Linguine With White Clam Sauce Ii Food

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LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound dry linguine or spaghetti
Kosher salt
1/3 cup extra-virgin olive oil
3 tablespoons finely chopped garlic
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
1/4 cup water
36 little neck clams, scrubbed
3 tablespoons finely chopped flat-leaf parsley
Freshly ground pepper
Grilled bread, for serving (optional)

Steps:

  • Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
  • While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan 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 wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
  • Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.

LINGUINE WITH WHITE CLAM SAUCE



Linguine With White Clam Sauce image

This white clam sauce beats any I've had at a restaurant! For maximum goodness, eat this the day after and use the fresh lemons. Enjoy!

Provided by Hungry Chefs

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup butter
1/2 cup light olive oil
4 -5 cloves garlic, mashed
1 bunch parsley, minced
12 ounces minced clams (keep liquid from the can of clams... this will be used)
1 lb linguine
1 -2 lemon (or 1-2 T. lemon juice concentrate)

Steps:

  • Heat butter and oil in pan.
  • Add garlic and cook gently, about 10 minutes.
  • Mix parsley and clams and stir into oil mixture.
  • Cook slightly more, about 3-5 minutes.
  • Remove sauce from heat and toss with cooked linguine.
  • Stir in fresh lemon juice and enjoy!

Nutrition Facts : Calories 1205.1, Fat 76.5, SaturatedFat 33.4, Cholesterol 179, Sodium 431, Carbohydrate 93.6, Fiber 5.1, Sugar 2.1, Protein 37.6

LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

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

Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Big fat finishing extra-virgin olive oil (high quality)

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!

LINGUINE WITH WHITE CLAM SAUCE II



Linguine with White Clam Sauce II image

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

1 (12 ounce) package linguini pasta
3 (8 ounce) cans minced clams, with juice
¼ cup olive oil
1 clove garlic, minced
¾ cup chopped parsley
2 tablespoons white wine
1 teaspoon dried basil
½ teaspoon salt

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

LINGUINI WITH WHITE CLAM SAUCE



Linguini with White Clam Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

1/4 cup extra-virgin olive oil
1 teaspoon red pepper flakes
4 to 6 cloves garlic, finely chopped
1 tin flat fillet of anchovies, drained, 6 or 7 fillets
2 tablespoons fresh thyme leaves, 4 or 5 sprigs stripped or 1 1/2 teaspoons dried
1 cup dry white wine
1 cup clam juice or chicken stock
1 can (15 ounces) fancy whole baby clams
1 lemon, zested
1 pound linguini, slightly undercooked, about 6 to 7 minutes
1/4 cup chopped parsley leaves
Lots of black pepper and some coarse salt
Crusty bread, for mopping

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



Linguine With White Clam Sauce image

Make and share this Linguine With White Clam Sauce recipe from Food.com.

Provided by Bev I Am

Categories     Low Cholesterol

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

28 littleneck clams, scrubbed
7 garlic cloves, minced
2 tablespoons extra virgin olive oil
2 small hot chili peppers, minced (can substitute red pepper flakes)
1/2 cup dry white wine
1/2 cup fresh parsley, chopped
1/4 cup fresh basil, chopped
1 -1 1/2 lb linguine
1 tablespoon salt
fresh ground black pepper

Steps:

  • Bring six quarts of water to a rolling boil and add 1 tablespoon salt.
  • Open 24 of the clams over a bowl with a sieve to strain the clam liquid.
  • Save 4 clams for garnish.
  • Set the strained liquid aside and chop the clams into a mince.
  • Add the linguine to boiling water.
  • The clam sauce should take the same length of time to cook as the linguine.
  • Sauté minced garlic in the olive oil over high heat, being careful not to burn it.
  • Add the minced chilies.
  • Add the minced clams and sauté to heat through, then add the black pepper and white wine.
  • Now add the reserved clam liquid.
  • Open the last four clams without detaching the clams from their shells, and toss them into the sauce.
  • Add the parsley and basil.
  • Lower the heat to medium.
  • When the linguine is al dente, drain it and toss it with about half of the sauce.
  • Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.

Nutrition Facts : Calories 601.5, Fat 9.6, SaturatedFat 1.4, Cholesterol 34.5, Sodium 1814.9, Carbohydrate 92.7, Fiber 4.4, Sugar 3.5, Protein 28.9

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Top Asked Questions

How to cook clams and linguine pasta?
Add garlic; cook and stir until fragrant, about 1 minute. Stir in liquid from clams, parsley, white wine, basil, and salt; simmer for 10 minutes. Stir in clams until heated through. Add cooked linguine pasta; toss to combine and serve warm. 545 calories; protein 43.6g; carbohydrates 56.9g; fat 15.1g; cholesterol 90mg; sodium 392.3mg.
How long to cook linguine for?
Cook linguine at a boil until tender yet firm to the bite, about 10 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Stir in liquid from clams, parsley, white wine, basil, and salt; simmer for 10 minutes. Stir in clams until heated through.
How to cook littleneck clams in the oven?
Add garlic and crushed red pepper and stir until fragrant and golden, 1 to 2 minutes. Add littleneck clams, wine and juice. Cover and cook, stirring occasionally, until clams open, 6 to 8 minutes.
How do you cook clams with garlic?
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.

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