CLAM AND PASTA RECIPE RECIPES

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LINGUINE WITH WHITE CLAM SAUCE RECIPE | ANNE BURRELL ...



Linguine with White Clam Sauce Recipe | Anne Burrell ... image

Linguine with White Clam Sauce is one of Anne Burrell's favorite "happy foods." Get this simple recipe from Secrets of a Restaurant Chef on Food Network.

Provided by Anne Burrell

Categories     main-dish

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 6 servings

Number Of Ingredients 13

Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Big fat finishing extra-virgin olive oil (high quality)

Steps:

  • Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
  • Bring a large pot of well salted water to a boil over medium heat.
  • Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
  • While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs.
  • Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
  • Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
  • This won't make you want to clam up!

CREAMY CLAM LINGUINE RECIPE: HOW TO MAKE IT



Creamy Clam Linguine Recipe: How to Make It image

This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.—Margie Clevenger, Bowling Green, Kentucky

Provided by Taste of Home

Categories     Dinner

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 servings.

Number Of Ingredients 17

1 pound linguine
1 medium onion, chopped
1/4 cup butter, cubed
2 tablespoons olive oil
4 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups chicken broth
1 cup clam juice
1/2 cup heavy whipping cream
3 cans (6-1/2 ounces each) minced clams, drained
1/2 cup minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon chipotle hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon crushed red pepper flakes
2/3 cup grated Parmesan cheese

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.

Nutrition Facts : Calories 419 calories, FatContent 18g fat (9g saturated fat), CholesterolContent 55mg cholesterol, SodiumContent 788mg sodium, CarbohydrateContent 49g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 16g protein.

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