Wow! Popping with garlic and
just the right blend of spices and olive oil, our linguine with clam sauce was
mouth-wateringly delicious! We enjoyed our pasta course before the entrée in a
moderate-sized portion so we’d have room for the rest, but let me say that I
could’ve had two more helpings and stopped in my tracks right there!
I’ve had plenty of clam
sauce concoctions before and this was no mass prepared, bland-for-the-masses
spaghetti works style offering. I’ve eaten clams in some very nice restaurants
and they had nothing on the flavor of this dish.
We enjoyed our pasta with
the clams already shelled and in the sauce, and although I do love the
presentation (and the flavor) of whole, still in the shell clams, for our
purposes this style of serving fit the occasion well. If you’re digging into a
bowl of clams or clam-sauce pasta as your main meal, it seems more fitting to
work your way through, shelling as you go; however, as a light serving for a
pre-entrée course, this was best (especially to serve twelve people).
I’ve included here for you a
couple of recipes to give a try. There are so many variations on clam sauce for
pasta… the possibilities are nearly endless. Some are simply olive oil, garlic
and spices as we enjoyed. Some include cream or cheese as well.
Experiment and see what you
like the best. And if you’re not a huge seafood eater, don’t be afraid! We have
people in our group who are not and they LOVED this dish! Come on! Give it a
go!
1) Linguine With Clam
Sauce
Found at: www.allrecipes.com
Servings: 8
"For a quick and easy
clam sauce, toss canned clams in a pan with butter, oil, garlic, parsley, basil
and pepper. Serve hot over linguini."
5 ounce) cans minced clams,
with juice
1/4 cup butter
1/2 cup vegetable oil
1/2 teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
1/4 tablespoon dried basil
1 (16 ounce) package
linguini pasta
Directions:
Cook pasta according to
package directions.
Meanwhile prepare the sauce.
Combine clams with juice, butter or margarine, vegetable oil, minced garlic,
parsley, basil, and pepper in a large saucepan. Place over medium heat until
boiling. Serve warm over pasta.
2) Linguine with Clam Sauce Bon Appétit
Found
at: www.epicurious.com
Usually clam sauce is loaded with cream and butter. Here, only a touch is needed in a lighter version of an old favorite.
Yield:
Serves 2
Ingredients:
2 teaspoons butter
1/2 onion, finely chopped
3 garlic cloves, minced
1 6 1/2-ounce can chopped clams, drained, juices reserved
3 tablespoons dry white wine
3 tablespoons light sour cream
3 tablespoons minced fresh parsley
6 ounces linguine
1/2 onion, finely chopped
3 garlic cloves, minced
1 6 1/2-ounce can chopped clams, drained, juices reserved
3 tablespoons dry white wine
3 tablespoons light sour cream
3 tablespoons minced fresh parsley
6 ounces linguine
Preparation:
Melt butter in heavy medium nonstick skillet over medium heat. Add onion and garlic and sauté until translucent, about 8 minutes. Mix in clams and stir 1 minute. Add wine and bring to boil. Stir in reserved juices from clams, sour cream and parsley and simmer 2 minutes to mellow flavors. Season to taste with salt and pepper.
Meanwhile, cook
linguine in large pot of rapidly boiling salted water until tender but still
firm to bite. Drain. Add pasta to clam mixture in skillet. Bring to simmer,
stirring constantly. Transfer to bowls and serve immediately.
3) Linguine with White Clam Sauce
Found at: www.foodnetwork.com
Ingredients
1 pound dry linguine or spaghetti- Kosher salt
- 1/3 cup extra-virgin olive oil
- 3 tablespoons finely chopped garlic
- 1/2 teaspoon red pepper flakes
- 3/4 cup dry white wine
- 1/4 cup water
- 36 little neck clams, scrubbed
- 3 tablespoons finely chopped flat-leaf parsley
- Freshly ground pepper
Directions
Bring a large pot of water
to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.
