o boil and salt. Add linguine and coo to 1 minut
ven to 400\u00b0F. Cook linguine in boiling salted water until
In a large skillet, saute onion and garlic in margarine and oil until tender. Stir in parsley, oregano, wine, clams with juice and mushrooms.
Simmer, uncovered, 5 minutes.
Season with salt and pepper. Serve over hot linguine.
Sprinkle with Romano. (Recipe can be doubled.)
Serves 4.
lavor pasta.
Coarsely chop clams and refrigerate.
There should
Heat 2 tblsps of the olive oil and the butter in a saucepan.
Saute 3 garlic cloves until soft, but not browned.
Add 1/2 cup wine, minced clams, flour and mix well.
Add cream and cook on low heat until slightly thickened.
Meanwhile heat remaining 2 tblsps olive oil and add whole clams and garlic.
Add remaining wine and steam until open.
Toss cooked linguine with cream sauce, top with whole clams, sprinkle minced parsley over generously.
Open the clams; drain off and save the juice and remove the clams from the shells.
Chop the clams or put them through a meat grinder.
(See \"How To Prepare Clams\" under Broiled Stuffed Clams recipe.)
5-20 minutes.
Add clams, cover, and bring to a
Put linguine on to boil.
Heat oil in skillet.
Drain clams and reserve liquid.
Saute garlic for 1 minute.
Add clams, oregano and parsley.
Simmer for 1 minute more.
Add lemon juice and juice from clams.
Simmer for a minute or two; stir in yogurt and remove from heat.
Toss linguine with butter over low heat. Serve with clam sauce and Parmesan cheese.
ater to a boil. Cook linguine at a boil until tender
rowned. Stir in clams and white wine. As clams open, remove to
Cook linguine according to package directions.
Add broccoli 3 minutes before linguine is done.
Drain, but reserve a little cooking water.
Drain clams; reserve liquid.
Saute garlic in oil until brown.
Stir in flour, salt and pepper until smooth.
Add clam liquid; cook, stirring until thick and bubbly.
Add clams; heat to serving temperature.
Place linguine in serving bowl. Pour on sauce and Parmesan cheese.
If mixture is too thick, add a little pasta water.
bout 1 minutes.
Add clams, cover with a tightly fitting lid
Cook pasta according to directions. Drain.
Meanwhile, drain clams; reserve liquid.
Saute garlic in oil; stir in flour and pepper until smooth.
Add liquid.
Cook, stirring until thickened. Add clams.
Heat to serving temperature.
Place linguine in bowl; pour sauce over and sprinkle with cheese.
Serves 4.
he pasta cooks, prepare the clams: Heat a large pot over
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!
In a large skillet saute onion and garlic in olive oil. Add clams, lemon,
tomatoes
and
seasonings.
Simmer
for
25 minutes.
Add wine\tand
cook
uncovered until slightly thickened. This may be
done ahead of time.
Cool linguine according to package
directions.
Serve
sauce\tover linguine.\tAdd Parmesan cheese.
Heat the oil in a medium skillet over low heat; stir in garlic. Saute over low for 2 minutes (do not brown); add the red pepper; saute 1 minute.
Add the clams with their juice; simmer, uncovered for 10 minutes.
Meanwhile, cook the linguini in plenty of boiling salted water until al dente, about 6 minutes.
Drain, reserving 1/4 cup cooking liquid.
Toss the linguine with the clam sauce, pasta cooking liquid, lemon juice and parsley.
lmost crisp.
Remove bacon with slotted spoon and pour off
Saute' onions in oil, when half cooked, add garlic. Cook 1 minute, add wine and reduce by 1/2, add tomatoes, chili peppers, clams parsley & oregano, adjust seasonings to taste and cook 5 minutes.
Cook linguine in salted boiling water.
Spoon sauce over linguine.
Melt butter in 10-inch skillet until sizzling.
Add garlic. Cook over medium heat for 1 minute.
Add parsley, clams and Worcestershire sauce.
Continue cooking, stirring constantly, 1 minute more.
Reduce heat to low.
Stir in sour cream and milk. Cook, stirring constantly, 1 to 2 minutes more.
Stir in peppers. Cook and drain linguine.
Serve sauce over linguine with Parmesan cheese and pepper.