White Clam Spaghetti Sauce Food

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SPAGHETTI WITH WHITE CLAM SAUCE



Spaghetti with White Clam Sauce image

Toss and serve this easy white clam sauce with spaghetti! Perfect when you want dinner to be ready in 25 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

1 package (7 oz) spaghetti
1/4 cup butter or margarine
2 cloves garlic, finely chopped
2 tablespoons chopped fresh parsley
2 cans (6.5 oz each) minced clams, undrained
Additional chopped fresh parsley
1/2 cup grated Parmesan cheese

Steps:

  • Cook spaghetti as directed on package.
  • Meanwhile, in 1 1/2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
  • Drain spaghetti. In large bowl, pour sauce over spaghetti; toss. Sprinkle with additional parsley and cheese.

Nutrition Facts : Calories 480, Carbohydrate 45 g, Cholesterol 100 mg, Fat 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 8 g, ServingSize 1 Serving (about 1 1/4 cups), Sodium 410 mg, Sugar 0 g, TransFat 1 g

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

CREAMY WHITE CLAM SAUCE



Creamy White Clam Sauce image

This is my own sauce, though I'm sure it is similar to many others. I usually use this with fettuccini, but it is excellent with black/squid ink pasta.

Provided by personalchef

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 (10 ounce) can whole clams
2 garlic cloves, smashed (lay garlic clove on board and smash, remove skin, do not chop)
1 (8 ounce) bottle clam juice
1 cup white wine
1/2 cup heavy cream
1 medium tomatoes, chopped (see note) (optional)

Steps:

  • Melt butter in heavy skillet over med/low heat.
  • Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl.
  • Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish.
  • Remove garlic cloves
  • Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini
  • Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.

SPAGHETTI WITH WHITE CLAM SAUCE



Spaghetti with White Clam Sauce image

Skip the marinara and give your spaghetti a facelift with this savory clam sauce.

Provided by wp

Yield Makes 4 servings

Number Of Ingredients 9

12 ounces dried spaghetti
3 tablespoons pressed or minced garlic
1 tablespoon olive oil
1/2 cup dry white wine
1 bottle (8 oz.) clam juice
2 cans (10 oz. each) baby clams, drained (reserve liquid)
1/2 cup chopped parsley
1/2 teaspoon hot chili flakes
Salt

Steps:

  • In a 5- to 6-quart pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook, stirring occasionally, until barely tender to bite, about 10 minutes.
  • Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, stir garlic in olive oil often until fragrant (do not brown), 1 to 2 minutes. Add wine, clam juice, and reserved liquid from clams and boil until reduced to about 1 cup, 6 to 8 minutes. Add clams and stir occasionally until hot, 1 to 2 minutes.
  • Drain spaghetti. Add to clam sauce along with parsley and chili flakes; mix, and add salt to taste. Divide equally among four wide bowls.

Nutrition Facts : Calories 472, Carbohydrate 71, Cholesterol 49, Fat 6.2, Fiber 2.6, Protein 31, SaturatedFat 0.8, Sodium 223

OLD SPAGHETTI FACTORY ORIGINAL CLAM SAUCE



Old Spaghetti Factory Original Clam Sauce image

Make and share this Old Spaghetti Factory Original Clam Sauce recipe from Food.com.

Provided by JandBsMom

Categories     Sauces

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 ounces butter
2 cloves garlic, finely chopped
1/2 medium onion, finely chopped
3 stalks celery, finely chopped
3 tablespoons flour
2 (6 ounce) cans clams, chopped
1 quart half-and-half
1/4 teaspoon ground thyme
1 teaspoon salt

Steps:

  • Combine butter, garlic, onion and celery in a saucepan.
  • Braise over medium-low heat until tender but not brown.
  • Add the flour, and mix to make a roux.
  • Drain clams, reserving juice.
  • In a separate saucepan, combine clam juice, half-and-half, thyme and salt.
  • Heat until just below boiling.
  • Add to roux, and cook until sauce thickens.
  • Add clams, stirring gently to mix through out the sauce.
  • Serve over noodles.

Nutrition Facts : Calories 573.5, Fat 46, SaturatedFat 28.4, Cholesterol 160.5, Sodium 1363.1, Carbohydrate 20.6, Fiber 0.9, Sugar 1.6, Protein 20.8

AMAZING WHITE CLAM SAUCE



Amazing White Clam Sauce image

I got this recipe from an old boyfriend, and have modified it over the years. My husband and I have this at least every two weeks with a big loaf of garlic bread. It's very easy, but very delicious and filling.

Provided by Linoleum

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Seafood

Time 1h5m

Yield 4

Number Of Ingredients 8

½ cup olive oil
1 large onion, chopped
6 cloves garlic, minced
1 pinch red pepper flakes, or to taste
1 ¾ cups half-and-half cream
3 (6.5 ounce) cans minced clams, drained with juice reserved
¼ cup grated Parmesan cheese for topping
1 (8 ounce) package dried linguine pasta

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes.
  • Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread.
  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente.
  • Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.

Nutrition Facts : Calories 825.2 calories, Carbohydrate 57.5 g, Cholesterol 136.3 mg, Fat 44.7 g, Fiber 2.7 g, Protein 48.6 g, SaturatedFat 12.7 g, Sodium 280.3 mg, Sugar 4.5 g

SPAGHETTI WITH CLAM SAUCE



Spaghetti With Clam Sauce image

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

10 ounces spaghetti or 10 ounces linguine
2 1/2 tablespoons extra virgin olive oil, divided use
4 garlic cloves, minced
4 ounces mixed mushrooms, finely chopped (optional)
2 (6 1/2 ounce) cans minced clams, including juice from 1 can
1/16 teaspoon red pepper flakes (optional)
3/4 teaspoon italian seasoning
2 teaspoons fresh oregano or 1 teaspoon dried oregano
2 tablespoons white wine
1/2 lemon, juice of
fresh ground black pepper
1 bunch fresh Italian parsley, coarsely chopped (or less, if you prefer)

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.

SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

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.

THE BEST CLAM SAUCE



The Best Clam Sauce image

I cannot order better white clam sauce in a restaurant. My boyfriend begs me to make this! Thanks Mom! Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper and you won't like any other white clam sauce!

Provided by Jodie B

Categories     Seafood     Shellfish     Clams

Time 45m

Yield 4

Number Of Ingredients 8

1 (16 ounce) package dry linguini
1 onion, chopped
6 cloves garlic, chopped
3 tablespoons olive oil
4 (6.5 ounce) cans minced clams
½ cup butter
salt and pepper to taste
2 tablespoons dry white wine

Steps:

  • Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
  • In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
  • Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
  • Spoon the clam sauce over the linguini and serve.

Nutrition Facts : Calories 906.4 calories, Carbohydrate 73.8 g, Cholesterol 184.7 mg, Fat 39.2 g, Fiber 3.7 g, Protein 60.6 g, SaturatedFat 16.3 g, Sodium 593.9 mg, Sugar 2.9 g

PASTA WITH WHITE CLAM SAUCE



Pasta With White Clam Sauce image

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

2 tablespoons olive oil
4 tablespoons chopped onion
1 teaspoon minced garlic
1 teaspoon lemon juice
4 tablespoons white wine
1 ¼ cups white clam sauce
½ teaspoon crushed red pepper
8 ounces pasta

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

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.

HOW TO DOCTOR CANNED CLAM SAUCE TO MAKE LUSCIOUS LINGUINE



How to Doctor Canned Clam Sauce to Make Luscious Linguine image

Provided by Lori Mack

Yield 6

Number Of Ingredients 15

1 pound linguine (cooked and strained )
1 tablespoon olive oil
3 strips bacon (minced )
1 cup onion (finely chopped)
3 cloves garlic (smashed)
1/2 teaspoon thyme (dried)
1/4 teaspoon red pepper flakes
1 cup white wine
1 can Progresso clam sauce
1 10 ounce can baby clams
1 tablespoon butter
1/4 cup parsley (fresh, chopped)
1 lemon juice (fresh)
salt (to taste)
pepper (to taste)

Steps:

  • In a large sauce pot over medium heat add the olive oil, minced bacon, chopped onion, and smashed garlic. Cook stirring occasionally until mixture is soft and fragrant about 5 minutes. Add the dried thyme and red pepper flakes and cook for 1 minute more.
  • Pour in the white wine and bring to a simmer. Lower heat and reduce wine by about half. Drain the can of clams and set clams aside. Next, add the Progresso clam sauce and juice from the clams to pot and return to a simmer. Cook for 4-5 minutes.
  • Whisk in the butter and parsley. Then add the baby clams and pasta and cook for 45 seconds. Add the juice of 1 lemon and salt and pepper to taste. Serve with grated pecorino cheese.

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.

LINGUINI WITH CLAM SAUCE



Linguini with Clam Sauce image

Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound linguini
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped

Steps:

  • Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

WHITE CLAM SAUCE



White Clam Sauce image

BE SURE TO HAVE CRUSTY BREAD ON HAND TO DIP IN THE WONDERFUL GARLICY BUTTER SAUCE. QUICK AND EASY COMFORT FOOD AT ITS BEST.

Provided by BoxOWine

Categories     Sauces

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter (UNSALTED PREFERRED)
1/2 cup olive oil
1 tablespoon flour
2 tablespoons finely chopped garlic (MORE IF YOU LOVE GARLIC)
2 (6 1/2 ounce) cans chopped clams, undrained
1/2 cup bottled clam juice
2/3 cup dry white wine
1/2 cup chopped fresh parsley
1 1/2 teaspoons dried marjoram, crumbled (OPTIONAL)
1 1/2 teaspoons dried oregano
2 tablespoons lemon juice (OPTIONAL)
hot cooked pasta (LINGUINE OR ANGEL HAIR WORKS BEST)
freshly grated parmesan cheese

Steps:

  • MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT.
  • ADD GARLIC AND SAUTE ABOUT 1 MIN.
  • QUICKLY BLEND IN FLOUR WITH WIRE WHISK.
  • GRADUALLY STIR IN REMAINING INGREDIENTS.
  • COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED.
  • PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES.
  • SPOON CLAM SAUCE OVER PASTA.
  • SERVE.
  • PASS GRATED PARMESAN CHEESE.

WHITE CLAM SPAGHETTI SAUCE



White Clam Spaghetti Sauce image

This is an inexpensive tasty dinner! Add a garden salad and it is hard to tell it cost so little to make! Enjoy!

Provided by Loves2Teach

Categories     Lunch/Snacks

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

2 -7 1/2 cans minced clams
4 cloves garlic (minced or chopped)
1/4 cup butter or 1/4 cup margarine
1/4 cup olive oil
3 tablespoons chopped parsley
grated parmesan cheese
1 teaspoon salt

Steps:

  • Drain clams, saving 3/4 cup of juices.
  • Set aside.
  • In a skillet, slowly heat the olive oil and butter, add garlic and saute until golden.
  • Remove from heat.
  • Stir in saved juices, add parsley, salt and bring to a boil.
  • Reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer.
  • Serve hot over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
  • This white sauce will cover about 1/2 pound of pasta.

Nutrition Facts : Calories 236.9, Fat 17.7, SaturatedFat 6.3, Cholesterol 50.3, Sodium 1057, Carbohydrate 4.3, Fiber 0.1, Protein 14.9

SPAGHETTI WITH CREAMY WHITE CLAM SAUCE



Spaghetti with Creamy White Clam Sauce image

A handful of ingredients is all you need for this must-try main dish. "I often make it when time is short," explains Linda Evancoe-Coble of Leola, Pennsylvania. "Add store-bought rolls and a bagged salad and...presto...you have a satisfying meal."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 7

1 can (15 ounces) ready-to-serve reduced-fat New England clam chowder
1 can (6-1/2 ounces) chopped clams, undrained
1 tablespoon minced fresh parsley
1/4 teaspoon garlic powder
1/8 teaspoon salt
Dash white pepper
8 ounces uncooked spaghetti

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cook and stir for 5 minutes until slightly thickened. , Meanwhile, cook spaghetti according to package directions; drain. Pour sauce over spaghetti.

Nutrition Facts : Calories 342 calories, Fat 3g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 330mg sodium, Carbohydrate 57g carbohydrate (4g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges

SPAGHETTI WITH CANNED CLAMS



Spaghetti with Canned Clams image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons olive oil
1/2 cup fresh breadcrumbs
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1 pound spaghetti
2 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
1/4 cup dry white wine
Two 6.5-ounce cans minced clams, with liquid
2 tablespoons chopped fresh parsley

Steps:

  • Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
  • Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
  • Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

PASTA WITH WHITE CLAM SAUCE



Pasta with White Clam Sauce image

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

12 ounces uncooked linguine
2 garlic cloves, minced
1 can (2 ounces) anchovies, undrained
1 tablespoon olive oil
1 bottle (8 ounces) clam juice
1 can (6-1/2 ounces) minced clams, undrained
1/3 cup water
2 tablespoons dried oregano
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/2 teaspoon pepper
5 tablespoons shredded Parmesan cheese

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

SPAGHETTI WITH WHITE CLAM SAUCE



Spaghetti with White Clam Sauce image

Great dinner for a Friday night.

Provided by ANGCHICK

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Yield 4

Number Of Ingredients 11

½ cup olive oil
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon dried parsley
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
2 (6.5 ounce) cans minced clams, with juice
1 pound spaghetti
2 tablespoons grated Romano cheese

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
  • Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

Nutrition Facts : Calories 866.8 calories, Carbohydrate 90.7 g, Cholesterol 81 mg, Fat 37.3 g, Fiber 3.9 g, Protein 39.9 g, SaturatedFat 8.5 g, Sodium 198.2 mg, Sugar 3.2 g

LINGUINE WITH CREAMY WHITE CLAM SAUCE



Linguine with Creamy White Clam Sauce image

Elegant, simple, and delicious, our Linguine and Creamy White Clam Sauce is recipe is going to be your new secret weapon in the kitchen. Made with chopped clams, dry sherry, garlic, and a jar of our creamy Alfredo sauce, this savory pasta dish takes less than 30 minutes to make.

Provided by Bertolli

Time 25m

Yield X

Number Of Ingredients 6

1 Tbsp. Bertolli® Cooking Olive Oil
2 cloves garlic
1 jar Bertolli® Alfredo with Aged Parmesan Cheese Sauce
2 cans (6.5 oz. ea.) chopped clams drained (reserve 1/3 cup liquid)
2 tbsp. dry sherry (optional)
8 ounces linguine cooked and drained

Steps:

  • 1 Heat olive oil in 3-quart saucepan over medium heat and cook garlic, stirring occasionally, 30 seconds. Stir in sauce, clams, reserved clam liquid and sherry. Simmer, stirring occasionally, 3 minutes or until heated through. Serve over hot linguine and garnish, if desired, with chopped fresh parsley.

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!

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