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How To make Linguine with Olive Clam Sauce
1 T Olive oil
1 T Butter or margarine
1 T Minced garlic
3 T Flour
2 cn Chopped clams, packed in
-their own juice (6.5 oz ea) 1/2 c Milk
3 T Wine
-OR 1 T Lemon juice
1/2 c Coarsely chopped California
-ripe olives 2 T Minced parsley
Salt Pepper 4 x Hot cooked linguine
Heat oil and butter in skillet, add garlic and gently saute 1 minute over medium-low heat. Mix in flour until blended. Remove from heat. Drain clams, saving liquid. Add milk to liquid to get a measure of 1-1/2 cups. Add, with clams, to butter mixture. Cook, stirring until mixture comes to boil and is thickened. Stir in wines, olives, parsley and salt and pepper to taste. Heat through. Serve over pasta. Cooking time: 8 minutes. Preparation time: 23 minutes.
How To make Linguine with Olive Clam Sauce's Videos
Linguine with Red Clam Sauce: The Italian Classic, Made Easy
Mom's special request for her birthday meal was pasta & Red Clam sauce! Chef Dom shows you how to make linguine with red clam sauce. This red clam sauce recipe has been in the family for decades and is truly a favorite. This magnificent red clam sauce is very easy and quick to prepare. Made with fresh clams, whole pair tomatoes, extra-virgin olive oil and lots of garlic. Great dish for one of your seven fishes on Christmas Eve! Checkout our White Clam Sauce recipe on our channel or click on the link below.
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How to Make Linguine with White Clam Sauce | Pasta Recipe | Allrecipes.com
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Watch how to make a restaurant classic! It's so easy to make at home. This clam sauce has no butter or cream. Instead, it stars garlic, basil, and olive oil, so it's light and healthy. Serve over linguine and garnish with chopped fresh parsley.
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How To: Master Linguine and Clams ???? | Rachael Ray #RRatHome
A classic Italian meal that comes together in less than 30 minutes????
Learn how to make one of John’s all-time favorite dishes + click the link to shop all the kitchen essentials you need to make it ????
SPAGHETTI with White CLAM Sauce | Seafood Pasta Recipe
A seafood pasta recipe that is both traditional and simple. Love Linguine and Clam Sauce? You won't believe how delicious and creamy this SPAGHETTI with White Clam sauce recipe is! Learn how to make pasta with white clam sauce the way Italians do in Italy: white wine, parsley, garlic and fresh clams!
Beginner with shellfish? No problem: We'll show you how to clean the clams, and steam them to produce an amazing homemade clam juice for your seafood pasta. Keep reading BELOW for more clam and shellfish tips... #pastarecipes
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In this PIATTO™ video recipe, we present:
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Seafood Pasta Recipe | SPAGHETTI and CLAMS
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Spaghetti with Clams is one of the most popular and beloved seafood pasta recipes in Italy. It's easy to make and hard to screw up. We'll show you how to achieve a perfect creamy seafood sauce without any additional ingredients— just like the best chefs make this dish in Italy!
In this video, we use 'vongole veraci' — clams recognized in Italy as among the best tasting available.
#spaghetti #clams #italianfood #pasta
INGREDIENTS (serves 4)
Clams - 2.2 lbs (1 kg); vongole veraci
Spaghetti - 11 oz (320 g) - pasta for 4
Parsley - 2 handfuls (one roughly chopped and one minced)
Garlic - 3 cloves (one whole and 2 minced)
White Wine - 1/2 cup (100 ml)
Red Chili Pepper - 1/2 a fresh pepper
Extra Virgin Olive Oil
Salt and Pepper: to taste
Tips for Choosing Clams, Cleaning Clams and Removing the Sand from Clam Broth:
1) Give each clam a tap on a work surface. Those that remain closed are likely healthy.
2) How to Clean Clams Before Cooking: Soak the healthy clams in salted water for at least 2 hours. Use 2 tablespoons (35 g) of salt per 4 cups (1 liter) of water for the salt water solution.
3) Drain the water solution before adding the clams to the pan for steaming. After steaming the clams, STRAIN all of the clam broth produced before using it. This will remove any residual sand.
4) Any clams that do not open with the others after steaming should be trashed and not consumed.
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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
Pantry Style Linguini And Clam Sauce Recipe
Linguini and Clam Sauce has always been one of my favorite pasta dishes. It was one I grew up eating and have since given a Clean & Delicious update. I call this Pantry-Style Linguini And Clams because I use canned clams in place of fresh clams. The result is a pasta dish loaded with clams rather than a big bowl of pasta topped with 8-10 clams. Make sure you give this Clean & Delicious pasta recipe a try and let me know what you think!
Let me know if you give this one a try. I LOVE hearing from you guys!
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PANTRY STYLE LINGUINI AND CLAM SAUCE
1 lb. whole grain linguini
2 tbsp. extra virgin olive oil
6 cloves of garlic, chopped
2 tbsp. whole-wheat flour (any type works)
2 cups reserved clam juice
1 cup of white wine
The juice and zest of one lemon
6 cans chopped clams, drained (Save the liquid)
½ pint cherry tomatoes, halved
Handful fresh chopped parsley
Salt and pepper to taste
A few handfuls fresh baby spinach
Parmesan cheese for serving (optional)
Place a big pot of salted water over a high heat on your back burner.
Place a large non-stick sauté pan over a medium high heat on the front burner and add olive oil, garlic, and a pinch of kosher salt. Sauté the garlic until fragrant and lightly sizzling, but not brown.
Add flour to the oil and garlic and quickly whisk to break the flour down (just like you would if creating the base for gravy). Slowly whisk in clam juice, white wine, lemon juice and zest (the goal is to prevent the flour from clumping).
Toss in clams, tomatoes, and season with salt and pepper. Simmer for 5-10 minutes or until the sauce has thickened up.
In the meantime, add your pasta to the water and set your timer for 7 minutes.
The sauce and the pasta will be done right about the same time. Drain the pasta and toss directly into sauce. Finish with some fresh parsley and salt and pepper as needed.
Line each bowl with a handful of spinach and top with pasta. Enjoy!
Makes 6 servings.
Nutrients per 1/6th of recipe; Calories: 372; Total Fat: 7.4g; Saturated Fat: 0.7g; Cholesterol: 10mg; Carbohydrate: 61.8g; Dietary Fiber: 8.6g; Sugars: 1.1g; Protein: 19.3g
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