In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Very flavorful and light perfect for a summer dinner. Info. When it is almost done -- very al dente, as in just barely … 3 (8 ounce) cans minced clams, with juice, Back to Linguine with White Clam Sauce II. Hubby LOVED it. Cook the pasta together with the sauce until the sauce clings to the pasta. 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. Thank you very much! Unlike the light amount of sauce served with most pastas, when combining clam sauce and linguine, there should be a little extra broth. My husband and I eat this all the time the only thing I do differently is in a saucepan I melt half a stick of butter and place the garlic on that cooking on low. Now you have a good dish!! Amount is based on available nutrient data. Get this simple recipe from Secrets of a Restaurant Chef on Food Network. Discard the shells. I added a touch of white wine to the sauteeing garlic and butter/oil and juice from half a lemon. Linguine with White Clam Sauce is one of Anne Burrell's favorite "happy foods." The other changes I made: I cooked the pasta a minute or two short and finished cooking it in the clam broth and didn't add the parsley (less than called for) til the last minute. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. Drain. Tender clams are cooked with Another delicious option is to spread it on a pizza crust with some mozzarella and Parmesan cheese and bake for a hot and tasty white clam pizza. Your favorite shows, personalities, and exclusive originals. After browsing the various recipies I realize the dish I order is probably loaded with butter and not very healthy. Sprinkle with parsley and a good grated cheese. Heat oil in a large skillet over medium-high … Heat a large deep skillet over medium heat. Add onion, … Pour the cooking liquid into a measuring cup. Cover the pan and bring it to a boil over medium heat. In a large skillet saute the garlic in the olive oil. Serve it with hot pasta and freshly grated Parmesan cheese, a tossed green salad, and crusty bread to sop up the juice. I used 1/2 stick butter and a drizzle of olive oil, threw in 6 cloves of minced garlic & let it saute a few, added 1/4 tsp crushed red pepper flakes and let that toast a minute (next time I will add even more), next the wine & let that reduce a minute or two before adding the clam juice and then the juice of half a lemon. © Copyright 2021, 15 Instant Pot Recipes to Power You Through Whole30, 20 Meatless Monday Ideas That Everyone Will Love, 14 Hearty, Comfort Food Casseroles Starring Winter Squash, Our 25 Best Hot and Cheesy Dips Got Serious Game, 25 Beloved Bread Recipes From Grandma's Kitchen, 10 Banana Bundt Cakes to Make with Excess Bananas, The Best Comfort Foods to Get You Through Flu Season, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 12 Vegetable-Friendly Side Dishes for the Mediterranean Diet, 19 Hearty Meatless Soups and Stews To Keep You Warm This Winter, 10 Vegan Bowls Packed with Veggies and Grains, 20 Recipes for the Super Bowl for Two People, Nutrition Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired. As the clams open, remove to a bowl. Meanwhile, in a large saucepan … Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds. My only slight changes: I added a little more garlic; I used a little less parsley; I didn't use any extra salt; I added a little squirt of lemon juice and some black pepper and red pepper flakes for a little kick. Anne makes a hearty linguine dish packed with clams, cheese and garlic. Better than I've had in restaurants. Percent Daily Values are based on a 2,000 calorie diet. It was awesome! salt 20 minced fresh clams and juice 1/4 c. white wine 1/4 c. Parmesan cheese reserve about 1 cup of pasta water. Bring the liquid to a boil and toss in the cooked pasta and the herbs. My 2 year old gobbled it up too! You saved Linguine with White Clam Sauce II to your. In a large pot with boiling salted water cook linguini pasta until al dente. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Advertisement Step 2 ill make this recipe again because is fast to make it really easy but it taste too much like can clam i will use the fresh clam, Congrats! A good recipe to have when you want to make a quick light dinner. Will definitely make again. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Cover and cook until the clams open, about 10 minutes. When all the clams are out, increase heat to high and add 1/2 cup of the parsley. Perfect everytime---. Add comma separated list of ingredients to include in recipe. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Drain. Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Divide the pasta among warmed bowls, spooning some of the sauce in the pan and drizzling some of the remaining olive oil over each serving. Linguine with clam sauce is a favorite at my house. Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add in the chopped shallot, saute about 3 minutes. Ladle in about 2 cups pasta water. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Cook, stirring, until the pasta is done and there is enough sauce to coat the pasta generously, but still form a small pool in the bottom of the pan, 1 to 2 minutes. It's both a treat, since seafood always has a bit of a treat-feel about it, and super easy and quick to make. Heat olive oil in large Dutch oven over medium-high heat. Bring to a boil. Do not cook the clams....just add into the turned off broth. My family of 6 raved over this recipe (even the 3 year old!). https://www.food.com/recipe/linguine-with-creamy-white-clam-sauce-62863 Just to take the bite out of the clam (which can be a little fishy) I squeezed 1/2 of a lemon into the sauce after letting it simmer for 10 minutes. Add the clams to the skillet, along with the peperoncino and oregano. Bring a large pot of water to boil for pasta. Add the pasta … I made this recipe for my mother for Mother's Day and she loved it. I was pleasantly surprised at how close it comes to restaurant quality. Boil the pasta in a large pot of salty water. And watch videos demonstrating recipe prep and cooking techniques. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. https://www.myrecipes.com/recipe/linguine-with-white-clam-sauce While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very "al dente" maybe a minute or so less than the box directs. Add the remaining raw clams and reserved clam cooking liquid to the pan. All rights reserved. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Butter, stirred in at the end, enriches the Reduce wine 1 minute. I used 4 cloves of garlic, a pinch of red pepper and a squirt of lemon juice. To make this recipe more authentic add more fresh sliced garlic. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes. She said it was better than any she has had at any restaurant. Sign up for the Recipe of the Day Newsletter Privacy Policy. 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