BEST WHITE CLAM SAUCE IN A CAN RECIPES
LINGUINI WITH WHITE CLAM SAUCE RECIPE | RACHAEL RAY | FOOD ...
Provided by Rachael Ray : Food Network
Categories main-dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 13
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.
LINGUINE WITH WHITE CLAM SAUCE - EVERYDAY EILEEN
Linguine with white clam sauce in a delicious easy meal ready in under 30 minutes. Canned clams, white wine and fresh herbs over linguine or high fiber linguine makes for a delicious meal.
Provided by Eileen Kelly
Categories Main Dish
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 5
Number Of Ingredients 13
Steps:
- Linguine
- How to Make White Clam Sauce
Nutrition Facts : ServingSize 5 servings, Calories 403 kcal, CarbohydrateContent 72 g, ProteinContent 16 g, FatContent 4 g, SaturatedFatContent 1 g, CholesterolContent 9 mg, SodiumContent 261 mg, FiberContent 3 g, SugarContent 3 g
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LINGUINI WITH CLAM SAUCE RECIPE | RACHAEL RAY | FOOD NETWORK
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.
From foodnetwork.com
Reviews 4.5
Total Time 20 minutes
Category main-dish
Cuisine italian
From foodnetwork.com
Reviews 4.5
Total Time 20 minutes
Category main-dish
Cuisine italian
- 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.
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LINGUINE WITH CLAM SAUCE RECIPE - NYT COOKING
Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you’ve decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it’s great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine italian
From cooking.nytimes.com
Reviews 4
Total Time 25 minutes
Cuisine italian
- Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.
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