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.
Provided by Colu Henry
Total Time 25 minutes
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
- While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
- Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
- Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.
LINGUINE CON LE VONGOLE RECIPE | TYLER FLORENCE - FOOD NETWORK
Provided by Tyler Florence
Categories main-dish
Total Time 40 minutes
Prep Time 30 minutes
Cook Time 10 minutes
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
- Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
- Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
- Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.
More about "classic linguine and clam sauce recipe recipes"
ROASTED RED PEPPER SAUCE RECIPE | ROBIN MILLER - FOOD NE…
This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
From foodnetwork.com
Reviews 4.1
Total Time 20 minutes
Category condiment
From foodnetwork.com
Reviews 4.1
Total Time 20 minutes
Category condiment
- In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
See details
ROASTED RED PEPPER SAUCE RECIPE | ROBIN MILLER - FOOD NE…
This sauce is perfect over seafood, grilled or roasted chicken and turkey, broiled flank steak, and roasted vegetables; it's also amazing with pasta. Try substituting an equal amount of oil-packed sun-dried tomatoes for the roasted red peppers.
From foodnetwork.com
Reviews 4.1
Total Time 20 minutes
Category condiment
From foodnetwork.com
Reviews 4.1
Total Time 20 minutes
Category condiment
- In a blender, combine the red peppers, broth, vinegar, and oil and process until smooth. Transfer mixture to a small saucepan and set over medium heat. Bring to a simmer, partially cover, and simmer for 10 minutes. Remove from the heat and stir in the basil. Season, to taste, with salt and pepper. Let come to room temperature and store in a plastic container in the refrigerator for up to 1 week or in the freezer up to 3 months.
See details
LINGUINE WITH CLAM SAUCE RECIPE | ALLRECIPES
5* Restaurant style Clam Sauce for sure! The only thing I changed was to have 1 tablespoon of garlic, as we love it in our house! My 78 year-old Dad's comment was "More sauce and less linguine next time" even thought his linguine was SWIMMING in the sauce - he said he could eat the sauce …
From allrecipes.com
From allrecipes.com
See details
LINGUINE WITH WHITE CLAM SAUCE I RECIPE | ALLRECIPES
Pasta Sauce Recipes; Potato Side Dish Recipes; Rice Side Dish Recipes; Salad Dressing Recipes; ... I love Linguine clam sauce any way, but this one is# 1 Top's. Thank you for sharing. fad3 . Rating: 4 stars. 01/08/2010. ... This is a tasty rendition of a classic recipe…
From allrecipes.com
From allrecipes.com
See details
LINGUINE WITH CLAM SAUCE RECIPE | MYRECIPES
This classic tosses chopped clams and linguine pasta in a buttery white wine sauce, mixed with earthy mushrooms, garlic, and fresh herbs. Using canned clams and presliced mushrooms saves …
From myrecipes.com
From myrecipes.com
See details
LINGUINE WITH WHITE CLAM SAUCE RECIPE - MARTHA STEWART
Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if …
From marthastewart.com
From marthastewart.com
See details
RECIPES - WHOLE FOODS MARKET
Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
From wholefoodsmarket.com
From wholefoodsmarket.com
See details
MEAT ARCHIVES | ESSENTIAL PEPIN : ESSENTIAL PEPIN
Sep 18, 2011 · This stew is made with the rabbit’s front and back legs and rib cage. The saddle (the whole back) is roasted, cooking in less time than the stew and staying moist and flavorful.
From ww2.kqed.org
From ww2.kqed.org
See details
RECIPES - WHOLE FOODS MARKET
Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
From wholefoodsmarket.com
From wholefoodsmarket.com
See details
MEAT ARCHIVES | ESSENTIAL PEPIN : ESSENTIAL PEPIN
Sep 18, 2011 · This stew is made with the rabbit’s front and back legs and rib cage. The saddle (the whole back) is roasted, cooking in less time than the stew and staying moist and flavorful.
From ww2.kqed.org
From ww2.kqed.org
See details
31 OF OUR BEST HOMEMADE PASTA RECIPES - TASTE OF HOME
Jan 12, 2018 · This is a simple pasta sauce that you can use for more than just spaghetti. Puree this recipe for pizza sauce or a great dipping sauce. I also like to make a variation for bruschetta by …
From tasteofhome.com
From tasteofhome.com
See details
64 ITALIAN DISHES FOR WHEN YOU WANT PASTA AND SO MUCH MORE ...
Aug 31, 2021 · This stew uses bottled clam juice, a smart shortcut to a robust broth. View Recipe Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Heather Greene
From bonappetit.com
From bonappetit.com
See details
RECIPES - WHOLE FOODS MARKET
Our recipes are for those looking to master the basics, the classics or the I’ve-never-cooked-this-before-but-really-want-to. We start with nutrient-dense, unprocessed ingredients and seasonal whole foods to turn even the easiest weeknight meal into a form of creative, delicious expression. The kitchen is where we can stop to connect with the here and now, and bring recipes …
From wholefoodsmarket.com
From wholefoodsmarket.com
See details
CHICKEN AND TORTELLINI IN CREAM SAUCE - RECIPE | COOKS.COM
Mar 07, 2009 · 2 chicken breasts 3 carrots, sliced 1/2 sm. cauliflower 1 c. broccoli florets 1 c. chicken broth 1/8 c. butter 1/2 tsp. minced garlic 1/2 tsp. Italian seasoning
From cooks.com
From cooks.com
See details
SHRIMP FRA DIAVOLO (SHRIMP AND PASTA WITH SPICY TOMATO ...
Mar 12, 2021 · Drain, reserving about 1 cup of pasta cooking water, and add pasta to the sauce along with a splash of pasta cooking water. Add shrimp and cook over medium-high heat, stirring, until sauce reduces and clings to pasta and shrimp are fully heated through; add more pasta water as necessary if the sauce …
From seriouseats.com
From seriouseats.com
See details
45 BEST PASTA RECIPES TO MAKE NOW | FOODIECRUSH.COM
My husband is also a big fan of the sauce. Thanks for the recipe!” ... Linguine Con Vongole (Linguine With Clam Sauce) Karen commented: “I made this Clam linguini for a crowd and it was a hit. So easy and yet so satisfying. ... Easy desserts to serve with pasta recipes: How to Make Classic …
From foodiecrush.com
From foodiecrush.com
See details
MEAT ARCHIVES | ESSENTIAL PEPIN : ESSENTIAL PEPIN
Sep 18, 2011 · This stew is made with the rabbit’s front and back legs and rib cage. The saddle (the whole back) is roasted, cooking in less time than the stew and staying moist and flavorful.
From ww2.kqed.org
From ww2.kqed.org
See details