Linguine w/ Clam Sauce recipe? - Printable Version +- Cuisine at home Forums (https://forums.cuisineathome.com) +-- Thread: Linguine w/ Clam Sauce recipe? (/showthread.php?tid=88922) |
Linguine w/ Clam Sauce recipe? - foodfiend - 10-22-2009 Well, Trixxee started something with mentioning this in another post. It's fall and I am craving heartier meals, so linguine w/ clam sauce is on the list. The recipe I have now uses canned cream-of-mushroom soup, which I find a little pasty and heavy. I would love to find another-- any suggestions??? Re: Linguine w/ Clam Sauce recipe? - Gourmet_Mom - 10-22-2009 I have only tried one. We tried it and liked it, so we stuck with this one. This is our favorite...and I couldn't tell you where it came from. I think it came from a family member. We like it! Now that you mention it, I have not made this in a VERY long time. I made it one time with some clams that were not as high quality as I was used to and stopped making it. Time to make it again! * Exported from MasterCook * Linguine With White Clam Sauce Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Seafood Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces clams -- undrained 2 tablespoons light butter 1 tablespoon olive oil 3 cloves garlic -- minced 1 tablespoon all-purpose flour 1/2 cup dry white wine 2 tablespoons chopped fresh parsley -- chopped 1 teaspoon thyme -- chopped 1/8 teaspoon pepper 6 1/2 ounces clams -- drained and minced 8 ounces linguine -- cooked and drained 1 sprig thyme -- optional Drain baby clams in a sieve over a bowl, reserving juice. Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and saute 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs or parsley, if desired. Description: "This is an excellent dish, that your guests will think you slaved over for hours!" Re: Linguine w/ Clam Sauce recipe? - cjs - 10-23-2009 Here's a family favorite of ours. I use whatever clams I can get my hands on - fresh, whole, chopped, etc, * Exported from MasterCook * CLAM LINGUINE 2 cans chopped clams -- (6-1/2 oz. each) 1 Pinch red-pepper flakes 4 T. olive oil 2 medium cloves garlic -- minced 1/4 tsp. salt 1/4 cup finely chopped parsley 8 oz. linguine -- cooked according to package directions 1/3 cup freshly grated Parmesan cheese Freshly ground black pepper to taste Reserving the broth drain the clams and set aside. Heat the olive oil over medium heat in a large skillet. Add the garlic and sauté for 2 minutes. Add the clam broth, the clams and salt; simmer for 5 minutes. Stir in the parsley. Drain the pasta and put into the pan with the clam sauce; stir to coat. Add the parmesan and several grindings of black pepper. Stir for about 1 minute until the cheese melts and thickens the sauce. Serve immediately, - - - - - - - - - - - - - - - - - - - Re: Linguine w/ Clam Sauce recipe? - foodfiend - 10-24-2009 Thanks guys, both of these recipes look much better than the heavy one I had been using. Now the decision is which one to make tonight? Re: Linguine w/ Clam Sauce recipe? - Mare749 - 10-24-2009 Vicci, I found this one in my MC program. Haven't tried it, but probably will now that you put the idea in my head. * Exported from MasterCook * Linguine with White Clam Sauce Recipe By :Rebecca A. Stone-Danahy, Deerfield Beach, Fla. Serving Size : 4 Preparation Time :0:00 Categories : March '98 Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 (10-ounce) can whole baby clams -- undrained 2 tablespoons light butter 1 tablespoon olive oil 3 garlic cloves -- minced 1 tablespoon all-purpose flour 1/2 cup dry white wine 2 tablespoons chopped fresh parsley 1 teaspoon chopped fresh thyme OR 1/4 teaspoon dried thyme 1/8 teaspoon pepper 1 (6 1/2-ounce) can minced clams -- drained 4 cups hot cooked linguine (about 8 ounces uncooked pasta) Thyme sprigs (optional) Drain baby clams in a sieve over a bowl, reserving juice. Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and sauté 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired. Serving Size: 1 cup pasta and about 1/2 cup sauce Source: "Cooking Light, March 1998, p.130" Copyright: "© Cooking Light" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 457 Calories; 10g Fat (20.2% calories from fat); 37g Protein; 48g Carbohydrate; 3g Dietary Fiber; 88mg Cholesterol; 170mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fat; 1/2 Other Carbohydrates. Re: Linguine w/ Clam Sauce recipe? - Gourmet_Mom - 10-24-2009 Maryann, looking at your recipe, I think I figured out where mine came from. Back when I wasn't working, I was a CL subscriber. I spent many days raiding their archives online. I'm thinking this was one from their site...ours are just too similar. It's VERY good! Re: Linguine w/ Clam Sauce recipe? - foodfiend - 10-24-2009 Okay, because I didn't have any white wine, I tried Jean's contribution to my request first and it was wonderful! Much lighter in texture than the recipe I had been using (even with the whole-wheat linguine)and very tasty. DH said "don't change a thing". Uh oh. I still have to try the CL one which Daphne posted (and Maryann located the source for). I did make a few very minor changes, mostly to accommodate the fact that I needed to prepare a half-recipe but with more than half of the linguine (since DH refuses to acknowledge that a "serving" is 2 ounces of pasta...). Edited to mention that the changes I made are now on my blog (with a photo of the finished dish-- I need to get more light into that kitchen!) Re: Linguine w/ Clam Sauce recipe? - Mare749 - 10-25-2009 Daphne, you are right! I didn't even notice that our recipes are almost identical. Well, it must be good if it's still around. Gosh, now I really want to make this! Re: Linguine w/ Clam Sauce recipe? - Gourmet_Mom - 10-25-2009 It's on my list for next week! Re: Linguine w/ Clam Sauce recipe? - Trixxee - 10-25-2009 OK, here's the recipe I use. And I was wrong - the pouch is Chicken of the Sea. Hope I didn't cause any confusion at the store if anyone went to look for this. White Wine Clam Sauce 2 T. butter 2 T. EVOO 1 1/2 tsp. fresh minced garlic 1/2 cup chardonnay 1/4 cup clam juice 2 pouches of Chicken of the Sea Premium Whole Baby Clams 2 T. fresh chopped italian parsley 1/2 lb. linguine, cooked according to package Shaved Asiago cheese In skillet, melt butter in EVOO; saute garlic for one minute. Add wine and clam juice and cook on low for 3 minutes. Add clams, parsley, S&P. Pour over cooked pasta and top with cheese. Makes 2 entree servings or 4 side servings. Changes I make - I use more garlic, 3 pouches of clams and 3/4 lb. of pasta. |