Best Linguine With Clams Chile And Parsley Recipes

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OLD-FASHIONED LINGUINE WITH WHITE CLAM SAUCE



Old-fashioned Linguine with White Clam Sauce image

This recipe is easy and takes less than 20 minutes. It's one of my weekend favorites and has been a family tradition for years.

Provided by Maine-iac

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

3 tablespoons butter
3 tablespoons extra virgin olive oil
1 small diced onion
4 cloves garlic, minced
1 pinch crushed red pepper flakes
1 tablespoon lemon juice
1 teaspoon oregano
1 teaspoon basil
1 tablespoon Old Bay Seasoning
3 cans minced/chopped clams, with juice
1 teaspoon parsley
parmesan cheese
1 lb linguine or 1 lb thin spaghetti

Steps:

  • In a 5 qt pot, heat water to a boil and cook pasta until al dente.
  • While the pasta is cooking, melt butter and olive oil in pan.
  • Sautee onion and garlic, and add crushed red pepper flakes.
  • Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.
  • Simmer for 5 minutes.
  • Drain pasta and place in large bowl.
  • Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
  • Serve with warm crusty bread and chilled white wine.

Nutrition Facts : Calories 795.1, Fat 22.7, SaturatedFat 7.6, Cholesterol 90.3, Sodium 1435.2, Carbohydrate 96.2, Fiber 4.1, Sugar 3.9, Protein 48.4

LINGUINE WITH CLAMS



Linguine with Clams image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds small clams, such as cockles or manila clams
Kosher salt
1 pound dried linguine
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 cloves garlic, thinly sliced
2 shallots, minced
1 to 2 large anchovy fillets in olive oil, drained and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup dry white wine

Steps:

  • Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
  • Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
  • In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
  • Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
  • Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
  • Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.

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

LINGUINE WITH CLAMS, CHILE, AND PARSLEY



Linguine with Clams, Chile, and Parsley image

Categories     Sauce     Clam     Kosher     Parsley     Boil

Yield Serves 4

Number Of Ingredients 14

Fresh Pasta Dough (page 249) or 8 ounces store-bought fresh linguine
Semolina flour, if using fresh dough
1/3 cup bottled clam juice
3 tablespoons dry white wine, such as Sauvignon Blanc
Kosher salt
3 tablespoons extra-virgin olive oil, plus more for drizzling
1/3 cup finely diced carrot
1/3 cup finely diced leek, white and pale green parts only
1/4 cup finely diced celery
1 tablespoon minced garlic
1/4 teaspoon minced fresh red Thai chile
4 dozen littleneck clams (about 5 pounds), well scrubbed
1 teaspoon crushed red chile flakes, ground finely in a spice grinder, or 1/8 teaspoon cayenne pepper
1/4 cup fresh flat-leaf parsley leaves, thinly sliced

Steps:

  • If using dough, roll the dough through a pasta machine on each setting from widest to narrowest. Roll once more through the narrowest setting. Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the linguine cutter. Toss with semolina flour to prevent sticking. You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.
  • Stir together the clam juice and wine. Bring a large pot of water to a boil and salt it generously.
  • Heat the oil in a large sauté pan with a lid over medium-high heat. Add the carrot, leek, celery, garlic, chile, and a pinch of salt. Cook, stirring, until golden, about 4 minutes. Add the clams and clam juice mixture, cover, and cook, shaking the pan occasionally, just until the clams open, about 5 minutes.
  • Meanwhile, add the linguine to the boiling water and cook until al dente, about 3 minutes. Drain and add to the clam mixture. Cook, tossing gently, until the pasta is glazed with the sauce.
  • Transfer to shallow serving bowls and sprinkle the ground chile all over. Garnish with the parsley and serve immediately.

LINGUINE WITH LEMON CLAM SAUCE



Linguine With Lemon Clam Sauce image

This is an easy, wonderfully flavoured pasta dish that can be whipped up in no time for an intimate dinner for two. Recipe is easily doubled. I use my non-stick wok as it is big enough for tossing the pasta and sauce together in and the sauce gets distributed better throughout that way.

Provided by Emjay99

Categories     Canadian

Time 20m

Yield 2 serving(s)

Number Of Ingredients 14

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, chopped
3 garlic cloves, minced
1/2 teaspoon dried basil
1 small bay leaf
1/3 cup white wine
1 teaspoon fresh lemon rind
3 tablespoons fresh lemon juice
1 (6 1/2 ounce) can baby clams, drained, reserve juice
salt & fresh ground pepper
1/2 cup grated parmesan cheese
1 tablespoon chopped fresh parsley
linguine, enough for two, cooked, well drained, do not rinse

Steps:

  • I usually make this in my non-stick wok.
  • Heat oil and butter on medium heat and saute onion and garlic until soft and tender, not brown.
  • Add basil and bay leaf.
  • Pour in wine, lemon rind, lemon juice and reserved clam juice.
  • Simmer until reduced a little (by about a third).
  • Add clams and heat through.
  • Toss in the cooked linguine a little at a time (don't make the mistake of adding too much or the sauce will be lost!) and lastly add the cheese and parsley.
  • Serve with more cheese on the side and red pepper flakes (optional) and warm garlic bread.

Nutrition Facts : Calories 359.4, Fat 20.7, SaturatedFat 9, Cholesterol 70.1, Sodium 483.2, Carbohydrate 13.9, Fiber 1.2, Sugar 3.6, Protein 23

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