Spicy Clam Kale Linguine Recipes

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SPICY CLAM & KALE LINGUINE



Spicy clam & kale linguine image

This easy seafood linguine is the perfect dish to celebrate the start of the weekend. Who could resist clams, kale and an indulgent white wine sauce?

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Pasta, Supper

Time 20m

Number Of Ingredients 9

500g clams
200g linguine
2 tbsp olive oil
75g nduja
1 fat garlic clove , finely chopped
100g kale
50ml white wine
½ lemon , zested, then cut into wedges to serve
parmesan , grated, to serve (optional)

Steps:

  • Pick over the clams and discard any that are damaged or stay open when pressed shut, then rinse them in cold water. Bring a large pan of water to the boil, add a pinch of salt and drop in the linguine. Cook for 1 min less than pack instructions.
  • Heat the oil in a large, lidded sauté pan over a medium heat. Add the nduja and cook for 3 mins, breaking up the sausage with the back of the spoon so that it melts into the oil. Stir in the garlic, cook until fragrant, then turn up the heat to high. Add the clams and kale, pour in the wine and put on the lid. Cook for 2-3 mins, shaking the pan occasionally, until the clams open and the kale wilts.
  • Remove any clams that aren't open, then drain the linguine and toss through the sauce. Stir in the lemon zest and season well with black pepper. Serve immediately with parmesan and lemon wedges for squeezing.

Nutrition Facts : Calories 721 calories, Fat 34 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 38 grams protein, Sodium 3.2 milligram of sodium

SPICY LINGUINE WITH CLAMS AND MUSSELS



Spicy Linguine with Clams and Mussels image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound linguine pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 large or 4 small shallots, sliced
Kosher salt, for seasoning, plus 2 teaspoons
Freshly ground black pepper, for seasoning, plus 1 teaspoon
3 cloves garlic, minced
1 cup white wine (recommended: Pinot Grigio)
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned

Steps:

  • Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
  • Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
  • Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

ONE-POT SPICY CLAMS



One-Pot Spicy Clams image

Steam fresh clams in a tomato-and-wine broth with spicy serrano chile.

Provided by Food Network Kitchen

Time 30m

Yield 4

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
1 small red onion, sliced
One 28-ounce can whole peeled tomatoes, drained and roughly chopped
1 serrano chile, halved lengthwise and sliced, seeded for less heat
1/2 cup dry white wine
4 pounds littleneck clams, scrubbed
Kosher salt
Crusty bread, for serving

Steps:

  • Heat the olive oil in a large Dutch oven over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is softened, 3 to 4 minutes. Add the tomatoes and serrano and continue to cook until the pot is almost dry and the sauce is thick, about 3 minutes more. Add the wine, increase the heat to high and bring the mixture to a boil.
  • Add the clams; cover and cook, shaking the pot occasionally, until the clams open, 7 to 9 minutes. Adjust the seasoning of the broth with a pinch of salt. Serve the clams and broth in shallow bowls with crusty bread.

LINGUINE WITH SPICY CLAM SAUCE



Linguine with Spicy Clam Sauce image

These clams are simmered in a white-wine-clam-juice sauce and red pepper flakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 12

1 pound linguine
1/4 teaspoon freshly ground black pepper, plus more to taste
1 tablespoon salt, plus more to taste
1 tablespoon olive oil
1 small clove garlic, thinly sliced
1 cup unsalted clam juice
1 cup dry white wine
2 1/2 pounds Manila clams, scrubbed (littlenecks can be substituted)
2 tablespoons capers, rinsed
2 tablespoons unsalted butter
1/2 teaspoon red pepper flakes
1/2 cup loosely packed fresh flat-leaf parsley, coarsely chopped

Steps:

  • Heat oil in a deep saute pan over medium heat. Add garlic, and cook until just golden, 1 to 2 minutes. Add 1/4 teaspoon pepper and 1/2 teaspoon salt.
  • Bring a large pot of water to a boil; add pasta and 2 1/2 teaspoons salt. Cook until al dente; drain, and set aside.
  • Meanwhile, add clam juice and wine to saute pan, and cook until liquid is reduced by a third, 3 to 5 minutes. Add clams, capers, and red-pepper flakes; cover, and cook until clams open, 10 to 12 minutes; discard unopened clams. Whisk in butter and parsley. Toss with pasta. Season with salt and pepper, and serve.

SPICY CLAM SAUCE



Spicy Clam Sauce image

A very quick, simple clam sauce to serve with any light pasta. I always serve it with farfalle. This has been one of my family's favorite pasta recipes for years, and I always serve it with buttery garlic bread.

Provided by QUIRKYIQ

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Seafood

Time 30m

Yield 8

Number Of Ingredients 7

3 tablespoons olive oil
2 tablespoons minced garlic
3 (10 ounce) cans chopped clams, drained with juices reserved
3 tablespoons dried oregano leaves, crumbled
ground black pepper to taste
1 teaspoon red pepper flakes, or to taste
½ cup grated Parmesan cheese for topping

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 7.7 g, Cholesterol 74.8 mg, Fat 8.8 g, Fiber 0.9 g, Protein 29.1 g, SaturatedFat 1.8 g, Sodium 194.9 mg, Sugar 0.2 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 SPICY CLAM SAUCE



Linguine with Spicy Clam Sauce image

Categories     Pasta     Sauté     Quick & Easy     Dinner     Basil     Clam     Summer     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/4 cup olive oil
1 1/2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped jalapeño chili
1 teaspoon dried oregano
3 6.5-ounce cans chopped clams
1/2 cup whipping cream
12 ounces linguine, freshly cooked
6 tablespoons chopped fresh basil

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion, garlic, chili and oregano to skillet. Sauté until onion is tender, about 6 minutes. Add clams with their juices and cream. Simmer until sauce thickens slightly, about 4 minutes. Add pasta and 4 tablespoons basil; toss until sauce coats pasta, about 2 minutes. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with remaining basil.

LINGUINE WITH CLAMS IN SPICY PERNOD SAUCE



Linguine with Clams in Spicy Pernod Sauce image

Provided by Tracy McGillis

Categories     Pasta     Shellfish     Tomato     Sauté     Quick & Easy     Father's Day     Dinner     Seafood     Clam     Pernod     White Wine     Noodle     Parsley     Gourmet     San Francisco     California     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

24 small hard-shelled clams such as littleneck or Manila, well scrubbed
1 teaspoon fennel seeds, coarsely crushed
3 tablespoons olive oil
2 scallions, finely chopped
1 tablespoon minced garlic
2 large plum tomatoes, seeded and chopped
1/2 cup dry white wine
1/4 cup water
2 tablespoons Pernod
1/4 to 1/2 teaspoon dried hot red pepper flakes
12 oz dried linguine
2 tablespoons unsalted butter
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Heat a deep 12-inch heavy skillet (not nonstick) over high heat until a bead of water dropped on cooking surface evaporates immediately.
  • Add clams and fennel seeds, then cover skillet and cook, shaking skillet, until clam shells are lightly browned, 1 to 2 minutes. Add oil and toss to coat clams.
  • Stir in scallions, garlic, and tomatoes, then sauté, stirring, until tomatoes begin to soften, 2 to 3 minutes. Add wine, water, Pernod, and red pepper flakes and bring to a boil. Cover and steam clams, shaking skillet occasionally, until they open, 7 to 10 minutes. (Discard any unopened ones.)
  • While clams are steaming, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
  • Add linguine, butter, and parsley to clams and toss over low heat until pasta is coated with sauce. Season with salt and pepper and serve immediately.

KAREN'S SPICY CLAM LINGUINE



Karen's Spicy Clam Linguine image

I never tasted or made clam sauce before, but my boyfriend loves spicy red clam linguine so I came up with this recipe. It was extremely tasty. He really really loved it and said it was as good, if not better, than any restaurant. This is a very simple recipe and very delicious. It has a lot of kick to it so if you don't like spicy leave out the chili pepper and cayenne. I personally used more pepper flakes and cayenne than this recipe has because we like it really spicy. I also can't emphasize how important it is to use fresh herbs if available. They really make a difference. I served this over linguine. This is the first recipe I have ever posted on this site, so I'm sentimental about it.

Provided by KtheKanuck

Categories     European

Time 35m

Yield 2 serving(s)

Number Of Ingredients 13

1 cup presidents choice splendido original magic Italian sauce (see note * below)
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil
1 clove garlic, minced or 1 1/2 cloves garlic, if smaller size,use more if desired,but don't recommend using more than 2 cloves
1 tablespoon of chopped fresh parsley
1 teaspoon dried chili pepper flakes
1/3 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 medium basil leaves, finely chopped or 1/2 teaspoon dried basil
1/8 teaspoon dried oregano or 1/8 teaspoon fresh oregano
1 (5 ounce) can baby clams, with juice,do not drain,the juice is part of the sauce
1/2 lb favourite pasta, cooked according to pakage directions.

Steps:

  • Note*: Probably only available in Canada, for ingredients see below; Make sure it is Original because there are different varieties; If you don’t have access to President’s Choice products use another similar brand or improvise with 1 cup of chopped canned tomatoes; It’s really just crushed tomatoes with a bit of salt; President’s Choice Splendido Original Magic Italian Sauce Ingredients: Tomatoes, salt, natural flavour, citric acid.
  • Melt butter over medium heat with olive oil.
  • When butter is melted and starting to sizzle add minced garlic.
  • Sautee garlic for about 1-2 minutes being careful not to let garlic turn brown or burn.
  • Reduce heat.
  • Add all other ingredients and mix well.
  • Turn up heat until gently boiling.
  • Reduce heat and let simmer for about 15 minute.
  • Taste test.
  • If not spicy enough add a little more chili pepper flakes and/or cayenne pepper to taste if you like it really spicy.
  • Serve over favourite pasta cooked according to package directions.
  • I recommend linguine.

Nutrition Facts : Calories 798.2, Fat 30.6, SaturatedFat 10, Cholesterol 55.8, Sodium 1023.3, Carbohydrate 102.5, Fiber 4.6, Sugar 13.3, Protein 27.2

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.

SPICY CLAMS WITH SPAGHETTI



Spicy Clams with Spaghetti image

Turn up the heat on spaghetti alle vongole with a generous dose of red-pepper flakes. Serve it on Valentine's Day, or better yet, make it a date -- and make it together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 9

Coarse salt and freshly ground pepper
8 ounces spaghetti
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red-pepper flakes, plus more for serving
1/4 cup dry white wine
18 littleneck clams (about 1 1/2 pounds), scrubbed
1 tablespoon unsalted butter
1/4 cup fresh flat-leaf parsley leaves, chopped, plus 1 tablespoon thinly sliced stems

Steps:

  • Bring a medium pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water; drain.
  • Meanwhile, heat oil in a large pot over medium heat. Add garlic and red-pepper flakes and cook, stirring, 30 seconds. Add wine and bring to a simmer. Increase heat to medium-high and add clams. Cover and cook just until clams open, 4 to 5 minutes. Discard unopened clams.
  • Stir in butter and parsley leaves and stems. Add pasta and toss to coat, adding reserved pasta water 1 tablespoon at a time, until sauce is loose and creamy. Season with salt and pepper.

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