Clamandmushroomsauce Recipes

QUICK & EASY FETTUCCINE WITH MUSHROOM-CLAM SAUCE

Steps:

• While cooking fettucini noodles to desired doneness.
• Drain clams, reserving liquid.
• Brown garlic until golden in butter (or margarine) in a medium sized sauce pan.
• Add clam juice and wine.
• Bring to a boil.
• Boil for 5 minutes or until sauce is reduced to a little more than half a cup.
• Reduce heat and add the soup, clams and cheese.
• Cook until heated through stirring occasionally.
• Serve over fettucini noodles and garnish with parsley or lemon slices.
• Note: I like to serve this with a small salad and warm sourdough bread (instead of traditional garlic bread).

CLAM SAUCE WITH LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Melt butter in large skillet over medium heat. Saute garlic and mushrooms until golden brown. Stir in clams with juice, parsley, salt and white pepper. Cook over medium heat until hot. Toss with pasta until evenly coated. Serve garnished with Parmesan cheese.

LINGUINE WITH CLAM & MUSHROOM SAUCE

Steps:

• 1. Melt butter over medium high heat in a large skillet; Add onions, mushrooms, and garlic. Saute until tender.
• 2. Pour in wine or broth. Simmer for 10 minutes, reducing heat if necessary.
• 3. Stir in clams, reserved clam juice, sour cream, pepper, and parsley and simmer gently for another 20 minutes. If you want or need more "juice" in your sauce, add some of the bottled clam juice now.
• 4. Bring a large pot of lightly salted water to a boil and cook pasta for about 8 - 10 minutes, or until al dente. Drain.
• 5. Toss sauce with linguine and serve. Enjoy.

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.