Elenas Linguini With Clam Sauce Recipes

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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

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.

LINGUINE WITH CLAMS



Linguine with Clams image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds small clams, such as cockles or manila clams
Kosher salt
1 pound dried linguine
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 cloves garlic, thinly sliced
2 shallots, minced
1 to 2 large anchovy fillets in olive oil, drained and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup dry white wine

Steps:

  • Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
  • Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
  • In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
  • Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
  • Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
  • Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.

ELENA'S LINGUINI WITH CLAM SAUCE



Elena's Linguini with Clam Sauce image

This recipe is for the Cajun at heart. More cayenne gives it a very special taste. Yum, yum.

Provided by Elena

Categories     Main Dish Clams

Time 1h

Yield 8

Number Of Ingredients 14

1 (16 ounce) package linguine pasta
½ cup butter
¼ cup olive oil
1 tablespoon minced garlic, or to taste
2 (6.5 ounce) cans minced clams, drained with juice reserved
2 (6.5 ounce) cans chopped clams, drained with juice reserved
1 tablespoon cornstarch, or as needed
1 (8 ounce) bottle clam juice
2 (8 ounce) cans mushroom pieces, drained
2 zucchini, grated
2 teaspoons cayenne pepper, or to taste
salt to taste
½ bunch Italian flat leaf parsley, chopped
¼ cup grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 11 minutes. Drain; return to the pot to keep warm.
  • Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Cook and stir the garlic, minced clams, and chopped clams for 5 minutes. Add the reserved clam juice and cook for a few more minutes.
  • In a separate bowl, whisk the cornstarch with part of the bottled clam juice. Stir the cornstarch mixture into the skillet. Adjust the thickness of the sauce, if needed, by whisking a little more cornstarch with more bottled clam juice, and adding to the sauce. Pour the remaining bottled clam juice into the skillet.
  • Stir in the mushroom pieces, grated zucchini, cayenne pepper, and salt. Cook over medium heat, stirring occasionally, until zucchini is tender, about 5 minutes. Stir in the parsley; remove from heat. Pour the clam sauce over the drained linguine. Mix well; serve with Parmesan cheese.

Nutrition Facts : Calories 540 calories, Carbohydrate 51.9 g, Cholesterol 95.4 mg, Fat 22.4 g, Fiber 4.1 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 532.8 mg, Sugar 3.9 g

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

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

Provided by Elena Bedner

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 tablespoons butter
3 tablespoons olive oil
3 cloves garlic, minced
1 (15 ounce) can diced tomatoes, undrained
1/2 cup fresh parsley, or 1 tbs dried parsley
1/4 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
16 ounces minced clams, with liquid
1 lb linguine
1 tablespoon lemon juice

Steps:

  • Heat butter and olive oil in pan over medium high heat.
  • Add garlic and cook till garlic is golden, about 3 minutes.
  • Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well.
  • Add undrained clams.
  • Bring mixture to a boil.
  • Simmer for 5 minutes.
  • Cook pasta according to directions; drain.
  • Add lemon juice to sauce, cook for 1 minute.
  • Put pasta in platter and toss with sauce.

ELENA'S LINGUINI WITH CLAM SAUCE



Elena's Linguini with Clam Sauce image

This recipe is for the Cajun at heart. More cayenne gives it a very special taste. Yum, yum.

Provided by Elena

Categories     Main Dish Clams

Time 1h

Yield 8

Number Of Ingredients 14

1 (16 ounce) package linguine pasta
½ cup butter
¼ cup olive oil
1 tablespoon minced garlic, or to taste
2 (6.5 ounce) cans minced clams, drained with juice reserved
2 (6.5 ounce) cans chopped clams, drained with juice reserved
1 tablespoon cornstarch, or as needed
1 (8 ounce) bottle clam juice
2 (8 ounce) cans mushroom pieces, drained
2 zucchini, grated
2 teaspoons cayenne pepper, or to taste
salt to taste
½ bunch Italian flat leaf parsley, chopped
¼ cup grated Parmesan cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the linguine, and return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 11 minutes. Drain; return to the pot to keep warm.
  • Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Cook and stir the garlic, minced clams, and chopped clams for 5 minutes. Add the reserved clam juice and cook for a few more minutes.
  • In a separate bowl, whisk the cornstarch with part of the bottled clam juice. Stir the cornstarch mixture into the skillet. Adjust the thickness of the sauce, if needed, by whisking a little more cornstarch with more bottled clam juice, and adding to the sauce. Pour the remaining bottled clam juice into the skillet.
  • Stir in the mushroom pieces, grated zucchini, cayenne pepper, and salt. Cook over medium heat, stirring occasionally, until zucchini is tender, about 5 minutes. Stir in the parsley; remove from heat. Pour the clam sauce over the drained linguine. Mix well; serve with Parmesan cheese.

Nutrition Facts : Calories 540 calories, Carbohydrate 51.9 g, Cholesterol 95.4 mg, Fat 22.4 g, Fiber 4.1 g, Protein 34.1 g, SaturatedFat 9.2 g, Sodium 532.8 mg, Sugar 3.9 g

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