White Clam Sauce And Vermicelli Recipes

THE BEST CLAM SAUCE

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.

AMAZING WHITE CLAM SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
• Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.
• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
• Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.

WHITE CLAM SAUCE AND VERMICELLI

Steps:

• In a large pot of boiling water, cook the vermicelli according to package directons.
• In a medium skillet, heat the olive oil and add the chopped garlic; cook, stirring for 1 minute.
• Slowly stir in the white wine.
• Add the salt, oregano and pepper.
• Stir in the clams and their liquid.
• Heat through.
• Toss with the cooked vermicelli.
• Serve immediately.

WHITE CLAM SAUCE

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.

VERMICELLI WITH CLAM SAUCE

Steps:

• Put the clams in a single layer on a tray or platter, and freeze them for about 1/2 hour. Working over a bowl to catch every drop of clam liquor, open the clams with the shucking knife, cut the meat free from both half-shells, and let the meat and liquor fall into the bowl.
• Strain the collected clams through a sieve set over a small bowl or measuring cup. Let the sediment in the liquor settle, then pour off the clean liquor on top-1/2 cup or so-and save for the sauce. Chop the clams roughly into large pieces.
• Before starting the sauce, begin heating the pasta-cooking water-at least 6 quarts water and 1 tablespoon salt.
• Pour 1/2 cup of the olive oil into the big skillet, and set over medium-high heat. Scatter in the sliced garlic, heat to sizzling, and sprinkle over it the peperoncino. Cook another minute, add the sliced tomatoes and the reserved clam liquor, stir, and bring to the boil. Cook for 2 to 3 minutes and stir in the clams. Return to the boil, and cook at a bubbling simmer for 3 or 4 minutes-if the clams release a frothy scum, scoop it off the surface and discard. When the sauce has achieved a nice density, lower the heat, and season with salt to taste. Stir in the parsley and the remaining 2 tablespoons of olive oil.
• With the pasta water at a rolling boil, drop in the vermicelli when the clams are cooking in the sauce. Cook briefly, and lift the pasta from the pot while still quite al dente, let it drain briefly, and drop it onto the simmering sauce. Toss the vermicelli in the sauce for a couple of minutes, until the pasta is cooked through and dressed with the sauce and there's no soupiness in the pan. Serve immediately.