LINGUINE WITH CLAMS
Linguine with clams in a garlicky white wine sauce makes an easy and elegant Italian pasta dinner.
Provided by Jennifer Segal
Categories Dinner
Time 30m
Yield 4 to 6
Number Of Ingredients 12
Steps:
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. 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. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
- Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.
Nutrition Facts : Calories 627, Fat 22 g, Carbohydrate 67 g, Protein 33 g, SaturatedFat 6 g, Sugar 4 g, Fiber 3 g, Sodium 920 mg, Cholesterol 61 mg
ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY
This easy 30-minute pasta recipe transforms ingredients that you already have in your kitchen into a posh, seafood dish you'll want to serve at your next dinner party. And since the whole dish is made in a single pot, clean-up is easy. Don't be surprised if this becomes your favorite quick go-to.
Provided by Robert Broadfoot
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
- Drain and set pasta aside.
- In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
- Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
- Add oregano and spinach, cook until wilted.
- Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
- When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
- Enjoy!
Nutrition Facts : Calories 648 calories, Carbohydrate 48 grams, Fat 34 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams
LEMONY GARLIC SHRIMP WITH PASTA
This is a very elegant dish good for a nice simple meal. Tasty and pretty enough for company, but my husband and I enjoy it as a nice weekend meal. The brining of the shrimp takes the longest, but is very easy and improves the taste and texture of the shrimp.
Provided by Dan'ish
Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp Shrimp Scampi
Time 2h25m
Yield 6
Number Of Ingredients 13
Steps:
- Dissolve the kosher salt in 1 gallon of water in a large pot. Add the shrimp, and refrigerate 2 to 4 hours. Drain and pat shrimp dry with paper towels.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
- Meanwhile, melt the butter and olive oil in a large skillet over medium-low heat. Stir in the garlic, and cook until softened, 3 to 4 minutes. Add the shrimp, white wine, lemon juice, and red pepper flakes. Cook and stir until the shrimp is no longer translucent in the center, about 6 minutes. Stir in the black pepper, parsley, and lemon zest before tossing with the angel hair pasta.
Nutrition Facts : Calories 502.2 calories, Carbohydrate 44.9 g, Cholesterol 250.8 mg, Fat 20.1 g, Fiber 3.2 g, Protein 33.4 g, SaturatedFat 6.5 g, Sodium 11829.4 mg, Sugar 1.9 g
PASTA WITH SHRIMP, CLAMS, LEMON AND GARLIC - ATK
Make and share this Pasta With Shrimp, Clams, Lemon and Garlic - Atk recipe from Food.com.
Provided by threeovens
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Bring a large pot of salted water to a boil over medium high heat; add pasta and cook according to the package directions.
- Reserve 1/2 cup pasta cooking liquid, then drain the pasta and return it to the pot.
- Cut the onion into small dice, mince the garlic, and chop the thyme.
- In a large skillet, over medium heat, combine the onion, oil and 1/8 teaspoon salt; cook, stirring occasionally, until the onion begins to soften, about 8 to 10 minutes.
- Stir in garlic, thyme, and red pepper flakes, cook about 30 seconds.
- Add in chicken broth, clam juice, and bay leaf.
- Increase heat to medium and cook until liquid has reduced to about 2 cups, 7 to 10 minutes.
- Meanwhile, squeeze out 1/2 cup fresh lemon juice.
- Chop parsley.
- Whisk together cornstarch and water; stir into skillet.
- Cook until slightly thickened, about 2 minutes; remove from heat.
- Whisk in lemon juice and cream cheese until well incorporated.
- Add shrimp and clams, cover and return to low heat to warm through.
- Add the sauce with seafood and chopped parsley to the pasta and gently toss.
- Add reserved cooking liquid, as needed, if the sauce is too thick.
- Season with salt and pepper and serve.
PASTA WITH SHRIMP, CLAMS, LEMON AND GARLIC
The garlicky sauce created in this recipe does a good imitation of creamy, with just a little cream cheese and some cornstarch magic.
Provided by Based on a recipe from "Light & Healthy 2010" by the editors of America's Test Kitchen (ATK, 20
Yield 6
Number Of Ingredients 18
Steps:
- 1 Bring a large pot of salted water to a boil over medium-high heat
- 2 Add the pasta and cook according to the package directions
- 3 Drain the pasta and return it to the (dry) pot, reserving 1/2 cup of the pasta cooking water
- 4 Meanwhile, cut the onion into small dice (about 1 cup)
- 5 Mince the garlic cloves (about 2 1/2 tablespoons) and the thyme leaves (2 teaspoons)
- 6 Combine the onion and oil and 1/8 teaspoon of the salt in a large nonstick skillet over medium-low heat
- 7 Cook for 8 to 10 minutes, stirring occasionally, until the onion has softened
- 8 Add the garlic, thyme and crushed red pepper flakes, stirring to incorporate; cook for 30 seconds, then add the chicken broth, clam juice and bay leaf
- 9 Increase the heat to medium; once the mixture begins to bubble at the edges, cook for 7 to 10 minutes, at which point the liquid/sauce should have reduced to 2 cups
- 10 While the sauce is cooking, squeeze the lemons to yield 1/2 cup of juice
- 11 Chop the parsley to yield 2 tablespoons
- 12 Whisk together the cornstarch and water in a small bowl, then whisk it into the skillet
- 13 Cook for about 2 minutes, whisking, until slightly thickened
- 14 Remove from the heat
- 15 Whisk in the lemon juice and cream cheese, mixing until well incorporated (this may take a few minutes if the cream cheese was not at room temperature)
- 16 Add the shrimp and clams, then cover tightly and return the skillet to low heat until the shrimp and clams are warmed through
- 17 Remove and discard the bay leaf
- 18 Cover to keep warm
- 19 Add the shrimp-sauce mixture and the chopped parsley to the pasta in the pot, tossing gently to combine
- 20 Cover and let sit for 1 minute; add some or all of the reserved 1/2 cup of cooking water as needed if the mixture is too thick
- 21 Season with salt and pepper to taste
- 22 Divide among individual wide shallow bowls; serve immediately
Nutrition Facts : Calories 372 calories, Fat 3 g, Carbohydrate 67 g, Cholesterol 67 mg, Fiber 1 g, Protein 23 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 888 mg, Sugar 2 g
SHRIMP, CLAMS, AND SCALLOPS PASTA
Seafood combined with a savory red sauce over pasta will tease your senses! I serve mine with fresh garlic bread and a green garden salad. YUM!
Provided by Hawn
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h15m
Yield 8
Number Of Ingredients 18
Steps:
- Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
- Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
- Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.
Nutrition Facts : Calories 450 calories, Carbohydrate 59.2 g, Cholesterol 129.6 mg, Fat 6.5 g, Fiber 6 g, Protein 36.8 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.5 g
MARK BITTMAN'S PASTA WITH CLAMS
Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
- After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
- Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
- Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 12 grams, Carbohydrate 69 grams, Fat 16 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 790 milligrams, Sugar 2 grams, TransFat 0 grams
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