LINGUINE WITH RED CLAM SAUCE
Steps:
- Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.
- Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes. Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.
LINGUINE AND CLAMS WITH FRESH RED SAUCE
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
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.
LINGUINE WITH RED CLAM SAUCE
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
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 WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Time 30m
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; 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.
RACHAEL RAY'S LINGUINE WITH RED CLAM SAUCE
Make and share this Rachael Ray's Linguine With Red Clam Sauce recipe from Food.com.
Provided by StreetChef
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil, then add the pasta and cook until al dente.
- While the pasta cooks, prepare the sauce: Heat a large skillet over medium-low heat, add the EVOO (3 turns of the pan) and the anchovies and cook until the anchovies melt into the oil.
- Add the crushed red pepper flakes, oregano, thyme and garlic and cook for 1 minute, then add the onion, raise the heat to medium and cook, stirring frequently, for 3 to 4 minutes, until the onion begins to soften. Add the wine and cook 1 minute, then stir in the clams with their juice plus the drained clams. Cook, stirring, for 1 minute to concentrate the flavors. Stir in the tomatoes and cook until heated through. Season with salt and pepper to taste (be sure to taste the sauce before seasoning it; there's so much salt in the anchovies and clams that you may not need to add any).
- Drain the linguine, return it to the pot and add the sauce. Add half the parsley and toss. Adjust the salt and pepper and plate the pasta. Garnish it with the remaining parsley and a little lemon zest.
RED CLAM SAUCE
This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.
Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.
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- While water is heating, warm anchovy oil and olive oil in large saucepan over medium. Add sliced garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add anchovies and crushed red pepper, and cook, stirring constantly, until warmed through, about 30 seconds. Add clam juice and vermouth and increase heat to medium-high; bring to a boil.
- Add clams, tossing to coat in sauce, and cook, covered, until clams start to open, 6 to 8 minutes. Using a spider or slotted spoon, transfer clams to a large bowl, reserving mixture in pan. (Discard any clams that do not open.) Once cool enough to handle, remove meat from half of clams, and chop; set aside chopped clam meat and remaining clams in shells. Discard empty shells.
- Crush tomatoes with hands in a medium bowl, and add with juices to mixture in pan. Add salt and bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until thickened and saucy, about 15 minutes. NOTE: About 5 minutes into cooking tomato sauce, add linguine to boiling water. Cook until al dente, about 10 minutes.
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