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 AND MUSHROOM SAUCE

Steps:

• in a 4-cup measure (microwavable) microwave butter for 30 seconds or until melted.
• Stir in mushroom and green onions.
• Microwave HIGH uncovered 2-3 minutes or until softened stirring once.
• Stir in flour.
• Drain clams, reserving 1/3 cup of the juice.
• Gradually stir clam juice, cream and wine into mushroom mixture.
• Microwave HIGH uncovered 2-4 minutes or until mixture comes to a boil and thickens, stirring once.
• Stir in clams, microwave on high 1 minute or until heated through.
• Season with salt and pepper to taste.

PENNE PASTA WITH MUSHROOM CLAM SAUCE AND CHEESES

Steps:

• Melt butter in a 12-inch skillet.
• Add olive oil, onions, mushrooms and sauté until tender.
• Add 1/2 tsp garlic powder and the wine.
• Bring to a boil, reduce heat, add clams and cook until thickened.
• Cook pasta and drain.
• In a double boiler mix cream, 1/2 tsp garlic powder and the cheeses. Stir until melted.
• Keep warm.
• In a large bowl, mix together pasta, cheese mixture, clam mixture and parsley.
• Serve immediately.

LINGUINE WITH CLAMS AND PORCINI MUSHROOMS

Steps:

• Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
• Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
• Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
• Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.

CREAMY MUSHROOM SAUCE

Steps:

• Heat butter and olive oil in a skillet over medium-high heat until butter is melted. Add mushrooms and cook until golden brown, 4 to 5 minutes. Season with garlic, salt, and pepper. Cook until garlic is fragrant, about 1 minute. Pour in wine, and allow to sizzle while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Cook until wine is mostly evaporated, about 1 minute.
• Stir in cream and chicken broth, lower heat to medium, and simmer slowly, stirring occasionally, until sauce thickens but does not separate, 2 to 3 minutes. Stir in thyme and adjust seasoning with salt and pepper, if needed.

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 CLAMS AND WILD MUSHROOMS

Steps:

• Heat 3 tablespoons oil in heavy large Dutch oven over high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Using slotted spoon, transfer mushrooms to plate. Add remaining 3 tablespoons oil and garlic to Dutch oven. Sauté until garlic is tender, about 3 minutes. Add crushed red pepper, then wine and clams. Cover and cook until clams open, about 8 minutes.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta well and transfer to large bowl. Spoon mushrooms over, then top with clam mixture, discarding any clams that do not open. Season with salt and pepper. Sprinkle with chives.

LINGUINE WITH WHITE CLAM SAUCE I

Steps:

• In a large pot with boiling salted water cook linguini pasta until al dente.
• Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
• Toss pasta with clam sauce. Serve warm.

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.