Best 8 Linguine With Clam Sauce And Baby Portobello Mushrooms Recipes
Take a culinary journey to the shores of Italy with our exploration of the flavors of linguine with clam sauce and baby portobello mushrooms. In this comprehensive guide, we will navigate the nuances of this delectable dish, discovering the secrets to crafting a symphony of taste that will transport you to the heart of the Mediterranean. From selecting the freshest clams and mushrooms to mastering the art of creating a rich, flavorful sauce, we will provide you with the knowledge and techniques needed to create an unforgettable dining experience. So prepare your taste buds and embark on a culinary adventure that promises to elevate your pasta game to new heights.
Let's cook with our recipes!
LINGUINI WITH CLAM SAUCE
Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.
HEARTY PORTOBELLO LINGUINE
If you love Mediterranean cuisine, you'll love this entree! It turns any night into a special occasion. I like to serve it with fresh bread and a crisp white wine. -Tre Balchowsky, Sausalito, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, olives and Greek seasoning; cook and stir 2 minutes., Drain linguine; add to pan and toss to coat. Serve with cheese.
Nutrition Facts : Calories 422 calories, Fat 21g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 763mg sodium, Carbohydrate 43g carbohydrate (4g sugars, Fiber 5g fiber), Protein 14g protein.
LINGUINE WITH CLAM SAUCE AND BABY PORTOBELLO MUSHROOMS
This is one of my all-time favorite meals. What makes the clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. I recommend having this with some garlic bread and a nice glass of red wine. A very satisfying meal.
Provided by MOUNTAINRIDER
Categories Main Dish Clams
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Warm olive oil in a saucepan over medium heat. Stir in garlic and mushrooms; cook until mushrooms are tender. Stir in clam juice, chicken bouillon, parsley, basil, oregano, and Worcestershire sauce. Increase heat to high, and bring to a quick boil. Reduce heat to medium; simmer 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.
- Stir chopped clams and butter into the sauce; simmer 15 minutes more. Pour over cooked pasta to serve.
Nutrition Facts : Calories 941 calories, Carbohydrate 97 g, Cholesterol 185.3 mg, Fat 33 g, Fiber 5 g, Protein 64.7 g, SaturatedFat 16 g, Sodium 1574.1 mg, Sugar 5.3 g
LINGUINE WITH CLAM SAUCE AND BABY PORTOBELLO MUSHROOMS
This is one of my all-time favorite meals. What makes the clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. I recommend having this with some garlic bread and a nice glass of red wine. A very satisfying meal.
Provided by MOUNTAINRIDER
Categories Main Dish Clams
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Warm olive oil in a saucepan over medium heat. Stir in garlic and mushrooms; cook until mushrooms are tender. Stir in clam juice, chicken bouillon, parsley, basil, oregano, and Worcestershire sauce. Increase heat to high, and bring to a quick boil. Reduce heat to medium; simmer 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.
- Stir chopped clams and butter into the sauce; simmer 15 minutes more. Pour over cooked pasta to serve.
Nutrition Facts : Calories 941 calories, Carbohydrate 97 g, Cholesterol 185.3 mg, Fat 33 g, Fiber 5 g, Protein 64.7 g, SaturatedFat 16 g, Sodium 1574.1 mg, Sugar 5.3 g
LINGUINE WITH CLAM SAUCE AND BABY PORTOBELLO MUSHROOMS
This is one of my all-time favorite meals. What makes the clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. I recommend having this with some garlic bread and a nice glass of red wine. A very satisfying meal.
Provided by MOUNTAINRIDER
Categories Main Dish Clams
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Warm olive oil in a saucepan over medium heat. Stir in garlic and mushrooms; cook until mushrooms are tender. Stir in clam juice, chicken bouillon, parsley, basil, oregano, and Worcestershire sauce. Increase heat to high, and bring to a quick boil. Reduce heat to medium; simmer 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.
- Stir chopped clams and butter into the sauce; simmer 15 minutes more. Pour over cooked pasta to serve.
Nutrition Facts : Calories 941 calories, Carbohydrate 97 g, Cholesterol 185.3 mg, Fat 33 g, Fiber 5 g, Protein 64.7 g, SaturatedFat 16 g, Sodium 1574.1 mg, Sugar 5.3 g
LINGUINE WITH CLAM SAUCE AND BABY PORTOBELLO MUSHROOMS
This is one of my all-time favorite meals. What makes the clam sauce so flavorful is the chicken bouillon, Worcestershire sauce, and baby portobello mushrooms. I recommend having this with some garlic bread and a nice glass of red wine. A very satisfying meal.
Provided by MOUNTAINRIDER
Categories Main Dish Clams
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Warm olive oil in a saucepan over medium heat. Stir in garlic and mushrooms; cook until mushrooms are tender. Stir in clam juice, chicken bouillon, parsley, basil, oregano, and Worcestershire sauce. Increase heat to high, and bring to a quick boil. Reduce heat to medium; simmer 30 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8-10 minutes. Drain and set aside.
- Stir chopped clams and butter into the sauce; simmer 15 minutes more. Pour over cooked pasta to serve.
Nutrition Facts : Calories 941 calories, Carbohydrate 97 g, Cholesterol 185.3 mg, Fat 33 g, Fiber 5 g, Protein 64.7 g, SaturatedFat 16 g, Sodium 1574.1 mg, Sugar 5.3 g
LINGUINE WITH CLAM SAUCE
Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.
Provided by Colu Henry
Categories dinner, easy, quick, weekday, pastas, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
- While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
- Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
- Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.
LINGUINE WITH PORTABELLA MUSHROOMS AND BROCCOLI
Here is a very flavorful diabetic recipe that I really do just love. I have been posting all of the recipes that my Aunt has tried over the years that she has liked, and this has been one that we have made several times. Diabetic Exchange: 3 carbohydrate (3 bread/starch), 3 vegetable, 1 fat
Provided by MizEmerilLagasse
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil and cook the pasta to al dente, according to package directions.
- Meanwhile, heat the oil in a large nonstick skillet.
- Add the garlic, broccoli, and mushrooms.
- Cook over high heat, stirring for 2 minutes, until mushrooms begin to wilt.
- Reduce heat to low and add the wine, tomatoes, and crushed red pepper flakes.
- Cook, simmering slowly for 2 minutes, stirring twice.
- Add the basil and stir.
- Drain the pasta, reserving 1/2 cup pasta water.
- Add to the sauce, increase heat and boil for 1 minute to reduce slightly.
- Divide the pasta between 4 plates.
- Top with sauce and sprinkle with the cheese.
- Serve immediately.
Nutrition Facts : Calories 356, Fat 6.7, SaturatedFat 1.8, Cholesterol 5.5, Sodium 146.3, Carbohydrate 59.7, Fiber 4.8, Sugar 7.9, Protein 15.6
Tips:
- Use fresh clams: Fresh clams will give your sauce the best flavor. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them completely before using.
- Soak the clams: Soaking the clams in cold water for 30 minutes before cooking will help to remove any grit or sand.
- Don't overcook the clams: Clams only take a few minutes to cook. If you overcook them, they will become tough and rubbery.
- Use a variety of mushrooms: Using a variety of mushrooms will give your sauce more flavor and texture. Baby portobello mushrooms are a good choice, but you can also use cremini mushrooms, shiitake mushrooms, or oyster mushrooms.
- Use a good quality white wine: The white wine you use in your sauce will make a big difference in the flavor. Choose a dry white wine that you would enjoy drinking on its own.
- Don't be afraid to experiment: There are many different ways to make linguine with clam sauce. Feel free to experiment with different ingredients and flavors to create your own unique dish.
Conclusion:
Linguine with clam sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of clams, mushrooms, and white wine creates a flavorful and satisfying sauce that is sure to please everyone at the table. So next time you're looking for a quick and easy seafood dish, give linguine with clam sauce a try.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
