WebAdd the clams and mascarpone cheese, then stir until the mascarpone has melted and the broth is creamy. Simmer on low, uncovered, for 3 minutes, or until the clams are just cooked through. Do …
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Web2 days ago · 20 Creamy Pasta Dinners Ready in 30 Minutes. There is nothing more comforting than a big bowl of creamy pasta for dinner. When you're short on time, but …
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Web2/3 Cup Dry White Wine (not sweet) 3 tbsp Butter 1 tsp Soy Sauce 1/8 tsp Black Pepper 1/8 tsp Togarashi (optional) 1/2 tsp Shredded Dried Seaweed (optional …
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Add garlic and sauté until just fragrant. Add reserved liquid from cans of clams, white wine, and salt. Stir well and bring liquid to boil, then reduce heat to medium and cook 10 minutes or until liquid has reduced approximately 50%. Add minced clams and chopped parsley to skillet. Stir until clams are heated through, then reduce heat to low.
In a large skillet, over medium heat, melt the olive oil and butter. Add in the chopped shallot, saute for about 2 minutes, to soften and release the flavors. Mix in the minced garlic and crushed red pepper for about 30 seconds to blend flavors. Pour in the white wine, reserved clam juice and lemon juice.
Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper, and you won't like any other white clam sauce. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain. Warm olive oil in a large skillet over medium heat.
Serve over linguine or your favorite pasta. "Most white clam sauces have butter in them, but a healthier (and just as tasty!) option is to simply use a little bit of olive oil and the clam juice in the can. You'll love this recipe just as much as those butter laden ones,...