Linguine With Clams And Red Peppers Weight Watchers Recipe 55 Recipes

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LINGUINE WITH CLAMS



Linguine with Clams image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 6 servings

Number Of Ingredients 8

1/4 cup extra virgin olive oil
2 cloves garlic, thinly sliced
3/4 cup dry white wine (such as Sauvignon Blanc)
3 pounds Manila clams or other small clams, cleaned and scrubbed
Salt and freshly ground black pepper
1 pound fresh linguine
2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish
2 Calabrian peppers, minced, or a pinch of crushed red pepper flakes

Steps:

  • Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes. Add the clams, cover, and cook until the shells open, 3 to 5 minutes. Discard any that do not open. Season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes. Garnish with parsley sprigs, and serve immediately.

LINGUINE WITH CLAMS AND RED PEPPERS- WEIGHT WATCHERS RECIPE - (5/5)



Linguine With Clams and Red Peppers- Weight Watchers Recipe - (5/5) image

Provided by Watty

Number Of Ingredients 10

36 Clams or 2 cans of clams
1/2 Cup water
6 oz pasta - linguine or penne
2 TBSP olive oil
2 onions finely chopped
1 red bell pepper thinly sliced
6 garlic cloves minced
1/4 cup vegetable or chicken broth
1/4 cup chopped fresh basil
Pepper to taste

Steps:

  • Place clams and water in a large pot, cover and steam on high heat for 5 -7 minutes until clams open or if clams are from can skip this step Cook linguine according to directions and drain In a large skillet over medium heat cook oil, onions, bell peppers and about 1/3 of garlic until onions soften about 5 minutes. Transfer to a plate for later In same skillet combine the broth, clam juice and clams and remaining garlic, bring to a boil and cook stirring frequently until liquid is reduced. Stir in linguine and then sauteed vegetables and clams, cook until heated through for 5 minutes. Transfer to a bowl and sprinkly on the basil.

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces linguine
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 anchovy fillets
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry white wine
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 1/4 pounds littleneck clams (about 16), scrubbed
12 ounces chopped clams (drained if canned)
1/2 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
  • Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
  • Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

WW PASTA WITH WHITE CLAM SAUCE - 7 PTS



Ww Pasta With White Clam Sauce - 7 Pts image

Make and share this Ww Pasta With White Clam Sauce - 7 Pts recipe from Food.com.

Provided by teresas

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

2 (10 ounce) cans baby clams, undrained
2 tablespoons olive oil
6 garlic cloves, sliced
1 (8 ounce) bottle clam juice
1 teaspoon dried basil
1/2-3/4 teaspoon crushed red pepper flakes
1/4 cup fresh lemon juice
6 cups pasta (linguine, about 12 oz uncooked)
1/2 cup fresh parsley, chopped
1 teaspoon lemon rind, grated
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup parmesan cheese, freshly shredded

Steps:

  • Drain clams, reserving juice.
  • Set clams and juice aside.
  • Heat olive oil in a small saucepan over medium heat.
  • Add garlic; saute' 2 minutes or until golden (do not allow to burn or garlic will be bitter).
  • Add reserved clam juice, bottled clam juice, basil, and crushed red pepper flakes; bring mixture to a boil.
  • Reduce heat, and simmer, uncovered, 3 minutes.
  • Add clams and lemon juice; cook 3 minutes or until clams are thoroughly heated.
  • Combine pasta and clam sauce in a large bowl.
  • Add chopped parsley, lemon rind, salt, and pepper; toss well.
  • Spoon 1 cup pasta into each of 6 individual shallow bowls, dividing clam sauce evenly.
  • Sprinkle 2 tsp Parmesan cheese over each serving.

LINGUINE WITH CLAMS AND PEPPERS



Linguine with Clams and Peppers image

For this pasta dish, you may serve the clams in their shells, with a bowl on the table to collect them. Or, if you prefer, you can remove them beforehand.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 45m

Number Of Ingredients 11

Coarse salt
1 pound linguine
2 tablespoons extra-virgin olive oil
2 tablespoons finely chopped garlic
1/3 cup finely chopped shallot (1 large)
3/4 cup chopped Cubanelle pepper (from 1 large)
Generous pinch of red-pepper flakes
1/4 cup dry white wine
8 ounces bottled clam juice
3 1/4 pounds clams in the shell, preferably littlenecks or cherrystones, scrubbed
1/2 cup fresh parsley, finely chopped

Steps:

  • Bring a large pot of salted water to a boil, and cook pasta until just al dente. Drain.
  • Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, shallot, Cubanelle pepper, and red-pepper flakes; saute until translucent, about 4 minutes. Add wine; bring to a boil, scraping up browned bits. Add clam juice; return to a boil. Add clams, cover, and cook just until they open, about 5 minutes (start checking after 4 minutes, and discard any clams that have not opened after 6 minutes).
  • Add linguine, tossing with tongs to combine with clams. Season with salt if necessary (depending on saltiness of clams), remove from heat, and add parsley. Serve immediately.

LINGUINE WITH CLAMS



Linguine with Clams image

A classic for a reason, our Linguine with Clams recipe is a pasta dish that's sure to delight even the most discerning of palettes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

Coarse salt and freshly ground black pepper
1 pound linguine
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
3/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
Zest of 1 lemon
1/4 cup dry white wine
3 pounds Manila clams, or cockles, scrubbed and rinsed
2 tablespoons unsalted butter

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta, and cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water.
  • Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring, for 30 seconds; do not let garlic brown. Stir in parsley, zest, 1/8 teaspoon salt, and a pinch of black pepper; cook for 30 seconds. Add wine, and simmer for 1 minute. Add clams; increase heat to medium-high, and cook, covered, until clams begin to open, 3 to 4 minutes. Stir in butter until incorporated. Add pasta to skillet, and toss to coat, adding reserved cooking water a tablespoon at a time to loosen, if desired. Transfer to a large serving bowl, and serve.

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Make and share this Linguine with Red Clam Sauce recipe from Food.com.

Provided by Elena Bedner

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
3 tablespoons olive oil
3 cloves garlic, minced
1 (15 ounce) can diced tomatoes, undrained
1/2 cup fresh parsley, or 1 tbs dried parsley
1/4 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
16 ounces minced clams, with liquid
1 lb linguine
1 tablespoon lemon juice

Steps:

  • Heat butter and olive oil in pan over medium high heat.
  • Add garlic and cook till garlic is golden, about 3 minutes.
  • Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well.
  • Add undrained clams.
  • Bring mixture to a boil.
  • Simmer for 5 minutes.
  • Cook pasta according to directions; drain.
  • Add lemon juice to sauce, cook for 1 minute.
  • Put pasta in platter and toss with sauce.

LINGUINE AND CLAMS WITH FRESH RED SAUCE



Linguine and Clams With Fresh Red Sauce image

This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and black pepper
1 pound linguine
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
3 garlic cloves, thinly sliced
2 (6-ounce) cans whole clams, juices reserved
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/2 cup chopped fresh curly or flat-leaf parsley, plus more for garnish
Red-pepper flakes, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
  • Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
  • Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
  • Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
  • Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

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