How To make White Clam Sauce
1/2 c Olive oil
1 To 3 cloves garlic,
-peeled and quartered 16 oz Canned chopped clams,
-undrained 1/4 c Chopped parsley
1 t Dried oregano leaves
1. Place oil and garlic, to taste, in a small, heat-resistant,
non-metallic bowl and heat, uncovered, in Microwave Oven 3 minutes. 2. Remove garlic pieces.
3. Add remaining ingredients and heat, uncovered, in Microwave
Oven 4 minutes or until heated through. Stir occasionally. 4. Serve over spaghetti.
How To make White Clam Sauce's Videos
30 min meal - LINGUINE with CLAM SAUCE
LIST OF INGREDIENTS BELOW ⬇️⬇️⬇️⬇️
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INGREDIENTS:
8 oz linguine
4 tbsp butter
2 tbsp extra virgin olive oil
3 minced garlic cloves
2-3 dashes of red pepper flakes (optional)
2 (6.5 oz) cans chopped clams with juice
1/2 cup Chardonnay
1 tbsp lemon juice
Salt and pepper, to taste
2-3 tbsp minced fresh parsley
1/4 cup freshly grated parmesan cheese (optional)
Reserved pasta water, as needed
DIRECTIONS:
1.) Bring a pot of water to boil and season with salt. Cook linguine according to package instructions. Reserve about 1/2 cup of pasta water and set aside.
2.) Heat up a skillet on medium high heat, add butter and extra virgin olive oil. Once butter has melted, add garlic and saute for 1 min or until fragrant. Then sprinkle red pepper flakes, canned clams with juice (fresh clams are preferred, but use what you have available), Chardonnay, lemon juice, salt and pepper to taste, and fresh chopped parsley. Stir and continue to simmer for 3-5 mins.
3.) Next add cooked linguine pasta and sprinkle grated parmesan cheese (if using). Toss to evenly distribute. Add reserved pasta water as needed.
4.) Garnish with chopped parsley. Enjoy!
Anne Burrell's Linguine with White Clam Sauce | Secrets of a Restaurant Chef | Food Network
Anne's buttery pasta with clam sauce is the weeknight dinner we've been dreaming of!
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Linguine with White Clam Sauce
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 6 servings
Ingredients
Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Big fat finishing extra-virgin olive oil (high quality)
Directions
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!
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Anne Burrell's Linguine with White Clam Sauce | Secrets of a Restaurant Chef | Food Network
Linguine with Clams Recipe
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Linguine, Clams & White Wine Sauce Recipe - Recipe By Laure Vitale - Laura In The Kitchen Episode 67
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Linguine with White Clam Sauce
Canned clams make this recipe a quick and easy weeknight meal. However, you may use fresh clams when available for a more authentic and fresh flavor.
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LINGUINI WITH WHITE CLAM SAUCE
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