Best 8 Tom Sellicks Linguine And Clam Sauce Recipes

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Get ready to embark on a culinary journey with Tom Selleck's Linguine and Clam Sauce, a dish that harmoniously blends the flavors of the sea and the essence of Italy. This savory masterpiece tantalizes the taste buds with its succulent clams, perfectly cooked linguine, and a rich, flavorful sauce that captures the essence of the Mediterranean. Whether you're a seafood enthusiast or a lover of classic Italian cuisine, this recipe promises an unforgettable dining experience that will leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.

Provided by Dorothy Rinaldi

Categories     Seafood     Shellfish     Clams

Time 32m

Yield 4

Number Of Ingredients 8

2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

Steps:

  • Bring a large pot of salted water to boil. Cook pasta according to package directions.
  • Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg

LINGUINI WITH CLAM SAUCE



Linguini with Clam Sauce image

Provided by Sandra Lee

Time 17m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 (16-ounce) package linguini
1 tablespoon canola oil
1 tablespoon chopped garlic
1 lemon, zested and juiced (zest reserved for Round 2 Recipe Lasagna Roll Ups)
1 (10-ounce) can whole clams
1 tablespoon chopped fresh parsley
2 tablespoons unsalted butter
Freshly ground black pepper

Steps:

  • Bring a large pot of salted water to a boil. Add the linguini, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. (Reserve 1 cup pasta for the Round 2 Recipe Savory Noodle Pie.)
  • Heat a large skillet over medium heat with the oil. Add the garlic and cook for 30 seconds. Add the lemon juice and the clams with their juices. Cook for 2 minutes to warm the clams through. Add the parsley and butter to the clams and stir. Taste and season with salt and pepper, if needed. Pour the pasta onto a serving platter and pour the clams and sauce over the pasta. Serve immediately.

LINGUINE WITH CLAM SAUCE



Linguine With Clam Sauce image

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

Kosher salt
1 pound linguine or other long pasta, such as linguine fini or spaghetti
1/4 cup extra-virgin olive oil, plus more for serving (optional)
5 garlic cloves, thinly sliced
1/2 to 1 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
1/2 cup dry vermouth or dry white wine
2 (10-ounce) cans whole baby clams with their juices
Black pepper
2 tablespoons unsalted butter
2 teaspoons lemon zest (from 1 to 2 lemons)
1/2 cup chopped Italian parsley
Lemon wedges, for serving (optional)

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 CLAM SAUCE



Linguine with Clam Sauce image

Linguine with clam sauce is an easy dinner that's full of flavor -- and it's ready in just 20 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 20m

Number Of Ingredients 11

8 oz dry linguine (or other pasta)
2 tablespoons olive oil
2 tablespoons salted butter
¼ cup finely diced onion
1 tablespoon minced fresh garlic
2 (6.5 ounce) cans chopped clams, drained, juice reserved
¼ cup dry white wine
1 teaspoon Worcestershire sauce
2 tablespoons finely chopped parsley, plus additional for garnish
Kosher salt and ground black pepper, to taste
Optional garnish: grated Parmesan cheese; lemon wedges; crushed red pepper flakes; extra parsley

Steps:

  • Cook linguine just until barely al dente, according to package directions. Drain.
  • While the pasta cooks, heat the olive oil and butter in large skillet over medium heat. When the butter melts, add the onion and garlic. Sauté garlic and onions until starting to soften, about 2-3 minutes.
  • Add ¾ cup of the reserved clam juice, wine, and Worcestershire sauce. Bring to a boil, then lower the heat and gently simmer on low for about 10 minutes (so that the flavors come together and the sauce reduces slightly).
  • Add cooked linguine, clams, and parsley to the skillet. Taste and season with salt and pepper, if necessary. Simmer for about 5 more minutes, until the sauce is mostly absorbed.
  • Serve with grated Parmesan cheese, extra parsley, or fresh lemon wedges.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 355 kcal, Carbohydrate 45 g, Protein 10 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 19 mg, Sodium 153 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 8 g

LINGUINE AND CLAM SAUCE



Linguine and Clam Sauce image

This is a very easy and tasty recipe. My family loves it. Try serving it with a green salad and garlic bread if desired.

Provided by Peg

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 30m

Yield 5

Number Of Ingredients 8

1 pound linguini pasta
¼ cup olive oil
¼ cup butter
2 (6.5 ounce) cans minced clams, drained with juice reserved
4 cloves crushed garlic
2 tablespoons chopped fresh parsley
salt and pepper to taste
2 tablespoons grated Parmesan cheese

Steps:

  • 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 reserve.
  • In a small saucepan over medium heat, warm oil, butter, reserved clam juice, garlic and parsley; stir and simmer for 5 minutes.
  • Add clams and salt and pepper to taste. Pour over pasta and toss with Parmesan cheese; serve.

Nutrition Facts : Calories 624.3 calories, Carbohydrate 70.9 g, Cholesterol 75.6 mg, Fat 24.1 g, Fiber 3.2 g, Protein 32 g, SaturatedFat 8.2 g, Sodium 184.8 mg, Sugar 3.1 g

EMERIL'S LINGUINE WITH RED CLAM SAUCE



Emeril's Linguine With Red Clam Sauce image

A present from Emeril. Don't forget to scrub the clam shells. Throw away clams that won't close.

Provided by Phil Franco

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons salt
1 teaspoon salt
1 lb linguine
3 tablespoons olive oil
1 cup small-diced onion
2 tablespoons minced garlic
1 teaspoon crushed red pepper flakes
1 cup dry white wine
1/4 cup tomato paste
1 (28 ounce) can diced tomatoes
4 lbs littleneck clams, scrubbed clean and picked over
3 tablespoons chopped fresh parsley leaves
1/4 cup extra virgin olive oil

Steps:

  • Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt.
  • Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.
  • Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds.
  • Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes.
  • Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil.
  • Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine.
  • Serve while hot.

Nutrition Facts : Calories 1106.2, Fat 30.2, SaturatedFat 4.1, Cholesterol 154.4, Sodium 4896.6, Carbohydrate 119.7, Fiber 8, Sugar 13.8, Protein 75.9

LINGUINE WITH CLAM SAUCE



Linguine with Clam Sauce image

My mother-in-law, Angie, taught me this recipe. She never measured anything, so I had to experiment to get the combination right. The recipe can be doubled easily. My husband is a huge fan of garlic, so when he makes it he doubles the garlic. Our house needs two days to recover from the smell!

Provided by Gibbler

Categories     European

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1/3 cup olive oil
3 cloves garlic, minced
1 teaspoon red pepper flakes, with seeds
1 (10 ounce) can chopped clams
4 tablespoons chopped fresh parsley (or 2T. dried)
water (fill can from clams to the top)
1 (1 lb) package linguine

Steps:

  • Boil water for the linguine.
  • When it is a rolling boil, add the linguine and 2 teaspoons of salt.
  • While the linguine is cooking, heat the olive oil in a small saucepan.
  • Add garlic and red pepper flakes.
  • Cook until garlic just changes color.
  • If the garlic turns brown, the sauce will be bitter so just start over.
  • Pour the entire can of chopped clams with the clam broth into the olive oil.
  • Fill can with water and add to the mixture in the pan.
  • Turn heat to low.
  • Add parsley.
  • Cook until pasta in done.
  • Drain linguine when it is al dente and place in a large, warm bowl (place it in the oven on"warm").
  • Add sauce to pasta and toss gently.
  • Serve with freshly grated Parmesan.

Nutrition Facts : Calories 639.9, Fat 20.5, SaturatedFat 2.9, Cholesterol 23.8, Sodium 48, Carbohydrate 88.2, Fiber 3.9, Sugar 2.1, Protein 24.1

LINGUINE AND CLAMS WITH FRESH RED SAUCE



Linguine and Clams With Fresh Red Sauce image

This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and black pepper
1 pound linguine
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
3 garlic cloves, thinly sliced
2 (6-ounce) cans whole clams, juices reserved
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/2 cup chopped fresh curly or flat-leaf parsley, plus more for garnish
Red-pepper flakes, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
  • Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
  • Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
  • Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
  • Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

Tips:

  • Use fresh clams: Fresh clams have a briny, sweet flavor that is essential to this dish. If you can't find fresh clams, you can use frozen clams, but be sure to thaw them completely before using.
  • Use a good quality white wine: The white wine in this dish adds a subtle acidity and depth of flavor. Choose a dry white wine that you would enjoy drinking on its own.
  • Don't overcook the clams: Clams are delicate and can easily be overcooked. Cook them just until they are opaque and tender, about 5 minutes.
  • Use a good quality pasta: The pasta in this dish is the backbone of the dish, so it's important to use a good quality pasta. Look for a pasta that is made with durum wheat and has a nice al dente texture.
  • Garnish with fresh herbs: Fresh herbs, such as parsley, basil, or oregano, add a pop of color and flavor to this dish. Add them just before serving.

Conclusion:

Tom Sellick's Linguine and Clam Sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of fresh clams, white wine, and garlic creates a flavorful sauce that is sure to please everyone at the table.

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