LINGUINE WITH HERBED CLAM SAUCE
This impressive pasta looks and tastes so much like fancy restaurant fare that you'll want to serve it to guests. But the recipe is easy enough to prepare just about anytime. -Carolee Snyder, Hartford City, Indiana
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Drain baby and minced clams, reserving juice; set clams and juice aside. In a large skillet, saute onion in oil and butter until tender. Add parsley and garlic; saute for 2 minutes. , Add drained clams; saute 2 minutes longer. , Combine cornstarch and clam juice until smooth; stir into skillet with wine or broth. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in the basil, pepper and cayenne. Serve sauce over linguine; sprinkle with Parmesan cheese.
Nutrition Facts : Calories 328 calories, Fat 26g fat (9g saturated fat), Cholesterol 73mg cholesterol, Sodium 521mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
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.
MARK BITTMAN'S PASTA WITH CLAMS
Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
- After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
- Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
- Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 12 grams, Carbohydrate 69 grams, Fat 16 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 790 milligrams, Sugar 2 grams, TransFat 0 grams
PASTA WITH WHITE CLAM SAUCE
Garlic and oregano enhance the seafood flavor of this delicious main dish. "An Italian friend of my mom's passed on the recipe to her, and I began preparing it when I was 14," writes Kelli Soike of Tallahassee, Florida. "For convenience, it can be made in advance...and leftovers are just as good."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.
Nutrition Facts : Calories 379 calories, Fat 13g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 874mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges
PASTA WITH WHITE CLAM SAUCE
Provided by Food Network
Yield 5 to 6 servings.
Number Of Ingredients 7
Steps:
- Put up 6 quarts of water to boil in a large pot.
- Open the chowder clams, making sure to catch all the clam juice. Mince the clams and reserve them. Measure the juice; it should come to about 2 cups. If it doesn't, make up the difference with bottled clam juice. Then add 1/2 cup water, making 2 1/2 cups liquid in all.
- Pour the olive oil into a wide heavy pot over medium heat. Add the minced garlic and saute for 4 to 5 minutes or until the garlic just starts to turn gold. Add a little clam juice to loosen the garlic then add the rest of the 2 1/2 cups. Raise heat.
- Salt the boiling water lightly and add the capellini, stirring well. Cook until just al dente, about 7 to 8 minutes.
- Simmer the clam juice in its pot for two minutes. Raise heat and add the Manilla clams. Cover. Within two minutes or so, their shells should swing open; remove the Manilla clams from the pot and place them in a bowl. Turn heat to low under clam juice in pot and add the reserved, raw, minced clams. Cook very gently for 1/2 minute.
- The pasta should be done at this point. Spill the pasta into a colander and place the cooking pot over a low flame. Return the pasta to the cooking pot. Add 2/3 of the clam juice, plus the liquid that has collected in the bowl of Manilla clams. Add 3 tablespoons of the minced parsley. Stir to blend, about one minute. Divide pasta among 5 to 6 individual pasta bowls and top with the remaining clam juice, the remaining parsley, and the Manilla clams. Serve immediately.
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.
PASTA WITH CLAM SAUCE
Rich and satisfying.
Provided by Bea Gassman
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
- 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. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
- Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
- In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.
Nutrition Facts : Calories 938.2 calories, Carbohydrate 70.8 g, Cholesterol 224 mg, Fat 60.6 g, Fiber 4.7 g, Protein 32 g, SaturatedFat 36.4 g, Sodium 357.5 mg, Sugar 4.6 g
PASTA WITH WHITE CLAM SAUCE
This quick and easy meal is sure to please. My family enjoys this recipe with angel hair pasta. Garnish with grated Parmesan cheese.
Provided by Nancy Nicholas
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 2
Number Of Ingredients 8
Steps:
- Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
- Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!
Nutrition Facts : Calories 655.7 calories, Carbohydrate 71.3 g, Cholesterol 100.5 mg, Fat 28.7 g, Fiber 5 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 669.7 mg, Sugar 2.6 g
CREAMY CLAM PASTA SAUCE
Make and share this Creamy Clam Pasta Sauce recipe from Food.com.
Provided by Linda in Nevada
Categories Sauces
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions and garlic in olive oil over low heat.
- Add butter, stir until incorporated.
- Stir in milk, clam juice, and seasonings, cook over med.
- heat utill thickened.
- Add clams, and simmer until Pasta is cooked.
- Prepare your favorite Pasta, drain, and top with a generous portion of sauce.
- Top with grated Parmesan.
SPAGHETTI WITH CLAM SAUCE
This scrumptious pasta is DH's creation and star dish. Thank you to Starrynews for putting this in her best of 2009 cookbook!
Provided by Maito
Categories One Dish Meal
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Start water to boil for pasta.
- Heat 2 tablespoons oil over medium high heat in a small or medium saucepan.
- Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high.
- Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes.
- Meanwhile, cook pasta until it is al dente.
- Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil.
- Take sauce off heat. Add black pepper to taste, and parsley.
- Immediately add half of the sauce to the pasta and toss.
- Plate pasta, top with other half of sauce, and serve.
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