LINGUINI IN WHITE CLAM SAUCE | simple family meals | simple joy filled living
In this Cook with Me video I am sharing a simple family meal of linguini in white clam sauce. This is one of our favorites and can be an easy weeknight dinner or used for a special occasion. Thank you for watching!
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LINGUINI IN WHITE CLAM SAUCE RECIPE (serves 5-6, 7 points based on pasta serving of 1 cup):
2 cans of cooked clams (minced or chopped)
1 TBSP butter
2 TBSP minced garlic
1/2 cup half and half cream
1 box spaghetti or linguini (I used spaghetti)
Cook the pasta according to package directions, then drain.
While the pasta is cooking, prepare the sauce.
Add 1 TBSP butter and a little oil (1 TBSP or less, even omit it if you like) to a skillet over medium heat.
Once the butter has melted add the garlic & heat until fragrant (maybe 1 minute).
Add the clam juice from the canned clams to the skillet but reserve the clams for now.
Cook for about 5 minutes over medium heat.
Add clams and half and half to the skillet and cook until heated through over low heat.
Combine pasta and sauce and serve.
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Colleen Eubanks
33 Office Park Rd. Suite A, Box 175
Hilton Head Island , SC 29928
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linguini in white clam sauce
easy recipe
simple recipe
simple living
simple joy filled living
our blessed life
Hilton Head Island
south Carolina
2022
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Linguine With Clam Sauce Recipe at Its CREAMIEST & Most DELICIOUS!
No fresh clams? No problem! Make this easy linguine with clam sauce using wine, garlic, lemon, parsley and canned clams.
Full recipe:
Ingredients
Servings: 6
1 lb linguine
2 tbsp extra-virgin olive oil
4 garlic cloves, minced
3/4 tsp red pepper flakes
1/2 cup(s) dry white wine
15 oz jarred baby clams, drained and chopped with the juice reserved
2 tbsp unsalted butter
1 tbsp lemon juice
1/4 cup(s) chopped fresh parsley, plus more for garnish
Freshly grated Parmesan cheese, optional
Lemon wedges, for serving
Salt and pepper, to taste
Directions 6 steps | 30 Minutes
Step 1
Heat salted water in a big pot until boiling. Meanwhile, prepare the clam sauce. In a large skillet on medium heat, put olive oil, garlic and red pepper. Let the garlic become fragrant.
Step 2
Pour in the white wine and clam juice and let the sauce simmer. Cook until the sauce is half as much and then set aside
Step 3
Cook the linguine until al dente and reserve ½ cup of the pasta water. Drain the pasta and set it aside.
Step 4
Warm up the clam sauce and stir in the butter.
Step 5
Once the clam sauce is heated through, add the linguine, the chopped (or canned) clams, lemon juice and parsley. Cook until the clams are heated through. If the sauce is too thick, add a few tablespoons of pasta water to loosen the sauce. Then season with salt and pepper.
Step 6
Serve the linguine with clam sauce garnished with parsley, lemon wedges and topped with Parmesan cheese, if desired. Enjoy!
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Ingredients:
2 heads Garlic 1 head of garlic peeled and the other head of garlic peeled and chopped
3 tablespoons + 1 teaspoon of Olive Oil can substitute ghee (clarified butter)
Sea Salt to taste
4 tablespoons ghee (clarified butter)
2 large Onions cut in half and sliced
2 large bunches of Kale rinsed
¾ cup Parmesan Cheese grated + some extra for topping each bowl
1 tablespoon Butter
1 pinch Cayenne
12 ounces Spaghetti Pasta this is ¾ of one 16-ounce package of pasta
Black Pepper to taste
Instructions:
FOR THE ROASTED GARLIC:
Preheat oven to 350ºF (177ºC).
Place the peeled-only garlic on a large cookie tray and drizzle 1 teaspoon of olive oil over the garlic. Give it a toss to coat and add a pinch of sea salt.
Bake for 20 minutes, flipping the garlic halfway through baking. Once cooked, remove garlic to a clean plate and keep the oven on for the kale chips. The cookie tray will be reused for the kale chips as well.
FOR THE KALE CHIPS:
For 1 of the bunches of kale, rip off large pieces from the tough rib in the center. Place onto a clean plate.
For the other bunch of kale (which will go into the pasta), rip off small-medium pieces from the rib. Place onto another clean plate.
In the same cookie tray used for roasting the garlic cloves, add the bunch of large, ripped kale leaves.
Drizzle approximately 3 tablespoons of olive oil over the kale and add a big pinch of salt. Toss to coat.
Spread kale out evenly so there is enough room to crisp up every leaf.
Add ¼ cup of parmesan and a pinch of cayenne over the top of the kale.
Bake at 350ºF (177ºC) for 20 minutes or until crisped.
FOR THE PASTA:
In a large, deep skillet over medium heat, add 4 tablespoons of ghee (clarified butter).
Add in the two sliced onions and give them a toss in the ghee to coat. Mix occasionally to keep from burning. Cook until completely softened and caramelized. Turn to low heat once cooked and mix rarely to ensure it doesn’t burn.
Boil a large pot of water and salt generously for the pasta.
Add the other bunch of kale to the pan of caramelized onions and place lid over the top to wilt the leaves.
Once wilted, turn heat up to medium-low and mix to saute for about a minute before adding in the chopped garlic. Mix for another minute to saute garlic.
Turn heat back to low and mix occasionally.
Add a large pinch of sea salt and black pepper to the onion mixture.
Add in the roasted garlic cloves.
Once pasta water has boiled, add the pasta and cook until just barely done.
Then add the strained pasta into the pan with the onion mixture.
Add ½ cup of parmesan cheese and 1 tablespoon of butter. Toss to mix.
Top each bowl of pasta with some kale chips and extra parmesan.
Music:
Easy Lemon and Where I am From by Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
White Clam Sauce with Angel Hair Pasta
Lemon, Garlic, Wine, Clams, Parsley, Roasted Pepper