Creamy Clam Linguine Recipes

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LINGUINE WITH CREAMY WHITE CLAM SAUCE



Linguine With Creamy White Clam Sauce image

Make and share this Linguine With Creamy White Clam Sauce recipe from Food.com.

Provided by Marie

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
2 tablespoons butter
1/4 cup chopped fresh parsley
3 cloves minced garlic
4 (6 ounce) cans chopped clams, drained,reserve juice
1 cup heavy cream
1/4 cup dry white wine
1 lb linguine, cooked to pkg directions
salt and pepper
grated parmesan cheese

Steps:

  • Saute garlic and parsley over medium heat in butter and olive oil; do not brown garlic.
  • Add reserved clam juices, heavy cream and wine.
  • Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.
  • Season with salt and pepper to taste.
  • Add clams and warm through.
  • Add cooked linguine to pan and toss to coat.
  • Top with Parmesan cheese and serve.

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.

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 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 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

SPAGHETTI WITH CREAMY CLAM SAUCE



Spaghetti With Creamy Clam Sauce image

This is a creamy version of clam sauce that cooks in minutes.

Provided by Nancy Allen

Categories     Seafood

Time 35m

Number Of Ingredients 13

8 oz dried spaghetti or linguine
14 oz canned minced clams or chopped cooked clams
light cream or milk, (read recipe for amount)
2 oz chopped onion
2 clove garlic, minced
2 Tbsp margarine or butter
1/4 c all purpose flour
1/2 tsp dried basil or oregano, crushed
1/4 tsp salt
1/4 tsp pepper
2 Tbsp chopped fresh parsley
1/4 c dry white wine
1/4 c grated parmesan cheese

Steps:

  • 1. In a large saucepan or pasta pot bring 12 cups of water to boiling. Add pasta. Reduce heat slightly. Boil, uncovered, follow pkg. directions for cooking time.
  • 2. Meanwhile, drain clams, reserving liquid. Add enough cream or milk to the liquid to make 1 3/4 cups. For the sauce, in a medium saucepan cook the onion and garlic in hot butter on medium low heat for about 5 minutes, or till onion is tender but not brown. Stir in flour, basil or oregano, and salt & pepper.
  • 3. Add the cream mixture all at once. Cook and stir till thickened and bubbly. Stir in the parsley, wine and clams. Heat through. Spoon sauce over hot pasta. Sprinkle with parmesan cheese and serve immediately. Enjoy!

FETTUCCINE WITH CREAMY WHITE CLAM SAUCE



Fettuccine with Creamy White Clam Sauce image

Take white clam sauce to the next level! This creamy and easy-to-make dinner will impress guests, but it's quick enough to make as a weeknight meal!

Provided by Judith Hannemann

Categories     pasta     Seafood

Time 25m

Number Of Ingredients 9

1 10 oz can whole baby clams, undrained
4 large cloves garlic (minced)
1/4 tsp oregano
1 cup cream*
1 tsp salt
1/2 tsp pepper (I used white but black will do)
1 tbsp butter
4 tbsp finely chopped fresh flat-leaf parsley**
1 lb fettuccini cooked per package directions

Steps:

  • *Heavy cream is preferred, but half-and-half or light cream may be used but you'll probably have to thicken the sauce.
  • **Fresh parsley is highly recommended for the flavor. But if you don't have it, 2 tbs of the dehydrted from the jar will do in a pinch.
  • Melt the butter in a small saucepan over medium heat.
  • Add the garlic and let it saute for about 1-2 minutes. Don't let it brown.
  • Add the can of clams, including the liquor they are packed in.
  • Add the salt, pepper and oregano and bring to a boil over medium heat.
  • Continue cooking uncovered over medium heat until the liquid is reduced by about 25 % (about 10 minutes)
  • Reduce heat and stir in the cream--do let it boil.
  • If you used heavy cream, the sauce should be thick enough, but if you used half-and-half or light cream, you may have to thicken--
  • TO THICKEN IF DESIRED:
  • Mix 1 tbs of cornstarch in 2 tbs cold water and add to the sauce, stirring constantly over medium heat until mixture thickens, about 1 minute.
  • Serve over hot pasta and top each serving with 1 tbs of the finely chopped *fresh* parsley. (1/2 tbs each if using the dehydrated)

Nutrition Facts : ServingSize 1 person, Calories 673 kcal, Carbohydrate 84 g, Protein 18 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 184 mg, Sodium 657 mg, Fiber 4 g, Sugar 2 g

LINGUINE WITH CREAMY MUSHROOM SAUCE



Linguine with Creamy Mushroom Sauce image

This easy pasta recipe is an excuse to buy wild mushrooms, available at many grocery stores these days. Or if you prefer white buttons, those will work well too. The creamy linguine is ready in 40 minutes, so it's quick enough for an easy weeknight recipe but it feels fancy enough for entertaining.

Provided by Carolyn Malcoun

Categories     Healthy Linguine Recipes

Time 40m

Number Of Ingredients 13

8 ounces whole-wheat linguine pasta
2 tablespoons extra-virgin olive oil
6 cloves garlic, sliced
1 ½ pounds mixed mushrooms, sliced
1 cup diced shallots
1 tablespoon chopped fresh thyme
1 cup dry white wine
½ cup sour cream or crème fraîche
¼ cup grated Parmesan cheese plus more for garnish
1 tablespoon butter
½ teaspoon salt
¼ teaspoon ground pepper
Finely chopped fresh parsley for garnish

Steps:

  • Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Reserve 1/2 cup of the pasta water, then drain the pasta.
  • Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme and increase heat to high. Cook, stirring occasionally, until the liquid the mushrooms release has evaporated and the mushrooms are starting to brown, 11 to 13 minutes.
  • Add wine to the pan and cook until it is reduced by about half, about 3 minutes. Stir in the reserved pasta water, sour cream (or crème fraîche), Parmesan, butter, salt and pepper. Add the pasta and toss to coat. Serve topped with more Parmesan and parsley, if desired.

Nutrition Facts : Calories 478.7 calories, Carbohydrate 58.9 g, Cholesterol 26.1 mg, Fat 18.2 g, Fiber 7.4 g, Protein 16.5 g, SaturatedFat 6.3 g, Sodium 409.2 mg, Sugar 7.6 g

CREAMY CLAM PASTA SAUCE



Creamy Clam Pasta Sauce image

Make and share this Creamy Clam Pasta Sauce recipe from Food.com.

Provided by Linda in Nevada

Categories     Sauces

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion, chopped finely
2 cloves minced garlic
2 tablespoons butter
4 tablespoons flour
2 1/2 cups milk
1 teaspoon italian seasoning
2 teaspoons Old Bay Seasoning
1/2 teaspoon lemon pepper
1/2 teaspoon salt
10 ounces baby clams or 2 cans chopped clams, reserve juice
1 lb of your favorite cooked pasta
parmesan cheese

Steps:

  • Saute onions and garlic in olive oil over low heat.
  • Add butter, stir until incorporated.
  • Stir in milk, clam juice, and seasonings, cook over med.
  • heat utill thickened.
  • Add clams, and simmer until Pasta is cooked.
  • Prepare your favorite Pasta, drain, and top with a generous portion of sauce.
  • Top with grated Parmesan.

LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

Provided by Celeste Kuch

Categories     Milk/Cream     Pasta     Shellfish     Quick & Easy     Clam     Bon Appétit     Pennsylvania

Yield Serves 4

Number Of Ingredients 12

2 tablespoons olive oil
1/2 cup chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped
4 6 1/2-ounce cans chopped clams, drained, juices reserved
1/2 cup whipping cream
1/4 cup dry white wine
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1 pound linguine, freshly cooked
Grated Parmesan cheese (optional)

Steps:

  • Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes. Season to taste with salt and pepper. Serve, passing Parmesan, if desired.

CREAMY LINGUINE WITH CLAM SAUCE



Creamy Linguine with Clam Sauce image

Very easy, quick and sinfully satisfying. Great with a tossed green salad with vinaigrette dressing.

Provided by Lorraine Williams

Categories     Main Dish Recipes     Pasta

Time 45m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package linguine pasta
2 tablespoons butter
1 tablespoon olive oil
¼ cup minced sweet onion
2 cloves garlic, minced
1 (10 ounce) can baby clams, drained with juices reserved (such as Bumble Bee®)
1 tablespoon dry white wine
1 (16 ounce) jar Alfredo sauce (such as Classico®)
1 teaspoon grated Parmesan cheese, or to taste
1 pinch crushed red pepper flakes, or to taste

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
  • Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
  • Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.

Nutrition Facts : Calories 726.7 calories, Carbohydrate 51.4 g, Cholesterol 108.4 mg, Fat 44.9 g, Fiber 2.1 g, Protein 31.3 g, SaturatedFat 17.4 g, Sodium 1230.5 mg, Sugar 6 g

LINGUINE WITH CREAMY WHITE CLAM SAUCE



LINGUINE WITH CREAMY WHITE CLAM SAUCE image

Categories     Shellfish     Sauté     Quick & Easy

Yield Serves 4

Number Of Ingredients 8

2 cans (6.5 oz each) chopped clams, drained (reserve liquid)
2 cloves fresh garlic, chopped
1 T. Extra Virgin Olive Oil
Freshly Ground Black Pepper
3 T. freshly chopped Italian (flat leaf) parsley (or more to taste) Reserve some for garnish.
3/4 C. 2% milk
1/2 C. half and half
1 lb. linguini pasta (Molisana is best), cooked al dente per package instructions

Steps:

  • In medium saute skillet, lightly saute chopped garlic until just lightly brown. Add reserved clam liquid all at once, bring to simmer and continue to simmer until reduced by 1/3, about 4-5 minutes. Add chopped clams and freshly ground pepper to taste. Cook until it begins to simmer. Meanwhile, cook pasta in salted water. Add freshly chopped parsley, milk and cream to sauce, about 2 minutes before pasta is finished. Continue to simmer, stirring frequently. Drain pasta (do not rinse). Place in serving bowl and toss with prepared sauce. Garnish with additional parsley, if desired.

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