Linguini With Clams Mussels Rock Shrimp And Calamari In Spicy Tomato Sauce Recipes

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MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH



Mussels, Clams and Shrimp in Spicy Broth image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 11

1/4 cup olive oil
5 garlic cloves, minced
1 bay leaf
1 teaspoon dried crushed red pepper
1 cup dry white wine
1 (28-ounce) can diced tomatoes
24 small Littleneck clams (about 2 1/2 pounds total), scrubbed
24 mussels (about 1 1/2 pounds total), debearded
20 large shrimp (about 1 pound), peeled, deveined, butterflied
1/2 cup torn fresh basil leaves
Warm crusty bread

Steps:

  • Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
  • Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

LINGUINE WITH SHELLFISH SAUCE



Linguine with Shellfish Sauce image

Categories     Pasta     Tomato     Sauté     Valentine's Day     Dinner     Seafood     Clam     Lobster     Mussel     Scallop     Shrimp     Squid     White Wine     Anniversary     Noodle     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 15

6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3/4 teaspoon dried crushed red pepper
12 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
1 1/4 cups dry white wine
1 28-ounce can Italian-style tomatoes with basil
2 teaspoons tomato paste
1/4 cup water
2 pounds small littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 10-ounce uncooked lobster tail, shelled, meat cut into 1-inch pieces
8 ounces uncooked large shrimp, peeled, deveined
4 ounces bay scallops
3 tablespoons chopped fresh Italian parsley
1 pound linguine

Steps:

  • Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
  • Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
  • Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
  • Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.

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 CALAMARI AND GARLIC



Linguine With Calamari and Garlic image

I used to make this all the time and I'd forgotten all about it. This recipe is delicious. You can easily double this if you want to. It makes a great dinner, but also a great 1st course if you have company coming. Takes just minutes to make. It's from 1996 Bon Appetit. I'd serve it with garlic bread and a nice mixed salad. You are going to need to reserve some of the pasta water, so don't forget! ;-)

Provided by A la Carte

Categories     Squid

Time 20m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 lb linguine
4 rolled anchovies over capers, from 2-ounce tin, anchovies crushed
oil, reserved
1/2 lb cleaned calamari, thinly sliced crosswise (squid)
3 large garlic cloves, chopped
1/4 teaspoon dry crushed red pepper (or more to taste)
3/4 cup dry white wine
1/2 cup thinly sliced fresh basil leaf

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
  • Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute.
  • Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
  • Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes.
  • Divide pasta and calamari between
  • 2 plates and serve.

LINGUINE WITH SHRIMP AND MUSSELS



Linguine With Shrimp And Mussels image

Provided by Glenn Collins

Categories     dinner, pastas, main course

Time 1h

Yield 6 servings

Number Of Ingredients 15

1/4 cup chopped onion
2 cloves garlic, chopped
Small amount of olive oil
1 can (1 1/2 pounds) Italian plum tomatoes, drained and squeezed
1 tablespoon capers
1/2 teaspoon salt
2 tablespoons white pepper, or to taste
1 teaspoon chopped parsley
1/2 pound medium black olives (nicoise)
2 tablespoons olive oil
1/2 cup white wine
12 large mussels
1 pound medium shrimp
1/4 teaspoon crushed red pepper
1 pound linguine

Steps:

  • Saute onion and garlic in a little oil.
  • Add tomatoes, capers, salt and pepper to onions and garlic, and simmer 20 minutes. Add parsley and olives.
  • In a separate saucepan heat the 2 tablespoons of olive oil, add the wine and mussels, and steam until mussels open. Remove mussels.
  • In the same liquid steam shrimp until just barely done.
  • Meanwhile, cook linguine to the desired doneness. Drain.
  • Remove shells from mussels and shrimp, and mix with the sauce.
  • Pour over cooked linguine.

Nutrition Facts : @context http, Calories 545, UnsaturatedFat 13 grams, Carbohydrate 69 grams, Fat 17 grams, Fiber 6 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 890 milligrams, Sugar 5 grams, TransFat 0 grams

LINGUINE WITH SHRIMP AND CLAM SAUCE



Linguine With Shrimp and Clam Sauce image

My husband's favorite seafood dish. The sauce is thin and rich, but not creamy nor red. I use a can of diced clams, though the recipe originally calls for 2 dozen cherrystone or littleneck clams, shucked, reserving the liquid. It's up to you on which one you'd like to use.

Provided by Lovellama

Categories     High Protein

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

6 1/2 ounces minced clams (canned)
water
1/2 lb medium shrimp
8 ounces linguine
1 tablespoon dry sherry
3 tablespoons butter
3 tablespoons olive oil
1 garlic clove, thinly sliced
2 tablespoons parsley, minced
salt

Steps:

  • Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
  • Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
  • In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
  • In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
  • With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
  • Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
  • Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
  • Add parsley and cook 1 minute.
  • Add salt to taste, serve over linguine.

Nutrition Facts : Calories 697.4, Fat 28.7, SaturatedFat 9.7, Cholesterol 186.9, Sodium 269.6, Carbohydrate 61.8, Fiber 2.5, Sugar 1.6, Protein 41.3

LINGUINE WITH CALAMARI AND GARLIC



Linguine with Calamari and Garlic image

Categories     Garlic     Pasta     Shellfish     Basil     Squid     White Wine     Bon Appétit

Yield 2 Servings; Can Be Doubled

Number Of Ingredients 7

1/2 pound linguine
4 rolled anchovies with capers, from 2-ounce tin; anchovies crushed, oil reserved
1/2 pound cleaned calamari (squid), thinly sliced crosswise
3 large garlic cloves, chopped
1/4 teaspoon dried crushed red pepper
3/4 cup dry white wine
1/2 cup thinly sliced fresh basil leaves or 1 tablespoon dried

Steps:

  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain pasta, reserving 1/2 cup cooking liquid.
  • Meanwhile, heat reserved oil from anchovies (about 2 tablespoons) in large skillet over medium-high heat. Add calamari and toss just until opaque, about 1 minute. Add garlic, crushed red pepper and crushed anchovies with capers and stir 1 minute. Add white wine; boil until sauce is slightly reduced, about 3 minutes. Mix in basil.
  • Add pasta to mixture in skillet. Toss until heated through and sauce coats pasta, adding reserved cooking liquid by tablespoonfuls if pasta seems dry, about 2 minutes. Divide pasta and calamari between 2 plates 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.

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