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Pasta with Clam Sauce Recipes

Category Pastas
skillet of linguine and clams
Pasta and clam sauce is a quick, easy, and more importantly tasty dish. This page contains pasta with clam sauce recipes.
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By 2 found this helpful
October 13, 2015

Try this delicious seafood sauce with your favorite pasta! The sauce freezes well for another meal.

Total Time: 20 min.

Yield: 6

Ingredients:

  • 1 lb shrimp, cooked and shelled (60-70 count works well)
  • 2 cans (large) clams (or 4 small cans)
  • 1 medium onion, chopped
  • 3 Tbsp olive oil
  • 3 cups  dry white wine
  • 1 tsp chopped garlic
  • 2 pinch Italian seasoning
  • juice of 1/2 lemon 
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Steps:

  1. Add the onion and oil and cook until soft. 
  2. Add the wine, juice of the lemon, the juice of the cans of clams, as well as the Italian seasoning and garlic.  Simmer until it is 1/2 the volume.  Check taste for salt.
  3. Add the shrimp and clams.  Do not bring to a boil. The clams and shrimp are pre-cooked, and they well get tough if you get it too hot.  The shrimp and clams at room temperature, and will warm up in the sauce. 
  4. Pour over hot pasta.
  5. If you like a thicker sauce add a few teaspoons of cornstarch mixed with a little water. Cook sauce for a few more minutes.
  6. Once you make it, adjust the seasoning to your taste.  I like a little more lemon.
  7. It freezes well.  Do not boil when you reheat it, just heat to warm.  The heat from the pasta will help reheat it. 
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Editor's Note: There isn't a photo for this recipe. If you make it, post the photo in the feedback.


Comment Was this helpful? 2

By 0 found this helpful
January 18, 2011

This is so easy and yummy, but so simple!

Ingredients:

Directions:

Saute garlic in butter and stir in flour. Let cook about 30 seconds. Slowly add V-8 juice and only the juice from the clams. Simmer for about 10 minutes. Add clams and herbs and heat through. Serve over linguine or spaghetti.

Servings: 4
Time:5 Minutes Preparation Time
10 Minutes Cooking Time

Source: Sam the cooking guy

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By Elaine

Comment Was this helpful? Yes

May 8, 20170 found this helpful

This is a guide about linguine with fresh clam sauce. Enjoy this light, thin pasta with a fresh seafood sauce for a quick dinner.

Linguine with Fresh Clam Sauce

Read More... Was this helpful? Yes

By 0 found this helpful
July 23, 2008

Ingredients

  • 1/2 stick butter
  • 4 Tbsp. olive oil
  • 1 cup chopped scallions, including some green tops
  • 1/2 Tbsp. chopped parsley
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  • 1/2 tsp. oregano
  • 1/2 tsp. basil
  • 1 clove garlic
  • 1 peeled tomato
  • salt and fresh ground pepper, to taste
  • 2 cans chopped or minced clams (7 oz. each)
  • 1 package spaghetti (16 oz.)
  • Parmesan cheese, grated

Directions

Heat butter and olive oil and reserve 2 tablespoons of this melted mixture. Add chopped scallions and saute' briefly. Add parsley, oregano, basil, crushed garlic, chopped peeled fresh tomato, salt, pepper and clam juice drained from clams; simmer briefly. Add canned clams and then keep hot. Boil package spaghetti. Drain spaghetti and return to pan in which it was boiled. Add 2 reserved tablespoons olive oil and melted butter mixture, toss. Add 4 tablespoons grated Parmesan. Toss; add 1/4 of the sauce to spaghetti; toss again. Serve spaghetti on plate; spoon remaining sauce on top of each spaghetti serving. Sauce should be consistency of regular tomato sauce. Add small amount of cornstarch and water mixed if necessary for thickening. Serve as main course with Italian bread and tossed salad!
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By Robin from Washington, IA

Comment Was this helpful? Yes

Charlie Burke0 found this helpful
April 13, 2005

I've had linguini with clam sauce in several restaurants throughout Italy, and no two have been the same. The best versions are simple preparations relying on the distinctive flavors of few ingredients. In this dish the parsley is not used as a garnish - it adds an important freshness to the pasta. Italians consider the pasta to be at least as important as the sauce, and their preparations carefully balance the two. In fact, the sauce is sometimes called "il condimento", meaning the sauce is secondary to the pasta, which helps explain their obsession with using specific pasta shapes and sizes in particular dishes.

Typically, the pasta is slightly undercooked and is added to the sauce for a couple minutes to incorporate some of the liquid with the pasta. Some of the starchy pasta water is reserved, to be added if the sauce is too tight. Since the pasta is so important in this dish, choose high quality Italian brands made from 100% Durham semolina flour and look for a rough surface which helps absorb the liquid. We visited Martelli Pasta (http://www.famigliamartelli.it/), a family run pasta operation in Lari, a tiny hill town near Pisa. A family member gave us a personal tour, and explained they use only the finest hard Durham wheat - from Manitoba!

Their pasta is extruded through custom made bronze dies, and he made a very big deal about the rough surface of his pasta. We brought home several kilograms and have been able to order from Internet sources since.

Four servings:

Place clams in a large strainer and run cold water through them while shaking the strainer to rid them of surface sand and loose shell fragments. Discard any clams which are open and do not close when tapped. Soak clams in cold salted water for 20 minutes or more. If debris is seen, change water and repeat. Strain and rinse the clams.

For the pasta, bring 6 quarts of water to a boil in a large pot, adding 2 tablespoons of salt.

Place clams and water or wine into a large sauté pan or frying pan with straight sides. Cover and cook over high heat; remove cover and check after 4 -5 minutes, removing and setting aside those which are open. Cover and check every minute or so until all are opened. Discard any which do not open in 10 minutes. The clams will continue to cook in the sauce, so removing them as they just open prevents over cooking.

Add pasta to boiling water and stir. Strain the cooking liquid through paper towels and reserve. Wipe sauté pan and heat olive oil over medium heat. Add chopped garlic and pepper flakes and cook, stirring for 3 -4 minutes. Do not let garlic brown. Pull sauté pan off heat while pasta cooks.

Check pasta at 6 minutes and continue checking until nearly done. Reserve &frac; cup of the pasta water, then strain pasta (never rinse pasta unless it will be used in a cold dish). Add reserved clam broth to the oil and garlic and place over high heat until boiling. Add clams and linguini. Cook for 3 minutes, stirring and adding reserved pasta water if necessary - there should be a small amount of liquid in the pan. Add freshly ground pepper and salt sparingly because there is considerable salt in the clam broth. Add parsley and serve immediately, drizzling each serving liberally with your finest extra virgin olive oil.

Cheese is never served with this dish in Italy. (Asking for grated cheese for a fish dish in Italy brings the same quizzical look tourists get when they ask for cappuccino after noontime!)

Serve with a mixed salad and crusty bread, along with a dry white wine and enjoy the taste of the sea in this sparse but flavorful sauce.

Comment Was this helpful? Yes
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