Best Linguine And White Clam Sauce Recipes
LINGUINE AND WHITE CLAM SAUCE
Steps:
- 1. Boil water for Linguine with 1/4 cup of olive oil to keep pasta from sticking. Cook pasta according to package directions. 2. put remaining oil in skillet with minced garlic over medium heat. 3. Heat for about five minutes and add onions. 4. After another five minutes, or once garlic is golden and the moisture is goen (you'll see them get smaller), add clam juice and wine. 5. heat over medium heat for around 5 minutes as the juices bubble, add the clams. 6. Stir the clams into the juice then add the parsley, salt, and pepper. Simmer all of these together 10 minutes. 7. Remove from heat. 8. I like to toss the linguine with the sauce and then serve, but you can also serve pasta with sauce over it.
FAST AND EASY LINGUINE WITH WHITE CLAM SAUCE
Why buy jars or cans of white clam sauce when you can make your own so easily?...and no chemicals(preservatives) or that "off" after taste that so many have.
Provided by Chris T.
Categories Seafood
Number Of Ingredients 8
Steps:
- 1. Cook the linguine according to the directions on the package.
- 2. While that is cooking heat oil in a medium frying pan.
- 3. Add garlic to the hot oil and cook until lightly browned.
- 4. Remove from heat stir in parsley,pepper,salt,clams with juice and the lemon juice.
- 5. Return to a LOW heat and cook for 5 minutes until heated thoroughly.
- 6. Pour sauce over hot pasta and toss to coat well.
- 7. Serve with parmesan cheese and a nice crusty bread for mopping sauce if you like.
LINGUINE WITH WHITE CLAM AND BROCCOLI SAUCE
You can chop the garlic if you like, but I prefer slices. They are mellower in flavor and become part of the texture of the dish. In most pasta dishes the idea is to make just enough sauce to coat the pasta lightly. When clam sauce is served with linguine, however, there should be a little extra broth. Other hard-shelled clams, such as Manila or butter clams, make a good substitute, but I love littleneck clams for this sauce. With this dish, as with many pasta dishes using long, thin pasta shapes, I prefer to cook the pasta very al dente and finish it in the sauce. It's a balancing act-determining when the pasta is ready and the sauce is the right consistency-but you can always hold the pasta or the sauce for a minute or two, while the other one catches up.
Yield makes 6 servings
Number Of Ingredients 8
Steps:
- Cook the broccoli in a large saucepan of boiling salted water just until it is softened a little bit, about 2 minutes. Drain it well and cool under cold running water. Drain completely, then chop the broccoli coarsely.
- Scrub and shuck the clams according to the directions on page 7, reserving the liquid. Strain the liquid, chop the clams, and combine them with the liquid.
- Bring 6 quarts of salted water to a boil in an 8-quart pot over high heat. Stir the linguine into the boiling water. Return to a boil, stirring frequently. Cook the pasta, semi-covered, stirring occasionally, until not quite done al dente, about 6 minutes.
- Meanwhile, heat 1/4 cup of the olive oil in a large skillet over medium-high heat. Scatter the garlic over the oil and cook, shaking the pan, until golden, about 2 minutes. Add the blanched broccoli and crushed red pepper and cook until the broccoli is sizzling, about 2 minutes. Pour in the clams and their liquid and bring to a boil. Ladle about 1/2 cup of pasta-cooking water into the skillet. Bring to a boil, then lower the heat so the sauce is at a lively simmer. Cook until the broccoli is tender, about 4 minutes.
- If the skillet is large enough to accommodate the sauce and pasta, fish the pasta out of the boiling water with a large wire skimmer and drop it directly into the sauce in the skillet. If not, drain the pasta, return it to the pot, and pour in the sauce. Bring the sauce and pasta to a boil, stir in the parsley, and check the seasoning, adding salt and crushed red pepper if necessary. Cook, stirring, until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pan, 1 to 2 minutes. Divide the pasta among warmed bowls, spooning some of the sauce from the pan and drizzling some of the remaining olive oil over each serving.
EASY LINGUINE AND WHITE CLAM SAUCE
Categories Pasta Shellfish Quick & Easy
Number Of Ingredients 5
Steps:
- start big pot of salted water for pasta, when it boils, add linguini or other pasta. Finely (or coarsely if you prefer) chop at least 3 cloves of garlic (more if you like). Use a small saucepan to fry the garlic gently in a few Tbsp of extra-virgin olive oil until golden, add 2 cans of minced clams, juice and all. Add chopped flat leaf parsely - about 2 Tbps or more if you like. Bring to a slow simmer while pasta is cooking. When pasta is done, drain and return to bowl, add all sauce or let guests fix their own with grated parmesean cheese
LINGUINE AND WHITE CLAM SAUCE***** RECIPE - (4.4/5)
Provided by Gigirox
Number Of Ingredients 14
Steps:
- -Over a med-high heat, melt butter in large sauté pan. - Add garlic and sauté until translucent. -Add flour, stirring to create a roux, cook for about 30 seconds to avoid a raw flour taste to your sauce. -Slowly pour in the 1/2&1/2 stirring constantly to avoid lumps. -Mix in clams with liquid. -Add spices, bouillon and parsley. -Season with S&P to taste and add a splash of wine if using it -Continue to cook sauce to let flavors blend and heat through, just a minute or two. -Place cooked pasta in large bowl, pour sauce over pasta and toss slightly. - Garnish with cheese and parsley.
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