Linguinewithclamsbaconandtomato Food

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LINGUINE WITH CLAMS, BACON AND TOMATO



Linguine With Clams, Bacon and Tomato image

I got this from our local paper and it is delicious. Make a green salad and some garlic bread and you are done.

Provided by Caz320

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb sliced bacon, cut crosswise into 1/2 inch strips
3 garlic cloves
1/2 cup dry white wine
1 (16 ounce) can crushed tomatoes
1 cup bottled clam juice
3/4 lb chopped clam, drained
1/3 cup chopped flat leaf parsley
3/4 teaspoon salt
1/4 teaspoon dried red pepper flakes
3/4 lb linguine

Steps:

  • In large frying pan, cook the bacon over moderate heat until almost crisp.
  • Remove bacon with slotted spoon and pour off all but 2 tbs fat.
  • Add garlic and cook, stirring, for 30 seconds.
  • Add wine.
  • Stir in bacon, tomatoes and clam juice and heat to a simmer.
  • Cook for 10 minutes.
  • Add the clams, parsley, salt and red-pepper flakes and cook for one minute longer.
  • In the meantime, boil the linguine until just done, about 12 minutes.
  • Drain the linguine well and add to the sauce.
  • Allow the linguine to sit for 2 to 3 minutes to absorb some of the liquid.

LINGUINE WITH CLAMS



Linguine with Clams image

Provided by Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 9

Coarse sea salt
1 pound linguine
3 tablespoons Italian extra-virgin olive oil
4 cloves garlic, minced
1 1/2 pounds live Manila clams, scrubbed
1 tablespoon finely minced jalapeno
1 cup pinot grigio
One 14-ounce can San Marzano tomatoes, with juice
4 tablespoons Italian parsley leaves, finely chopped

Steps:

  • In a large stockpot, bring salted water to a boil. Add the linguine to the boiling water and cook until al dente according to package instructions. Drain, reserving 1/4 cup pasta water.
  • Meanwhile, heat the olive oil in a large saute pan over medium-high heat, until it ripples (don't let the oil smoke). Add the garlic and cook until edges are lightly browned. Add the clams and jalapeno, and cook for a minute. Add the wine, tomatoes and their juice and half of the parsley, and cook until the clams open, about 10 minutes.
  • Add the linguine to the clam sauce and toss to coat, adding pasta water if needed. Toss in the remaining parsley.

LINGUINE WITH TOMATO-BASIL CLAM SAUCE



Linguine with Tomato-Basil Clam Sauce image

Categories     Pasta     Tomato     Low Fat     Quick & Easy     Basil     Clam     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 8

1 pound plum tomatoes
3 dozen littleneck clams, scrubbed well
1/4 cup water
1/2 pound linguine
3 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried hot red pepper flakes
1/2 cup fresh basil leaves, chopped

Steps:

  • In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice tomatoes.
  • In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. (Discard any clams that are unopened after 10 minutes.) Remove kettle from heat, reserving liquid.
  • In a 6-quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander.
  • While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste.

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

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 GRILLED CLAMS AND BACON



Linguine with Grilled Clams and Bacon image

Provided by Chris Schlesinger

Categories     Pasta     Quick & Easy     Father's Day     Backyard BBQ     Dinner     Bacon     Clam     Summer     Grill     Grill/Barbecue     Gourmet     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 (main course) servings

Number Of Ingredients 9

1/2 pound sliced bacon, chopped
6 tablespoons extra-virgin olive oil
2 tablespoons minced garlic
2 teaspoons hot red-pepper flakes
1/4 cup fresh lemon juice
32 small (less than 2 inches wide) hard-shelled clams, scrubbed
3/4 pound linguine
1/2 cup chopped flat-leaf parsley
Equipment: a 13-by 9- by 2-inch disposable foil pan

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .
  • Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
  • Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.
  • Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)
  • Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.
  • Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.

LINGUINE WITH CLAMS AND TOMATOES



Linguine With Clams And Tomatoes image

Provided by Marian Burros

Categories     pastas, appetizer, main course

Time 30m

Yield 2 servings

Number Of Ingredients 8

4 cloves garlic
1 tablespoon fresh thyme, or 1 teaspoon dried
1/2 cup dry white wine
12 large clams in the shell
1 1/2 pounds ripe field tomatoes, or 2 cups canned no-salt-added tomatoes
1/2 cup fish stock or bottled clam juice
8 ounces fresh linguine, eggless if possible
5 fresh large basil leaves

Steps:

  • Slice the garlic and chop the fresh thyme. Combine with wine in a pot large enough for all ingredients.
  • Scrub clams and add to pot. Bring to a boil and cook until the clam shells open. As they open, remove them from the pot and set aside. Continue cooking broth until it is reduced by half.
  • Bring water to a boil for the linguine in a covered pot.
  • Wash and trim the tomatoes, and cut in half. Squeeze out the seeds. Chop tomatoes in a food processor or with a knife. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.
  • Cook the linguine according to package directions.
  • Remove the clams from their shells, and pour any reserved liquid from them into the pot.
  • Wash and dry basil, and cut into thin strips.
  • Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.

Nutrition Facts : @context http, Calories 566, UnsaturatedFat 2 grams, Carbohydrate 84 grams, Fat 5 grams, Fiber 5 grams, Protein 38 grams, SaturatedFat 1 gram, Sodium 1149 milligrams, Sugar 10 grams, TransFat 0 grams

LINGUINE WITH CLAMS



Linguine with Clams image

A classic for a reason, our Linguine with Clams recipe is a pasta dish that's sure to delight even the most discerning of palettes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

Coarse salt and freshly ground black pepper
1 pound linguine
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 teaspoon crushed red pepper flakes
3/4 cup loosely packed flat-leaf parsley leaves, coarsely chopped
Zest of 1 lemon
1/4 cup dry white wine
3 pounds Manila clams, or cockles, scrubbed and rinsed
2 tablespoons unsalted butter

Steps:

  • Bring a large pot of water to a boil. Add salt and pasta, and cook according to package instructions until al dente. Drain, reserving 1/2 cup cooking water.
  • Heat olive oil in a large skillet over medium heat. Add garlic and red pepper flakes, and cook, stirring, for 30 seconds; do not let garlic brown. Stir in parsley, zest, 1/8 teaspoon salt, and a pinch of black pepper; cook for 30 seconds. Add wine, and simmer for 1 minute. Add clams; increase heat to medium-high, and cook, covered, until clams begin to open, 3 to 4 minutes. Stir in butter until incorporated. Add pasta to skillet, and toss to coat, adding reserved cooking water a tablespoon at a time to loosen, if desired. Transfer to a large serving bowl, and serve.

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC



Linguine With Clams, Roasted Tomatoes and Caramelized Garlic image

Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.

Provided by Melissa Clark

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 11

14 garlic cloves
2 pints cherry tomatoes, a mix of colors is nice
6 tablespoons extra-virgin olive oil, more for drizzling
1/4 teaspoon fine sea salt
1 teaspoon black pepper
Salt
1 pound dry linguine
1/2 teaspoon crushed red pepper flakes
1/2 cup dry white wine
4 dozen littleneck clams, scrubbed
1/4 cup torn mint leaves

Steps:

  • Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
  • In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
  • Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
  • Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

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

Provided by Lightly Toasted

Categories     One Dish Meal

Time 10m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
4 cloves garlic, minced
2 (6 1/2 ounce) cans chopped clams (drained, reserve liquid)
1 tablespoon dried parsley
1/2 teaspoon oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes
1 pinch salt
1 pinch pepper
1 lb cooked linguine

Steps:

  • Heat oil in skillet over menium heat.
  • Add onion and chopped garlic and cook till the onion is tender.
  • Add clam juice to skillet and add all the seasonings.
  • Simmer over low for 5 minutes.
  • When pasta is ready, add clams, and remove from heat.
  • Pour sauce over drained pasta, toss together.

Nutrition Facts : Calories 378.5, Fat 6.3, SaturatedFat 0.9, Cholesterol 20.7, Sodium 65.7, Carbohydrate 61, Fiber 2.9, Sugar 2.2, Protein 18

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

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 CLAM SAUCE



Linguine with Clam Sauce image

Green pepper gives a nice bite to this pasta dish. Add a loaf of crusty bread and a green salad, and dinner is served.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 12

4 ounces uncooked linguine
3/4 cup chopped green pepper
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon butter
1/4 to 1/3 cup clam juice
1/4 to 1/2 teaspoon dried basil
1/4 teaspoon salt
Dash pepper
Dash crushed red pepper flakes
1 can (6-1/2 ounces) minced clams, drained

Steps:

  • Cook pasta according to package directions. In a small skillet, saute the green pepper, onion and garlic in oil and butter until almost tender. Stir in the clam juice, basil, salt, pepper and red pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes. Stir in clams; heat through. Drain pasta; transfer to a bowl. Pour sauce over pasta; toss to coat.

Nutrition Facts : Calories 386 calories, Fat 14g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 807mg sodium, Carbohydrate 52g carbohydrate (6g sugars, Fiber 4g fiber), Protein 15g protein.

LINGUINE WITH FRESH TOMATOES



Linguine with Fresh Tomatoes image

This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
3 medium tomatoes, chopped
6 green onions, sliced
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
3 tablespoons butter

Steps:

  • Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.

Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.

LINGUINE WITH CLAMS, CHERRY TOMATOES AND BASIL



Linguine with Clams, Cherry Tomatoes and Basil image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 1 large or 2 small servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
2 cloves garlic, roughly chopped
Kosher salt and freshly ground black pepper
1/8 teaspoon red pepper flakes
1 cup cherry tomatoes
1 cup dry white wine
1 dozen littleneck clams, soaked in ice water and scrubbed
2 tablespoons unsalted butter
4 ounces linguine
2 teaspoons lemon zest
1/2 cup loosely packed fresh basil, chiffonade

Steps:

  • Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic, salt, pepper and red pepper flakes and saute until fragrant; don't let the garlic brown. Add the cherry tomatoes, white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all the clams are removed, reduce the heat to medium-low and swirl in the butter. Season with salt and pepper.
  • Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl, the lemon zest and half of the basil. Using tongs, turn the linguine to coat it with the sauce. Top with the remaining basil. Serve immediately.

LINGUINE WITH CLAMS



Linguine with Clams image

For really vibrant flavor, marinate your garlic and chili flakes in olive oil in advance of cooking. To complement the meal, serve this classic Italian pasta dish with a bottle of crisp white wine.From the book "Lucinda's Rustic Italian Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 7

1/3 cup extra-virgin olive oil
4 cloves garlic, 2 smashed and peeled, and 2 thinly sliced
1/4 teaspoon red-pepper flakes
3 dozen littleneck clams or 4 dozen cockles
1 tablespoon cornmeal or flour
1 pound linguine pasta
3 tablespoons chopped fresh flat-leaf parsley

Steps:

  • Up to 8 hours in advance but as little as 1, place the olive oil, garlic, and red-pepper flakes in a large pasta serving bowl. Cover and let stand at room temperature.
  • To clean the clams, rinse them and place in a large bowl with cold water and the cornmeal or flour. The live clams open to ingest the corneal, thereby releasing any remaining sand. Let soak 10 minutes. Scrub each clam clean under cold running water to remove remaining, softened mud from shell and return to soak in fresh cold water. If necessary, repeat the scrubbing process a couple of times until the clams are completely clean and soaking water is free of sand. Drain and chill until ready to cook.
  • Bring a large pot of water to a boil. Generously salt the boiling water, add the linguine, and cook until tender but still firm. Set the timer for 2 minutes less than the package instructions specify and taste for doneness.
  • Meanwhile, in a large pot with a tight-fitting lid, bring 1/4 cup of water to a boil. Add the cleaned clams, cover immediately, and steam until the clams are open, 3 to 5 minutes. Discard any clams that do not open.
  • Place the cooked clams with the shells into the marinated olive oil. Strain the cooked clam liquid into the bowl. Add pasta and parsley and toss. Serve immediately with a drizzle of spicy olive oil on top.

LINGUINI WITH WHITE CLAM BROTH



Linguini with White Clam Broth image

This started as a low fat version of the tradition dish. The broth was so delicious I kept increasing the amount. I have never gone back to the original version. Various family have been known to pick up their bowl and slurp up any remaining broth when they thought I wasn't looking

Provided by Lorac

Categories     < 30 Mins

Time 26m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons olive oil
6 -8 cloves garlic, finely chopped
10 red pepper flakes or 10 hot sauce, to taste
3 (8 ounce) bottles clam juice
3 (6 1/2 ounce) cans chopped clams
1/2 cup white wine
salt
2 tablespoons fresh parsley, chopped
1 lb linguine, cooked according to package directions

Steps:

  • Heat oil in a large sauce pan, add garlic and red pepper flakes, cook over very low heat 5 minutes.
  • Add broth, clams and white wine, simmer 10 minutes.
  • Add parsely and simmer 1 minute.
  • Ladle broth over linguini in soup bowls and serve.

Nutrition Facts : Calories 464.8, Fat 6.8, SaturatedFat 0.9, Cholesterol 31, Sodium 467.7, Carbohydrate 73.1, Fiber 3, Sugar 5.3, Protein 22.5

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LINGUINE WITH CLAMS, BACON, AND TOMATO RECIPE - FOOD
linguine-with-clams-bacon-and-tomato-recipe-food image
Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam …
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4/5
Servings 4
  • In a large stainless-steel frying pan, cook the strips of bacon over moderate heat until almost crisp. Remove the bacon with a slotted spoon. Pour off all but 2 tablespoons of the fat from the pan.
  • Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red-pepper flakes and simmer for 30 seconds longer. Do not cook the clams too long or they will toughen. Taste the sauce and add more salt if needed.
  • In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Return the pasta to the hot pot. Add the sauce and let sit 2 to 3 minutes so that the pasta absorbs some of the liquid.


LINGUINE WITH CLAMS, BACON, AND TOMATO RECIPE | MYRECIPES
Step 2. Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. …
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  • In a large stainless-steel frying pan, cook the strips of bacon over moderate heat until almost crisp. Remove the bacon with a slotted spoon. Pour off all but 2 tablespoons of the fat from the pan.
  • Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red-pepper flakes and simmer for 30 seconds longer. Do not cook the clams too long or they will toughen. Taste the sauce and add more salt if needed.
  • In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Return the pasta to the hot pot. Add the sauce and let sit 2 to 3 minutes so that the pasta absorbs some of the liquid.
  • Wine Recommendation: The full flavor of the clams and the acidity of the tomatoes are best with a straightforward, acidic white wine. The classic French shellfish wine is Muscadet de Sèvre-et-Maine.


LINGUINE WITH CLAMS, BACON, AND TOMATO - PASTA RECIPES - DELISH
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LINGUINE WITH CLAM SAUCE: 20-MINUTE MEAL - THE SEASONED MOM
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PORTUGUESE-STYLE LINGUINE WITH CLAMS, CHORIZO AND TOMATOES
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RESTAURANT-STYLE LINGUINE WITH CLAMS - ONCE UPON A CHEF
Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams. Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams.
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From feastandfarm.com


LINGUINE WITH CLAMS AND BACON RECIPE - LAURA IN THE KITCHEN
1) Fill a large pot with water and bring to a boil. 2) In a large skillet with high sides, add the bacon and let it cook until lightly crisp, remove to a plate. Remove the bacon fat if your bacon renders out too much! 3) At this point, add the pasta to the boiling water. 4) In the same skillet over medium heat, add the oil along with the garlic ...
From laurainthekitchen.com


RECIPE | LINGUINI WITH CLAM AND TOMATO BROTH - NATALIE MACLEAN
Linguini With Clam And Tomato Broth. Chewy Italian pasta in a tasty broth of clams, garlic, San Marzano tomatoes, olive oil and butter 12-16 small live clams, or PanaPesca clams
From nataliemaclean.com


LINGUINE WITH CLAMS (WHITE WINE SAUCE) - CHEF DENNIS
Place a large saute pan ( or small stockpot) on the stove and add the olive oil, garlic and crushed red pepper flakes. Allow the garlic to cook a little and become fragrant. Add the clams, basil, and a splash of white wine to the pan. Cover the pan with a lid allowing the clams to steam open, about 7-8 minutes.
From askchefdennis.com


LINGUINE WITH TOMATOES, SPINACH, AND CLAMS RECIPE - WOMAN'S DAY
Meanwhile, heat the oil, garlic and crushed red pepper in a large skillet over medium heat, stirring occasionally, until the garlic is fragrant, …
From womansday.com


BEST LINGUINE WITH CLAMS - HOW TO MAKE LINGUINE WITH CLAMS
Cook until fragrant, 1 minute. Add clams and wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any …
From delish.com


LINGUINE AND CLAMS – SMITTEN KITCHEN
Add wine and half of reserved pasta water and turn heat up so that it boils. Add clams (discarding the water they were soaking in) and cover pot to steam them open. Manila clams take 3 or so minutes to steam open; cherrystone and/or little neck can take up to 5 to 7 minutes. Peeking under the lid is fine.
From smittenkitchen.com


LINGUINE WITH CLAMS, BACON AND TOMATOES - WILLIAMS SONOMA
Adapted from Williams-Sonoma Cook Good Food (Weldon Owen, 2014). Related Tips. All About Tomatoes > Recommended Products: Cast-Iron Bacon Press $ 21.95; All-Clad d5 Stainless-Steel Nonstick Covered Fry Pan $ 139.95 – $ 149.95 (60) Stainless-Steel Extra-Virgin Olive Oil Sprayer $ 24.95; Calphalon Elite Nonstick 10" & 12" Fry Pan Set . Sugg. Price $ 325 Our Price $ 99.95 …
From williams-sonoma.com


LINGUINE WITH FRESH CLAMS - COOKING FOR KEEPS
Heat a large pot to a medium heat. Add olive oil. Add 1/2 of the garlic and cook for about 30 seconds to one minute or until it's slightly softened. Be careful not to burn. Add white wine, water and clams. Stir and bring mixture to a boil. Reduce the heat to a simmer and over.
From cookingforkeeps.com


HOW TO MAKE LINGUINE WITH CLAM SAUCE: A CLASSIC & DELICIOUS
Using canned clams keeps this classic pasta dish simple to pull together, while fresh herbs infuse it with bright flavor. Try it out for an elegant, yet easy...
From youtube.com


LINGUINE WITH CLAMS, BACON AND TOMATOES - WILLIAMS SONOMA
Find more simple recipes and master essential techniques with our new book, Cook Good Food. 0 comment. 0. Facebook Twitter Pinterest Email. previous post. The Holiday Entertaining Guide is Here! next post. The Ultimate Cookie Swap. Leave a Comment Cancel Reply. Save my name, email, and website in this browser for the next time I comment. Δ. …
From blog.williams-sonoma.com


BA'S BEST LINGUINE AND CLAMS RECIPE | BON APPéTIT
Step 5. Cook pasta in boiling water 5 minutes. Using a ladle or heatproof measuring cup, scoop out about 2 cups pasta cooking liquid. Using tongs, transfer pasta to pot with clam liquid. Add 1 cup ...
From bonappetit.com


LINGUINE WITH CLAM SAUCE RECIPE | REAL SIMPLE
Food; Recipes; Linguine With Clam Sauce; Linguine With Clam Sauce. Rating: 4 stars. 12 Ratings. 5 star values: 3 4 star values: 6 3 star values: 0 …
From realsimple.com


LINGUINE WITH CLAMS - THE LITTLE FERRARO KITCHEN
Chopped parsley or basil for garnish. Instructions. In a large skillet over medium heat, drizzle olive oil and add butter, chopped garlic and red pepper flakes. Saute until garlic is lightly golden, about 2 minutes. Next pour in the wine wine and canned clams with their juices and reduce for about a …
From littleferrarokitchen.com


EASY LINGUINE WITH CLAMS - DAMN DELICIOUS
Melt butter in a large saucepan over medium high heat. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute. Stir in vegetable broth; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until reduced by half, about 1-2 minutes. Stir in clams.
From damndelicious.net


HOW TO COOK LINGUINE WITH CLAMS AND TOMATOES - YOUTUBE
This informative video is a practical time-saver that will enable you to get good at italian food, main dish recipes, seafood recipes, less than 1 hour, pan ...
From youtube.com


LINGUINE WITH CLAMS - COOKING WITH NONNA
Linguine With Clams. No recipes match your criteria. Find a recipe among the following categories. All Recipes Sicilian Recipes Cheesecake Recipes Calabria Recipes Cream Puffs Recipes Basilicata Recipes Nonna Serafina (Sadie) Pagano Puglia Recipes Nonna Tina Sacramone Molise Recipes Pizzelle Recipes Abruzzo Recipes Farro Recipes Lazio Recipes ...
From cookingwithnonna.com


LINGUINE WITH TOMATO CLAM SAUCE RECIPE - HOUSE & HOME
Step 1: Bring a large pot of water to a boil, salt the water, and cook the pasta to just shy of al dente. Step 2: While the water comes to a boil, heat the olive oil in a large pot over medium to medium-high heat. Add the anchovies and melt them into the oil. Step 3: Add the onions, garlic, and tomatoes to the pot and season with the red pepper flakes, oregano, …
From houseandhome.com


HEALTHIEST LINGUINE WITH CLAMS RECIPE - EAT THIS NOT THAT
Step 1: Press the heel of your knife to flatten a single garlic clove. Step 2: Peel off the papery skin that flakes off. Step 3: Cut off the root ends. Step 4: Cut the garlic clove into thin planks, then cut the planks into tiny pieces to mince. RELATED: No-sugar-added recipes you'll actually look forward to eating.
From eatthis.com


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