CLAMS IN RED SAUCE RECIPE RECIPES
LINGUINI WITH CLAMS AND GARLIC BUTTER SAUCE RECIPE | FOOD ...
Provided by Food Network
Categories main-dish
Total Time 50 minutes
Prep Time 35 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 18
Steps:
- Cook pasta in boiling water until al dente. Steam 12 littleneck clams and set aside. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated. Add lemon juice, and toss to coat. Place pasta in a serving bowl, and top with the clam mixture.
- Cut toasted bread into slices and brush with garlic butter. Garnish with Parmesan, parsley and crushed red pepper. Serve with a lemon wedge.
- In a small bowl, combine all ingredients, to taste.
RED CLAM SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! —JoAnn Brown, Latrobe, Pennsylvania
Provided by Taste of Home
Categories Dinner
Total Time 03 hours 25 minutes
Prep Time 25 minutes
Cook Time 03 hours 00 minutes
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. Serve with linguine. If desired, sprinkle with additional parsley.
Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.
Nutrition Facts : Calories 305 calories, FatContent 5g fat (0 saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 553mg sodium, CarbohydrateContent 53g carbohydrate (14g sugars, FiberContent 7g fiber), ProteinContent 15g protein.
More about "clams in red sauce recipe recipes"
MUSSELS IN SPICY RED SAUCE RECIPE | FOOD NETWORK
I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.
From foodnetwork.com
Reviews 4.9
Category appetizer
Cuisine italian
From foodnetwork.com
Reviews 4.9
Category appetizer
Cuisine italian
- Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.
See details
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.
See details
LINGUINI WITH CLAMS AND GARLIC BUTTER SAUCE RECIPE | FOOD ...
From foodnetwork.com
Reviews 4.2
Total Time 50 minutes
Category main-dish
Reviews 4.2
Total Time 50 minutes
Category main-dish
- In a small bowl, combine all ingredients, to taste.
See details
RED CLAM SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME
This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! —JoAnn Brown, Latrobe, Pennsylvania
From tasteofhome.com
Reviews 4.9
Total Time 03 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 305 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 03 hours 25 minutes
Category Dinner
Cuisine Europe, Italian
Calories 305 calories per serving
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. Serve with linguine. If desired, sprinkle with additional parsley.
Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.
See details
MUSSELS IN SPICY RED SAUCE RECIPE | FOOD NETWORK
I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.
From foodnetwork.com
Reviews 4.9
Category appetizer
Cuisine italian
From foodnetwork.com
Reviews 4.9
Category appetizer
Cuisine italian
- Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.
See details
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.
See details
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.
See details
TOP SECRET RECIPES | RED LOBSTER STUFFED SHRIMP AND ...
Bill Darden was only 19 when he started his restaurant career in 1939 by opening a 25-seat lunch counter called The Green Frog in Waycross, Georgia. From the start Bill's business was a hopping success. That success helped Bill springboard into other restaurant acquisitions throughout the years including 20 Howard Johnson's restaurants. Then, in 1968, as he reached his mid fifties, Bill took another gamble and opened a seafood restaurant in Lakeland, Florida. When deciding on a name for the new restaurant, someone suggested the name "Red Lobster" since he had great luck in the past with the name "Green Frog." And so it was. Here are a couple of great dishes to serve as appetizers or on the side with an entrée such as broiled lobster or fish. These recipes include a stuffing that varies in the restaurants only in the type of seafood used—the stuffed shrimp contains crabmeat and the stuffed mushrooms contain lobster meat. If you like, you can use the stuffings interchangeably.
Create your own Red Lobster Cheddar Bay Biscuits for the full Red Lobster experience. Source: Top Secret Restaurant Recipes by Todd Wilbur.
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From topsecretrecipes.com
Reviews 5.0
Total Time 30 minutes0S
Calories 220 calories per serving
From topsecretrecipes.com
Reviews 5.0
Total Time 30 minutes0S
Calories 220 calories per serving
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2022-01-27 · Linguine with clam sauce recipe canned clams. Then add in the liquid from the canned clams, plus some white wine (or chicken broth). Linguine with clams can be prepared either “in bianco” (white clam sauce) or “in rosso” (red clam sauce). Of course, you can use fresh littleneck clams…
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