquid.
  • Save 4 clams for garnish.
  • Set the strained liquid aside and chop the clams into a mince.
  • Add the linguine to boiling water.
  • The clam sauce should take the same length of time to cook as the linguine.
  • Sauté minced garlic in the olive oil over high heat, being careful not to burn it.
  • Add the minced chilies.
  • Add the minced clams and sauté to heat through, then add the black pepper and white wine.
  • Now add the reserved clam liquid.
  • Open the last four clams without detaching the clams from their shells, and toss them into the sauce.
  • Add the parsley and basil.
  • Lower the heat to medium.
  • When the linguine is al dente, drain it and toss it with about half of the sauce.
  • Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.

Nutrition Facts : Calories 601.5, Fat 9.6, SaturatedFat 1.4, Cholesterol 34.5, Sodium 1814.9, Carbohydrate 92.7, Fiber 4.4, Sugar 3.5, Protein 28.9

LINGUINE WITH WHITE CLAM AND BROCCOLI SAUCE



Linguine with White Clam and Broccoli Sauce image

You can chop the garlic if you like, but I prefer slices. They are mellower in flavor and become part of the texture of the dish. In most pasta dishes the idea is to make just enough sauce to coat the pasta lightly. When clam sauce is served with linguine, however, there should be a little extra broth. Other hard-shelled clams, such as Manila or butter clams, make a good substitute, but I love littleneck clams for this sauce. With this dish, as with many pasta dishes using long, thin pasta shapes, I prefer to cook the pasta very al dente and finish it in the sauce. It's a balancing act-determining when the pasta is ready and the sauce is the right consistency-but you can always hold the pasta or the sauce for a minute or two, while the other one catches up.

Yield makes 6 servings

Number Of Ingredients 8

Salt
3 cups broccoli florets
36 littleneck clams
1 pound linguine
1/2 cup extra-virgin olive oil
6 cloves garlic, peeled and sliced
1/2 teaspoon crushed hot red pepper
1/4 cup chopped fresh Italian parsley

Steps:

  • Cook the broccoli in a large saucepan of boiling salted water just until it is softened a little bit, about 2 minutes. Drain it well and cool under cold running water. Drain completely, then chop the broccoli coarsely.
  • Scrub and shuck the clams according to the directions on page 7, reserving the liquid. Strain the liquid, chop the clams, and combine them with the liquid.
  • Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the linguine into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until not quite done al dente, about 6 minutes.
  • Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add the blanched broccoli and crushed red pepper and cook until the broccoli is sizzling, about 2 minutes. Pour in the clams and their liquid and bring to a boil. Ladle about 1/2 cup of pasta-cooking water into the skillet. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook until the broccoli is tender, about 4 minutes.
  • If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stir in the parsley, and check the seasoning, adding salt and crushed red pepper if necessary. Cook, stirring, until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pan, 1 to 2 minutes. Divide the pasta among warmed bowls, spooning some of the sauce from the pan and drizzling some of the remaining olive oil over each serving.

LINGUINE WITH WHITE CLAM SAUCE



Linguine With White Clam Sauce image

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

1 cup butter
1/2 cup light olive oil
4 -5 cloves garlic, mashed
1 bunch parsley, minced
12 ounces minced clams (keep liquid from the can of clams... this will be used)
1 lb linguine
1 -2 lemon (or 1-2 T. lemon juice concentrate)

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

LINGUINI WITH WHITE CLAM SAUCE



Linguini with White Clam Sauce image

This clam sauce is very creamy and there is no butter in it. I get requests for this all the time.

Provided by Betty Sozio

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 25m

Yield 4

Number Of Ingredients 11

1 (16 ounce) package linguine pasta
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 ½ cups milk
2 tablespoons white wine
½ teaspoon chopped fresh parsley
¼ teaspoon pepper
¼ teaspoon salt

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.
  • Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent. Stir in flour, then the reserved clam juice. Gradually blend in the milk. Stir in wine and parsley. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the clams. Spoon over cooked pasta.

Nutrition Facts : Calories 744.4 calories, Carbohydrate 98.4 g, Cholesterol 69.2 mg, Fat 19.8 g, Fiber 4.5 g, Protein 42.5 g, SaturatedFat 3.8 g, Sodium 294.3 mg, Sugar 9.3 g

LINGUINE WITH GARLICKY WHITE CLAM SAUCE



Linguine with Garlicky White Clam Sauce image

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

1 (16 ounce) package linguine pasta
⅓ cup extra-virgin olive oil
2 anchovy fillets
6 cloves garlic, minced
2 tablespoons unsalted butter
½ cup chopped fresh parsley
1 ½ teaspoons dried oregano
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
2 (10 ounce) cans whole baby clams, drained and juice reserved
⅓ cup white wine

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



Linguine with White Clam Sauce image

Categories     Dairy     Pasta     Shellfish     Sauté     Christmas     Quick & Easy     Dinner     Seafood     Clam     Christmas Eve     Noodle     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-dish to 8 first-course servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1 medium onion, chopped
6 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano
1/3 cup dry white wine
1/3 cup bottled clam juice
1 lb linguine
2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well
2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup chopped fresh flat-leaf parsley
Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes

Steps:

  • Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.
  • Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander.
  • While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.
  • Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

LINGUINE WITH WHITE CLAM SAUCE



Linguine With White Clam Sauce image

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

1 (10 ounce) can baby clams, undrained
2 tablespoons light butter
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme, chopped (or 1/4 tsp. dry)
1/8 teaspoon pepper
1 (6 1/2 ounce) can minced clams, drained
4 cups hot cooked linguine (about 8 oz. uncooked pasta)
fresh thyme sprig (optional)

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

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