RECIPE FOR CLAMS CASINO RECIPES

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LINGUINE WITH WHITE CLAM SAUCE RECIPE | FOOD NETWORK ...



Linguine with White Clam Sauce Recipe | Food Network ... image

Provided by Food Network Kitchen

Categories     side-dish

Total Time 35 minutes

Cook Time 20 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound dry linguine or spaghetti
Kosher salt
1/3 cup extra-virgin olive oil
3 tablespoons finely chopped garlic
1/2 teaspoon red pepper flakes
3/4 cup dry white wine
1/4 cup water
36 little neck clams, scrubbed
3 tablespoons finely chopped flat-leaf parsley
Freshly ground pepper
Grilled bread, for serving (optional)

Steps:

  • Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
  • While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
  • Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.

LINGUINE WITH CLAM SAUCE RECIPE | REE DRUMMOND | FOO…



Linguine with Clam Sauce Recipe | Ree Drummond | Foo… image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 20 minutes

Cook Time 20 minutes

Yield 6 servings

Number Of Ingredients 11

1 pound linguine
1 tablespoon olive oil 
2 tablespoons butter 
Two 10-ounce cans chopped clams, drained, juice reserved 
3 cloves garlic, minced 
3/4 cup white wine 
Juice of 1/2 lemon, plus lemon slices, for garnish 
3/4 cup heavy cream 
2 tablespoons fresh flat-leaf parsley, chopped 
Kosher salt and freshly ground black pepper
Freshly grated Parmesan, for garnish 

Steps:

  • Bring a large pot of water to a boil. Add the linguine and cook according to the package directions for al dente. Be careful not to overcook; the pasta should have plenty of bite to it. Drain and keep warm.
  • Meanwhile, in a large skillet over medium-high heat, add the olive oil and 1 tablespoon of the butter. (Using both olive oil and butter allows you to heat the mixture at a higher heat before it starts to brown.) Add the clams and garlic and stir together. Cook for 3 minutes. Pour in the white wine, scraping the bottom of the skillet with a wooden spoon. Cook until the sauce is reduced and less watery, 3 to 4 minutes. Add the remaining 1 tablespoon butter and stir to melt. Reduce the heat and squeeze in the lemon juice. Pour in the cream and sprinkle in the parsley. This is a very decadent dish! Add some salt and freshly ground black pepper, then stir well and taste for seasoning. Add a splash of reserved clam juice if the sauce needs thinning. Cook over low heat until heated through, about 3 minutes more.
  • Pour the pasta into a serving bowl. Pour on the sauce straight from the skillet, including all the luscious juice, and toss to combine. At this point your kitchen smells like heaven. Top with freshly grated Parmesan and garnish with lemon slices.

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LINGUINE WITH WHITE CLAM SAUCE RECIPE | FOOD NETWORK ...
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Category side-dish
Cuisine italian
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