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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, Clams & White Wine Sauce Recipe - Recipe By Laure Vitale - Laura In The Kitchen Episode 67
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Clam Pasta Life Hack with Canned Clams and Soy Sauce!
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Pasta with Shoyu Butter Clam Sauce
Salt
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup minced onion
3 garlic cloves, sliced
1 1/2 tablespoons soy sauce
2 (6.5-ounce) cans chopped clams in clam juice
1 teaspoon grated lemon zest
freshly ground black pepper
12 ounces dried pasta
2 tablespoons chopped fresh parsley
olive oil
lemon juice
Bring a large pot of water to a boil. Season it lightly with salt.
In a large skillet or Dutch oven, heat the oil and butter over medium heat until the butter is melted. Add the onion, garlic, and soy sauce and fry gently until the onion is fully wilted, about 3 minutes.
Set a sieve over a bowl–the bowl will be there to catch the clam juice. Open the cans of clams and pour them into the sieve, reserving the juice. (If you have whole clams, just chop them up).
Add the lemon zest to the skillet and stir gently. Add the chopped clams and season liberally with black pepper. Reduce the heat to low and stir occasionally.
Meanwhile, cook the pasta. Set a timer for 2 minutes short of the recommended cooking time.
Once the timer goes off, add the clam juice to the skillet with the clams and increase the heat to high. Reserving some of the pasta water, immediately drain the pasta and transfer it to the pan. Simmer it together with the clam mixture, stirring constantly, until the clam juice is absorbed into the pasta. If the juice is absorbed and the pata is not cooked to your desired texture, add a little reserved pasta water and keep cooking for a minute or two longer. Stir in the parsley and more black pepper and toss it together.
To serve, transfer it to bowls and eat it immediately, topped with a drizzle of olive oil and a squeeze of lemon.
Linguine with Canned Clams - Cheap, Easy, Delicious
Today we're making linguine with white clam sauce. We're using canned clams which makes the dish much more affordable and accessible to all. I hope you enjoy it!
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Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious
Mario Batali demonstrates his recipe for linguine with clams, a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.
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Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious
linguine with spicy red clams sauce!
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!
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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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