LINGUINE WITH CLAM SAUCE AND SHRIMP RECIPES

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RED CLAM SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME



Red Clam Sauce Recipe: How to Make It - Taste of Home image

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

1 medium onion, chopped
1 tablespoon canola oil
2 garlic cloves, minced
2 cans (6-1/2 ounces each) chopped clams, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1/4 cup minced fresh parsley
1 bay leaf
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon dried thyme
Additional minced fresh parsley, optional
6 ounces linguine, cooked and drained

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.

CREAMY SALMON LINGUINE RECIPE: HOW TO MAKE IT - TASTE …



Creamy Salmon Linguine Recipe: How to Make It - Taste … image

Extra Pesto Grilled Salmon gives this creamy pasta toss a luxurious taste and texture. We love it as is, but you could easily sub in any veggies you have on hand for the broccoli. —Jacob Kitzman, Seattle, Washington

Provided by Taste of Home

Categories     Dinner

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 5 servings.

Number Of Ingredients 13

8 ounces uncooked linguine
1 bunch broccoli, cut into florets
2 tablespoons butter
2 garlic cloves, minced
2 cups heavy whipping cream
2 tablespoons lemon juice
1 pound fully cooked salmon, flaked
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil
2 tablespoons capers, drained
2 teaspoons grated lemon zest

Steps:

  • Cook linguine according to package directions, adding broccoli during the last 5 minutes of cooking., Meanwhile, in a large skillet, heat butter over medium heat. Add garlic; cook and stir 1 minute. Stir in cream and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until slightly thickened, stirring constantly., Add salmon, salt and pepper; heat through. Drain linguine and broccoli; add to skillet. Stir in cheese, basil, capers and lemon zest.

Nutrition Facts : Calories 802 calories, FatContent 55g fat (30g saturated fat), CholesterolContent 207mg cholesterol, SodiumContent 649mg sodium, CarbohydrateContent 44g carbohydrate (4g sugars, FiberContent 6g fiber), ProteinContent 36g protein.

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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
  • 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.
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