LINGUINE WITH CLAMS, BACON AND TOMATO
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
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
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 9
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
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
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
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
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
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
Provided by Marian Burros
Categories pastas, appetizer, main course
Time 30m
Yield 2 servings
Number Of Ingredients 8
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
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
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
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
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
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
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
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 CLAM SAUCE
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
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
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
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
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 1 large or 2 small servings
Number Of Ingredients 11
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
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
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
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
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
From foodandwine.com
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
From myrecipes.com
5/5 (1)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.
- 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.
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Cuisine ItalianCategory Dairy-Free, Dinner, Lunch, Main DishServings 4Estimated Reading Time 2 mins
- In a large stainless-steel frying pan, cook the strips of bacon over moderate heat until almost crisp.
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