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- Seafood pasta
A deliciously different pasta dish made with tinned clams! Linguine is served with a creamy clam sauce and Parmesan cheese. Enjoy with garlic bread, if desired.
92 people made this
- 125ml olive oil
- 1 large onion, chopped
- 6 cloves garlic, finely chopped
- 1 pinch crushed chillies or to taste
- 425ml single cream
- 2 (280g) tins baby clams, drained with juice reserved and finely chopped
- 4 tablespoons grated Parmesan cheese for topping
- 225g dried linguine pasta
MethodPrep:5min ›Cook:1hr ›Ready in:1hr5min
- Heat oil in a large frying pan over medium-high heat. Add onion and crushed chillies. Cook stirring constantly until onion is tender. Add garlic and cook until fragrant, about 2 minutes. Pour in the reserved clam juice and simmer over low heat for 10 minutes.
- Gradually stir in single cream and simmer for another 20 minutes, but do not boil.
- Meanwhile, bring a large pot of lightly salted water to the boil. Add linguine and cook for 8 to 10 minutes, until al dente. Drain.
- Add clams to the sauce and cook just until clams are heated through. Remove from heat and serve over linguine. Top Parmesan to serve.
Reviews & ratingsAverage global rating:(113)
Reviews in English (94)
I love clam sauce but the version I've always use has wine in it, which my husband doesn't like. I tried this recipe as an alternative and I'm so glad I did! I did make a few changes-- less oil, shallots instead of onion, a little less garlic, no red pepper, heavy cream instead of half-and-half, 4 cans of clams (2 minced, 2 chopped) and I, too, used some cornstarch to make this nice and thick! It was plenty for a pound of linguine, and was delicious the first night served AND left over... This is my new claim sauce recipe!!-01 Apr 2006
I thought this was a very good recipe but my husband and I thought about a couple of changes we would make. First of all, we both love spicy food but many people don't so we would cut the red pepper flakes in half. We also found it abit oily so we would cut the olive oil in half too. And the last change we would make is that we would have used heavy cream instead of half and half to make for a thicker sauce. But it truly was a very tasty dish. Thank you for sharing it!-16 Jan 2005
WHOA! I'm absolutely convinced that two tablespoons of red pepper flakes was a typo. She had to have meant teaspoons. The initial flavor of the sauce is amazing until you get the hot flavor of the flakes. Between 0-2 teaspoons of red pepper flakes make this dish a wonderful keeper in our home. I also cut the amount of oil in half and used heavy cream. Other reviewers complained that there weren't enough clams in the recipe. However, if you're concerned about picky eaters, the amount in the recipe is plenty.Note: if you have already followed the recipe exactly and find that it's too hot, adding some extra heavy cream and a half cup of freshly shredded parmesan cheese definitely cools it off without losing any flavor.-11 Oct 2007
White Clam Sauce Recipe with Zoodles
You&rsquod think I&rsquod have a spiralizer by now to make keto noodles, especially since I eat low carb and gluten free meals. It&rsquos not like I don&rsquot have the room either. I&rsquove got a large pantry closet off the kitchen and another shelved closed next to the pantry.
Well, I finally got one! And I don&rsquot know why it took me so long to buy one of these kitchen gadgets. I seem to collect all kinds of kitchen appliances and tools.
I&rsquove been drooling over all the healthy low carb recipes using spiralized vegetable noodles and wondered how this &ldquopasta&rdquo tasted. I wondered what all the fuss was about as everyone seems to raving over these spiraled vegetable noodles.
Now I&rsquove been a big fan of spaghetti squash for years so I was pretty sure that I would really like using other vegetables in place of pasta. I was right.
To test out the spiralized zucchini noodles, I made a white clam sauce recipe to test them out. The dish was fantastic! I can&rsquot believe I didn&rsquot invest in one of these spiralizers before. I could eat these zucchini noodles every day.
Soak fresh clams in water for 15 to 20 minutes to remove sand inside
Melt butter in a large frying pan. Sauté onions and garlic until fragrant but not browned. Add clams and sauté for 1 minute.
Add white wine. Cover pan and simmer over medium-low heat until clams open and white wine is reduced to half. Discard shells that don't open.
Add lemon zest and juice, asparagus, and green peas. Simmer for about 1 minute. Turn off heat and add cream. Add cooked linguine and chopped herbs. Adjust seasoning with salt and pepper.
Linguine with Clam Sauce
According to my father, this was one of Nònno Tucci's favorite sauces to make. "He preferred to open the clams himself," recalls Stan. "He would collect the juice and remove the clam meat, making certain to collect all the juice. In the summer when we had large outdoor parties, we often served a bushel of raw clams on ice. Any remaining clams were prepared following my father's methods and frozen. They defrost quickly, providing a meal in the time it takes to cook the pasta."
If your fish market will open the clams and reserve the juice, it will save a lot of preparation time. If not, wash the clamshells thoroughly. Open the clams over a large bowl to catch the juices. Remove clams, discarding the dark sac, and set aside. Strain the juice through a fine-mesh sieve to remove sand and shells. Add the clams to the strained juice. Begin to prepare the sauce when the pasta is halfway cooked.
Creamy Pasta with Clam Sauce Recipe Sometimes a really quick and simple dinner is all you’re looking for aka this pasta with clam sauce. You don’t even need it to be spectacular – just easy to make and filling. That’s all I was looking for when I decided to make this pasta with white clam sauce recipe. And to my surprise it wasn’t just quick and filling – it was really good too. A perfect dinner option when you haven’t gone grocery shopping in a while and therefore have no fresh vegetables left. : / Not to worry – you can still serve a delicious meal. If you’re looking for a bit of a challenge – skip the canned clams and go for the real fresh ones. I’m not ready for that yet, but maybe you are? I used canned clams in this recipe but I am sure the fresh ones would be even more delicious — especially the fresh clam juice would add a ton of flavor to this recipe. I’m all about buying and cooking fresh mussels but I have actually never bought fresh clams before. Surprisingly I never order them when I’m out either mussels yes but clams not so much. I honestly have no idea why though because I genuinely loved the flavor of the clams in this pasta with clam sauce recipe. Time for that to change. Please share if you buy fresh clams and what your go to clam recipes are. I would love to learn more about cooking with fresh clams! I mean there’s always the classic New England clam chowder — which I have also made with canned clams – so it’s time to get cooking with fresh clams, so next time I make this pasta with clam sauce I’ll be using the fresh clams instead! Good idea right?! Let me know what you think of this pasta with clam sauce in the comments below! Linguine Vongole e Vino Bianco Linguine with Clams and White Wine
Are you looking for a delicious clams recipe with a difference? If you are, you’ve found it! Here’s my linguine with clams and white wine for you to enjoy.
I absolutely love this recipe, so much so I would say it’s my favourite in this chapter. I lived on freshly landed seafood when I was a young boy and miss it hugely. This was, and still is, number one for me. It’s so easy and yet you really feel that you have been spoiled when someone makes it for you. Please be careful when making the sauce and ensure that you do not stir the clams too vigorously or you run the risk of breaking bits of the shell into the sauce.
- 700g fresh clams in their shells
- 50ml dry white wine
- 8 tablespoons extra virgin olive oil
- 3 garlic cloves, peeled and sliced
- ½ teaspoon dried chilli flakes
- 15 cherry tomatoes, halved
- 4 tablespoons freshly chopped flatleaf parsley
- 500g linguine
- to taste salt
Found in This Book
Feast your eyes on the finest linguine with clams and white wine! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.
Step By Step
Bring 5 litres of water to the boil in a large saucepan with 1½ tablespoons of fine salt.
Wash the clams under cold running water, discarding any broken ones and any that do not close when tapped firmly.
Put a large saucepan over a high heat, carefully add the clams and pour over the wine. Cover with a lid and cook for 3 minutes until they have opened. Discard any that remain closed. Tip into a colander placed over a large bowl and set aside, reserving the cooking liquor.
Pour the oil into the same saucepan in which you cooked the clams and gently fry the garlic for 1 minute until it begins to sizzle. Add the chilli, tomatoes and parsley and pour in the reserved liquor from the clams. Cook over a medium heat for 5 minutes. Season with salt.
Meanwhile, cook the pasta in the boiling water until al dente. To get the al dente perfect bite, cook the pasta for 1 minute less than instructed on the packet and always keep the pan uncovered. A good-quality dried pasta will take 8–10 minutes to cook.
Once the pasta is cooked, drain and tip back into the same saucepan in which you cooked it.
Pour over the sauce, add the clams and very gently stir together over a low heat for 30 seconds allowing the sauce to thicken and coat the pasta evenly. Serve immediately.
Once you’re done, simply sit back and enjoy your linguine with clams and white wine and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.
Place a heavy-bottomed saucepan over a medium heat and add the olive oil. Then stir in the garlic and chile and cook for two minutes. Add the white wine, clams and dried oregano, turn up the heat to high, cover the pan and cook for about 8-10 minutes, until all the clams have opened.
Meanwhile, cook the linguini in a big saucepan of boiling salted water. Once the pasta is cooked, drain and set side, keeping back a few tablespoons of the pasta cooking water (which you can use to stop the pasta from clumping together if needed).
Once the clams have all opened, pour the sauce into the drained pasta, add the flat-leaf parsley, season with salt and pepper and toss so that the sauce coats the pasta. Use the remaining pasta cooking water to loosen the sauce if necessary. Serve straight away with wedges of lemon and a drizzle of extra virgin olive oil.
Ingredient Tips To Make This Creamy Pasta Sauce
All of the ingredients to make this sauce can easily be found at most grocery stores. I have a few tips for some that will help you save a bit of time and money too. It all adds up!
Onion &ndash I pretty much always keep a bag or two of frozen onions on hand at all times. They are perfect for throwing in all kinds of recipes but especially sauces or soups or chilis where they will soften when cooking and add some flavor with fewer tears that come from chopping onions.
If I am chopping fresh onions though, I love using my handheld food chopper (affiliate link) it is makes chopping SO quick and easy and also again, fewer tears (I think I&rsquove gotten more sensitive to that as I&rsquove gotten older!).
Milk &ndash I use fat-free milk in this sauce and it still gets nice and creamy. I&rsquove not tried making with a non-dairy option but I&rsquod say unsweetened almond or oat milk might work best as they have a mild flavor.
Clams &ndash As mentioned above, you can find canned clams in the same section as other canned seafood (like tuna) and meat. Depending on the brand, it may come in both chopped or minced options. I have used both but find that we prefer the chopped. Just choose what you like &ndash or do one of each!
White Wine &ndash As the recipe says, this is optional. We don&rsquot really drink a lot of wine in general so for this and other recipes that call for wine (like my Slow Cooker Chili), I buy the mini bottles to use instead. They are perfect and add just a bit of extra flavor to the sauce.
Linguine with Clams in Creamy White Wine Sauce
YAAASSSSSS! Linguine and clams. What more can I say? If you love seafood and you love pasta, then this perfect combination is a marriage made in pasta heaven. The seafood flavour is so subtle that even those who aren’t fans of seafood would love this – like Kevin. He really likes raw seafood (sushi, sashimi, and the like) but for some reason he doesn’t like cooked seafood. Weird right? I’ve also added an abundance of clams and shrimp to this dish. I’ve had this a couple of time at restaurants where the clams (the main star!) were definitely lacking, so I decided to jam pack it with seafood yumminess. The more, the better. Amiright?
Ever since I had my first pasta making session a year or so ago at my friend’s house I’v e we’ve been dying to redeem myself ourselves of my our pasta making misfortunes. My god, I have never had such bad pasta in my life. This was pretty much my first time making pasta and teaching it to two of my friends. Obviously I was totally an expert. Duh! All we had was a rolling pin and brute strength to roll out the pasta dough. For the love of god that dough did not want to roll out! After we had given up on rolling, we decided to cut our losses and just cook it. I have never seen such stiff pasta. Luckily we had some dry pasta because those pasta brick were inedible! The dinner wasn’t a total bust though, we ended up with a nice hearty bolognese and mussels marinière. Excuse the Instagram pictures:
After buying a pasta machine for Kev’s Christmas gift, I developed a new appreciation for fresh pasta. I’m pretty sure I use it wayyyy more than Kev does. Maybe I was secretly buying it for myself?! S’all good, everyone gets fed and everyone is happy. After making a few dozen pasta doughs, I was pretty confident that I could teach my friends how to make some damn goooood pasta with clams. Well because, we’ve all been dying to make pasta with clams!
See look! My friend is a pro! (Sadly I was blinking in this picture. )
I even got them doing the loop method! How fun! Naturals I tell ya.
You really don’t need to be an expert to make this. If I can make it while being tipsy off sangria, I’m pretty certain anyone can make this!
What are the best kinds of clams to use for Linguine with Clam Sauce?
I know there are recipes out there that call for using fresh clams. That’s not this recipe. This is an easy, no-fuss version of clam linguine, and you’ll be using 3 cans of clams for this recipe. Any brand will do (there are usually just a couple of brands to choose from). Look for chopped canned clams instead of minced clams. When you make this recipe, you’ll open the can of clams and squeeze the clams dry, collecting the juice in a bowl. The juice will be used in the recipe, so be sure to save it.
It’s an option to sprinkle Parmesan cheese on top of the finished pasta dish. Some people don’t care for cheese with their seafood pasta, but I happen to love it. I also recommend squeezing a wedge of lemon over the top of your pasta just before eating. Enjoy!