Best Spicy Lemony Clams With Pasta Recipes

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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

SPICY LINGUINE WITH CLAMS AND MUSSELS



Spicy Linguine with Clams and Mussels image

Provided by Giada De Laurentiis

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 14

1 pound linguine pasta
2 tablespoons unsalted butter, at room temperature
1/4 cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 large or 4 small shallots, sliced
Kosher salt, for seasoning, plus 2 teaspoons
Freshly ground black pepper, for seasoning, plus 1 teaspoon
3 cloves garlic, minced
1 cup white wine (recommended: Pinot Grigio)
1 cup vegetable broth
1/2 teaspoon crushed red pepper flakes
12 littleneck clams, cleaned
12 mussels, cleaned

Steps:

  • Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
  • Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
  • Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

SPICY LEMONY CLAMS WITH PASTA



Spicy Lemony Clams With Pasta image

Provided by Elaine Louie

Categories     dinner, easy, quick, pastas, soups and stews, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Salt and freshly ground black pepper
1 pound spaghetti, linguine or other pasta
1/2 cup extra virgin olive oil
8 cloves garlic, peeled and thinly sliced
36 littleneck clams, well scrubbed
3/4 cup dry white wine
1 tablespoon hot pepper flakes
Finely grated zest of 2 lemons
Juice of 1 lemon
1/2 cup chopped Italian parsley

Steps:

  • Fill a large stockpot three-quarters full of water, and add 1 tablespoon salt. Bring to a boil over high heat, and add pasta. Boil until pasta is al dente, 7 to 8 minutes, and drain well. While pasta is cooking, prepare sauce.
  • In a large skillet over medium-low heat, heat olive oil. Add garlic, and saute just until garlic is translucent, about 2 minutes. Add clams and wine, and cover immediately. Raise heat to medium-high. Shake pan often, and check clams after 4 minutes. If any have opened, transfer them to a bowl so they do not overcook. Simmer remaining clams until all have opened.
  • In a large serving bowl, combine clams and broth from pan. Add pepper flakes, lemon zest, lemon juice, parsley, and salt and pepper to taste. Mix well. Add drained pasta, and toss well. Serve in soup bowls, accompanied by hot sourdough toast.

Nutrition Facts : @context http, Calories 834, UnsaturatedFat 24 grams, Carbohydrate 98 grams, Fat 30 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 4 grams, Sodium 869 milligrams, Sugar 5 grams, TransFat 0 grams

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