Linguiniinwhiteclamsauce Food

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LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

This tastes like linguine I've eaten in Italian restaurants. It is quick and easy, and has become a favorite in our house.

Provided by papergoddess

Categories     European

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 lb linguine
1/3 cup olive oil
3 cloves garlic, minced
2 leeks, washed and chopped,including greens
1 cup dry white wine
1/2 teaspoon white pepper
1/2 teaspoon oregano
2 cans chopped clams, with juice (or you can add a third can if you like a lot of clams)

Steps:

  • Prepare linguine according to package directions.
  • Set aside.
  • Heat oil in saucepan over medium heat.
  • Add garlic and leeks, and cook until soft, 3-5 minutes.
  • Add wine, pepper, and oregano.
  • Cook over high heat until reduced by half.
  • Watch it carefully, stir it and make sure it does not burn.
  • Reduce heat to medium and stir in clams with juice.
  • Heat through and add pasta.
  • Cover tightly and cook over LOW heat (DO NOT BOIL) 2-3 minutes so pasta begins to absorb some of the broth.
  • Serve immediately.

Nutrition Facts : Calories 561.6, Fat 20.4, SaturatedFat 2.8, Cholesterol 50.9, Sodium 99.3, Carbohydrate 55.2, Fiber 2.8, Sugar 3.3, Protein 27.4

LINGUINE WITH WHITE CLAM SAUCE



Linguine with white clam sauce image

Simply delicious linguine with clams. Bold and spicy, you will just love this. Quick and easy to make too with ingredients you probably already have on hand.

Provided by Jaymee

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 cans chopped clams, drained reserving 1/2 cup
1 clove garlic, minced
1/8-1/4 teaspoon dried red pepper flakes
1/2 medium onion, diced
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried parsley (fresh is even better)
1/2 cup white wine
12 ounces linguine
freshly grated parmesan cheese

Steps:

  • Begin preparing linguine according to package directions.
  • In saute pan heat olive oil over medium heat.
  • Add onion, garlic and red pepper flakes.
  • (Use as much or as little pepper flakes as you like, this can get HOT. I like mine to burn just a little!!) Cook just until onions start becoming transparent.
  • Toward the end of the cooking time, throw in the oregano and basil.
  • When onion mixture is done, add the chopped clams, the reserved liquid, and the wine.
  • Simmer about 5 minutes over medium heat.
  • Add parsley and simmer one minute more.
  • Add clam mixture to your large pot of well drained linguine and mix gently.
  • Douse generously with freshly grated parmesan cheese.
  • Wonderful!

Nutrition Facts : Calories 520.7, Fat 9.6, SaturatedFat 1.3, Cholesterol 50.9, Sodium 91.1, Carbohydrate 70.4, Fiber 3.2, Sugar 2.4, Protein 30.6

LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Number Of Ingredients 6

1/2 pound linguine
36 littleneck clams
2 tablespoons olive oil
1/2 tablespoon parsley, minced
1 anchovy fillet, chopped
3/4 cup white wine

Steps:

  • Cook linguine according to directions on box. Clean clam and let sit in a tub of water. In large pot heat oil. Add garlic and cook for 30 seconds. Add parsley, anchovy and white wine. Let simmer. Drain clams and add to pot. Cover to steam. Once clams have opened, serve over pasta.

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 I



Linguine with White Clam Sauce I image

Quick and Easy! Can be used when you forget to take something else out of the freezer. You can use water instead of the clam juice, if you like.

Provided by JANBLIDEN

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Yield 5

Number Of Ingredients 8

1 (16 ounce) package linguini pasta
1 tablespoon olive oil
3 cloves garlic, minced
2 (6.5 ounce) cans minced clams, with juice
¼ cup clam juice
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste

Steps:

  • In a large pot with boiling salted water cook linguini pasta until al dente.
  • Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes.
  • Toss pasta with clam sauce. Serve warm.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 69.7 g, Cholesterol 49.8 mg, Fat 6.2 g, Fiber 3.1 g, Protein 31 g, SaturatedFat 0.9 g, Sodium 113.9 mg, Sugar 3 g

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

Categories     Dairy     Pasta     Shellfish     Sauté     Christmas     Quick & Easy     Dinner     Seafood     Clam     Christmas Eve     Noodle     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 main-dish to 8 first-course servings

Number Of Ingredients 12

1/3 cup extra-virgin olive oil
1 medium onion, chopped
6 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano
1/3 cup dry white wine
1/3 cup bottled clam juice
1 lb linguine
2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well
2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup chopped fresh flat-leaf parsley
Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes

Steps:

  • Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.
  • Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander.
  • While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.
  • Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

From your kitchen, tested and approved in ours. One of our Danish fans, Henrik Dan Jensen, perfected this classic meal and says, "White wine, my special ingredient, adds a tiny spark to the sweet clams."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 35m

Number Of Ingredients 10

Coarse salt
12 ounces linguine
3 tablespoons olive oil
1 medium onion, finely chopped
4 garlic cloves, thinly sliced
1/4 teaspoon red-pepper flakes
3/4 cup dry white wine
2 pounds small clams (50 to 55), such as Manila, rinsed and scrubbed
2 tablespoons butter
1/4 cup fresh parsley, coarsely chopped

Steps:

  • In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water; drain pasta. Set aside.
  • While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes.
  • Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes.
  • Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that havent opened after 5 minutes.)
  • Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt.

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 evelynathens

Categories     One Dish Meal

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons butter
1 cup dry white wine
1 cup minced clams, and their liquor
1 tablespoon flour
1 cup heavy cream
2 lbs fresh clams
1 lb linguine, cooked until al dente
1/4 cup minced fresh parsley

Steps:

  • Heat 2 tblsps of the olive oil and the butter in a saucepan.
  • Saute 3 garlic cloves until soft, but not browned.
  • Add ½ cup wine, minced clams, flour and mix well.
  • Add cream and cook on low heat until slightly thickened.
  • Meanwhile heat remaining 2 tblsps olive oil and add whole clams and garlic.
  • Add remaining wine and steam until open.
  • Toss cooked linguine with cream sauce, top with whole clams, sprinkle minced parsley over generously.

Nutrition Facts : Calories 1111.6, Fat 45.9, SaturatedFat 20.1, Cholesterol 184.9, Sodium 1495.1, Carbohydrate 101.5, Fiber 3.9, Sugar 3.8, Protein 59.7

LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

Provided by Celeste Kuch

Categories     Milk/Cream     Pasta     Shellfish     Quick & Easy     Clam     Bon Appétit     Pennsylvania

Yield Serves 4

Number Of Ingredients 12

2 tablespoons olive oil
1/2 cup chopped fresh parsley (preferably Italian)
8 garlic cloves, chopped
4 6 1/2-ounce cans chopped clams, drained, juices reserved
1/2 cup whipping cream
1/4 cup dry white wine
1 tablespoon white wine Worcestershire sauce
1/2 teaspoon garlic salt
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne pepper
1 pound linguine, freshly cooked
Grated Parmesan cheese (optional)

Steps:

  • Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper. Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes. Season to taste with salt and pepper. Serve, passing Parmesan, if desired.

LINGUINE WITH WHITE CLAM SAUCE



Linguine With White Clam Sauce image

The original author of this recipe altered it to reduce the fat and calories. I have had it for a while, but have not tried it yet. It does sound good, though. It yields four servings with one cup pasta and about 1/2 cup sauce for each.

Provided by Gwen35

Categories     Low Cholesterol

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 (10 ounce) can baby clams, undrained
2 tablespoons light butter
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoons fresh parsley, chopped
1 teaspoon fresh thyme, chopped (or 1/4 tsp. dry)
1/8 teaspoon pepper
1 (6 1/2 ounce) can minced clams, drained
4 cups hot cooked linguine (about 8 oz. uncooked pasta)
fresh thyme sprig (optional)

Steps:

  • Drain baby clams in a sieve over a bowl, reserving juice.
  • Heat butter and olive oil in a medium saucepan over medium heat.
  • Add garlic and saute one minute.
  • Stir in flour.
  • Stir in reserved clam juice, wine, chopped parsley, thyme, and pepper and cook two minutes, stirring frequently.
  • Add the baby clams and the minced clams, and cook three minutes or until thoroughly heated.
  • Serve clam sauce over pasta.
  • Garnish with thyme sprigs, if desired.

Nutrition Facts : Calories 452.6, Fat 10.2, SaturatedFat 3.5, Cholesterol 53, Sodium 535.6, Carbohydrate 51.7, Fiber 2.7, Sugar 1.1, Protein 30.9

LINGUINE WITH WHITE CLAM SAUCE



Linguine with White Clam Sauce image

Categories     Dairy     Pasta     Shellfish     Fall     Parade

Yield Makes 4 servings

Number Of Ingredients 11

2 pounds littleneck clams or cockles
1 3/4 cups dry white wine
2 large shallots, peeled
2 large cloves of garlic, peeled and thinly sliced
2 bay leaves
2 tablespoons fresh lemon juice
1 tablespoon unsalted butter
2 ripe tomatoes, cut into 1/2-inch pieces
3 large sprigs of fresh tarragon (stems removed), chopped
12 ounces dried linguine
2 tablespoons chopped flat-leaf parsley

Steps:

  • 1. Wash clams thoroughly. To clean and remove any dirt, place clams in a bowl of cold water and run cold water gently over them for 5 minutes; drain. Place in a large pot; add the wine.
  • 2. Thinly slice one shallot and finely chop the other; reserve. Add the sliced shallot, garlic and bay leaves to the pot. Boil, cover, and simmer 5 minutes or until the clams open. (Discard any clams that don't open.) Remove and discard bay leaves.
  • 3. Remove the clams to a bowl with a slotted spoon; reserve. Add the lemon juice and chopped shallots to the pot. Cook for 1 minute to meld the flavors in the sauce. Stir in the butter, tomatoes, and chopped tarragon leaves.
  • 4. Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until just tender. Drain well and mix with the sauce in the pot. Add the clams and chopped parsley; toss together over low heat to warm through. Serve in a large pasta bowl.

LINGUINE WITH GARLICKY WHITE CLAM SAUCE



Linguine with Garlicky White Clam Sauce image

This is a great and tasty recipe I'm sure you will enjoy. Check seasonings to taste. This has a heavy garlic and wine taste. When using a cooking wine do not add salt because there's salt already in the cooking wine. You can try sherry in place of the white wine. Top with Parmigiano-Reggiano cheese.

Provided by Eugene Caccaitore

Categories     World Cuisine Recipes     European     Italian

Time 35m

Yield 6

Number Of Ingredients 11

1 (16 ounce) package linguine pasta
⅓ cup extra-virgin olive oil
2 anchovy fillets
6 cloves garlic, minced
2 tablespoons unsalted butter
½ cup chopped fresh parsley
1 ½ teaspoons dried oregano
½ teaspoon red pepper flakes
½ teaspoon ground black pepper
2 (10 ounce) cans whole baby clams, drained and juice reserved
⅓ cup white wine

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
  • Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 46.8 g, Cholesterol 140.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 585.1 mg, Sugar 0.3 g

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

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 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

LINGUINI WITH WHITE CLAM SAUCE



Linguini with White Clam Sauce image

This clam sauce is very creamy and there is no butter in it. I get requests for this all the time.

Provided by Betty Sozio

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 25m

Yield 4

Number Of Ingredients 11

1 (16 ounce) package linguine pasta
4 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 (6.5 ounce) cans minced clams, drained with juice reserved
1 ½ cups milk
2 tablespoons white wine
½ teaspoon chopped fresh parsley
¼ teaspoon pepper
¼ teaspoon salt

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.
  • Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent. Stir in flour, then the reserved clam juice. Gradually blend in the milk. Stir in wine and parsley. Cook, stirring, for 5 minutes, or until sauce thickens. Mix in the clams. Spoon over cooked pasta.

Nutrition Facts : Calories 744.4 calories, Carbohydrate 98.4 g, Cholesterol 69.2 mg, Fat 19.8 g, Fiber 4.5 g, Protein 42.5 g, SaturatedFat 3.8 g, Sodium 294.3 mg, Sugar 9.3 g

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From honest-food.net


EASY LINGUINE WITH WHITE CLAM SAUCE RECIPE | MYRECIPES
Cook the linguine according to the package directions. Reserve 2 tablespoons of the pasta water before draining. Advertisement. Step 2. While the pasta cooks, make the clam sauce: In a skillet over medium heat, warm the butter until hot, about 2 minutes. Sauté onion and garlic 1 minute.
From myrecipes.com


LINGUINE WITH WHITE CLAM SAUCE - HEALTHY EATING FOR FAMILIES
Bring everything to a boil over high heat. Cook until the sauce is reduced to about 2 cups – this takes about 5 minutes. Lower the heat under the clam juice mixture; add the clams, parsley, lemon rind and lemon juice. Heat thoroughly. Toss the …
From healthyeatingforfamilies.com


LINGUINE WITH WHITE CLAM SAUCE - MAKE DINNER EASY
Meanwhile, heat olive oil in a medium skillet over medium low heat. Add onion and garlic and sauté until tender but not browned. Stir in flour. When flour is combined, add salt, pepper and oregano. Add wine, bottled clam juice and liquid from canned clams. Stir constantly until mixture thickens. Add drained minced clams.
From makedinnereasy.com


LINGUINI WHITE CLAM SAUCE RECIPE | ITALIAN RECIPES IN ENGLISH
Heat olive oil in large saute pan over medium heat. 2. Add garlic, cook until lightly browned. 3. Add Clams with their juices, bring to a boil then lower heat to a simmer and cook for 5 more minutes. 4. While the sauce is cooking, bring a large pot of water to a boil. 5. Add 1 tablespoon of salt and the linguini.
From kfoods.com


LINGUINE WITH WHITE CLAM SAUCE - A FAMILY FEAST®
Once boiling add the linguine. While linguine is cooking, in a 12-14 inch skillet, heat the ¼ cup of olive oil over medium high heat and once hot, add the garlic and pepper flakes. Cook for 1-2 minutes or just before the garlic starts to brown. Add the anchovies and cook one minute.
From afamilyfeast.com


LINGUINE RECIPES | COOKING LIGHT
Linguine Carbonara. Credit: Photo: Randy Mayor. The luxurious, velvety texture of a good pasta carbonara is ephemeral at best, so you must enjoy it right away. Tempering the egg with hot pasta water keeps the sauce creamy by preventing it from curdling. For a smoky taste, use bacon in place of pancetta. 19 of 30.
From cookinglight.com


LINGUINE WITH WHITE CLAM SAUCE RECIPE | MYRECIPES
Step 1. Bring a large saucepan of salted water to a boil; add pasta and cook, stirring often, until al dente. Drain in a colander. Advertisement. Step 2. Meanwhile, heat extra-virgin olive oil in a large pot over medium-high heat. Add garlic and crushed …
From myrecipes.com


23 LOVELY LINGUINE RECIPES | TASTE OF HOME
Linguine with Fried Eggs and Garlic. This recipe is perfect for those nights when you want something quick, savory and healthy for your family. Even when the cupboard is bare, there are usually a couple of eggs and some cloves of garlic to work with. —E. Gelesky, Bala Cynwyd, Pennsylvania. Go to Recipe.
From tasteofhome.com


LINGUINE WITH CREAMY WHITE CLAM SAUCE RECIPE | EATINGWELL
Add the reserved clam liquid, lemon juice and salt; bring to a simmer and cook until slightly reduced, 2 to 3 minutes. Add tomato and the clams; bring to a simmer and cook for 1 minute more. Remove from heat. Step 3. Stir in basil and cream (or half-and-half). Add the pasta and toss to coat with the sauce.
From eatingwell.com


LINGUINE WITH WHITE CLAM SAUCE - DELALLO
Sauté garlic for about 2-3 minutes. Stir in clams and cook for another minute. Add the white wine and cook until reduced. Add the clam juice and simmer for 10 minutes. Stir in fresh chopped parsley last. Toss hot pasta in the saucepan with clam sauce. Sauté together on medium heat for 2 minutes. Add pasta water a little at a time if needed to ...
From delallo.com


LINGUINE WITH WHITE CLAM SAUCE – FOOD NETWORK KITCHEN
40+ Asian American and Pacific Islander Food Brands We Love to Stock From. Sweepstakes. Kick Off Summer Sweepstakes; HGTV Smart Home 2022; All Sweepstakes + Contests; Enter Daily for a Chance to ...
From foodnetwork.com


WHITE CLAM SAUCE WITH LINGUINE - 40 APRONS
Fill large pot with salted water. Add linguine and cook until pasta is al dente. Drain pasta water and set noodles aside. In large skillet over medium-high heat, warm olive oil until oil is hot and shimmering. Add garlic and sauté until just fragrant. Add reserved liquid from cans of clams, white wine, and salt.
From 40aprons.com


THIS LINGUINE WITH WHITE CLAM SAUCE IS THE PERFECT MID-MAY
Zach Johnston. Ingredients: 1/2-lb. steamer clams; 1 lemon; 1 head of garlic; 1 handful of parsley; 1/2 cup unsalted butter; 1/2 bottle white wine; 1-lb. fresh linguine pasta
From uproxx.com


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.
From onceuponachef.com


LINGUINE WITH WHITE CLAM SAUCE RECIPE | MYRECIPES
Ingredient Checklist. 2 teaspoons sliced garlic ; ⅓ cup olive oil ; 2 (6 1/2-ounce) cans minced clams, undrained ; 3 tablespoons finely chopped fresh parsley
From myrecipes.com


LINGUINE WITH WHITE CLAM SAUCE RECIPE | MYRECIPES
Ingredient Checklist. Salt and pepper ; 1 pound linguine ; ⅓ cup olive oil ; 2 tablespoons unsalted butter ; 6 anchovy fillets ; 4 large cloves garlic, minced
From myrecipes.com


LINGUINE WITH WHITE CLAM SAUCE | RECIPE - RACHAEL RAY SHOW
Meanwhile, heat a large skillet over medium heat. Add EVOO, garlic and anchovies. Cook until anchovies melt into the oil, add thyme and wine. Simmer to reduce, about 1 minute. Stir in clams with their juice and the lemon zest. Drain pasta, add to skillet and toss with sauce. Cook 2-3 minutes until pasta is al dente and has absorbed some flavor.
From rachaelrayshow.com


LINGUINE WITH WHITE CLAM SAUCE RECIPE - THE MOM 100
Stir in ¼ teaspoon of the red pepper flakes, and season with salt and pepper. Raise the heat under the garlic oil to medium high. Add the white wine and simmer for 3 minutes until slightly reduced. Add the chicken broth or stock and the clam juice to the pan, and bring to a simmer. Allow to simmer and reduce a bit, for about 5 minutes.
From themom100.com


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