Time 40m Yield 6 servings Number Of Ingredients 13 Steps:
Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup. Bring a large pot of well salted water to a boil over medium heat. Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. 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! Cover and cook until the clams open. 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. Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine. 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. This won’t make you want to clam up!
Time 30m Yield 4 servings Number Of Ingredients 13 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.
Time 1h5m Yield 4 Number Of Ingredients 8 Steps:
Heat olive oil in a large skillet over medium-high heat. Add onion and red pepper flakes, and cook stirring constantly until onion is tender. Add garlic, and cook for a couple of minutes, just until fragrant. Pour in the reserved clam juice, and simmer over low heat for 10 minutes. Gradually stir the half-and-half cream into the skillet, and simmer for another 20 minutes, but do not boil. At this time, I like to prepare my linguine and garlic bread. Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, until al dente. Add clams to the sauce, and cook just until clams are heated through, or they will become tough and chewy. Remove from heat, and serve over linguine pasta. Top with a sprinkle of grated Parmesan cheese.
Time 10m Yield 4 serving(s) Number Of Ingredients 13 Steps:
MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT. ADD GARLIC AND SAUTE ABOUT 1 MIN. QUICKLY BLEND IN FLOUR WITH WIRE WHISK. GRADUALLY STIR IN REMAINING INGREDIENTS. COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED. PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES. SPOON CLAM SAUCE OVER PASTA. SERVE. PASS GRATED PARMESAN CHEESE.
Time 45m Yield 4 Number Of Ingredients 8 Steps:
Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well. In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice. Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened. Spoon the clam sauce over the linguini and serve.
Time 25m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Melt butter in heavy skillet over med/low heat. Add whole clams with juice, and garlic. Cook over low heat until clams are heated through and edges begin to curl. Remove clams. Add the bottle of clam juice, white wine and heavy cream. Cook about 10 min to reduce slightly. This sauce will be thin. You want a bit of broth in your dish. Remove garlic cloves Add clams back into sauce and toss with your preferred pasta. I usually use fettuccini Note: I often like to add a chopped tomato to this sauce. You would add the tomato after the 10 min cooking time, just to warm the chopped tomato.
Yield 2 Number Of Ingredients 8 Steps:
Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly. Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!
Time 35m Number Of Ingredients 10 Steps:
In a large pot of salted boiling water, cook pasta 1 minute less than package instructions for al dente. Reserve 1/2 cup pasta water; drain pasta. Set aside. While pasta cooks, heat oil over medium in a Dutch oven or 5-quart heavy pot with a lid. Add onion, garlic, and red-pepper flakes. Cook, stirring occasionally, until onion is soft, 5 to 7 minutes. Add wine, and bring to a boil; cook, stirring occasionally, until reduced by half, about 2 minutes. Add clams; cover, and simmer, shaking pot occasionally, until clams open wide, 3 to 5 minutes. (Discard any that havent opened after 5 minutes.) Add pasta to clam mixture in pot; continue to cook until pasta is al dente, about 2 minutes. Remove from heat, and stir in butter and parsley. Add some reserved pasta water to thin sauce if necessary; season with salt.
Yield 5 Number Of Ingredients 8 Steps:
In a large pot with boiling salted water cook linguini pasta until al dente. Drain. In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through. Toss cooked and drained linguini pasta with the clam sauce and serve warm.
Time 25m Yield 4 to 6 servings Number Of Ingredients 13 Steps:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta. While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed. Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley. Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.
Number Of Ingredients 8 Steps:
In medium skillet, cook garlic in butter until golden. Add reserved clam liquid, wine and pepper; simmer 5 minutes. Add clams and parsley; cook over medium heat until hot. Serve over hot linguine; sprinkle with cheese. Refrigerate leftovers. Makes 4 servings.
Yield 4 Number Of Ingredients 11 Steps:
Cook pasta according to package directions. Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through. Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.
Time 30m Yield 4 serving(s) Number Of Ingredients 10 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.
Time 30m Yield 5 servings. Number Of Ingredients 12 Steps:
Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.
Time 15m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Saute the onion in olive oil for about 5 minutes. Add in the garlic. If you don’t have a garlic press, chop it finely. I love garlic and usually use 3 cloves, but you may only want two. Add in remaining ingredients and simmer 5-10 minutes. Serve over linguine or your favorite pasta.
Time 15m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Heat oil in skillet. Add garlic and shallots saute until tender. Add wine and oregano. Simmer 4 minutes. Add clams and heat just until they open. Discard any that do not open.
