LINGUINE WITH CLAM SAUCE
Linguine with clam sauce is an easy dinner that's full of flavor -- and it's ready in just 20 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 20m
Number Of Ingredients 11
Steps:
- Cook linguine just until barely al dente, according to package directions. Drain.
- While the pasta cooks, heat the olive oil and butter in large skillet over medium heat. When the butter melts, add the onion and garlic. Sauté garlic and onions until starting to soften, about 2-3 minutes.
- Add ¾ cup of the reserved clam juice, wine, and Worcestershire sauce. Bring to a boil, then lower the heat and gently simmer on low for about 10 minutes (so that the flavors come together and the sauce reduces slightly).
- Add cooked linguine, clams, and parsley to the skillet. Taste and season with salt and pepper, if necessary. Simmer for about 5 more minutes, until the sauce is mostly absorbed.
- Serve with grated Parmesan cheese, extra parsley, or fresh lemon wedges.
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 355 kcal, Carbohydrate 45 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 19 mg, Sodium 153 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 8 g
LINGUINE WITH WHITE CLAM SAUCE
This easy 30-minute pasta recipe is the perfect way to shake up the dinner routine, with a savory sauce that tastes of the sea.
Provided by Katie Workman
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add salt, and cook the pasta according to package dictions. You'll want to cook it until just al dente, and then it will finish cooking in the sauce, so plan to take it out a couple of minutes before it is done to your liking.
- Meanwhile, in a large deep skillet, heat the olive oil over low heat. Add the garlic and cooking, sitting frequently, for 8 minutes, until the garlic is soft and a very light golden color; do not allow the garlic to brown. Stir in ¼ teaspoon of the red pepper flakes, and season with salt and pepper.
- Raise the heat under the garlic oil to medium high. Add the white wine and simmer for 3 minutes until slightly reduced. Add the chicken broth or stock and the clam juice to the pan, and bring to a simmer. Allow to simmer and reduce a bit, for about 5 minutes.
- When the pasta is just al dente, drain it and return it to the pot. Pour in the broth-clam juice mixture, add the chopped clams and lemon juice and toss until the pasta has become tender and absorbed a bit of the liquid, the clams are heated through and everything is well combined, about 2 minutes; tongs are great for this. Turn into a serving bowl, and top with additional red pepper flakes, the chopped parsley and the lemon zest. Serve hot.
Nutrition Facts : Calories 442 kcal, Carbohydrate 59 g, Protein 15 g, Fat 13 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 72 mg, Sodium 472 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
LINGUINI WITH WHITE CLAM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.
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
MOM'S WHITE CLAM SAUCE
I KNOW there are as many "white clam sauce" recipes as there are clams in the ocean BUT my Mom's recipe is really simple and really delicious. Whenever anyone tastes her Linguine and clam sauce they MUST have the recipe.
Provided by axxo3846
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute garlic and onion in olive oil, do not brown.
- Drain clams reserving 1/2 cup of clam juice.
- Add the reserved clam juice and wine to onion and garlic and bring to a boil.
- Cook over medium heat for 10 minutes until mixture is reduced by half.
- Stir in clams and spices, simmering for 5 minutes.
- Cook pasta according to package directions.
- Drain pasta, add clam sauce and pasta to pasta pot and mix well.
- Sprinkle bread crumbs on top and serve immediately.
Nutrition Facts : Calories 644.7, Fat 30, SaturatedFat 4.2, Cholesterol 57, Sodium 378.8, Carbohydrate 56.5, Fiber 2.6, Sugar 2.6, Protein 30.7
WHITE CLAM PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
- Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
- Bake until the crust is golden and crisp, about 15 minutes.
- Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.
SNOW'S WHITE CLAM SAUCE RECIPE - (3.2/5)
Provided by WaffleCrumbs
Number Of Ingredients 8
Steps:
- In medium skillet, cook garlic in butter until golden. Add reserved clam liquid, wine and pepper; simmer 5 minutes. Add clams and parsley; cook over medium heat until hot. Serve over hot linguine; sprinkle with cheese. Refrigerate leftovers. Makes 4 servings.
PASTA WITH WHITE CLAM SAUCE
Garlic and oregano enhance the seafood flavor of this delicious main dish. "An Italian friend of my mom's passed on the recipe to her, and I began preparing it when I was 14," writes Kelli Soike of Tallahassee, Florida. "For convenience, it can be made in advance...and leftovers are just as good."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.
Nutrition Facts : Calories 379 calories, Fat 13g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 874mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges
WHITE CLAM SAUCE
BE SURE TO HAVE CRUSTY BREAD ON HAND TO DIP IN THE WONDERFUL GARLICY BUTTER SAUCE. QUICK AND EASY COMFORT FOOD AT ITS BEST.
Provided by BoxOWine
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT.
- ADD GARLIC AND SAUTE ABOUT 1 MIN.
- QUICKLY BLEND IN FLOUR WITH WIRE WHISK.
- GRADUALLY STIR IN REMAINING INGREDIENTS.
- COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED.
- PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES.
- SPOON CLAM SAUCE OVER PASTA.
- SERVE.
- PASS GRATED PARMESAN CHEESE.
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WHITE CLAM SAUCE WITH LINGUINE - 40 APRONS
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5/5 (47)Total Time 30 minsCategory Main CourseCalories 571 per serving
- Cook the linguine pasta in a large pot filled with salted water until al dente. Drain. Saute the garlic in the olive oil in a large skillet. Add the liquid from the clams, the white wine, and the salt. Stir everything well.
- Bring to a boil, and then cook on medium to high heat for 10 minutes, or until the liquid is reduced by about half. (It's still going to be a little liquidy, but that's okay!)
- Add the cooked and drained linguine to the skillet. Toss the pasta over low heat for a few minutes until the pasta absorbs some of the sauce, but not all. (It will continue to absorb the sauce after it's plated.)
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