Fettuccine With Clam Sauce Recipe

Linguine with Creamy White Clam Sauce EatingWell

WebApr 18, 2024 · Bring a large saucepan of water to a boil. Add pasta and cook until just tender, about 8 minutes or according to package …

Rating: 5/5(7)
1. Bring a large saucepan of water to a boil. Add pasta and cook until just tender, about 8 minutes or according to package directions. Drain.
2. Meanwhile, drain clams, reserving 3/4 cup of the liquid. Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the reserved clam liquid, lemon juice and salt; bring to a simmer and cook until slightly reduced, 2 to 3 minutes. Add tomato and the clams; bring to a simmer and cook for 1 minute more. Remove from heat.
3. Stir in basil and cream (or half-and-half). Add the pasta and toss to coat with the sauce. Garnish with more basil, if desired.

Preview

See Also:

Show details

Healthy White Clam Sauce Pasta [glutenfree + dairy …

WebDec 14, 2020 · 1 lb gluten-free or whole wheat linguine. 1 bunch asparagus , ends snapped off and cut into 1 inch pieces. 1/4 cup olive oil. 6 cloves …

1. Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Add asparagus during last 4 minutes of cooking. Drain and set aside.
2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and cook for 2 minutes until just starting to color, stirring so that garlic doesn’t burn.
3. Add clam juice and cook 1 min. Stir in drained clams, lemon juice, cherry peppers, and salt. Cook 1 min or until heated through. Stir in butter and parsley.
4. Toss pasta and asparagus with the sauce. Drizzle with olive oil if desired and serve immediately. Sprinkle with romano cheese!

Preview

See Also:

Show details

Linguine with Clam Sauce The Seasoned Mom

WebApr 27, 2024 · Add the reserved canned clam juice, white wine, and Worcestershire sauce. Bring to a boil, then reduce the flame and simmer …

1. Cook linguine just until al dente, according to package directions. Drain.
2. Meanwhile, heat olive oil and butter in large skillet over medium heat. Saute garlic and onions until softened – about 2 minutes.
3. Add ¾ cup reserved clam juice, wine, and Worcestershire sauce. Bring to a simmer, then lower heat and cook on low for about 10 minutes.
4. Add cooked linguine, clams, and parsley to the skillet. Add salt, to taste. Simmer for about 5 more minutes, until sauce is mostly absorbed.

Preview

See Also: Share RecipesShow details

Fettuccine with Creamy White Clam Sauce The …

WebDec 30, 2015 · Add the can of clams, including the liquor they are packed in. Add the salt, pepper and oregano and bring to a boil over medium heat. …

1. *Heavy cream is preferred, but half-and-half or light cream may be used but you'll probably have to thicken the sauce.
2. **Fresh parsley is highly recommended for the flavor. But if you don't have it, 2 tbs of the dehydrted from the jar will do in a pinch.
3. Melt the butter in a small saucepan over medium heat.
4. Add the garlic and let it saute for about 1-2 minutes. Don't let it brown.

Preview

See Also: Share RecipesShow details