Glorias Linguini With Red Clam Sauce Recipes

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LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

Provided by Emeril Lagasse

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 12

2 tablespoons plus 1 teaspoon salt
1 pound linguine pasta
3 tablespoons olive oil
1 cup small-diced onion
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes
1 cup dry white wine
1/4 cup tomato paste
1 (28-ounce) can diced tomatoes
4 pounds littleneck clams, scrubbed clean and picked over
3 tablespoons chopped fresh parsley leaves
1/4 cup extra-virgin olive oil

Steps:

  • Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.
  • Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes. Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.

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.

RACHAEL RAY'S LINGUINE WITH RED CLAM SAUCE



Rachael Ray's Linguine With Red Clam Sauce image

Make and share this Rachael Ray's Linguine With Red Clam Sauce recipe from Food.com.

Provided by StreetChef

Categories     Low Cholesterol

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 teaspoon coarse salt
1 lb linguine
3 tablespoons extra virgin olive oil, 3 turns of the pan (EVOO)
1 (2 ounce) can flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes, eyeball it in your palm
1/4 teaspoon dried oregano leaves (a couple of pinches)
1 teaspoon dried thyme (one-third palmful)
6 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 cup dry red wine (a couple of glugs)
2 (14 ounce) cans baby clams, in juice, 1 can drained
1 (28 ounce) can crushed tomatoes
salt & freshly ground black pepper
1/2 cup chopped flat leaf parsley (2 handfuls)
1 teaspoon rated lemon zest, for garnish

Steps:

  • Bring a large pot of salted water to a boil, then add the pasta and cook until al dente.
  • While the pasta cooks, prepare the sauce: Heat a large skillet over medium-low heat, add the EVOO (3 turns of the pan) and the anchovies and cook until the anchovies melt into the oil.
  • Add the crushed red pepper flakes, oregano, thyme and garlic and cook for 1 minute, then add the onion, raise the heat to medium and cook, stirring frequently, for 3 to 4 minutes, until the onion begins to soften. Add the wine and cook 1 minute, then stir in the clams with their juice plus the drained clams. Cook, stirring, for 1 minute to concentrate the flavors. Stir in the tomatoes and cook until heated through. Season with salt and pepper to taste (be sure to taste the sauce before seasoning it; there's so much salt in the anchovies and clams that you may not need to add any).
  • Drain the linguine, return it to the pot and add the sauce. Add half the parsley and toss. Adjust the salt and pepper and plate the pasta. Garnish it with the remaining parsley and a little lemon zest.

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.

EMERIL'S LINGUINE WITH RED CLAM SAUCE



Emeril's Linguine With Red Clam Sauce image

A present from Emeril. Don't forget to scrub the clam shells. Throw away clams that won't close.

Provided by Phil Franco

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons salt
1 teaspoon salt
1 lb linguine
3 tablespoons olive oil
1 cup small-diced onion
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes
1 cup dry white wine
1/4 cup tomato paste
1 (28 ounce) can diced tomatoes
4 lbs littleneck clams, scrubbed clean and picked over
3 tablespoons chopped fresh parsley leaves
1/4 cup extra virgin olive oil

Steps:

  • Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt.
  • Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.
  • Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds.
  • Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes.
  • Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil.
  • Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine.
  • Serve while hot.

Nutrition Facts : Calories 1106.2, Fat 30.2, SaturatedFat 4.1, Cholesterol 154.4, Sodium 4896.6, Carbohydrate 119.7, Fiber 8, Sugar 13.8, Protein 75.9

LINGUINI WITH RED CLAM SAUCE (LINGUINI CON LE VONGOLE AL SUGO)



Linguini With Red Clam Sauce (Linguini Con Le Vongole Al Sugo) image

This recipe is adapted from a Neopolitan version of "Linguini and Clams in Red Sauce". I prefer the clams to be served in their shells over the pasta, never removed or chopped

Provided by Kozmic Blues

Categories     European

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup extra virgin olive oil
2 lbs littleneck clams, scrubbed well
4 garlic cloves, chopped
1 large shallot, minced
2 anchovy fillets, chopped
1 (28 ounce) can whole tomatoes, coarsely chopped (preferably San Marzano)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 -1 1/2 teaspoon crushed red pepper flakes, to taste
1 lb linguine
freshly chopped basil, for garnish

Steps:

  • A Neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour.
  • This will remove any sand or grit in the clams.
  • This step is optional, but I do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush.
  • Bring a large stockpot of water to a boil for the linguini.
  • In another pan, heat olive oil over medium high heat.
  • Add shallots and crushed red pepper and sauté until shallots are softened.
  • Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark.
  • Carefully add chopped tomatoes with their liquid.
  • Stir to combine, and add dried basil and oregano.
  • Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini.
  • Add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
  • While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes).
  • As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked.
  • Drain pasta, and transfer to a serving bowl.
  • Top with tomato sauce and toss with chopped fresh basil.
  • Finally, add cooked clams over top the pasta, still in their shells.

LINGUINE WITH RED CLAM SAUCE



Linguine with Red Clam Sauce image

A seafood and pasta lover's fix-it-fast feast.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 8

12 oz uncooked linguine
1/4 cup olive or vegetable oil
3 cloves garlic, finely chopped
1 can (28 oz) Muir Glen™ organic whole peeled tomatoes with basil, drained, chopped
1 small red chile, seeded, finely chopped
1 pint shucked fresh small clams, drained, liquid reserved
1 tablespoon chopped fresh parsley
1 teaspoon salt

Steps:

  • Cook and drain linguine as directed on package.
  • Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Add garlic; cook, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently.
  • Stir in clam liquid. Heat to boiling. Reduce heat; simmer uncovered 10 minutes.
  • Chop clams. Stir clams, parsley and salt into tomato mixture. Cover; simmer about 15 minutes, stirring occasionally, until clams are tender. Serve over linguine.

Nutrition Facts : Calories 390, Carbohydrate 55 g, Cholesterol 35 mg, Fiber 4 g, Protein 22 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 650 mg

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