Linguine With Roasted Garlic And Clam Sauce Recipes

LINGUINE WITH GARLICKY WHITE CLAM SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
• Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.

LINGUINE WITH GARLIC CLAM SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside. , Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce.

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC

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.

LINGUINE WITH CLAM SAUCE

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.

LINGUINI WITH CLAMS AND GARLIC BUTTER SAUCE

Steps:

• Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture.
• Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge.
• In a small bowl, combine all ingredients, to taste.

GRILL-ROASTED CLAM LINGUINE

Steps:

• Heat olive oil in small deep saucepan over medium-low heat. Add garlic, 3/4 teaspoon lemon peel, and crushed red pepper. Sauté until garlic is soft, about 3 minutes. Add wine, increase heat, and boil until mixture is reduced to 1 cup, about 6 minutes. Remove sauce from heat; mix in lemon juice, anchovies, 1 tablespoon parsley, and remaining 3/4 teaspoon lemon peel. Season with coarse salt. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
• Prepare barbecue (high heat). Arrange clams on grill rack. Cover grill. Cook clams 5 minutes. Uncover and cook without turning until clams open. Transfer to rimmed baking sheet as they open, retaining juices in shells, about 5 minutes longer (discard any clams that do not open).
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta and divide among 4 large shallow bowls.
• Arrange 12 clams in shells with juices on pasta in each bowl. Spoon sauce over. Garnish with lemon wedges and sprinkle with 1 tablespoon parsley.

LINGUINE WITH ROASTED TOMATO CLAM SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, heat olive oil in a large skillet over medium-high heat. Saute garlic until lightly browned. Add wine, tomatoes, clams and their liquid. Bring to a simmer.
• Add basil, oregano, red pepper flakes, black pepper and capers. Stir in roasted tomato puree.
• Cook at a simmer until flavors blend and sauce is heated through, about 10 minutes.
• Toss with hot pasta and serve with fresh parmesan, if desired.

LINGUINE WITH GARLIC SAUCE

Steps:

• Cook linguine according to package directions.
• Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 T. drippings.
• In the drippings, sauté the spinach, onion, garlic until tender.
• Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth.
• Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce.

LINGUINE WITH CLAMS AND GARLIC CREAM SAUCE ALA NITA HOLLEMAN

Steps:

• In a large pasta pot or Dutch oven, bring about 2 quarts boiling water to boil.
• Add table salt.
• Cook just long enough for pasta to be el dente.
• Consult pasta package.
• Drain in a colander when pasta is done.
• Then place over a little boiling water to keep it hot.
• In a heavy saute pan over low heat, melt butter.
• Add garlic and stir in until the garlic is soft but NOT browned about- 1 minute.
• Add flour and stir in well to make a roux, but DO NOT BROWN.
• Add wine and cook for about 1 minutes.
• Add clams, cover with a tightly fitting lid.
• Cook for a couple of minutes.
• Reduce heat and add cream and parsley.
• Continue cooking until the liquid is reduced by about one fourth.
• Place piping hot linguine in warm indivual serving bowls.
• Divide sauce over linguine.
• Serve with grated fresh parmesan cheese and Italiah Herbs for sprinkling as desired at the table.
• Serve with a fresh salad and garlic and butter French Bread.
• ENJOY!