How do you make Linguine with White Clam Sauce?!
Answers:
Low Cholesterol!. Makes 8 servings!.
1 pkg!. (1 lb!.) Creamette Linguine, uncooked
2 tbsp!. olive or vegetable oil
2 cloves garlic, minced
2 (6 1/2 oz!. each) cans Snow's Chopped Clams, drain and reserve liquid
1/2 c!. chopped parsley
1/4 c!. dry white wine
1 tsp!. basil leaves
Prepare Creamette Linguine as package directs; drain!. In medium skillet, heat oil and garlic!. Stir in reserved clam liquid and parsley; cook and stir 3 minutes!. Add clams, wine and basil!. Simmer 5 minutes!. Toss clam sauce with hot cooked linguine!. Serve immediately!. Refrigerate leftovers!.
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1 pkg!. (1 lb!.) Creamette Linguine, uncooked
2 tbsp!. olive or vegetable oil
2 cloves garlic, minced
2 (6 1/2 oz!. each) cans Snow's Chopped Clams, drain and reserve liquid
1/2 c!. chopped parsley
1/4 c!. dry white wine
1 tsp!. basil leaves
Prepare Creamette Linguine as package directs; drain!. In medium skillet, heat oil and garlic!. Stir in reserved clam liquid and parsley; cook and stir 3 minutes!. Add clams, wine and basil!. Simmer 5 minutes!. Toss clam sauce with hot cooked linguine!. Serve immediately!. Refrigerate leftovers!.
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LINGUINE WITH WHITE CLAM SAUCE
4 cans minced clams, drained (reserve liquid for sauce)
? stick butter
1 cup olive oil
3 tablespoon finely chopped onions
2 cloves finely minced garlic
6” anchovy paste from tube
1 1/2 cups dry white wine
1 quart chicken broth
2 teaspoons red pepper flakes
1 1/2 cups clam juice (include reserved liquid)
1 teaspoon dried oregano (crush in palm of hand before adding)
1 tablespoon parsley, chopped fine
1 teaspoon black pepper
1 cup grated Parmesan cheese (freshly grated)
additional chopped parsley (for garnish)
1 lb linguine (prepared while making clam sauce)
Melt butter in pan then add olive oil!. Add onion, garlic and anchovy paste from tube (about 6 inches long)!.
Cook until garlic gets golden brown (be careful not to burn the garlic)!.
Add wine and cook down (2 to 3 minutes) add chicken broth, clam juice, and seasonings (Parsley, Oregano, Black and Red Pepper)!. Cook on low for 20 minutes!.
Add clams!. Heat; remove from stove, add linguine noodles directly from boiling water and stir in cheese!.
Sprinkle with remaining cheese and additional chopped parsley!.
Serves 6 to 8 people
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LINGUINE WITH WHITE CLAM SAUCE
1/3 cup extra-virgin olive oil
1 medium onion, chopped
6 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano
1/3 cup dry white wine
1/3 cup bottled clam juice
1 lb linguine
2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well
2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup chopped fresh flat-leaf parsley
Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes
Preparation
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes!. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes!. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes!.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander!.
While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes!. (Discard any cockles that have not opened after 6 minutes!.) Remove from heat and stir in butter until melted!.
Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well!.
Cooks' note:
? You can substitute bottled baby clams in the shell for the cockles!.Stir clams into sauce and cook until just heated through!.Www@FoodAQ@Com
4 cans minced clams, drained (reserve liquid for sauce)
? stick butter
1 cup olive oil
3 tablespoon finely chopped onions
2 cloves finely minced garlic
6” anchovy paste from tube
1 1/2 cups dry white wine
1 quart chicken broth
2 teaspoons red pepper flakes
1 1/2 cups clam juice (include reserved liquid)
1 teaspoon dried oregano (crush in palm of hand before adding)
1 tablespoon parsley, chopped fine
1 teaspoon black pepper
1 cup grated Parmesan cheese (freshly grated)
additional chopped parsley (for garnish)
1 lb linguine (prepared while making clam sauce)
Melt butter in pan then add olive oil!. Add onion, garlic and anchovy paste from tube (about 6 inches long)!.
Cook until garlic gets golden brown (be careful not to burn the garlic)!.
Add wine and cook down (2 to 3 minutes) add chicken broth, clam juice, and seasonings (Parsley, Oregano, Black and Red Pepper)!. Cook on low for 20 minutes!.
Add clams!. Heat; remove from stove, add linguine noodles directly from boiling water and stir in cheese!.
Sprinkle with remaining cheese and additional chopped parsley!.
Serves 6 to 8 people
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LINGUINE WITH WHITE CLAM SAUCE
1/3 cup extra-virgin olive oil
1 medium onion, chopped
6 garlic cloves, finely chopped
3/4 teaspoon dried hot red pepper flakes
1/4 teaspoon dried oregano
1/3 cup dry white wine
1/3 cup bottled clam juice
1 lb linguine
2 lb small cockles (up to 1 inch across; 5 to 6 dozen), scrubbed well
2 tablespoons cold unsalted butter, cut into small pieces
1/3 cup chopped fresh flat-leaf parsley
Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes
Preparation
Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes!. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes!. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes!.
Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander!.
While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes!. (Discard any cockles that have not opened after 6 minutes!.) Remove from heat and stir in butter until melted!.
Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well!.
Cooks' note:
? You can substitute bottled baby clams in the shell for the cockles!.Stir clams into sauce and cook until just heated through!.Www@FoodAQ@Com
1 box linguine, boiled to al dente
2 cans clams in clam juice
2-3 cloves garlic, minced/made into a paste
1/2 small onion, chopped
3 T butter
Chopped flat leaf parsley
1/2 cup white wine
1/2 cup chicken stock or clam stock
3 T heavy cream
______________
Melt butter and add in onions!. Gently sweat finely diced onions and once soft, add in minced garlic!. Cook for 1-2 mins, then add in wine!. Continue to cook on medium/high for about 3-4 mins and add 1/2 cup chicken stock!. Stir!.
Drain clams, reserve juice!.
Add in both cans of clams (chop the clams for a finer clam texture) and 3 T of the clam juice!.
Add dash pepper and salt, to taste, and some dried herbs like oregano, basil, crushed red pepper flakes!.
1 squeeze of lemon juice (about 1/2 Tablespoon) and stir!.
Continue to cook on low for 3-5 more minutes!.
Add in heavy cream and stir well!.
Add in handful of chopped parsley and serve quickly over linguine!.
*Garnish with parmesan cheese!.Www@FoodAQ@Com
2 cans clams in clam juice
2-3 cloves garlic, minced/made into a paste
1/2 small onion, chopped
3 T butter
Chopped flat leaf parsley
1/2 cup white wine
1/2 cup chicken stock or clam stock
3 T heavy cream
______________
Melt butter and add in onions!. Gently sweat finely diced onions and once soft, add in minced garlic!. Cook for 1-2 mins, then add in wine!. Continue to cook on medium/high for about 3-4 mins and add 1/2 cup chicken stock!. Stir!.
Drain clams, reserve juice!.
Add in both cans of clams (chop the clams for a finer clam texture) and 3 T of the clam juice!.
Add dash pepper and salt, to taste, and some dried herbs like oregano, basil, crushed red pepper flakes!.
1 squeeze of lemon juice (about 1/2 Tablespoon) and stir!.
Continue to cook on low for 3-5 more minutes!.
Add in heavy cream and stir well!.
Add in handful of chopped parsley and serve quickly over linguine!.
*Garnish with parmesan cheese!.Www@FoodAQ@Com
you'll need:
35% cooking cream
clams
garlic to taste
Combine ingredients and bring to a boil over medium high heat, stirring frequently!.
When sauce has thickened, remove and serve over pasta!.Www@FoodAQ@Com
35% cooking cream
clams
garlic to taste
Combine ingredients and bring to a boil over medium high heat, stirring frequently!.
When sauce has thickened, remove and serve over pasta!.Www@FoodAQ@Com
Here's the recipe I use - http://allthingsitalianinmt!.wordpress!.co!.!.!.Www@FoodAQ@Com
Been There's recipe is the original classic recipe! Try it! Www@FoodAQ@Com