RACHAEL RAY'S LINGUINE WITH RED CLAM SAUCE
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
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.
RED CLAM SAUCE
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
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
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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 WITH RED CLAM SAUCE
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
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
SPAGHETTI WITH RED CLAM SAUCE
Steps:
- In a large pot combine the crushed tomatoes, diced tomatoes, tomato sauce, capers, minced garlic, sugar, parsley, garlic powder, salt, oregano, basil, black pepper and red pepper. Cover and bring to a boil.
- Lower heat to a simmer and cook for 45 to 60 minutes. Add the clams plus some of their juice during the last 5 minutes of cooking.
- Pour sauce over hot spaghetti.
Nutrition Facts : Calories 340.9 calories, Carbohydrate 58.2 g, Cholesterol 30.9 mg, Fat 2.2 g, Fiber 5 g, Protein 22.1 g, SaturatedFat 0.3 g, Sodium 768.2 mg, Sugar 6 g
CLAMS IN RED SAUCE
Littleneck clams in red sauce. Fresh whole clams are cooked in a garlicky Italian red sauce with basil. A delicious and easy Italian recipe.
Provided by James
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 9
Steps:
- Tear the basil and wash. Set aside about a 1/4 cup of washed basil leaves.
- Slice up ten cloves of garlic. Saute garlic with 2 Tbsp of olive oil on medium heat for 2 minutes in sauce pan.
- Blend whole plum tomatoes on pulse setting or use hand and squeeze them to break them up in a bowl. Be careful not to make a mess if using the squeezing method.
- Add tomatoes and all the tomato paste to sauce pan. Add 4 ounces of water, all the salt, pepper, and red pepper flakes. Stir to combine and cook for 15 minutes on medium low.
- Wash clams to remove any sand or debris.
- Heat a clean large pan on medium-high and add 4 oz. of water and clams. Cover.
- Clams should open within 5-10 minutes. Remove clams as they open. Continue to cook unopened clams for 10 minutes and remove all the open ones. Place all the open clams in a serving bowl and set aside.
- After 10 minutes discard any unopened clams. In the empty clam pan add half the sauce and heat for 1 minute on medium-low. After 1 minute add the clams to the sauce. Stir it all together and turn off heat.
- Add basil to pan, stir it all together and serve. Serve in plates with a drizzle of olive oil, and some crusty bread. Use remaining sauce if needed or dip the bread into it. Enjoy!
Nutrition Facts : Calories 289 kcal, Carbohydrate 22.2 g, Protein 22.4 g, Fat 15.2 g, Sodium 820 mg, ServingSize 1 serving
CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE
Steps:
- Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
- Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.
Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g
EXCELLENT RED CLAM SAUCE
I've never been much of a fan of the watery red clam sauce you tend to get at restaurants. Through trial and error, I've come up with this one. It's not too runny and not too heavy. I'm sure you could adjust the dried spices to your liking, but I think they give a good flavor as is. For the tomatoes, try to use San Marzano. The flavor really ends up being worth the extra cost. If they're not available, I recommend using Muir Glen Organic; again, the difference in flavor is worth the extra pennies. You can always substitute the canned clams for fresh and you'll end up with a chunkier sauce.
Provided by Joey D from NYC
Categories Sauces
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan on stove over medium heat.
- Add onion, garlic and a little salt and pepper; heat until softened, about 5 minutes.
- Add tomatoes, basil, oregano and thyme; stir well to combine.
- Simmer sauce until thickened, about 30 minutes, stirring occasionally.
- Add partially drained clams, stir well and allow to heat through. You should start boiling your water for pasta at this point, turning off the sauce about 5 minutes before pasta is fully cooked.
SPAGHETTI WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
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SPAGHETTI WITH RED CLAM SAUCE - ERREN'S KITCHEN
From errenskitchen.com
5/5 (7)Total Time 20 minsCategory DinnerCalories 595 per serving
- Bring a large pot of salted water to boil, then add pasta and cook until just undercooked (about a 1 minute short of al dente).
- Meanwhile, in large sauté pan over medium-high heat, heat 3 tablespoons olive oil until hot but not smoking. Add garlic and sauté until just golden (about 30 seconds). Add wine, tomatoes, clam juice, and all but a tablespoon of the parsley. Bring to a boil.
- Reserve 1⁄2 cup cooking water, then drain the pasta and add to the pan. Simmer, tossing occasionally, until the pasta is just tender (about a minute). If the pasta starts getting a bit dry, add some of the reserved cooking water.
LINGUINE WITH SPICY RED CLAM SAUCE RECIPE | MYRECIPES
From myrecipes.com
3.5/5 (8)Calories 292 per servingServings 4
- Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and crushed red pepper to pan; sauté 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes; cook 4 minutes or until thick, stirring constantly. Stir in clams; cook 2 minutes or until thoroughly heated. Remove from heat; stir in parsley, basil, and oregano. Serve with pasta.
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PASTA WITH RED CLAM SAUCE | BETTER HOMES & GARDENS
From bhg.com
4.5/5 (2)Calories 325 per servingTotal Time 40 mins
- For sauce, in a large skillet cook garlic in hot oil over medium heat about 30 seconds. Add black pepper and red pepper. Cook and stir for 30 seconds more. Remove from heat.
- Drain clams, reserving juice. Set claims aside. Add reserved clam juice and undrained tomatoes to skillet. Stir in parsley, basil, and, if desired, anchovy paste. Bring to boiling; reduce heat. Simmer, uncovered, for 30 to 35 minutes or to desired consistency. Stir in clams; heat through.
- Meanwhile, cook mostaccioli about 14 minutes or until tender but still firm. Drain well. Serve sauce over mostaccioli.
LINGUINE WITH RED CLAM SAUCE RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 330 per servingServings 6
- Heat oil in a medium saucepan over medium heat. Add garlic; sauté 2 minutes. Stir in marinara sauce, tomato paste, and red pepper; bring to a simmer. Drain clams in a sieve over a bowl, reserving liquid; set clams aside. Stir reserved clam liquid into marinara-sauce mixture. Simmer 10 minutes. Stir in clams, and simmer 3 minutes. Serve pasta with sauce.
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3/5 Category Pasta + NoodlesServings 4Total Time 30 mins
- While water is heating, warm anchovy oil and olive oil in large saucepan over medium. Add sliced garlic, and cook, stirring constantly, until golden brown, about 2 minutes. Add anchovies and crushed red pepper, and cook, stirring constantly, until warmed through, about 30 seconds. Add clam juice and vermouth and increase heat to medium-high; bring to a boil.
- Add clams, tossing to coat in sauce, and cook, covered, until clams start to open, 6 to 8 minutes. Using a spider or slotted spoon, transfer clams to a large bowl, reserving mixture in pan. (Discard any clams that do not open.) Once cool enough to handle, remove meat from half of clams, and chop; set aside chopped clam meat and remaining clams in shells. Discard empty shells.
- Crush tomatoes with hands in a medium bowl, and add with juices to mixture in pan. Add salt and bring to a boil over medium-high. Reduce heat to medium-low, and simmer, stirring occasionally, until thickened and saucy, about 15 minutes. NOTE: About 5 minutes into cooking tomato sauce, add linguine to boiling water. Cook until al dente, about 10 minutes.
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