Easy White Clam Sauce Linguine Recipe

Add The Clams And Toss In The Pasta

After the white wine and clam juice mixture has had time to cook and reduce, stir in the actual clams, lemon zest, and parsley. Keep your pan on medium heat. Meanwhile, drain the pasta and add it into the skillet. Toss the pasta around to coat it, ensuring that all of the clam sauce distributes evenly among the linguine. Give it a taste and season the dish with salt as needed. Feel free to chop up a bit more parsley for garnish.

Easiest Way To Prepare Clam And Linguine Recipe

Sautee onions and garlic in butter clam and linguine recipe. 8 oz ronzoni® linguine · 1 can chopped clams · 1 bottle clam juice · 3 tbsp butter · ½ tsp minced garlic · 1 tbsp chopped parsley. My husband and i love pasta so the very day we returned from pnba i made razor clam linguine. Cook linguine of your choice by package directions.

Easy Clam Chowder from reallifedinner.com

Quick and easy spaghetti pasta with clam sauce from minced clams, clam juice, white wine, olive oil, and garlic. This is the quintessential italian pasta dish especially in naples and rome. In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. How to make linguine with clams . Cook linguine of your choice by package directions. · while the water is coming to a boil prep everything else . 8 oz ronzoni® linguine · 1 can chopped clams · 1 bottle clam juice · 3 tbsp butter · ½ tsp minced garlic · 1 tbsp chopped parsley. My husband and i love pasta so the very day we returned from pnba i made razor clam linguine.

Gather The Ingredients To Make Easy White Clam Sauce Linguine

Easy shopping list alert! The ingredients for this recipe are pretty minimal, so let’s take a look at what you need to make this easy white clam sauce linguine. For starters, you’ll need linguine pasta, olive oil, freshly minced garlic, and white wine. Additionally, you’ll need a couple of cans of minced clams, and be sure not to drain the juices. Finally, you’ll need some lemon zest, chopped parsley, and have a bit of salt to sprinkle for taste. Aside from ingredients, you’ll also need a skillet and large pot to boil your pasta.

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Linguine With Clam Sauce Recipe

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You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce.

Im Italian so naturally, I love just about every pasta out there. If youre anything like me then you should definitely check out my Bucantini AllAmatriciana, Spaghetti Pomodoro, or Pasta Primavera.

What Clams To Use

While I do love fresh clams, theres a simplicity in using jarred clams that I cant say no to. In my grocery, I can get these little jars of clams with juice .

The ones I buy are only a couple dollars each, in a 4.5 oz size. I use two of them for Linguine for 2 people. You might not find these in your store, but there will be some alternative whether its canned or jarred.

I prefer the tiny clams, but you can purchase larger ones. It wont change the dish too much. Just make sure youre buying clams in natural juice . You can buy whole clams, but they dont come in clam sauce, which is an important part of this dish, so you would also need to buy clam juice separately.

The most important thing is to make sure youre using high quality clams. The quality will greatly affect the taste and texture of your pasta.

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Linguine With Clam Sauce

This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.

Provided by Dorothy Rinaldi

Steps:

• Bring a large pot of salted water to boil. Cook pasta according to package directions.
• Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg

What Kind Of Clams Should I Use

The Most common clams to use if you were located in Italy would be Palourde or vongole vercace, which are both small clams. In the US, its hard to get these clams so we have to use what we have available. Here are some great fresh clams to use here in the states:

• Atlantic Hard-Shell
• Atlantic Jackknife
• Pacific Geoduck

If for some reason you are unable to use fresh clams in your recipe and canned are your only option, I suggest using a combination of whole and chopped clams.

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How To Prepare The Clams

The recipe calls for Littleneck clams, which are readily available at most supermarkets. They are usually sold in a mesh bag because they are alive and need to breathe. If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl in the refrigerator.

To prepare the clams, first, check that they are alive by making sure all of the shells are tightly closed. If any clams are open, gently tap them against the countertop if they are alive, they will close their shells. Discard any clams that do not close their shells or that have cracked or chipped shells.

Next, place all of the clams in a bowl and cover them with cool tap water. Let the clams sit for 20 minutes to an hour. During this time, the clams will expel sand from inside their shells. When youre ready to cook, lift each clam from the water and rinse it, scrubbing if necessary, to get rid of any grit from the surface.

Pro Tips For Great White Clam Sauce

• Always salt the pasta water to add flavor to the pasta.
• Cook the pasta al dente, about 10 minutes.
• If you do not cook with wine, use bottled clam juice.
• Fresh parsley in the sauce is best. In a pinch, dried parsley works.

Enjoy these other recipes:

• Sheet Pan Salmon and Brussels Sprouts: A sheet pan meal that is easy to prep and tastes delicious!

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Fettuccine With Creamy White Clam Sauce

Take white clam sauce to the next level! This creamy and easy-to-make dinner will impress guests, but its quick enough to make as a weeknight meal!

Ive loved pasta with white clam sauce for years. Up until about 5 years ago, I always bought the canned variety because I thought it was easier.

But I did remember that many years ago, a great Italian cook I used to work with told me clam sauce was easy to make. And frankly, its just as easy as opening the can of the prepared stuff. Yes, you have to prep an ingredient, but its just onegarlic.

Traditional white clam sauce with pasta is more like a soup to me, and I really enjoy it. This version of the sauce breaks away a bit from the more traditional white clam sauce because it adds an ingredient and substitutes another .

I did have something like this years ago. My mother had just returned from the UK for a visit and we dined at the hotel she was staying at close to JFK Airport. Linguine with clam sauce was on the menu so I ordered it.

Much to my surprise was this sauce was cream based. Id never seen anything like it before and certainly wasnt expecting it. I tasted it and in fact, sent it back saying it was not the traditional dish and ordered a burger. It didnt taste bad, just different.

I thought about that incident just recently and the idea of cream in the sauce sort of appealed to meover 20 years laterso I decided to try to make a credible version.

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Serve Your Easy White Clam Sauce Linguine And Enjoy

Now is the moment of truth! Serve the white clam sauce linguine to your guests and watch as their faces light up with delight at the simple but decadent flavors. Like a traditional Italian dish, this is best paired with a veggies and a light glass of wine. “I like to serve this dish with a big leafy green salad,” Shungu notes of a good side dish. “Garlic bread would be delicious on the side, too.” Of course, you could also enjoy this dish on its own, knowing that it’s a perfectly balanced meal thanks to the hearty pasta and clams. And, if you happen to have leftovers, you can store them in the fridge for up to four days and simply reheat in the microwave.

Linguine With Creamy White Clam Sauce

Make and share this Linguine With Creamy White Clam Sauce recipe from Food.com.

Provided by Marie

Steps:

• Saute garlic and parsley over medium heat in butter and olive oil do not brown garlic.
• Add reserved clam juices, heavy cream and wine.
• Simmer, uncovered until mixture is reduce to thin sauce consistency for about 10 minutes.
• Season with salt and pepper to taste.
• Add clams and warm through.
• Add cooked linguine to pan and toss to coat.
• Top with Parmesan cheese and serve.

Also Check: Philadelphia Pasta Sauce

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Add Linguine To Clam Cooking

Linguine and white clam sauce recipe. Add clams, white wine, basil, and next 4 ingredients Boil water for linguine with 1/4 cup of olive oil to keep pasta from sticking. Drain the juice from the canned clams into a medium size bowl.

Linguine with white clam sauce is the kind of thing i cannot resist on an italian restaurants menu. I can almost smell the garlic just reading the words, and imagine the chewy, briny nuggets of. Bring the sauce and pasta to a boil, stir in the parsley and check the seasoning, adding salt and crushed red pepper if necessary.

Add mushrooms and garlic, and sauté 5 minutes or until mushrooms are tender. Melt butter with oil in a large skillet over medium heat Cook, stirring often, 5 minutes.

Cover and cook, stirring occasionally, until clams open, 6 to 8 minutes. When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce. Break the linguine in half and lay it on top, pushing it all down.

Meanwhile, add linguine to pasta water. Put remaining oil in skillet with minced garlic over. In a medium saucepan, over medium heat, melt the olive oil and light butter.

Toward the end of the cooking time, throw in the oregano and basil. White wine clam sauce over linguine. Cook until liquid is reduced by half.

When all the clams are out, increase heat to high and add 1/2 cup of the parsley. Add in the chopped shallot, saute about 3 minutes. When onion mixture is done, add the chopped clams, the reserved liquid, and the wine.

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Linguine With White Clam Sauce

Linguine with White Clam Sauce is a perfect meal for any weeknight and so easy for a dinner party. Canned clams provide great flavor and are so easy to use. No shucking and no sacrificing flavor.

The canned clams make this clam sauce so easy without sacrificing flavor and they are very affordable! The clam sauce is ready in about 15 minutes. Perfect over linguine. For a great low-carb meal serve over zoodles or roasted spaghetti squash.

First Published: April 21,2016…

I am just letting you all know, this is by far one of my family’s favorite recipes! To my HUBS, I know, linguine in red clam sauce is your personal favorite! I’ll soon share that recipe!

The kids have outnumbered you on this one. Everyone, please enjoy this easy white clam sauce. By the way, both red and white clam sauces are divine, argue amongst yourselves!

White Wine Clam Sauce Over Linguine

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Enjoy this date-night favorite in the comfort of your own home. Tender clams are cooked with white wine, garlic and McCormick® basil and oregano to recreate the dishs signature Italian flavor. Serve restaurant-style with grated Parmesan cheese, crushed red pepper …

Enjoy this date-night favorite in the comfort of your own home. Tender clams are cooked with white wine, garlic and McCormick® basil and oregano to recreate the dishs signature Italian flavor. Serve restaurant-style with grated Parmesan cheese, crushed red pepper and lemon wedges.

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Tips For The Best Linguine With Clam Sauce Recipe

• Don’t forget to reserve the clam juice from the canned clams — don’t pour it down the drain! This is a critical ingredient for the white clam sauce.
• Boil the pasta in a large pot of well-salted water. This is your opportunity to season the linguine itself.
• Cook the pasta just until it’s barely al dente — tender, but with a firm bite. The linguine will continue to cook in the sauce for a few more minutes, so you don’t want it to be overdone, mushy, or gummy.
• Use a dry white wine that’s a good quality for drinking, such as sauvignon blanc, pinot grigio, or chardonnay.
• With just a few simple ingredients, it’s important to use high-quality options. I prefer fresh parsley and fresh garlic cloves, rather than dried parsley flakes or garlic powder.
• Garnish each serving with grated Parmesan cheese, chopped fresh parsley, fresh basil, fresh lemon wedges or lemon juice, or spicy red-pepper flakes for extra flavor.

Linguini With White Clam Sauce

Provided by Rachael Ray : Food Network

Steps:

• Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

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