Clams Linguini Recipes

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SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Steps:

  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
  • Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
  • Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
  • Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
  • Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 11

1 pound linguine
1 tablespoon olive oil
2 tablespoons butter
Two 10-ounce cans chopped clams, drained, juice reserved
3 cloves garlic, minced
3/4 cup white wine
Juice of 1/2 lemon, plus lemon slices, for garnish
3/4 cup heavy cream
2 tablespoons fresh flat-leaf parsley, chopped
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, for garnish

Steps:

  • Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
  • Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
  • Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.

Provided by Dorothy Rinaldi

Categories     Seafood     Shellfish     Clams

Time 32m

Yield 4

Number Of Ingredients 8

2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

Steps:

  • Bring a large pot of salted water to boil. Cook pasta according to package directions.
  • Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg

LINGUINE AND CLAMS



Linguine and Clams image

Provided by Bobby Flay

Categories     main-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 19

1 cup white wine
3 dozen littleneck clams, scrubbed well
1 dozen mussels, scrubbed well
1/4 cup olive oil
2 anchovy fillets, chopped
1/4 cup breadcrumbs
Kosher salt and freshly ground black pepper
1 pound dried linguine
Kosher salt
2 tablespoons olive oil
4 cloves garlic, finely chopped to a paste
Pinch red chile flakes
2 tablespoons cold unsalted butter, cut into pieces
2 tablespoons creme fraiche
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh flat-leaf parsley, plus parsley leaves for garnish
1 teaspoon finely chopped fresh oregano
1 teaspoon finely grated lemon zest
Freshly ground black pepper

Steps:

  • For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat. Add the clams and cook until opened, about 5 minutes. Remove clams with a slotted spoon to a bowl. Discard any clams that do not open. When cool enough to handle, remove the clams from the shell and coarsely chop.
  • Bring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open. These mussels are added just to flavor the stock. After you remove them, eat them or reserve for another use (remove from the shell, store in a container with a tight fitting lid and refrigerate for up to 1 day).
  • Strain the cooking liquid through a mesh strainer lined with cheesecloth into a bowl. You should have 2 cups of liquid.
  • For the breadcrumbs: Heat the oil in a medium saute pan over medium heat until it begins to shimmer, add the anchovies and cook until melted into the oil. Add the breadcrumbs and cook, stirring constantly, until lightly golden brown, and then season with salt and pepper.
  • For the pasta: Bring a large pot of salted water to a boil. Cook the linguine to al dente according to package instructions. Reserve 1 cup of the pasta water and then drain the pasta well.
  • Heat the oil in a large saute pan over medium heat. Add the garlic and chile flakes, and cook until soft, 1 minute. Add the clam broth and cook until reduced by half.
  • Whisk in the butter, creme fraiche and chopped clams, and cook until thickened. Add the basil, parsley, oregano and zest, and season with salt and pepper. Add the pasta and cook, tossing constantly, until the pasta is coated. If the mixture is too dry, add some of the reserved pasta water.
  • Divide the pasta among the bowls, and top with some of the breadcrumbs. Garnish with parsley leaves.

LINGUINE WITH CLAMS



Linguine with Clams image

Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.

Provided by Jennifer Segal

Categories     Dinner

Time 30m

Yield 4 to 6

Number Of Ingredients 12

Kosher salt
1 pound linguine
6 tablespoons extra-virgin olive oil
½ cup finely chopped shallots, from 2 shallots
6 cloves garlic, coarsely chopped
1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc (see note)
½ teaspoon red pepper flakes
2 pounds Littleneck clams (40 to 45), scrubbed
¼ cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
3 tablespoons unsalted butter
1 teaspoon lemon zest, from 1 lemon, plus more to taste
1 tablespoon lemon juice, from 1 lemon, plus more to taste

Steps:

  • In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
  • Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
  • Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
  • Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.

Nutrition Facts : Calories 627, Fat 22 g, Carbohydrate 67 g, Protein 33 g, SaturatedFat 6 g, Sugar 4 g, Fiber 3 g, Sodium 920 mg, Cholesterol 61 mg

LINGUINE WITH CLAMS



Linguine with Clams image

For really vibrant flavor, marinate your garlic and chili flakes in olive oil in advance of cooking. To complement the meal, serve this classic Italian pasta dish with a bottle of crisp white wine.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1/3 cup extra-virgin olive oil
4 cloves garlic, 2 smashed and peeled, and 2 thinly sliced
1/4 teaspoon red-pepper flakes
3 dozen littleneck clams or 4 dozen cockles
1 tablespoon cornmeal or flour
1 pound linguine pasta
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Up to 8 hours in advance but as little as 1, place the olive oil, garlic, and red-pepper flakes in a large pasta serving bowl. Cover and let stand at room temperature.
  • To clean the clams, rinse them and place in a large bowl with cold water and the cornmeal or flour. The live clams open to ingest the corneal, thereby releasing any remaining sand. Let soak 10 minutes. Scrub each clam clean under cold running water to remove remaining, softened mud from shell and return to soak in fresh cold water. If necessary, repeat the scrubbing process a couple of times until the clams are completely clean and soaking water is free of sand. Drain and chill until ready to cook.
  • Bring a large pot of water to a boil. Generously salt the boiling water, add the linguine, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness.
  • Meanwhile, in a large pot with a tight-fitting lid, bring 1/4 cup of water to a boil. Add the cleaned clams, cover immediately, and steam until the clams are open, 3 to 5 minutes. Discard any clams that do not open.
  • Place the cooked clams with the shells into the marinated olive oil. Strain the cooked clam liquid into the bowl. Add pasta and parsley and toss. Serve immediately with a drizzle of spicy olive oil on top.

AMANDA'S LINGUINE VONGOLE



Amanda's linguine vongole image

During a fantastic post-graduation summer in Milan, where Amanda set off (portfolio in hand) to find a job in the fashion industry, she and her friends fell in love with the food they discovered. A firm favourite - and something Amanda hasn't quite managed to recreate since - was the bold and beautiful clam pasta. It's an absolute belter of a dish, and much simpler to make than you might think. It's a real celebration of the juice and flavour of clams, and once you know how, it's a brilliantly quick and easy dish that'll hit the spot on the flavour front, every time. I hope this recipe will help Amanda capture and bottle the fun of her youth.

Provided by Jamie Oliver

Categories     Pasta Recipes     Seafood

Time 15m

Yield 2

Number Of Ingredients 8

150 g dried linguine
2 cloves of garlic
1 bunch of fresh flat-leaf parsley
500 g clams, scrubbed, from sustainable sources
olive oil
1 pinch of dried red chilli flakes
125 ml dry white wine
extra virgin olive oil

Steps:

  • Cook the pasta in a large pan of boiling salted water according to the packet instructions.
  • Meanwhile, peel and finely chop the garlic, then pick and finely chop the parsley (stalks and all).
  • Sort through the clams, giving any that aren't tightly closed a tap. If they don't close, throw them away.
  • When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the garlic and chilli flakes, and fry for 1 minute, or until lightly golden.
  • Throw in the clams, give the pan a good a shake, then after 30 seconds add the wine and pop the lid on.
  • After 3 or 4 minutes, the clams will start to open - keep shaking the pan until they've all opened, then remove from the heat, and discard any clams that remain closed.
  • Using tongs, drag the pasta straight into the pan of clams, then simmer for a minute or two in all the delicious juices.
  • Taste and adjust the seasoning, if needed, then add the parsley and good drizzle of extra virgin olive oil, and toss together. Delicious served with a glass of chilled white wine.

Nutrition Facts : Calories 568 calories, Fat 13.6 g fat, SaturatedFat 1.8 g saturated fat, Protein 40.4 g protein, Carbohydrate 62.8 g carbohydrate, Sugar 2.9 g sugar, Sodium 0.4 g salt, Fiber 2.2 g fibre

LINGUINE WITH CLAMS



Linguine with Clams image

This is one of my favorite meals. This goes great with a salad and some garlic bread.

Provided by Cristina

Categories     World Cuisine Recipes     European     Italian

Time 58m

Yield 12

Number Of Ingredients 10

1 (16 ounce) package linguine pasta
8 tablespoons unsalted butter
1 medium white onion, chopped
8 ounces fresh mushrooms, sliced
4 cloves garlic, pressed
1 cup dry white wine
4 (6.5 ounce) cans chopped clams, drained and rinsed with juices reserved
2 tablespoons sour cream
freshly ground black pepper
¼ cup chopped flat leaf parsley

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 and set aside.
  • Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
  • Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

Nutrition Facts : Calories 322.9 calories, Carbohydrate 32.2 g, Cholesterol 62.6 mg, Fat 10.1 g, Fiber 2 g, Protein 21.1 g, SaturatedFat 5.4 g, Sodium 75.5 mg, Sugar 0.9 g

SPAGHETTI VONGOLE



Spaghetti vongole image

This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic

Provided by Jamie Oliver

Categories     Mains     Jamie Does...     Italian     Seafood     Pasta & risotto

Time 30m

Yield 4

Number Of Ingredients 8

1 kg small clams, from sustainable sources, ask your fishmonger, scrubbed clean
½ a bunch fresh flat-leaf parsley (15g)
4 cloves garlic
10 cherry tomatoes
250 ml white wine
400 g dried spaghetti
extra virgin olive oil
1-2 dried red chillies

Steps:

  • Put a pan of water on to boil. While that's happening, sort through your cleaned clams and if there are any that aren't tightly closed, give them a sharp tap. If they don't close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
  • Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking - you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
  • By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
  • PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!

Nutrition Facts : Calories 760 calories, Fat 24.4 g fat, SaturatedFat 3.3 g saturated fat, Protein 44.2 g protein, Carbohydrate 84.2 g carbohydrate, Sugar 6.4 g sugar, Sodium 0.9 g salt, Fiber 3.6 g fibre

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

Make and share this Linguine with Clam Sauce recipe from Food.com.

Provided by Lightly Toasted

Categories     One Dish Meal

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 (6 1/2 ounce) cans chopped clams (drained, reserve liquid)
1 tablespoon dried parsley
1/2 teaspoon oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 pinch salt
1 pinch pepper
1 lb cooked linguine

Steps:

  • Heat oil in skillet over menium heat.
  • Add onion and chopped garlic and cook till the onion is tender.
  • Add clam juice to skillet and add all the seasonings.
  • Simmer over low for 5 minutes.
  • When pasta is ready, add clams, and remove from heat.
  • Pour sauce over drained pasta, toss together.

Nutrition Facts : Calories 378.5, Fat 6.3, SaturatedFat 0.9, Cholesterol 20.7, Sodium 65.7, Carbohydrate 61, Fiber 2.9, Sugar 2.2, Protein 18

CREAMY CLAM LINGUINE



Creamy Clam Linguine image

This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.-Margie Clevenger, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings.

Number Of Ingredients 17

1 pound linguine
1 medium onion, chopped
1/4 cup butter, cubed
2 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup clam juice
1/2 cup heavy whipping cream
3 cans (6-1/2 ounces each) minced clams, drained
1/2 cup minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon chipotle hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2/3 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

Nutrition Facts : Calories 419 calories, Fat 18g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 788mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.

CLAM SAUCE WITH LINGUINE



Clam Sauce with Linguine image

This is a super fast and easy recipe. One of my favorites. Even my kids love it. Though sometimes I use 1 1/2 pounds of noodles. Fettuccine can also be used. Tastes even better with fresh baked rolls or French bread and a garden salad. For the special occasion have a nice glass of red wine with it.

Provided by Silvia Granger

Categories     Seafood     Shellfish     Clams

Time 40m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package linguine pasta
½ cup butter
3 cloves chopped garlic
1 pound fresh mushrooms, sliced
2 (6.5 ounce) cans chopped clams with juice
½ cup chopped fresh parsley
1 teaspoon salt
½ teaspoon ground white pepper
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 92.7 g, Cholesterol 127.2 mg, Fat 29.3 g, Fiber 5.4 g, Protein 43.2 g, SaturatedFat 16.2 g, Sodium 939.1 mg, Sugar 5.3 g

LINGUINE WITH CLAM SAUCE



Linguine With Clam Sauce image

Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.

Provided by Colu Henry

Categories     dinner, easy, quick, weekday, pastas, seafood, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

Kosher salt
1 pound linguine or other long pasta, such as linguine fini or spaghetti
1/4 cup extra-virgin olive oil, plus more for serving (optional)
5 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry vermouth or dry white wine
2 (10-ounce) cans whole baby clams with their juices
Black pepper
2 tablespoons unsalted butter
2 teaspoons lemon zest (from 1 to 2 lemons)
1/2 cup chopped Italian parsley
Lemon wedges, for serving (optional)

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
  • While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
  • Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
  • Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

LINGUINI WITH CLAM SAUCE



Linguini with Clam Sauce image

Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound linguini
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped

Steps:

  • Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

CLAM LINGUINE



Clam Linguine image

This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.

Provided by Paris

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 35m

Yield 3

Number Of Ingredients 8

¼ cup olive oil
¼ cup butter
3 cloves garlic, crushed
3 large tomatoes, diced
½ cup chopped fresh parsley
1 (6.5 ounce) can minced clams, with juice
½ pound linguine pasta
½ cup freshly grated Parmesan cheese

Steps:

  • In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
  • Add clams to the skillet and heat through; top with cheese and serve immediately.

Nutrition Facts : Calories 755.3 calories, Carbohydrate 67.5 g, Cholesterol 93.6 mg, Fat 40.6 g, Fiber 5.1 g, Protein 33.2 g, SaturatedFat 15.1 g, Sodium 401.2 mg, Sugar 7.6 g

CLAMS "LINGUINI"



Clams

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 11

1/8 cup vegetable oil
1 cup butter (2 sticks)
4 stalks celery, scrubbed and diced medium
2 medium onions, diced medium
1/2 cup chopped fresh flat-leaf parsley plus 10 small springs for garnish (about 2 to 3 ounces)
2 cups clam juice
2 pounds fresh manila clams (approximately 12 to 14 dozen or 8 pounds in shell, well-scrubbed)
3 teaspoons salt
2 teaspoons pepper
2 tablespoons crab boil seasoning (recommended: Old Bay)
2 pounds linguini

Steps:

  • Bring a large pot of water to boil for the pasta.
  • In a large saucepan, heat oil and butter and add celery and onions, sauteing until translucent. Add clam juice and mix well to integrate flavors. Stir in clams and continue to simmer until clams open. Discard any clams that do not open. Season with salt, pepper and crab boil seasoning. Remove clams to a utility platter.
  • Salt the water for the pasta and boil linguini until al dente. Drain well and transfer to pot of clam sauce. Stir to coat and transfer to serving dish, topping with the clams.

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  • Rinse clams in cold water checking to make sure they are all closed, or that they will close when tapped. If they are open they are dead..do not use them!


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  • Cook pasta in a Dutch oven according to package directions. Drain and return to Dutch oven; set aside.
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  • Stir reserved clam juice into pasta in Dutch oven; cook over medium heat 5 minutes. Remove from heat; add mushroom mixture, tossing to coat. Garnish, if desired.


EASY LINGUINE AND CLAMS RECIPE - CANADIAN COOKING …
easy-linguine-and-clams-recipe-canadian-cooking image
2019-04-12 Instructions. Bring a large pot of salted water to a boil and then add in the linguine. Cook according to package instructions, remove strain and …
From canadiancookingadventures.com
4.6/5 (78)
Total Time 30 mins
Category Dinner Recipes
Calories 782 per serving
  • Bring a large pot of salted water to a boil and then add in the linguine. Cook according to package instructions, remove strain and set aside.
  • In the same pot add 4 tbsp of butter and the minced garlic, saute 1 minute before adding in the fresh spices then dry ones.
  • Saute one more minute before adding in the canned clams (juice) simmer 5 minutes before adding in the white wine.


CLASSIC LINGUINI WITH CLAMS RECIPE | BUMBLE BEE …
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Prepare pasta according to package directions. In medium skillet, heat olive oil and saute onion and garlic for 3-5 minutes. Stir in wine and clam liquid; bring …
From bumblebee.com
Estimated Reading Time 50 secs


LINGUINE WITH CLAMS RECIPE | CLAMS RECIPES - FULTON FISH ...
Linguine with Clams Recipe; Linguine with Clams Recipe. SHARE. 3 - 4 people. 00h 05. 00h 10. Print. Linguine with clams is the ultimate in comfort food. Briny, sweet clams tossed with …
From fultonfishmarket.com
Servings 3-4
  • While pasta is cooking, melt the butter in a large skillet. Add garlic and red pepper flakes, if using, and cook for 1 minute, being careful not to burn the garlic or it will be bitter. Add the white wine or water, bring to a boil and cook to reduce the liquid by half, 2-3 minutes.
  • Add the clams, cover with a tight-fitting lid, and cook until the clams have opened, 6-8 minutes. Discard any clams that remain unopened. Season to taste with salt and pepper.
  • Add the drained pasta to the clams and cook on low heat, stirring continuously for 1 minutes, to finishing cooking the pasta in the sauce. Garnish with parsley and serve.


LINGUINE WITH CLAMS RECIPE | ORSARA RECIPES
2019-05-24 Today I am sharing with you my Linguine with Clams recipe! Clams are so delicious, both raw and cooked. Mixing clams with pasta makes for a tasty dish! Watch the full …
From orsararecipes.net
4.3/5 (13)
Category Main Course
Cuisine Italian
Total Time 1 hr
  • Begin by washing the clams three to four times to remove all of the sand. To clean the clams, place in a bowl and fill with water. Mix around and drain. Repeat three to four more times. Fill the bowl with water again and add salt to remove any sand left. Mix and let sit for about thirty minutes.
  • You can open some clams to serve raw as an appetizer with a little bit of hot sauce on top. It's delicious!
  • Bring a pot of water and a pinch of salt to a boil to cook the linguine as per the package instructions.
  • In a deep pan, drizzle the olive oil and warm up over a medium flame. Add the garlic and onion and fry over medium/low heat for about two minutes, making sure to mix around so it doesn't burn.


LINGUINE WITH CLAMS | NIGELLA'S RECIPES | NIGELLA LAWSON
Put the clams to soak in a bowl of cold water while you heat the water for the pasta. When the water comes to the boil, add salt and then the linguine. Cook the linguine until nearly but not quite ready: you’re going to give them a fractional amount more cooking with the clams and their winey juices. Try and time this so that the pasta’s ready at the time you want to plunge it into …
From nigella.com
Servings 1


LINGUINI WITH CLAMS | RECIPE CART
Add the linguini now. Add the juice of 1/2 a lemon and put a lid on the sauce pan. Turn the heat to medium and let cook without touching it for 5-7 minutes, about when all the clams will open. Step 4. Add the butter, parsley, lemon zest, salt and pepper to taste to the saucepan, as well as three tablespoons of the pasta water the noodles are ...
From getrecipecart.com


CLAMS "LINGUINI" RECIPE | COOKING CHANNEL
Add clam juice and mix well to integrate flavors. Stir in clams and continue to simmer until clams open. Discard any clams that do not open. Season with salt, pepper and crab boil seasoning. Remove clams to a utility platter. Salt the water for the pasta and boil linguini until al dente. Drain well and transfer to pot of clam sauce. Stir to ...
From cookingchanneltv.com


LINGUINE WITH WHITE CLAM SAUCE - LIDIA
Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water. When all the clams are out, increase heat to high and add 1/2 cup of the parsley.
From lidiasitaly.com


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