LINGUINE WITH CLAMS
Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4 to 6
Number Of Ingredients 12
Steps:
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
- Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.
Nutrition Facts : Calories 627, Fat 22 g, Carbohydrate 67 g, Protein 33 g, SaturatedFat 6 g, Sugar 4 g, Fiber 3 g, Sodium 920 mg, Cholesterol 61 mg
LINGUINE WITH CLAMS AND PANCETTA
What to do with an already delicious dish like Linguine and clams? Add pork! Pancetta adds another layer of flavor to play in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until browned, 1 minute. Add the pancetta and anchovies and cook, stirring, until browned, about 2 minutes. Remove from the heat and add the clams, then stir in the wine. Cover and cook over high heat until the clams open, 5 to 6 minutes. Remove the clams to a large bowl (discard any clams that do not open). Cover to keep warm.
- Add the chicken broth to the skillet and cook until slightly reduced, about 3 minutes. Add the pasta to the skillet along with 1/2 cup of the reserved cooking water. Simmer, tossing, until the pasta is well coated and the sauce thickens slightly, 1 to 2 minutes. Add more cooking water to loosen, if needed. Stir in the clams and any juices. Add the parsley, red pepper flakes and lemon juice; season with salt. Divide among bowls.
Nutrition Facts : Calories 640, Fat 24 grams, SaturatedFat 5 grams, Cholesterol 50 milligrams, Sodium 1085 milligrams, Carbohydrate 71 grams, Fiber 3 grams, Protein 33 grams, Sugar 4 grams
LINGUINE WITH CLAMS, PANCETTA, CHILI AND WHITE WINE
This recipe came from a show I was watching with Jamie Oliver. I have served it several times to seafood lovers and it is a hit. Paired with a nice white wine and salad it is a wonderful dinner.
Provided by Expat in Holland
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta as directed. Drain.
- Meanwhile in a hot deep skillet, heat olive oil. Add pancetta. Fry until golden.
- Add shallots, garlic and crushed red pepper flakes to skillet. Stir well. Sautee until veggies are tender about 3 minutes.
- Add clames and white wine. Bring to boil.
- Cook until clams open. Discard any that have not opened.
- Remove from heat and add linguine,parsley, salt and pepper. Toss until all is combined well.
- Serve.
Nutrition Facts : Calories 789.3, Fat 14.1, SaturatedFat 1.9, Cholesterol 77.2, Sodium 142.6, Carbohydrate 96.5, Fiber 3.8, Sugar 3.2, Protein 44.4
LINGUINE WITH WHITE CLAMS
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
- While the pasta cooks, make the clam sauce. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until soft but not brown, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, gently shaking the pan periodically, until all the clams are opened, about 6 to 8 minutes.
- Drain the pasta and transfer to a large serving bowl. Add butter or extra-virgin olive oil, if desired. Pour the clam sauce over the pasta, scatter with the parsley and toss. Season with salt, to taste. Divide among heated bowls and serve immediately, garnished with Fried Zucchini Coins.
- Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.
- Beat the eggs in another bowl.
- Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.
- Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve.
LINGUINE WITH CLAM SAUCE
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
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 WHITE CLAM SAUCE II
A light clam sauce served over linguini noodles. Healthy, too!
Provided by Karena
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 5
Number Of Ingredients 8
Steps:
- In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
- In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
- Toss cooked and drained linguini pasta with the clam sauce and serve warm.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 56.9 g, Cholesterol 90 mg, Fat 15.1 g, Fiber 2.7 g, Protein 43.6 g, SaturatedFat 2.1 g, Sodium 392.3 mg, Sugar 2.4 g
LINGUINE WITH MANILA CLAMS, PANCETTA, AND HOT CHILIS
Yield 4 servings
Number Of Ingredients 11
Steps:
- 1. Bring 6 quarts water to boil and add 2 tablespoon salt. 2. In a large sauté pan heat oil till just smoking and sauté red onion, pancetta and garlic over medium heat until onion is very soft and pancetta is translucent (about 10 minutes). 33. Add hot chilis, clams, white wine and butter and bring to a boil. Cook until all clams have opened, and then set aside. 4. Boil linguine according to package instructions. When just short of al dente, drain in colander over sink and toss into pan with clams and stir gently to mix. This should still be a little broth-like. 5. Add chopped parsley, pour into warm serving bowl and serve.
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