LINGUINE WITH WHITE CLAM SAUCE
Linguine with White Clam Sauce is one of Anne Burrell's favorite "happy foods." Get this simple recipe from Secrets of a Restaurant Chef on Food Network.
Provided by Anne Burrell
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
- Bring a large pot of well salted water to a boil over medium heat.
- Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
- While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
- Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
- Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
- This won't make you want to clam up!
LINGUINI WITH WHITE CLAM SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.
LINGUINE WITH WHITE CLAM SAUCE-LIDIA BASTIANICH
Yield 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes. Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water. When all the clams are out, increase heat to high and add 1/2 cup of the parsley. Cook until liquid is reduced by half. Meanwhile, shuck the clams. When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining ¼ cup chopped parsley, Cook a minute more, to blend the flavors, and serve. Linguini with red clam sauce is almost never found in Italy, but a big seller in Italian American restaurants here in the United States. So, when you go to Italy, eat it as they do with white clam sauce, and never, ever ask for cheese to put on your linguini clam sauce.
LINGUINE WITH WHITE CLAM SAUCE II
A light clam sauce served over linguini noodles. Healthy, too!
Provided by Karena
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 5
Number Of Ingredients 8
Steps:
- In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
- In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
- Toss cooked and drained linguini pasta with the clam sauce and serve warm.
Nutrition Facts : Calories 545.2 calories, Carbohydrate 56.9 g, Cholesterol 90 mg, Fat 15.1 g, Fiber 2.7 g, Protein 43.6 g, SaturatedFat 2.1 g, Sodium 392.3 mg, Sugar 2.4 g
OLD-FASHIONED LINGUINE WITH WHITE CLAM SAUCE
This recipe is easy and takes less than 20 minutes. It's one of my weekend favorites and has been a family tradition for years.
Provided by Maine-iac
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a 5 qt pot, heat water to a boil and cook pasta until al dente.
- While the pasta is cooking, melt butter and olive oil in pan.
- Sautee onion and garlic, and add crushed red pepper flakes.
- Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.
- Simmer for 5 minutes.
- Drain pasta and place in large bowl.
- Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
- Serve with warm crusty bread and chilled white wine.
Nutrition Facts : Calories 795.1, Fat 22.7, SaturatedFat 7.6, Cholesterol 90.3, Sodium 1435.2, Carbohydrate 96.2, Fiber 4.1, Sugar 3.9, Protein 48.4
LINGUINE WITH CLAM SAUCE
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
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 WHITE CLAM SAUCE
From your kitchen, tested and approved in ours. One of our Danish fans, Henrik Dan Jensen, perfected this classic meal and says, "White wine, my special ingredient, adds a tiny spark to the sweet clams."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 35m
Number Of Ingredients 10
Steps:
- In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water; drain pasta. Set aside.
- While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.
- Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.
- Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that havent opened after 5 minutes.)
- Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt.
LINGUINE WITH CLAM SAUCE
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
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 WHITE CLAM AND BROCCOLI SAUCE
You can chop the garlic if you like, but I prefer slices. They are mellower in flavor and become part of the texture of the dish. In most pasta dishes the idea is to make just enough sauce to coat the pasta lightly. When clam sauce is served with linguine, however, there should be a little extra broth. Other hard-shelled clams, such as Manila or butter clams, make a good substitute, but I love littleneck clams for this sauce. With this dish, as with many pasta dishes using long, thin pasta shapes, I prefer to cook the pasta very al dente and finish it in the sauce. It's a balancing act-determining when the pasta is ready and the sauce is the right consistency-but you can always hold the pasta or the sauce for a minute or two, while the other one catches up.
Yield makes 6 servings
Number Of Ingredients 8
Steps:
- Cook the broccoli in a large saucepan of boiling salted water just until it is softened a little bit, about 2 minutes. Drain it well and cool under cold running water. Drain completely, then chop the broccoli coarsely.
- Scrub and shuck the clams according to the directions on page 7, reserving the liquid. Strain the liquid, chop the clams, and combine them with the liquid.
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the linguine into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until not quite done al dente, about 6 minutes.
- Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add the blanched broccoli and crushed red pepper and cook until the broccoli is sizzling, about 2 minutes. Pour in the clams and their liquid and bring to a boil. Ladle about 1/2 cup of pasta-cooking water into the skillet. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook until the broccoli is tender, about 4 minutes.
- If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stir in the parsley, and check the seasoning, adding salt and crushed red pepper if necessary. Cook, stirring, until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pan, 1 to 2 minutes. Divide the pasta among warmed bowls, spooning some of the sauce from the pan and drizzling some of the remaining olive oil over each serving.
LIDIA'S LINGUINI WITH BROCCOLI AND CLAM SAUCE
I am posting this recipe by Lidia Matticchio Bastianich by request of one of the members of the Italian cooking forum. I have never had a chance to try it myself but it looks and sounds fabulous, just like everything Lidia prepares on her TV show. I am guessing about the preparation time so if anyone tries this recipe, please let me know how long it took to prepare!
Provided by Irmgard
Categories European
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the broccoli in a large saucepan of boiling salted water for 2 minutes, then drain and cool under cold running water.
- Drain well and then chop coarsely.
- Scrub and shuck the clams, reserving the liquid.
- Strain the liquid, chop the clams, and combine them with the liquid.
- Bring 6 quarts of salted water to a boil over high heat and add the linguini.
- Return to a boil, stirring frequently.
- Cook the pasta, partially covered and stirring occasionally, until almost al dente, about 6 minutes.
- Heat the olive oil in a large skillet and add the garlic, cooking until golden, about 2 minutes.
- Add the broccoli and crushed red pepper and cook until the broccoli sizzles, about 2 minutes.
- Add the clams and their liquid and bring to a boil.
- Ladle about 1/2 cup of the pasta water into the skillet.
- Bring to a boil and then reduce to a simmer, cooking until the broccoli is tender, about 4 minutes.
- Drain the pasta, return it to the pot, and pour in the sauce.
- Bring the sauce and pasta to a boil, stir in the parsley and adjust the seasoning, adding salt and crushed red pepper if necessary.
- Cook, stirring until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pot, 1 to 2 minutes.
- Served drizzled with some of the extra virgin olive oil.
Nutrition Facts : Calories 521, Fat 20.1, SaturatedFat 2.8, Cholesterol 29.6, Sodium 64.4, Carbohydrate 62, Fiber 2.6, Sugar 1.4, Protein 22.4
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