Linguine With Clams And Fennel Recipes

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

Ingredients

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 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

Ingredients

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

LINGUINE WITH CLAMS AND FENNEL

Linguine with Clams and Fennel image

Provided by Oliver Strand

Categories Pasta Shellfish Valentine's Day Dinner Seafood Clam Fennel Christmas Eve Boil Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

Kosher salt
1 pound linguine
3 tablespoons extra-virgin olive oil plus more for drizzling
1/2 small fennel bulb, finely chopped, plus 2 tablespoons coarsely chopped fennel fronds and more for garnish
6 garlic cloves, chopped
3/4 cup dry white wine
3 pounds small clams (such as Manila) or cockles, scrubbed
Freshly ground black pepper
1 teaspoon (or more) fennel pollen or 1 teaspoon fennel seeds, toasted and finely ground in a spice mill

Steps:

Bring a large pot of salted water to a boil. Add pasta and cook, stirring occasionally, until almost al dente. Drain, reserving 1 cup pasta cooking liquid.
Meanwhile, heat 3 tablespoons oil in another large heavy pot over medium heat. Add chopped fennel and garlic; cook, stirring often, until softened but not browned, 2-3 minutes. Add wine, then clams. Increase heat to high. Cover and cook until clams open, 4-7 minutes, depending on size of clams. As clams open, use tongs to transfer them to a large bowl (discard any that do not open).
Add 1/2 cup reserved pasta cooking liquid to clam juices in pot; bring to a boil. Add pasta to pot. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce, 2-3 minutes. Season with salt and pepper. Add clams with any juices from bowl and 2 tablespoons fennel fronds; toss to combine, adding more pasta liquid by tablespoonfuls if dry.
Divide among bowls. Drizzle with oil; garnish with fennel fronds and fennel pollen.

CLAMS WITH FENNEL BROTH

Clams with Fennel Broth image

Provided by Food Network

Categories main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 14

Ingredients

4 ounces (8 tablespoons) unsalted butter
1 cup julienned celery
1 cup julienned fennel
1 cup julienned leeks
1 cup julienned shallots
1 teaspoon minced garlic
1/2 teaspoon chopped fresh thyme
1 bay leaf
1 cup white wine
2 cups clam juice
1/4 cup creme fraiche
12 to 15 Florida top neck clams
Salt and freshly ground black pepper
Toasted baguette, for serving

Steps:

Melt the butter in a medium saucepan over low heat. Add the celery, fennel, leeks, shallots and garlic and cook on very low heat until they become tender and fragrant, about 5 minutes. Add the thyme, bay leaf and white wine, increase the heat to medium and simmer for 5 minutes. Add the clam juice, bring to a boil, then reduce to a simmer and cook for 15 minutes. Stir in the creme fraiche. Add the clams, cover the pot, and cook until all the clams have opened, about 10 minutes. Season with salt and pepper. Serve with the baguette

LINGUINE AND CLAMS WITH TOMATO-FENNEL SALSA

Linguine and Clams with Tomato-Fennel Salsa image

Categories Pasta Tomato Low Fat Clam Fennel White Wine Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

2 cups chopped seeded tomatoes (about 4 large)
1/2 cup chopped fresh fennel bulb
1/4 cup chopped red onion
3 tablespoons (packed) chopped fresh basil
1 tablespoon olive oil (preferably extra-virgin)
1/2 teaspoon (packed) grated orange peel
2 cups dry white wine
1 teaspoon fennel seeds
1 teaspoon salt
1 large garlic clove, crushed
30 littleneck clams, scrubbed
12 ounces linguine

Steps:

Combine tomatoes, chopped fennel, red onion, basil, olive oil and orange peel in medium bowl. Season salsa with salt and pepper.
Bring wine, fennel seeds, salt and garlic to boil in very large pot. Reduce heat, cover tightly and simmer 10 minutes to blend flavors. Add clams. Increase heat to high, cover and cook until clams open, about 7 minutes (discard any clams that do not open.) Using slotted spoon, transfer clams to bowl. Strain clam cooking liquid through fine strainer; return to same pot. Boil until liquid is reduced to 1 2/3 cups, about 7 minutes. Add tomato salsa and bring to simmer. Remove from heat. Meanwhile, cook linguine in large pot with tomato mixture. Season with salt and pepper; toss to blend. Add clams; stir over medium heat until heated through, about 3 minutes.

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