Linguine with white clam sauce

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Linguine with white clam sauce #14019 04/27/2011 12:25 PM 04/27/2011 12:25 PM
A Anonymous OP Unregistered
Anonymous OP Unregistered A	Having a craving! Any great recipes out there? Would also like to try the red sauce.

Re: Linguine with white clam sauce #14020 04/27/2011 02:57 PM 04/27/2011 02:57 PM
Joined: Jun 2008 Posts: 2,670 L LBI2SXM Traveler
LBI2SXM Traveler L Joined: Jun 2008 Posts: 2,670	It's quite simple and delicious. Really don't need a recipe just start with some olive oil and add chopped fresh garlic. Saute in a few tablespoons of fresh parsley for a few minutes. Add white wine, simmer another few mins. Turn up the heat, add fresh clams, cover and cook till they open. Serve over al dente cooked linguine. Italians never use Parmesan cheese with seafood. Excellent. For red sauce, add canned San Marsano tomatoes after the oil and garlic simmer. This is how I do it, I'm sure others have their favorite recipe. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Re: Linguine with white clam sauce [Re: LBI2SXM] #14021 04/27/2011 03:37 PM 04/27/2011 03:37 PM
A Anonymous OP Unregistered
Anonymous OP Unregistered A	Awesome...thanks. I am one of those who measure everything. For 2 adults can you give me an idea of how much oil..wine and etc?

Re: Linguine with white clam sauce #14022 04/27/2011 09:54 PM 04/27/2011 09:54 PM
Joined: Jun 2008 Posts: 2,670 L LBI2SXM Traveler
LBI2SXM Traveler L Joined: Jun 2008 Posts: 2,670	About 3 tbsp. olive oil, I use 1/2 cup white wine (usually a Pinot Grigio) but fresh clams are a must, not canned. Fresh parsley is also a must. Salt and pepper to taste and I also add some red pepper flakes when I saute the garlic, depends on how much heat you like. Actually this recipe is from Lidia's Italian Kitchen, somewhat modified to our taste. Enjoy! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />

Re: Linguine with white clam sauce [Re: LBI2SXM] #14023 04/28/2011 05:57 PM 04/28/2011 05:57 PM
A Anonymous OP Unregistered
Anonymous OP Unregistered A	Making tonight! Thanks. Beautiful fresh clams....yummmm.

Re: Linguine with white clam sauce [Re: LBI2SXM] #14024 04/29/2011 06:52 AM 04/29/2011 06:52 AM
Joined: Jul 2006 Posts: 13,417 Peaceful Eastern North Carolin... GaKaye Traveler
GaKaye Traveler Joined: Jul 2006 Posts: 13,417 Peaceful Eastern North Carolin...	I make mine similarly, except I wait to add the parsley at the end. I also occasionally put some anchovy paste or a couple of whole anchovies in with the garlic. It adds a nice salty, nutty taste which we enjoy. I also toss the linguini in the pan with the sauce for a minute or two to allow the pasta to absorb the flavor of the sauce.

Re: Linguine with white clam sauce [Re: GaKaye] #14025 06/02/2011 05:13 PM 06/02/2011 05:13 PM
Joined: Jun 2011 Posts: 18 Seattle, WA G GotItCookIt Traveler
GotItCookIt Traveler G Joined: Jun 2011 Posts: 18 Seattle, WA	I prefer Clams with Red Sauce, it's less fat and better for you! I've been making it forever, and put it on my food blog in January. http://gotitcookit.blogspot.com/2011/01/spaghetti-with-red-clam-sauce-capers.html Got It, Cook It- Cooking Enthusiast and Food Blogger

Re: Linguine with white clam sauce [Re: LBI2SXM] #14026 06/02/2011 05:37 PM 06/02/2011 05:37 PM
Joined: Feb 2004 Posts: 19,406 Basking Ridge, NJ Southold, NY... peconic Traveler
peconic Traveler Joined: Feb 2004 Posts: 19,406 Basking Ridge, NJ Southold, NY...	Quote LBI2SXM said: It's quite simple and delicious. Really don't need a recipe just start with some olive oil and add chopped fresh garlic. Saute in a few tablespoons of fresh parsley for a few minutes. Add white wine, simmer another few mins. Turn up the heat, add fresh clams, cover and cook till they open. Serve over al dente cooked linguine. Italians never use Parmesan cheese with seafood. Excellent. For red sauce, add canned San Marsano tomatoes after the oil and garlic simmer. This is how I do it, I'm sure others have their favorite recipe. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" /> EXACTLY! but I use 1/2 olive oil and 1/2 real unsalted butter! add some toasted pine nuts for a great addition! needs parsley too, like Georgia said! for red sauce, I just add some saute'd grape tomatos (done til they just "pop" open) and always some dried, rubbed thyme... yummmm... red sauce, clams and thyme are a combo that can't be beat~! [color:"blue"]Life with my wife... It's not just a marriage, It's an Adventure![/color] "Only Sailors Get Blown Offshore" <*}}}><{

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