Pesto Clam Linguine Recipe Recipe For Banana

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CLAM LINGUINE



Clam Linguine image

This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.

Provided by Paris

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 35m

Yield 3

Number Of Ingredients 8

¼ cup olive oil
¼ cup butter
3 cloves garlic, crushed
3 large tomatoes, diced
½ cup chopped fresh parsley
1 (6.5 ounce) can minced clams, with juice
½ pound linguine pasta
½ cup freshly grated Parmesan cheese

Steps:

  • In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
  • Add clams to the skillet and heat through; top with cheese and serve immediately.

Nutrition Facts : Calories 755.3 calories, Carbohydrate 67.5 g, Cholesterol 93.6 mg, Fat 40.6 g, Fiber 5.1 g, Protein 33.2 g, SaturatedFat 15.1 g, Sodium 401.2 mg, Sugar 7.6 g

PESTO WITH LINGUINI



Pesto with Linguini image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

2 cups fresh basil leaves
1/2 cup grated Parmesan or Romano
1/2 cup grated Pecorino
1/2 cup pine nuts, toasted
4 garlic cloves, chopped
1/4 teaspoon salt
1/2 cup olive oil
1 pound linguini pasta

Steps:

  • Using a pestle and mortar, combine the basil, cheeses, pine nuts, garlic, and salt and grind until a paste is formed. Add the olive oil slowly and mix with the mashed basil mixture until well combined.
  • Prepare pasta in boiling water and drain. Using a hot skillet, place pasta in skillet and add the pesto to the warm pasta. Stir the pesto into the pasta and serve.

LINGUINE WITH RED PESTO CLAM SAUCE



Linguine With Red Pesto Clam Sauce image

My favorite pasta dish is Linguine Alle Vongole or linguine with clam sauce. This quick version uses tomato pesto which adds a really nice flavor to the dish. If you can't get tomato pesto, you can use basil pesto. Big fan of clams? Use 2 cans but only liquid from 1 can. The trick to this recipe is to make the sauce while the linguine cooks so that it's all ready at the same time. Buon Appetito!

Provided by Nif_H

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 14

12 ounces linguine
1 tablespoon olive oil
1 cup onion, finely diced
4 garlic cloves, chopped
1 (10 ounce) can baby clams, with liquid
1/2 cup white wine
1/2 tablespoon white wine vinegar
1/4 cup red pesto sauce
1 teaspoon dried oregano
1/4 teaspoon nutmeg
1/4 cup fresh parsley, chopped
salt and pepper, to taste
fresh parmesan cheese, grated (to garnish)
fresh parsley, chopped (to garnish)

Steps:

  • Cook linguine in a large pot of salted water. Boil for 1 minute less than the instructions on the box say to cook it for. Strain but do not rinse.
  • Meanwhile, heat olive oil over medium heat in a large frying pan. Add onion and garlic and sauté for 5 minutes or until translucent. Do not brown them.
  • Strain the liquid from the clams and add liquid to pan. Set clams aside. Add the white wine and white wine vinegar and bring to a simmer. Simmer for 4 minutes. Lower heat slightly. Add clams, pesto, oregano and nutmeg to wine mixture and heat through. Stir until combined and salt and pepper to taste.
  • Add warm pasta and parsley, heat through and toss to combine. Garnish with parmesan and parsley and serve immediately!

Nutrition Facts : Calories 458.4, Fat 5.5, SaturatedFat 0.9, Cholesterol 22.3, Sodium 458, Carbohydrate 72.5, Fiber 3.7, Sugar 4.4, Protein 22.9

SPICY CLAM PASTA WITH BACON, PEAS AND BASIL



Spicy Clam Pasta With Bacon, Peas and Basil image

In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams - some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.

Provided by David Tanis

Categories     dinner, main course

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup basil leaves, loosely packed, plus some pretty ones reserved for garnish
1 cup Italian parsley leaves, loosely packed
2 small garlic cloves, minced
Salt and pepper
1/4 cup plus 2 tablespoons extra-virgin olive oil
6 ounces bacon, cut into lardons
2 (10-ounce) cans baby clams, drained
1 teaspoon finely chopped serrano chile
Pinch of red-pepper flakes
1 cup frozen peas, thawed
1 pound spaghetti
Lemon wedges

Steps:

  • Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.
  • Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)
  • Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.
  • Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.
  • Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.

HARD-SHELL CLAMS WITH PARSLEY PESTO



Hard-Shell Clams with Parsley Pesto image

Provided by Mark Bittman

Categories     easy, quick, appetizer, side dish

Time 20m

Yield 4 or more servings

Number Of Ingredients 6

2 cups parsley leaves (thin stems are O.K.), washed
Salt
1/2 clove garlic, more to taste
1/2 cup extra virgin olive oil, or more
1 tablespoon sherry vinegar or lemon juice
2 dozen hardshell clams (littlenecks or cherrystones), washed and scrubbed

Steps:

  • Turn on broiler and put a large cast-iron skillet under it while you make parsley pesto. Combine parsley with a pinch of salt, garlic and about half the oil in a food processor or blender. Process, stopping to scrape down sides of container if necessary, and adding rest of oil gradually. Add vinegar or lemon juice, then a little water to thin mixture slightly. Taste and adjust seasoning.
  • Carefully remove skillet from broiler, add clams to it and return to broiler. They should all open more or less at once, within 10 minutes; remove them as soon as they do to preserve their juices, and put on a plate. Dab each with parsley sauce and serve hot. (Any clams that do not open are safe to eat; open them with a dull knife, or continue to broil a few minutes longer.)

Nutrition Facts : @context http, Calories 326, UnsaturatedFat 23 grams, Carbohydrate 5 grams, Fat 28 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 4 grams, Sodium 540 milligrams, Sugar 0 grams, TransFat 0 grams

LINGUINE WITH PESTO TRAPANESE



Linguine with Pesto Trapanese image

Provided by Amy Bloom

Number Of Ingredients 8

3/4 cup slivered almonds
1 large handful fresh basil leaves
1 to 2 large garlic cloves
Several sprinkles of sea salt
6 ripe plum tomatoes
Handful of grated Pecorino (about 1/2 cup)
A generous splash of olive oil (about 1/3 cup)
1 pound linguine

Steps:

  • Sauté the almonds in a little olive oil until tan.
  • Put basil, garlic, and salt in food processor and chop. Put aside.
  • Put in almonds and pulse until size of orzo.
  • Put tomatoes, almonds, basil garlic, cheese, and olive oil back in food processor and whir briefly. Add some fresh-ground coarse pepper.
  • Boil linguine. If you are Sicilian, become hysterical at the prospect of overcooked pasta. Break open a strand every 60 seconds, and when there is one tiny white speck at the center, drain instantly. Save a cupful of pasta water.
  • Put pasta in with pesto and mix quickly. Add a little pasta water if necessary. Serve lukewarm or at room temperature.

PESTO CLAMS AND SHRIMP LINGUINE



Pesto Clams and Shrimp Linguine image

Delicious and garlicky pasta combination. Great for guests or even a quick meal.

Provided by Janet Henderson

Categories     Barilla

Time 25m

Yield 8

Number Of Ingredients 13

1 (16 ounce) box Barilla® Linguine
1 (6.3 ounce) jar Barilla® Traditional Basil Pesto
4 tablespoons butter, divided
1 small shallot, minced
¼ cup red bell pepper, minced
4 cloves garlic, minced
1 cup white wine
1 (6.5 ounce) can chopped clams, drained with juice reserved
¾ cup chicken broth
1 (16 ounce) package clams in shell, scrubbed
1 pound uncooked medium shrimp, peeled and deveined
¼ cup chopped fresh basil leaves, plus more for garnish
2 tablespoons shaved Parmesan cheese

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 2 tablespoons butter in a skillet over medium heat. Add shallot and bell pepper. Cook until softened, 3 or 4 minutes; stir in garlic. Add white wine and bring to a boil over medium-high heat.
  • Stir in canned clams, 1/2 of the reserved clam juice, and chicken broth. Arrange fresh clams on the sauce. Bring to a low simmer; reduce heat to low. Cover and cook until clam shells open, 5 or 6 minutes. Discard clams that do not open. Stir in basil pesto and shrimp. Heat through until shrimp are bright pink and opaque, 2 to 3 minutes. Remove from heat and stir in remaining 2 tablespoons butter and chopped basil.
  • Distribute linguine among serving bowls; spoon clams, shrimp, and sauce over pasta. Top with shaved Parmesan cheese and fresh basil.

Nutrition Facts : Calories 491.5 calories, Carbohydrate 49.6 g, Cholesterol 149.1 mg, Fat 13.3 g, Fiber 2.4 g, Protein 37.3 g, SaturatedFat 4.6 g, Sodium 418.6 mg, Sugar 0.7 g

PEA AND PARSLEY PESTO WITH LINGUINE



Pea and Parsley Pesto with Linguine image

Parsley is a tasty replacement for basil in this pesto that gets a springy addition of sweet peas. Toss with your favorite linguine for a quick and satisfying meal that's ready in under 30 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 25m

Number Of Ingredients 8

2 cups frozen peas (from a 10-ounce bag)
1 cup packed fresh parsley leaves
1/2 cup walnuts, toasted
2/3 cup grated Parmesan, plus more for serving
3 garlic cloves, smashed and peeled
1/3 cup extra-virgin olive oil
Coarse salt and ground pepper
12 ounces linguine

Steps:

  • Cook 1 cup peas according to package instructions. In a food processor, combine cooked peas, parsley, walnuts, Parmesan, garlic, and 1 tablespoon water. Pulse until a paste forms. With machine running, slowly add oil, processing until blended; season with salt and pepper.
  • In a large pot of boiling salted water, cook pasta according to package instructions, adding 1 cup peas 30 seconds before end of cooking. Reserve 1 cup pasta water; drain pasta and peas. Return pasta and peas to pot; toss with 3/4 cup pesto (reserve remainder for another use), adding enough pasta water to create a sauce that coats pasta. Serve pasta with more Parmesan.

Nutrition Facts : Calories 546 g, Cholesterol 4 g, Fat 19 g, Fiber 6 g, Protein 20 g

PASTA WITH CLAMS, CORN, AND BASIL PESTO



Pasta with Clams, Corn, and Basil Pesto image

If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.

Provided by Carla Lalli Music

Categories     Dinner     Seafood     Shellfish     Clam     Pasta     Basil     Garlic     Summer     Quick & Easy     Corn     Soy Free     Peanut Free     Tree Nut Free

Yield 4 servings

Number Of Ingredients 17

For the pesto:
1/2 garlic clove, finely grated
1/4 cup grated Parmigiano
1 cup packed fresh basil leaves (stems reserved)
3 tablespoons extra-virgin olive oil
Finely grated zest of 1/2 lemon
Kosher salt, freshly ground pepper
For the clams and pasta:
Kosher salt
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3 garlic cloves, thinly sliced
2 small shallots, thinly sliced
1/2 cup white wine
24 littleneck or Manila clams, scrubbed
12 ounces short tubular pasta, such as mezze rigatoni
2 cups corn kernels (from 3 to 4 ears)

Steps:

  • Make the pesto:
  • In a blender or food processor, combine garlic, Parmigiano, basil, and oil and blend until very smooth, scraping down sides as needed and adding a tablespoon or two of water if needed to get things moving. Add lemon zest and season with salt and pepper. Set pesto aside (you should have about 1/2 cup).
  • Cook the clams and pasta:
  • Bring a large pot of water to a boil for the pasta and season it generously with salt. In a medium Dutch oven or large cast-iron skillet, heat butter and oil over medium-high heat. When butter is foaming, add garlic, shallots, and reserved basil stems and cook until mixture is fragrant, about 2 minutes. Add wine and bring to a simmer. Add clams, toss to coat, cover, and cook, checking and stirring every few minutes, until clams begin to open, 3 to 5 minutes. As clams open, transfer them with a slotted spoon to a medium bowl, but try to keep pot covered as much as possible. Fish out basil stems and keep pan sauce warm over very low heat. (If you want a shell-free dining experience, gently liberate clams from their shells and return them to bowl with a splash or two of pasta water over them so they don't dry out.)
  • Cook pasta until 1 or 2 minutes shy of al dente. Scoop 1 cup of pasta water into pan with clam sauce. Drain pasta and add to sauce along with half of the pesto. Add corn and bring mixture to a simmer. Cook, stirring, until liquid starts to thicken and pasta is al dente, about 2 minutes. Add clams and any accumulated liquid from bowl. Cook, stirring and tossing, until clams are warmed through, 2 minutes. Serve pasta and clams topped with more pesto.

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