Fettuccine With Red Clam Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RED CLAM SAUCE



Red Clam Sauce image

This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 3h25m

Yield 4 servings.

Number Of Ingredients 13

1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

Steps:

  • In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.

Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.

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 AND CLAMS WITH FRESH RED SAUCE



Linguine and Clams With Fresh Red Sauce image

This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and black pepper
1 pound linguine
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
3 garlic cloves, thinly sliced
2 (6-ounce) cans whole clams, juices reserved
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/2 cup chopped fresh curly or flat-leaf parsley, plus more for garnish
Red-pepper flakes, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
  • Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
  • Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
  • Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
  • Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
12 ounces linguine
3 tablespoons extra-virgin olive oil
3 cloves garlic, thinly sliced
2 anchovy fillets
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry white wine
1 28-ounce can whole San Marzano tomatoes, crushed by hand
1 1/4 pounds littleneck clams (about 16), scrubbed
12 ounces chopped clams (drained if canned)
1/2 cup chopped fresh parsley

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
  • Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
  • Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

FETTUCCINE WITH RED CLAM SAUCE



Fettuccine With Red Clam Sauce image

Provided by Moira Hodgson

Categories     dinner, weekday, pastas, main course

Time 35m

Yield 4 servings

Number Of Ingredients 9

About 36 to 40 little neck clams
Coarse salt
4 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 cups canned Italian plum tomatoes
1 teaspoon Italian hot crushed peppers (or more to taste)
1/2 cup chopped parsley
1 pound fettucine

Steps:

  • Place the clams in a bowl with cold water sprinkled with salt. Leave for an hour, or overnight. Rinse and scrub.
  • Heat 1 tablespoon olive oil in a heavy skillet. Add the clams and cook for three to four minutes, stirring so that all are exposed to heat. Discard any clams that do not open.
  • Place a collander over a large bowl. Pour the clams with their juice into the collander. Drain, reserving the clam juice.
  • Wipe the skillet with a paper towel. Heat 2 tablespoons olive oil and add the onion and garlic. Cook until soft.
  • Add the tomatoes and the peppers to the onions and garlic.
  • Bring six quarts salted water to boil for the pasta.
  • Remove the clams from their shells, reserving about eight to 10 clams for decoration. Drain the juice through one thickness of paper towel into a clean bowl. Wash out the other bowl, and drain the juice once again, through a paper towel into the bowl.
  • Add a cup of clam juice to the tomatoes. Bring to boil, stir and let simmer for a few minutes. Taste for seasonings. Salt will probably not be needed, but add a little freshly ground pepper. If the sauce is too thick, add more clam juice. Do not add too much or this sauce will be watery. (Reserve leftover clam juice for another dish.)
  • Add the clams, the unopened clams and the parsley leaves to the sauce.
  • Cook the pasta until al dente and drain. Place in a heated bowl. Stir the remaining tablespoon olive oil into the pasta to prevent it from sticking. Top with the sauce, decorate with the clams in the shells and serve.

FETTUCCINE WITH RED CLAM SAUCE



Fettuccine with Red Clam Sauce image

Provided by Connie Barbara Schaeffer

Categories     Garlic     Pasta     Sauté     Valentine's Day     Quick & Easy     Clam     Bon Appétit     California

Yield Serves 2 to 4

Number Of Ingredients 9

3 tablespoons olive oil
5 garlic cloves, minced
1 1/2 tablespoons tomato paste
1 8-ounce bottle clam juice
2 6 1/2-ounce cans chopped clams, drained, 1/2 cup juice reserved
2 tablespoons chopped fresh parsley
Pinch of dried red pepper flakes
Salt and pepper
8 ounces fettuccine, freshly cooked

Steps:

  • Heat oil in heavy medium skillet over medium heat. Add garlic and sauté until golden brown, about 1 minute. Add tomato paste and stir 1 minute. Add clam juice, reserved 1/2 cup juice from clams and parsley and simmer until slightly thickened, about 15 minutes. Add clams and red pepper flakes and heat through. Season with salt and pepper. Pour sauce over fettuccine. Toss thoroughly and serve.

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Melissa Roberts

Categories     Pasta     Tomato     Quick & Easy     High Fiber     Dinner     Clam     Healthy     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1/3 cup olive oil
3 large garlic cloves, chopped
1/2 teaspoon dried hot red-pepper flakes
1 (28- to 32-ounce) can whole tomatoes in juice, coarsely chopped, reserving juice
2 teaspoons sugar
1 pound spaghetti
3 dozen hard-shelled clams such as littlenecks

Steps:

  • Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.
  • Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
  • Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Transfer clams (still in shells) as cooked to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 2 minutes.
  • Drain spaghetti. Return clams to sauce and add pasta, tossing

THE BEST CLAM SAUCE



The Best Clam Sauce image

I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!

Provided by Jodie B

Categories     Seafood     Shellfish     Clams

Time 45m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
½ cup butter
salt and pepper to taste
2 tablespoons dry white wine

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.

Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Three 6 1/2-ounce cans minced or whole clams
1/4 cup extra-virgin olive oil
6 cloves garlic, minced
1/2 teaspoon red pepper flakes or more to taste
One 28-ounce can whole tomatoes packed in juice, drained, and chopped
1 pound dry spaghetti or linguini
10 fresh basil leaves, chopped
2 tablespoons finely chopped flat-leaf parsley
Kosher salt
Freshly ground black pepper

Steps:

  • Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

More about "fettuccine with red clam sauce recipes"

LINGUINE WITH RED CLAM SAUCE RECIPE - MARIANNE WILLIAMS - FOOD …
Dec 22, 2021 The iconic Italian-American pasta dish, packed with fresh briny clams, gets even more flavor from San Marzano tomatoes, plenty of garlic and anchovies, and a finishing touch …
From foodandwine.com


LINGUINE WITH AUTHENTIC ITALIAN RED CLAM SAUCE - MANGIA WITH …
Jan 4, 2024 Linguine with Authentic Italian Red Clam Sauce is a classic pasta recipe with so much flavor from briny clams in savory tomatoes with white wine, lots of pungent garlic and a …
From mangiawithmichele.com


PUMPKIN PASTA ALLA VODKA - BY THE FORKFUL
6 days ago This pumpkin pasta alla vodka brings a cozy, seasonal twist to the classic vodka sauce, blending rich pumpkin puree with a creamy vodka sauce and crispy fried sage for a …
From bytheforkful.com


ZUPPA DI CLAMS BIANCO - SPRINKLES AND SPROUTS
Oct 25, 2024 Zuppa di Clams Bianco, is a flavorful and comforting Italian clam soup, made with a fragrant broth of garlic, olive oil, and white wine.
From sprinklesandsprouts.com


EASY RED CLAM SAUCE RECIPE - COPYKAT RECIPES
Mar 30, 2021 Red Clam Sauce is a tasty Italian sauce. Get the easy recipe and learn how to make the best red clam sauce with fresh or canned clams.
From copykat.com


SPAGHETTI WITH CLAM SAUCE - LIDIA'S ITALY
Have the clam cooking sauce barely simmering in the pan, and stir in the chopped clams just before the spaghetti is al dente. Lift the cooked pasta from the pot, let it drain briefly, drop it into the saucepan, and toss well until all the …
From lidiasitaly.com


SPAGHETTI WITH RED CLAM SAUCE - ERREN'S KITCHEN
Oct 16, 2017 This recipe for Spaghetti With Red Clam Sauce makes an authentic Italian pasta dish that’s an easy, yet special main course. With fresh clams and just a few simple ingredients, you have a delectable and impressive …
From errenskitchen.com


THE BEST AUTHENTIC LINGUINE WITH RED CLAM SAUCE RECIPE
Linguine with red clam sauce is a delightful Italian pasta dish that's perfect for seafood lovers! This dish pairs linguine, a type of long, thin pasta, with a savory sauce made from tomatoes …
From delallo.com


LINGUINE WITH RED CLAM SAUCE USING CANNED CLAMS
Mar 7, 2023 This linguini with red clam sauce using canned clams is a delicious and easy pasta recipe you can make ahead of time! Made with just a handful of pantry staples, including garlic, canned clams, and diced tomatoes, this …
From organizeyourselfskinny.com


LINGUINE WITH RED CLAM SAUCE - SIP AND FEAST
Oct 26, 2021 Linguine with red clam sauce is one of the best seafood recipes. Littleneck clams and al dente pasta are tossed in a garlicky tomato and white wine sauce and topped with fresh parsley.
From sipandfeast.com


SPAGHETTI WITH RED CLAM SAUCE - CIAO ITALIA
This is a classic recipe straight from Naples for clams in red sauce. What makes this dish so popular with the Neapolitans is the sweetness of the clams and the fact that Naples is home to those fabulous plum tomatoes called San Marzano.
From ciaoitalia.com


OLD SPAGHETTI FACTORY WHITE CLAM SAUCE (COPYCAT)
1 day ago This copycat Old Spaghetti Factory White Clam Sauce recipe is the perfect way to enjoy a restaurant favorite at home. Ready in 20 minutes! A simple pasta dish with Marinara …
From dinnerthendessert.com


LINGUINE WITH CLAMS - ONCE UPON A CHEF
Feb 7, 2024 TESTED & PERFECTED RECIPE -- Linguine with clams sounds elegant but it's one of the easiest, most affordable Italian pasta dishes you can make at home.
From onceuponachef.com


PORK LOIN AND POTATOES - BEYOND THE CHICKEN COOP
16 hours ago Delicious roasted pork loin with potatoes and onions. This easy-to-make meal is perfect for Sunday suppers and holiday dinners.
From beyondthechickencoop.com


Related Search