Crazee Simple Saffron Tomato Clam Sauce And Linguine Recipes

LINGUINE WITH CLAM SAUCE

Steps:

• Cook linguine just until barely al dente, according to package directions. Drain.
• While the pasta cooks, heat the olive oil and butter in large skillet over medium heat. When the butter melts, add the onion and garlic. Sauté garlic and onions until starting to soften, about 2-3 minutes.
• Add ¾ cup of the reserved clam juice, wine, and Worcestershire sauce. Bring to a boil, then lower the heat and gently simmer on low for about 10 minutes (so that the flavors come together and the sauce reduces slightly).
• Add cooked linguine, clams, and parsley to the skillet. Taste and season with salt and pepper, if necessary. Simmer for about 5 more minutes, until the sauce is mostly absorbed.
• Serve with grated Parmesan cheese, extra parsley, or fresh lemon wedges.

CRAZEE SIMPLE SAFFRON TOMATO CLAM SAUCE AND LINGUINE

Steps:

• Over medium high heat, heat olive oil in heavy skillet. Add mushrooms and cook until brown. Add onion, garlic and bell pepper cook stirring occasionally until wilted.
• Stir in saffron, basil, oregano and red chili flakes, cook 1 minute. Add diced zucchini and cook until zucchini begins to wilt. Stir in sauce and bring to a boil over medium high heat. Reduce heat to low, stir in clams and diced olives. Cook until heated through.
• Serve over hot linguine and sprinkle with cheese.

BRENT'S FAVORITE CLAM LINGUINE

Steps:

• Cook pasta according to package directions.
• While pasta cooks, heat butter and olive oil over medium heat.
• Add onion and garlic and saute about 5 minutes.
• Add seasonings and saute 1 more minute.
• Add lemon juice, clams with their liquid, and wine.
• Simmer 5 minutes.
• Toss pasta with with clam sauce mixture.
• Garnish with Parmesan and parsley.

CLAM SAUCE WITH LINGUINE

Steps:

• In a skillet, cook and stir the onion and garlic in hot olive oil.
• Drain the clams and reserve 1/2 cup juice.
• Add 1/2 cup clam juice and wine to the skillet.
• Cook over medium-high for 10 minutes or until reduced by half.
• Add in clams, basil, thyme, salt and pepper to taste; stir to combine.
• Simmer for 5 minutes.
• To serve: put cooked linguine on individual serving plates; top with clam sauce; sprinkle with parsley.

CLEAR CLAM SAUCE AND PASTA

Steps:

• Start cooking pasta according to package instructions.
• While pasta is cooking put olive oil, crushed garlic and red pepper in sauce pan and cook on med-low until garlic just starts to turn golden.
• Then add the italian seasoning and cook 30 seconds more.
• Add clams and their juice and 1/2 cup boiling pasta water from the pasta pot and simmer for 1 minute then take it off the heat.
• Drain pasta and put it back it the pot you cooked it in and pour clam sauce over the top.
• Put back on low heat and let simmer for a minute.
• Plate up and sprinkle with parmesan cheese and pine nuts.
• Great with parmesan roasted tomato slices and crusty french bread!

LINGUINE WITH CLAMS AND TOMATOES

Steps:

• Slice the garlic and chop the fresh thyme. Combine with wine in a pot large enough for all ingredients.
• Scrub clams and add to pot. Bring to a boil and cook until the clam shells open. As they open, remove them from the pot and set aside. Continue cooking broth until it is reduced by half.
• Bring water to a boil for the linguine in a covered pot.
• Wash and trim the tomatoes, and cut in half. Squeeze out the seeds. Chop tomatoes in a food processor or with a knife. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.
• Cook the linguine according to package directions.
• Remove the clams from their shells, and pour any reserved liquid from them into the pot.
• Wash and dry basil, and cut into thin strips.
• Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.

CLAMS WITH SAFFRON AND TOMATOES

Steps:

• Place vinegar and saffron in heavy large pot over low heat. Cook 1 minute to blend flavors. Remove from heat; let cool. Whisk in olive oil. Season vinaigrette to taste with salt and pepper.
• Preheat broiler. Add clams, tomatoes, shallots and 1 tablespoon chopped garlic to vinaigrette in pot. Cover and cook over high heat until clams open, about 8 minutes (discard any clams that do not open). Remove pot from heat. Using tongs, arrange clams in large serving bowl. Add lemon juice to saffron-tomato broth in pot.
• Meanwhile, brush sourdough bread slices lightly with olive oil. Rub bread with remaining 2 teaspoons garlic. Broil bread until golden, about 2 minutes.
• Sprinkle clams with chopped parsley. Pour saffron-tomato broth over clams. Garnish with sourdough toasts and lemon wedges and serve.

LINGUINE WITH TOMATO-BASIL CLAM SAUCE

Steps:

• In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice tomatoes.
• In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. (Discard any clams that are unopened after 10 minutes.) Remove kettle from heat, reserving liquid.
• In a 6-quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander.
• While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste.

CLAM LINGUINE

Steps:

• In a large frying pan over medium heat, heat olive oil.
• Add chopped garlic and saute gently until just golden, about 1 to 2 minutes: DO NOT BROWN.
• Add clams including liquid, cayenne, oregano and lemon juice and simmer for 2 to 3 minutes.
• Add chopped parsley and continue to simmer for 1 minute longer.
• Cook linguine according to package directions.
• Drain and transfer cooked linguine to a large serving bowl.
• Pour prepared sauce over pasta and toss to coat.
• Sprinkle with grated parmesan cheese and toss lightly.
• Serve immediately.

SAFFRON SAUCE

Steps:

• Measure ingredients ahead of time, there may not be much time in between directions to measure the amount you need.
• Cut the butter into 8 pieces and put it back in the fridge, it has to be cold when you add it.
• Add the wine and shallots to a small heavy pot. Bring the wine and shallots to a boil on medium-high heat until there is a bout 2 tablespoons left.
• Turn the heat down to medium-low and add the saffron.
• Now add the heavy cream and whisk in the butter. Be sure to add the next piece before the last one has completely melted, stirring constantly, be sure NOT to let the mixture come to a boil.
• Add the lemon juice and salt and pepper to taste.
• Put on whatever it is you would like to use it on, the shallots are only there for cooking flavor if you would like a smoother sauce feel free to strain the sauce before putting it on whatever it is you are using it for.

SAFFRON SAUCE

Steps:

• Melt clarified butter in a pan and add the onion.
• When onion turns translucent add garlic and stir.
• Add white wine and let simmer.
• Keep one TB cream back, add the rest to the pan. Let reduce sauce until desired consistency is reached.
• Dissolve the saffron threads in the remaining TB of cream and add to the sauce.
• Salt and pepper to taste.
• Serve.