Best 4 Linguine And Clam Sauce Recipes
In the realm of culinary delights, few dishes can rival the delectable symphony of flavors found in Linguine and Clam Sauce. Originating from the coastal regions of Italy, this classic seafood pasta has captured the hearts and taste buds of food enthusiasts worldwide. With its vibrant medley of fresh clams, aromatic garlic, succulent tomatoes, and briny white wine, Linguine and Clam Sauce embodies the essence of coastal cuisine.
This article presents a comprehensive guide to crafting this culinary masterpiece, featuring a collection of meticulously curated recipes that cater to diverse preferences and skill levels. From the traditional Italian recipe, which forms the cornerstone of this culinary journey, to modern interpretations that introduce innovative twists, each recipe is an exploration of flavors and textures that celebrates the bounty of the sea. Whether you're a seasoned chef or a home cook seeking culinary adventures, this article will equip you with the knowledge and techniques to create an unforgettable Linguine and Clam Sauce experience.
LINGUINE AND CLAM SAUCE
This is a very easy and tasty recipe. My family loves it. Try serving it with a green salad and garlic bread if desired.
Provided by Peg
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
- Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.
Nutrition Facts : Calories 624.3 calories, Carbohydrate 70.9 g, Cholesterol 75.6 mg, Fat 24.1 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 8.2 g, Sodium 184.8 mg, Sugar 3.1 g
LINGUINE WITH CLAM SAUCE AND BABY PORTOBELLO MUSHROOMS
This is one of my all-time favorite meals. What makes the clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. I recommend having this with some garlic bread and a nice glass of red wine. A very satisfying meal.
Provided by MOUNTAINRIDER
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Warm olive oil in a saucepan over medium heat. Stir in garlic and mushrooms; cook until mushrooms are tender. Stir in clam juice, chicken bouillon, parsley, basil, oregano, and Worcestershire sauce. Increase heat to high, and bring to a quick boil. Reduce heat to medium; simmer 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.
- Stir chopped clams and butter into the sauce; simmer 15 minutes more. Pour over cooked pasta to serve.
Nutrition Facts : Calories 941 calories, Carbohydrate 97 g, Cholesterol 185.3 mg, Fat 33 g, Fiber 5 g, Protein 64.7 g, SaturatedFat 16 g, Sodium 1574.1 mg, Sugar 5.3 g
TOM SELLICK'S LINGUINE AND CLAM SAUCE
Remember Tom Sellick? That heartthrob actor from the 1970's and 1980's? This is his recipe, as he prepared it on the now defunct program, "Hour Magazine", starring Gary Collins. Gary stated that it was one of the best recipes they had ever featured on the show! I can attest that it is very good! Fast and easy, too!
Provided by Martha Price
Categories Seafood
Time 10m
Number Of Ingredients 9
Steps:
- 1. In large pot of boiling water, cook linguine until just tender.
- 2. Meanwhile, in small saucepan, heat oil and butter until butter melts. Add garlic; cook until golden. Stir in clams with their liquid, oregano, pepper and parsley. Cook until heated, about 5 minutes.
- 3. Drain linguine, return to pot. Add clam sauce. Toss and serve with grated Romano cheese.
LINGUINE AND WHITE CLAM SAUCE***** RECIPE - (4.4/5)
Provided by Gigirox
Number Of Ingredients 14
Steps:
- -Over a med-high heat, melt butter in large sauté pan. - Add garlic and sauté until translucent. -Add flour, stirring to create a roux, cook for about 30 seconds to avoid a raw flour taste to your sauce. -Slowly pour in the 1/2&1/2 stirring constantly to avoid lumps. -Mix in clams with liquid. -Add spices, bouillon and parsley. -Season with S&P to taste and add a splash of wine if using it -Continue to cook sauce to let flavors blend and heat through, just a minute or two. -Place cooked pasta in large bowl, pour sauce over pasta and toss slightly. - Garnish with cheese and parsley.
Tips:
- Use fresh clams: Fresh clams have a sweeter, more delicate flavor than frozen clams. If you can't find fresh clams, frozen clams will work in a pinch.
- Soak the clams: Soaking the clams in cold water for 30 minutes before cooking will help to remove any grit or sand.
- Use a good quality white wine: The white wine you use in the sauce will make a big difference in the flavor of the dish. Choose a dry, crisp white wine that you would enjoy drinking on its own.
- Don't overcook the clams: Clams only take a few minutes to cook. Overcooking them will make them tough and rubbery.
- Serve immediately: Linguine and clam sauce is best served immediately after it is made. The sauce will thicken as it cools, so if you need to make it ahead of time, be sure to reheat it gently before serving.
Conclusion:
Linguine and clam sauce is a classic Italian dish that is easy to make and always a crowd-pleaser. The combination of fresh clams, white wine, garlic, and olive oil is simply delicious. Whether you're making it for a weeknight dinner or a special occasion, this dish is sure to impress.
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