Spinach Linguni With White Clam Sauce Recipes
One night coming home from the office I was thinking about what to have for dinner that is quick and same time good! So this is what I came up with.
Recipe From food.com
Provided by Timothy H.
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 14
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5/5 (15)
Total Time 20 mins
Category Dinner
Calories 355 per serving
- Meanwhile, heat olive oil and butter in large skillet over medium heat. Saute garlic and onions until softened – about 2 minutes.
- Add ¾ cup reserved clam juice, wine, and Worcestershire sauce. Bring to a simmer, then lower heat and cook on low for about 10 minutes.
- Add cooked linguine, clams, and parsley to the skillet. Add salt, to taste. Simmer for about 5 more minutes, until sauce is mostly absorbed.
RESTAURANT-STYLE LINGUINE WITH CLAMS - ONCE UPON A CHEF
From onceuponachef.com
Mar 27, 2019 In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook …
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Mar 27, 2019 In a large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook …
Cuisine Italian
Total Time 30 mins
Category Dinner
Calories 627 per serving
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
- Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.
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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 …
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Ingredients Deselect All 1 pound linguine 1 tablespoon olive oil 2 tablespoons butter Two 10-ounce cans chopped clams, drained, juice …
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Ingredients 6 tablespoons extra-virgin olive oil 6 garlic cloves, sliced 4 anchovies, sliced 36 littleneck clams, scrubbed 1/4 teaspoon peperoncino flakes 1/4 teaspoon dry oregano 1 pound linguine 3/4 cup chopped …
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Directions. 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. …
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