FETTUCCINE WITH BACON-CLAM SAUCE
Clams, garlic, bacon and Parmesan cheese flavor this hearty pasta dish from Darlene Hicks. "It's been a favorite for years," she writes from her home in Arcata, California. "A side salad and garlic bread complete the meal."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.
Nutrition Facts : Calories 674 calories, Fat 37g fat (21g saturated fat), Cholesterol 172mg cholesterol, Sodium 491mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 3g fiber), Protein 39g protein.
FETTUCCINE WITH CREAMY WHITE CLAM SAUCE
Steps:
- *Heavy cream is preferred, but half-and-half or light cream may be used but you'll probably have to thicken the sauce.
- **Fresh parsley is highly recommended for the flavor. But if you don't have it, 2 tbs of the dehydrted from the jar will do in a pinch.
- Melt the butter in a small saucepan over medium heat.
- Add the garlic and let it saute for about 1-2 minutes. Don't let it brown.
- Add the can of clams, including the liquor they are packed in.
- Add the salt, pepper and oregano and bring to a boil over medium heat.
- Continue cooking uncovered over medium heat until the liquid is reduced by about 25 % (about 10 minutes)
- Reduce heat and stir in the cream--do let it boil.
- If you used heavy cream, the sauce should be thick enough, but if you used half-and-half or light cream, you may have to thicken--
- TO THICKEN IF DESIRED:
- Mix 1 tbs of cornstarch in 2 tbs cold water and add to the sauce, stirring constantly over medium heat until mixture thickens, about 1 minute.
- Serve over hot pasta and top each serving with 1 tbs of the finely chopped *fresh* parsley. (1/2 tbs each if using the dehydrated)
Nutrition Facts : ServingSize 1 person, Calories 673 kcal, Carbohydrate 84 g, Protein 18 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 184 mg, Sodium 657 mg, Fiber 4 g, Sugar 2 g
THE BEST CLAM SAUCE
I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!
Provided by Jodie B
Categories Seafood Shellfish Clams
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
- In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
- Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
- Spoon the clam sauce over the linguini and serve.
Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g
CLAM SAUCE WITH LINGUINE
This is a super fast and easy recipe. One of my favorites. Even my kids love it. Though sometimes I use 1 1/2 pounds of noodles. Fettuccine can also be used. Tastes even better with fresh baked rolls or French bread and a garden salad. For the special occasion have a nice glass of red wine with it.
Provided by Silvia Granger
Categories Seafood Shellfish Clams
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.
Nutrition Facts : Calories 795.4 calories, Carbohydrate 92.7 g, Cholesterol 127.2 mg, Fat 29.3 g, Fiber 5.4 g, Protein 43.2 g, SaturatedFat 16.2 g, Sodium 939.1 mg, Sugar 5.3 g
QUICK & EASY FETTUCCINE WITH MUSHROOM-CLAM SAUCE
Make and share this Quick & Easy Fettuccine With Mushroom-Clam Sauce recipe from Food.com.
Provided by Rise3834
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- While cooking fettucini noodles to desired doneness.
- Drain clams, reserving liquid.
- Brown garlic until golden in butter (or margarine) in a medium sized sauce pan.
- Add clam juice and wine.
- Bring to a boil.
- Boil for 5 minutes or until sauce is reduced to a little more than half a cup.
- Reduce heat and add the soup, clams and cheese.
- Cook until heated through stirring occasionally.
- Serve over fettucini noodles and garnish with parsley or lemon slices.
- Note: I like to serve this with a small salad and warm sourdough bread (instead of traditional garlic bread).
Nutrition Facts : Calories 421.8, Fat 16, SaturatedFat 7.1, Cholesterol 100.2, Sodium 780, Carbohydrate 41.5, Fiber 0.1, Sugar 1.4, Protein 24.6
SPAGHETTI WITH CLAMS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
- Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
- Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
- Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
- Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.
FETTUCCINE IN CLAM SAUCE
This is an easy to make white clam sauce so simple it's a great everyday dish but so delicious it's a great dinner party dish served with a nice wine.
Provided by ed 29260
Categories European
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Add the oil, onions and garlic to a 12" skillet. Bring to low simmer and allow to heat until tender.
- Add the reserved clam juice and continue to simmer 15-20 minutes. Add a little chicken broth as you go as sauce thickens. It should be about the consistancy of a light gravy. Add cracked pepper.
- If you are cocktailing with friends you can allow it to simmer lightly for about as long as you like if you continue to add broth.
- Add clams, lemon juice and tabasco. Season for salt with the soup base or bouillion. Add parsley, bring to quick boil, and serve over pasta.
Nutrition Facts : Calories 1124.4, Fat 61.4, SaturatedFat 8.8, Cholesterol 206.3, Sodium 603.7, Carbohydrate 78.1, Fiber 0.9, Sugar 2.8, Protein 62.8
LINGUINI WITH CLAM SAUCE
Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.
PASTA WITH CLAM SAUCE
Rich and satisfying.
Provided by Bea Gassman
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
- Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
- In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.
Nutrition Facts : Calories 938.2 calories, Carbohydrate 70.8 g, Cholesterol 224 mg, Fat 60.6 g, Fiber 4.7 g, Protein 32 g, SaturatedFat 36.4 g, Sodium 357.5 mg, Sugar 4.6 g
FETTUCCINE WITH RED CLAM SAUCE
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the clams in a bowl with cold water sprinkled with salt. Leave for an hour, or overnight. Rinse and scrub.
- Heat 1 tablespoon olive oil in a heavy skillet. Add the clams and cook for three to four minutes, stirring so that all are exposed to heat. Discard any clams that do not open.
- Place a collander over a large bowl. Pour the clams with their juice into the collander. Drain, reserving the clam juice.
- Wipe the skillet with a paper towel. Heat 2 tablespoons olive oil and add the onion and garlic. Cook until soft.
- Add the tomatoes and the peppers to the onions and garlic.
- Bring six quarts salted water to boil for the pasta.
- Remove the clams from their shells, reserving about eight to 10 clams for decoration. Drain the juice through one thickness of paper towel into a clean bowl. Wash out the other bowl, and drain the juice once again, through a paper towel into the bowl.
- Add a cup of clam juice to the tomatoes. Bring to boil, stir and let simmer for a few minutes. Taste for seasonings. Salt will probably not be needed, but add a little freshly ground pepper. If the sauce is too thick, add more clam juice. Do not add too much or this sauce will be watery. (Reserve leftover clam juice for another dish.)
- Add the clams, the unopened clams and the parsley leaves to the sauce.
- Cook the pasta until al dente and drain. Place in a heated bowl. Stir the remaining tablespoon olive oil into the pasta to prevent it from sticking. Top with the sauce, decorate with the clams in the shells and serve.
SPAGHETTI WITH WHITE CLAM SAUCE
Great dinner for a Friday night.
Provided by ANGCHICK
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 4
Number Of Ingredients 11
Steps:
- Cook pasta according to package directions.
- Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
- Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.
Nutrition Facts : Calories 866.8 calories, Carbohydrate 90.7 g, Cholesterol 81 mg, Fat 37.3 g, Fiber 3.9 g, Protein 39.9 g, SaturatedFat 8.5 g, Sodium 198.2 mg, Sugar 3.2 g
FETTUCCINE WITH RED CLAM SAUCE
Provided by Connie Barbara Schaeffer
Categories Garlic Pasta Sauté Valentine's Day Quick & Easy Clam Bon Appétit California
Yield Serves 2 to 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium skillet over medium heat. Add garlic and sauté until golden brown, about 1 minute. Add tomato paste and stir 1 minute. Add clam juice, reserved 1/2 cup juice from clams and parsley and simmer until slightly thickened, about 15 minutes. Add clams and red pepper flakes and heat through. Season with salt and pepper. Pour sauce over fettuccine. Toss thoroughly and serve.
FETTUCCINE WITH BACON CLAM SAUCE
I clipped this from Taste of Home's Cooking for 2 a couple years ago and finally tried. We enjoyed it very much! This version is for 4 servings because I doubled.
Provided by Lisa1
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook fettuccine according to package directions.
- Meanwhile, drain clams, reserving 1/2 cup juice.
- In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil.
- Reduce heat; simmer, uncovered, for 5 minutes.
- Stir in the cream and Parmesan cheese; simmer 2-3 minutes longer or until heated through.
- Add bacon.
- Drain fettuccine; stir into sauce.
Nutrition Facts : Calories 704.6, Fat 45, SaturatedFat 23.7, Cholesterol 202.1, Sodium 507.9, Carbohydrate 46.2, Fiber 2.1, Sugar 1.3, Protein 28.6
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