Pasta with White Clam Sauce Shopping Tips
Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.
Pasta with White Clam Sauce Cooking Tips
Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.
How to Doctor Canned Clam Sauce to Make Luscious Linguine
From Chris Prosperi: Most of us grew up having Progresso canned clam sauce on spaghetti we dumped a can into a saucepan, heated it and mixed in the linguine. That was it, and we ate it happily. What would it taste like if we made it today? What does time do to memory?
We decided to find out, and since our gang believes in doctoring canned and jarred stuff for convenience and taste, Faith charged me with jazzing up Progresso. As you’ll see here, a key is adding extra clam broth to give the sauce stronger clam flavor. I have to say, this was one fun assignment.
- 1 pound linguine cooked and strained
- 1 tablespoon olive oil
- 3 strips bacon minced
- 1 cup onion finely chopped
- 3 cloves garlic smashed
- 1/2 teaspoon thyme dried
- 1/4 teaspoon red pepper flakes
- 1 cup white wine
- 1 can Progresso clam sauce
- 1 10 ounce can baby clams
- 1 tablespoon butter
- 1/4 cup parsley fresh, chopped
- 1 lemon juice fresh
- salt to taste
- pepper to taste
- 2 (6.5 ounce) cans minced clams
- 1 tablespoon olive oil
- ½ cup minced onion
- ½ cup minced carrots
- 6 cloves garlic, minced
- 2 cups chopped tomatoes
- ½ cup red bell pepper, chopped
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ½ cup chopped fresh parsley
- ¼ cup chopped fresh basil
- 1 pound dry fettuccine pasta
Drain clams, reserving 1 cup clam juice set clams aside.
Heat oil in large non-stick skillet over medium-high heat. Add minced onion, carrot, and garlic saute 3 minutes add reserved clam juice, tomatoes, bell pepper, salt, red/black pepper and bring to boil. Reduce, heat and simmer 20 minutes or until slightly thickened.
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. Remove sauce from heat, stir in clams, parsley, and basil. Pour over pasta and gently toss.
Linguine with Clam Sauce
Our linguine with clam sauce recipe is one of my mother’s favorite pasta sauce recipes.
Although the recipe calls for canned clams, you can certainly also use fresh clams, as shown in the picture above. Just clean them and add them to the sauce during the last few minutes of cooking time. They will steam and open in the sauce and their liquid will add flavor to the sauce, just like the canned clam liquid.
Like most recipes, I think this one is much better using the fresh clams. Fresh is usually best, but my mother made this often and she loved it with the canned clams, so suit your taste and your budget.
This clam sauce is so easy to make. If you like clams you will love this seafood pasta recipe.
This is one of our easy dinner recipes and definitely a 30 minute meal, perfect for any night of the week.
This is a red clam sauce recipe. That just means it is a sauce with tomatoes. You can also cook a white clam sauce.
Adjust the amount of garlic and crushed red pepper flakes to your liking.
Recipe: Seaweed Pasta with White Clam Sauce & Parsley
I like to keep canned clams and dry seaweed pasta in the pantry for a dinner that can be on the table in minutes!
It’s true that tinned and canned seafood can be hard to trace. When shopping for canned clams, remember to look at the label for one that is a small harvest, sustainably-raised or caught, and carries sustainability certification logos such as the Marine Stewardship Council label.
Bar Harbor Foods is one that I really like – it’s a wild, chopped sea clam. They’ve been operating for over 100 years in Downeast, Maine – since 1917! Basically, you can have a yummy clam that supports heritage fishers on the East Coast, while supporting ocean health – clams actually help filter the ocean of impurities.
For this recipe, you’ll create a beautiful clam sauce with garlic, thyme, parsley and then pour the sauce over a kelp pasta!
While regular pasta is delicious, I LOVE kelp pasta! It’s not only delicious, but also has so many amazing vitamins and minerals from the ocean.
We all should be seaweed geeks due to the health benefits for us and the oceans from both wild and farmed kelp. I recommend cooking kelp pasta like Blue Evolution rotini and penne al dente in salty water – like the sea!
Makes 4 servings
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ½ teaspoon dried thyme—or more, to taste
- 1 14-oz can MSC-certified whole clams or 2 6-½ ounce cans chopped clams
- 1 cup bottled clam juice (1 8-ounce bottle)
- ½ cup dry white wine
- Salt and pepper to taste
- ¼ – ½ cup freshly chopped flat-leaf parsley
- Kelp pasta, cooked in salty water until al dente
Heat the oil and butter in a heavy skillet. Add garlic and thyme and sauté 1 minute. Add clams and shake to cover with oil. Add clam juice and wine. Cover and cook for 2 to 3 minutes. Season with salt and pepper. Stir in parsley and boil for 1 minute.
Toss the pasta with a small amount of the sauce. Place the pasta on a warm platter and then pour the sauce and clams over it. Drizzle with more olive oil if you like and garnish with parsley.
Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes.
Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water.
When all the clams are out, increase heat to high and add 1/2 cup of the parsley. Cook until liquid is reduced by half. Meanwhile, shuck the clams.
When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining ¼ cup chopped parsley, Cook a minute more, to blend the flavors, and serve.
Linguine with red clam sauce is almost never found in Italy, but a big seller in Italian American restaurants here in the United States. So, when you go to Italy, eat it as they do with white clam sauce, and never, ever ask for cheese to put on your linguine with clam sauce.
Linguine with White Clam Sauce
This easy 20-minute pasta recipe is the perfect way to shake up the dinner routine, with a rich sauce that tastes of the sea.
Linguine with white clam sauce is the kind of thing I cannot resist on an Italian restaurant’s menu. I can almost smell the garlic just reading the words, and imagine the chewy, briny nuggets of clam tangled up in strands of linguine with that savory broth puddling on the bottom of the bowl. It’s the kind of thing you might find in Little Italy in NYC, in the North End in Boston, and also at a great seafood spot on the water in Cape Cod.
And the good news is that if you stock up on canned clams for your pantry, this dish can come together in literally 20 minutes. Only 20 minutes to pasta with white clam sauce?! It feels almost impossible, but it’s true.
I am a fan of Snow’s® chopped clams, which fully deliver on taste and texture, and having a little stack of their cans in the pantry, plus a couple of bottles of Snow’s® clam juice means that this can be on the table for dinner with a handful of other pantry staples any night of the week. And if you are a little tired of holding a box of pasta in one hand and a jar of tomato sauce in the other, this is the perfect way to shake up the dinner routine.
Do you know Snow’s®? You should if you don’t. They make amazing chowders, and their New England Clam Chowder now has double the clams, fresh ingredients, new recipes plus the cutest new modern retro packaging that leans into their New England heritage. Real cream, fresh clams from the North Atlantic’s deep, cold waters and NO artificial colors, flavors or MSG.
Just one can of Snow’s® Traditional Recipe New England Style Clam Chowder delivers 13 grams of protein. They have Ready-to-Serve clam chowders in New England Style and Manhattan Style, and condensed flavors of New England Style Clam Chowder and Corn Chowder.
But they also make clams, minced and chopped. I went for chopped in this pasta, because I love the big chunks. I like to go a little overboard with the clams. No disappointing hunting around for clams in this pasta every bite has chunks of seafood twirled up in the noodles.
I also mixed the Snow’s® Clam Juice with chicken broth and white wine for a sauce that is rich and tastes of the sea and pulls the linguine and the clams together perfectly. Plus, yes olive oil and garlic. Also, a splash of lemon juice for brightness and a bit of acidity to balance out the savoriness of the clams.
On top, a combo of red pepper flakes, chopped fresh parsley, and a sprinkle of lemon zest. This dish made me want to buy a red and white. checked tablecloth so that I could feel like the whole trattoria experience was mine.
A sprinkle of bacon on top would not be unwelcome either.
This easy 20-minute Linguine with White Clam Sauce is the perfect way to shake up the dinner routine, with a rich sauce that tastes of the sea.Tweet This
Linguine with Clam Sauce
1) Yes, I am giving my mom mad props for an original recipe (her least favorite place is the kitchen and her least favorite thing to do is cook), and
2) I had a shellfish allergy for 12 years and have somehow grown out of it. As a result, Frank and I have eaten more oysters, clams, and other shellfish than I care to mention since I discovered this little gem of information.
For all of you who think you may have a food allergy, stay in contact with your allergist and be sure to blood test your tolerance on a regular basis. As a mom of three children, I saw my allergy as a potential safety risk and always wanted to be on top of it. The end result for me was discovering that I was no longer allergic to shellfish. Thus, the safety risk is gone and my husband gets to eat shellfish again…and so do I. Back to the recipe, this is the most simple, quick recipe when you’re craving clams. It takes less than 20 minutes to make and it screams “special occasion.”
I prefer to use Kendall-Jackson’s Sauvignon Blanc (Vintner’s Reserve) in this recipe. A “Luscious honeysuckle, ripe pear and fresh lemon grass intertwine in this medium-bodied Sauvignon Blanc. Hints of fresh lime complements the subtle mineral quality while added layers of fig and honeysuckle round out this crisp, aromatic wine.” -Randy Ullom, Winemaster
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 1/4 cup butter
- 1/4 cup olive oil
- 1 tsp. dried Greek oregano
- 1/2 cup dry white wine (I prefer Kendall Jackson's Vintner's Reserve Sauvignon Blanc)
- 2 cans 6.5 oz. minced sea clams and the juice (I prefer DeLallo Foods)
- salt and pepper to taste
- 1 lb. Linguine
Bring water to a boil in a large pasta pot.
In the meantime, in a large sauce pan, melt butter and add onion and garlic until garlic is fragrant. Add olive oil, oregano, and white wine.
Add pasta to boiling water, salt the water, and cook until al dente.
Returning to the sauce, continue to saute over medium-low heat for five minutes. Reduce to simmer. Add salt and pepper to taste.
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes. Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes. Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.
- Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander.
- While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes. (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.
- Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.
White sauce pasta recipe | how to make italian style garlic white sauce pasta recipe
Italian style garlic white sauce pasta recipe step by step with pictures, in this italian recipe boiled penne pasta will be cooked in a delicious creamy white sauce, basically prepared with butter, a little flour, cold milk and little spice like pepper and nutmeg powder.
Italian food is incomplete without herbs so to get the authentic taste of Italian pasta, oregano, basil or parsley are must used ingredients. My version of this pasta is a veg pasta recipe, where garlic has been used in a different way to make it more scrumptious. That’s why I describe as a garlic white sauce pasta recipe too.
Though garlic doesn’t have much use in authentic Italian white pasta recipe, because of its overpowering nature, only we can use for a mild flavor. That’s why, here I’ve used a little amount of finely chopped garlic to enhance its taste. However, I retain the same taste as Italian cuisine does.
This white pasta is very popular among kids, as even it can be a very good tiffin idea for kids in school. Not only kids, we elders who love Italian food, also have immense love towards pasta. Among delicious and quick dinner ideas this pasta can be a great treat for all pasta lovers.
For making this italian style garlic white sauce pasta recipe, I used durum wheat penne pasta. You can also use whole wheat penne pasta from any brand for making this pasta recipe. Only you have to be more careful while boiling the pasta in water. Because pasta from different brands take less or more time to perfectly cooked. As for me, it takes about 10 mins to perfectly boil. But don’t be afraid of, I’ll share my trick to solve the problem and easily you’ll be able to prepare this pasta recipe.
And my trick in this recipe is when water starts boiling then only put the pasta in water and cook it till 4-5 mins on high flame. After 5 mins keep checking it’s perfectly boiled or not by removing one pasta and try to cut it with a spoon or fork. When you can cut it easily that indicates the pasta is perfectly cooked. Once it perfectly cooked removed from the heat and strain the water immediately to prevent it from overcooking.
I’ve used three herbs here, to get the exact taste like an Italian pasta recipe. Those herbs are commonly used in Italian cuisine i.e, parsley, oregano, and basil. And I’ve prepared a seasoning with these three main Italian herbs along with little garlic. And that is the top secret of today’s recipe. To know, how did I prepare this seasoning, you have to go through my italian style garlic white sauce pasta recipe described below.
Do you know the making of Italian creamy white sauce? They use cold milk or the milk straight from the refrigerator to prevent forming lumps. Yes, hot milk or milk at room temperature can create the lump in your creamy white sauce recipe. In Italian cuisine, three ingredients are must used, i.e, cold milk, nutmeg powder, and white pepper as I told first. This delicious creamy white sauce is used for making white sauce pasta in Italy and France and it’s called béchamel sauce in french.
Pasta is itself not healthy as it’s prepared from all purpose flour which is high in carbs. Especially this italian white sauce pasta is not healthy compared to red sauce pasta. Because first of all, like other italian recipes cheese is must in this recipe too. Apart from that lots of butter is used with all purpose flour and milk for making this white creamy béchamel sauce. And using of cheese, butter and milk together make it rich, contains higher fat contents moreover that it’s high in calories. Though it’s delicious but we could not say white sauce pasta is good for health. To get health benefits from you may use dairy free product in this recipe as vegan and jain people do.
You may check my some other recipes from my website
Try this totally vegetarian penne pasta recipe with this best creamy white pasta sauce which you ever tasted before at home. Please leave your valuable comment in the comment section below.
Penne and White Clam Sauce
Mention comfort food and people generally think of homemade chicken soup or meatloaf and mashed potatoes. These staples of the American table deserve their due, but for Janine and me, the most comforting of all foods is pasta.
Not the heavy, unrefined “Red Lead” over spaghetti that is often served for Sunday dinner, but a serving of appropriately shaped pasta, lightly coated with a sauce that highlights a few main ingredients and not much else.
Our version of Penne and White Clam sauce is a good example. The bi-valve’s briny qualities are the focal point of the dish. Their flavors are coaxed by gently steaming in olive oil, garlic and white wine. The pasta is partially cooked in boiling salted water and then finished in the residual steaming liquid. This infuses it with clam flavor. Chopped tomato and parsley are added for a little color. A richness is achieved by folding in a few pats of butter right before serving.
Carbohydrates be damned! This to us is heaven in a bowl!