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How To make Spaghettini with Spinich and Red Clam Sauce
1 lb Plum tomatoes (about 6)
1 md Onion
2 T Butter
2 T Olive oil
3 ea Garlic cloves
2 T Flour
8 oz Clam juice
1/2 t Salt
1/4 t Pepper
1/2 lb Spaghettini
1/4 lb Spinich, fresh
6 oz Clams
2/3 c Parmesan
Bring large pot of water to boil. Coarsely chop the tomatoes and onion. In large skillet, warm the butter and oil over medium-high heat until the butter melts. Add the onion and garlic and saute until the onion just begins to brown, about 3 minutes. Stir in the flour, and cook, stirring until the flour is no longer visible, about 30 seconds. Stir in the tomatoes, clam juice, salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes. Meanwhile, add the pasta to the boiling water and cook until al dente, 10 - 12 minutes, or according to package directions. While the pasta and tomato sauce are cooking, stem and roughly chop the fresh spinich. Bring the tomato sauce to a boil over medium-high heat. Stir in the clams and spinich and cook until the fresh spinich just wilts about 1 minute. Drain the pasta and toss it with the sauce and 1/3 cup of the parmesan. Pass remaining parmesan on the side.
How To make Spaghettini with Spinich and Red Clam Sauce's Videos
linguine Clam | #linguinepasta #clams #seafoodpasta
Pasta tossed with lots of garlic, parsley , tomatoes and clams what's there not to love. This is a non alcohol version of red clam sauce where I've used clam juice and pasta water instead of whine which is optional. If you can't find clam juice you can use any other stock whatever is convenient. Try your best to find Italian Canned tomatoes they have a much non acidic and sweeter taste then other. Hope you all enjoy this recipe and please don't forget to share this video and recipe with loved ones.
ingredients:
3/4 pounds linguine
1 can 28 ounce chopped San Marzano tomatoes
1 tsp red crushed peppers
3 tbsp olive oil
1/2 cup parsley
1/2 cup cherry tomatoes cut in half
4 cloves garlic thinly sliced
1 pound clams scrubbed
1/2 cup clam juice
rock-salt as desired
1/2 cup basil sliced.
1/2 TSP crushed black pepper
INSTRUCTIONS:
Set a large 1-gallon pot of water over high heat. Bring to a boil and add 1 tablespoons rock salt. Add the uncooked pasta to the water and cook for 7 to 10 minutes. (The pasta should be a bit undercooked.) Drain the pasta in a colander and reserve.
Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the garlic and saute until light golden brown . Add the crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the clams tomato can, cherry tomatoes, fresh parsley and clam juice stir to combine well, and cook about 3 minutes. Add rock salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Continue to cook until the shells open, 5 to 7 minutes. Add the xtra parsley sliced basil and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.
Linguine with White Clam Sauce
Linguine with White Clam Sauce is a must on my Christmas Eve dinner every single year. And I love it when it is not Christmas Eve as well. Check out the recipe here
Pasta with Red Clam Sauce
A very healthy and tasty dish using fresh littleneck clams.
Canned clams can be used if you don't have access to fresh. This is especially nice in the summer when you have tomatoes and basil from your garden!
Drea' s Dinner Wheat Pasa W/Red Clam Sauce
Hello Beautiful People!!!
Tonight I show you this healthy and very delicious meal you can make if your in a hurry or you have not taken anything out for dinner.
Just because the food comes in a package or a can does not mean you can not eat a gourmet meal that is not only very tasty and quite delicious but very healthy for you and won't have you breaking any of your healthy eating plans.
I don't know about any of you watching this now, but I think not having anything taken out for dinner may cause one to eat the wrong foods. Sometimes even choosing to order out or go out to eat making things even more difficult having to choose which foods would be right so one does not go over their daily food budget when it comes to calories, carbs and fats.
Ingredients for a Serving for 1 Person:
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84g Uncooked (3 OZ. Cooked) Whole Wheat Pasta
1/2 Cup (1 Serving) Progresso Red Clam Sauce from the Can
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NUTRITION FACTS
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Pasta:
300 Calories*
60g Carbs
2g Fat
12g Protien
Sauce:
60 Calories
8g Carbs
1g Fat
4g Protein
Salad:
65 Calories
12g Carbs
0g Fat
4g Protein
Total Dinner:
425 Calories
80g Carbs
3g Fat
20g Proteins
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*Pasta was 1 + 1/2 Serving so it added an additional 100 Calories to this dish. You could use the normal 1 Serving size of Pasta which is only 2 OZ cooked and save that 100 Calories for something else later.
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EASY Clam Linguine Recipe - Restaurant-Style Seafood Pasta Dish at Home! With White Wine Sauce
FULL RECIPE HERE:
Planning for a romantic dinner night in or just love seafood pasta? This easy and delicious recipe for 'Linguine with Clams' fits the bill! It's easy enough to make even on a week night and perfect for a special dinner! I love to serve this dish with chilled white wine and French baguette on the side to soak up any left over sauce!
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Garlicky Clams with Linguine | Emeril Lagasse
Elegant enough to impress, yet incredibly easy to prepare. This classic pasta dish pairs a garlicky sauce with briny clams served right over the top for a fresh, flavorful dish!
GARLICKY CLAMS WITH LINGUINE
SERVES 4 TO 6 AS AN APPETIZER
Salt
1 pound linguine
6 tablespoons extra-virgin olive oil
2 pounds littleneck clams, rinsed and scrubbed
½ cup dry white wine
2 tablespoons minced garlic
1/4 teaspoon crushed red pepper, plus more to taste
3 tablespoons unsalted butter
2 tablespoons chopped flat leaf parsley
Fresh basil leaves, torn
Bring a large pot of salted water to a boil. Add the linguine and cook until just al dente.
In a large saute pan, gently heat 3 tablespoons olive oil over medium heat. Add the clams and season with ½ teaspoon salt. Cook, covered for 3 minutes. If you don’t have a lid, use another large saute pan as the top. Add the wine and cook, stirring a few times. Add the garlic, red pepper, and continue to cook, shaking the pan intermittently, until all of the clams have opened, about 10 minutes. Discard any that aren’t opened. Add the butter and stir to melt.
Add the pasta to the skillet along with parsley and cook, stirring gently, to incorporate. Sprinkle basil over the top. Serve immediately, making sure to evenly distribute the clams.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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