Linguine And Clams With Tomato Fennel Salsa Recipes

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CHERRY TOMATO RED CLAM SAUCE WITH LINGUINI



Cherry Tomato Red Clam Sauce with Linguini image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 37m

Yield 6 servings

Number Of Ingredients 15

Salt
1 pound linguini
3 tablespoons extra-virgin olive oil
5 to 6 anchovies
1 pint small cherry tomatoes
1 red onion, finely chopped
4 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
2 stems oregano, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
Black pepper
1 cup dry white wine
3 tablespoons butter, cut into small pieces
3 pounds Manilla clams, scrubbed
1/2 cup basil leaves, torn

Steps:

  • Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.
  • While water comes to a boil, heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add tomatoes, onions and garlic to the pan, season with crushed red pepper flakes, oregano, parsley and pepper, saute until the tomatoes and onions are soft, 8 to 10 minutes.
  • Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add clams to pot. Cover the pot and cook clams until they open, 6 to 7 minutes.
  • Remove any unopened clams and add pasta to the pan. Toss linguini with sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add basil to pasta and taste to adjust seasonings.

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC



Linguine With Clams, Roasted Tomatoes and Caramelized Garlic image

Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 11

14 garlic cloves
2 pints cherry tomatoes, a mix of colors is nice
6 tablespoons extra-virgin olive oil, more for drizzling
1/4 teaspoon fine sea salt
1 teaspoon black pepper
Salt
1 pound dry linguine
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
4 dozen littleneck clams, scrubbed
1/4 cup torn mint leaves

Steps:

  • Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
  • In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
  • Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
  • Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams

LINGUINE WITH CLAMS AND FENNEL



Linguine with Clams and Fennel image

Provided by Oliver Strand

Categories     Pasta     Shellfish     Valentine's Day     Dinner     Seafood     Clam     Fennel     Christmas Eve     Boil     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

Kosher salt
1 pound linguine
3 tablespoons extra-virgin olive oil plus more for drizzling
1/2 small fennel bulb, finely chopped, plus 2 tablespoons coarsely chopped fennel fronds and more for garnish
6 garlic cloves, chopped
3/4 cup dry white wine
3 pounds small clams (such as Manila) or cockles, scrubbed
Freshly ground black pepper
1 teaspoon (or more) fennel pollen or 1 teaspoon fennel seeds, toasted and finely ground in a spice mill

Steps:

  • Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until almost al dente. Drain, reserving 1 cup pasta cooking liquid.
  • Meanwhile, heat 3 tablespoons oil in another large heavy pot over medium heat. Add chopped fennel and garlic; cook, stirring often, until softened but not browned, 2-3 minutes. Add wine, then clams. Increase heat to high. Cover and cook until clams open, 4-7 minutes, depending on size of clams. As clams open, use tongs to transfer them to a large bowl (discard any that do not open).
  • Add 1/2 cup reserved pasta cooking liquid to clam juices in pot; bring to a boil. Add pasta to pot. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce, 2-3 minutes. Season with salt and pepper. Add clams with any juices from bowl and 2 tablespoons fennel fronds; toss to combine, adding more pasta liquid by tablespoonfuls if dry.
  • Divide among bowls. Drizzle with oil; garnish with fennel fronds and fennel pollen.

LINGUINE AND CLAMS WITH TOMATO-FENNEL SALSA



Linguine and Clams with Tomato-Fennel Salsa image

Categories     Pasta     Tomato     Low Fat     Clam     Fennel     White Wine     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 cups chopped seeded tomatoes (about 4 large)
1/2 cup chopped fresh fennel bulb
1/4 cup chopped red onion
3 tablespoons (packed) chopped fresh basil
1 tablespoon olive oil (preferably extra-virgin)
1/2 teaspoon (packed) grated orange peel
2 cups dry white wine
1 teaspoon fennel seeds
1 teaspoon salt
1 large garlic clove, crushed
30 littleneck clams, scrubbed
12 ounces linguine

Steps:

  • Combine tomatoes, chopped fennel, red onion, basil, olive oil and orange peel in medium bowl. Season salsa with salt and pepper.
  • Bring wine, fennel seeds, salt and garlic to boil in very large pot. Reduce heat, cover tightly and simmer 10 minutes to blend flavors. Add clams. Increase heat to high, cover and cook until clams open, about 7 minutes (discard any clams that do not open.) Using slotted spoon, transfer clams to bowl. Strain clam cooking liquid through fine strainer; return to same pot. Boil until liquid is reduced to 1 2/3 cups, about 7 minutes. Add tomato salsa and bring to simmer. Remove from heat. Meanwhile, cook linguine in large pot with tomato mixture. Season with salt and pepper; toss to blend. Add clams; stir over medium heat until heated through, about 3 minutes.

LINGUINE WITH CLAMS AND TOMATOES



Linguine With Clams And Tomatoes image

Provided by Marian Burros

Categories     pastas, appetizer, main course

Time 30m

Yield 2 servings

Number Of Ingredients 8

4 cloves garlic
1 tablespoon fresh thyme, or 1 teaspoon dried
1/2 cup dry white wine
12 large clams in the shell
1 1/2 pounds ripe field tomatoes, or 2 cups canned no-salt-added tomatoes
1/2 cup fish stock or bottled clam juice
8 ounces fresh linguine, eggless if possible
5 fresh large basil leaves

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.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 2 grams, Carbohydrate 84 grams, Fat 5 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 1149 milligrams, Sugar 10 grams, TransFat 0 grams

STEAMED CLAMS WITH FENNEL AND SPICY ITALIAN SAUSAGE



Steamed Clams with Fennel and Spicy Italian Sausage image

Provided by Bon Appétit Test Kitchen

Categories     Quick & Easy     Low Cal     Dinner     Sausage     Clam     Fennel     Family Reunion     Potluck     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 10

2 tablespoons (1/4 stick) butter
1 cup chopped onion
2 cups chopped fennel
1 teaspoon fennel seeds, crushed
1/2 pound spicy Italian sausages, casings removed
1 tablespoon chopped fresh oregano
1 14.5-ounce can diced tomatoes in juice
1/2 cup dry white wine
2 pounds Manila clams or littleneck clams, scrubbed
2 tablespoons chopped fresh parsley

Steps:

  • Melt butter in heavy large skillet over medium heat. Add onion, chopped fennel, and fennel seeds; sauté until vegetables begin to soften, about 5 minutes. Add sausage and cook until browned, breaking up lumps with back of spoon and stirring frequently, about 5 minutes. Stir in oregano, tomatoes with juice, and wine; increase heat and bring to boil. Add clams, cover skillet, and cook until clams open (discard any clams that do not open), about 5 minutes. Divide among bowls; sprinkle parsley over and serve.

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