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How To make Spaghetti with Clam Sauce
24 oz Clams (canned), with
-juice (2 standard cans) 8 oz Tomato paste
-(1 standard can) 1 lb Tomatoes (canned),
-with liquid 4 T Butter, clarified
8 Garlic cloves, minced
1 t Parsley
1 t Oregano
1 t Salt
1 lb Spaghetti
1 T Cooking oil
1/4 c Parmesan cheese, grated
Saute the garlic in about 2 T of clarified butter until lightly browned. Stir in the clam juice, tomato paste, tomatoes and liquid, parsley and oregano. Simmer until reduced by about half. Add the clams and remove from heat. This sauce should be reheated just prior to serving. Cook and drain the spaghetti. In the empty cooking pot, melt the remaining clarified butter, and return the spaghetti to the pot and stir until coated uniformly. Serve with lots of garlic bread and a dry white wine. NOTES: * Garlic, clam and tomato spaghetti -- This recipe originally appeared in "Lowbush Moose (and other Alaskan recipes)" by Gordon R. Nelson. I've modified it somewhat. Yield: Serves 4-6. * You can use oil instead of clarified butter, at some sacrifice in flavor. : Difficulty: easy. : Time: 30 minutes. : Precision: approximate measurement OK. : Lyndon Nerenberg : Nexus Computing Inc, Edmonton, Alberta, Canada : {alberta,pyramid,uwvax}!ncc!lyndon || lyndon%ncc.uucp@spool.wisc.edu : Copyright (C) 1986 USENET Community Trust
How To make Spaghetti with Clam Sauce's Videos
Easy and Delicious White Clam Sauce with Linguini Recipe
Today we are preparing White Clam Sauce with Linguini! Fresh clams are a must for this White Clam Sauce recipe. This is a simple recipe using only a few fresh ingredients, such as Extra Virgin Olive Oil, Garlic, lemon, parsley, basil, and of course, baby clams.
In the Liguria region of Italy, east of Genoa, Spaghetti alle vongole (veraci) means spaghetti with small baby clams in the shell, with a white wine/garlic sauce. Linguine also may be used for the pasta in preference to spaghetti in which we used for this White Calm Sauce recipe.
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White Clam Sauce (1 lb. of Linguini or Spaghetti):
3 dozen baby clams (Shuck a dozen & save clam juice)
2 tbsp of minced fresh garlic
¼ cup of Extra Virgin olive oil
¼ cup of chopped fresh Italian parsley
¼ cup fresh basil ribbons
1 teaspoon of crushed red Pepper
1/4 pond of unsalted butter
1/cup of white wine (optional)
Season with salt & black pepper
Spaghetti with Clam Sauce
Check the website, foodwishes.com, for the story, recipe ingredients and more details. Enjoy!
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 Clam Sauce Recipe (Pasta Alle Vongole)
You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce.
To me, linguine with clam sauce is one of the best Italian pasta recipes out there. It’s incredibly simple to make and loaded with delicious garlic and seafood flavors. This recipe obviously originated in Italy, and specifically the east Genoa region. Most Italian recipes were created based on availability, and with Genoa being ocean side, there was plenty of seafood to use.
Ingredients for this recipe:
• ¼ cup olive oil
• 4-5 finely minced cloves of garlic
• ½ peeled and small diced shallot
• 12 fresh rinsed clams
• ¾ cup white wine
• 10 ounces canned whole clams in juice
• 6.5 ounces canned chopped clams in juice
• small bunch of finely minced fresh parsley
• 1 pound fresh or dried pasta
• sea salt and fresh cracked pepper to taste
Serves: 4
Prep time: 5 minutes
Cook Time: 20 minutes
Procedures:
1. Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
2. Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
3. Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
4. Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
5. Add the pasta to a large pot of boiling salted water and cook until al dente.
6. Strain the noodles and toss with the clam’s saucepan.
7. Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.
How to Reheat: Add your desired amount to a pan over low heat and heat up until warm. You may need to add in a little bit of water or chicken stock to reconstitute.
How to Store: Place covered in the refrigerator for up to 3 days. This recipe will not freeze well.
You should definitely use Fresh Pasta Dough Recipe, but if not, you can easily swap it out for dried pasta.
I personally like to use an Italian white wine like Pinot grigio, but other great wines you could use are chardonnay or sauvignon blanc.
Simple Pastas: Spaghetti with Clam Sauce
This is a very flavorful and a bit more complex rendition of the traditional pasta and clam sauce. The artichokes add extra flavor and texture to the pasta.
Recipe on my website: