Linguini With Clams And Garlic Butter Sauce Recipes

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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 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 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

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 pound linguine
1 tablespoon olive oil
2 tablespoons butter
Two 10-ounce cans chopped clams, drained, juice reserved
3 cloves garlic, minced
3/4 cup white wine
Juice of 1/2 lemon, plus lemon slices, for garnish
3/4 cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, for garnish

Steps:

  • Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
  • Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
  • Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

Green pepper gives a nice bite to this pasta dish. Add a loaf of crusty bread and a green salad, and dinner is served.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked linguine
3/4 cup chopped green pepper
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
1/4 to 1/3 cup clam juice
1/4 to 1/2 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
Dash crushed red pepper flakes
1 can (6-1/2 ounces) minced clams, drained

Steps:

  • Cook pasta according to package directions. In a small skillet, saute the green pepper, onion and garlic in oil and butter until almost tender. Stir in the clam juice, basil, salt, pepper and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. Stir in clams; heat through. Drain pasta; transfer to a bowl. Pour sauce over pasta; toss to coat.

Nutrition Facts : Calories 386 calories, Fat 14g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 807mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.

LINGUINE WITH CLAMS AND GARLIC CREAM SAUCE ALA NITA HOLLEMAN



Linguine with Clams and Garlic Cream Sauce ala Nita Holleman image

Make and share this Linguine with Clams and Garlic Cream Sauce ala Nita Holleman recipe from Food.com.

Provided by Nita Holleman

Categories     European

Time 27m

Yield 2 serving(s)

Number Of Ingredients 10

3 tablespoons butter
3 cloves garlic, crushed,peeled,finely minced
2 tablespoons flour
2 (6 1/2 ounce) cans clams
1/4 cup clam juice or 1/4 cup chicken broth
2 tablespoons dried parsley or 2 tablespoons fresh parsley, finely chopped
1/4 cup heavy cream
1/4 cup parmesan cheese, grated
1/3 lb linguine (dry weight)
1 teaspoon table salt

Steps:

  • In a large pasta pot or Dutch oven, bring about 2 quarts boiling water to boil.
  • Add table salt.
  • Cook just long enough for pasta to be el dente.
  • Consult pasta package.
  • Drain in a colander when pasta is done.
  • Then place over a little boiling water to keep it hot.
  • In a heavy saute pan over low heat, melt butter.
  • Add garlic and stir in until the garlic is soft but NOT browned about- 1 minute.
  • Add flour and stir in well to make a roux, but DO NOT BROWN.
  • Add wine and cook for about 1 minutes.
  • Add clams, cover with a tightly fitting lid.
  • Cook for a couple of minutes.
  • Reduce heat and add cream and parsley.
  • Continue cooking until the liquid is reduced by about one fourth.
  • Place piping hot linguine in warm indivual serving bowls.
  • Divide sauce over linguine.
  • Serve with grated fresh parmesan cheese and Italiah Herbs for sprinkling as desired at the table.
  • Serve with a fresh salad and garlic and butter French Bread.
  • ENJOY!

Nutrition Facts : Calories 789, Fat 34.9, SaturatedFat 20.4, Cholesterol 159.5, Sodium 1602, Carbohydrate 71.6, Fiber 3.1, Sugar 1.9, Protein 40.2

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

Categories     Dairy     Pasta     Low Fat     Low Sodium     Clam     Bon Appétit

Yield Serves 2

Number Of Ingredients 8

2 teaspoons butter
1/2 onion, finely chopped
3 garlic cloves, minced
1 6 1/2-ounce can chopped clams, drained, juices reserved
3 tablespoons dry white wine
3 tablespoons light sour cream
3 tablespoons minced fresh parsley
6 ounces linguine

Steps:

  • Melt butter in heavy medium nonstick skillet over medium heat. Add onion and garlic and sauté until translucent, about 8 minutes. Mix in clams and stir 1 minute. Add wine and bring to boil. Stir in reserved juices from clams, sour cream and parsley and simmer 2 minutes to mellow flavors. Season to taste with salt and pepper.
  • Meanwhile, cook linguine in large pot of rapidly boiling salted water until tender but still firm to bite. Drain. Add pasta to clam mixture in skillet. Bring to simmer, stirring constantly. Transfer to bowls and serve immediately.

LINGUINE WITH BUTTER, LEMON AND GARLIC



Linguine With Butter, Lemon and Garlic image

A humble, simple dish with wonderful flavors. Serve with green or spinach salad and the ever present garlic bread, ahhhh!

Provided by Miss Annie

Categories     One Dish Meal

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb linguine
salt
olive oil
3 tablespoons butter
2 -3 teaspoons lemon juice, to taste
salt, to taste
2 cloves garlic, chopped
parmesan cheese (optional)

Steps:

  • Cook linguine until al dente, or slightly firm to the bite.
  • Drain, and mix with a Tbsp.
  • or two of olive oil; set aside.
  • Heat butter in a skillet and add lemon juice and salt.
  • Add garlic and cook about 1 minute.
  • Add to hot linguine and mix.
  • Serve immediately, sprinkled with Parmesan if desired.

Nutrition Facts : Calories 502.2, Fat 10.4, SaturatedFat 5.8, Cholesterol 22.9, Sodium 67.3, Carbohydrate 85.8, Fiber 3.7, Sugar 2.1, Protein 15.1

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.

CLAMS IN GARLIC SAUCE



Clams In Garlic Sauce image

Provided by Marian Burros

Categories     dinner, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon plus 1/2 cup extra virgin olive oil
3 shallots, peeled and sliced
3 cloves garlic, peeled and thinly sliced
2 sprigs fresh thyme
5 sprigs Italian parsley
1 bay leaf
1 1/2 pounds Maine butter clams (or littlenecks or mussels)
1 cup dry white wine
4 cups bottled clam juice or chicken broth, or more if desired
1 cup drained garlic confit (recipe follows)
1 tablespoon fresh lemon juice
Oil from garlic confit, optional
Sea salt and freshly ground black pepper
1 pound linguine, cooked al dente

Steps:

  • In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
  • Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. With blender running, add remaining 1/2 cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
  • Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine, and top with clams. Serve immediately.

Nutrition Facts : @context http, Calories 986, UnsaturatedFat 27 grams, Carbohydrate 102 grams, Fat 34 grams, Fiber 6 grams, Protein 57 grams, SaturatedFat 5 grams, Sodium 2547 milligrams, Sugar 7 grams, TransFat 0 grams

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