Linguine with Clams, Bacon, and Tomato

I'm not really sure how I found this recipe, but I did.  We have a few clam recipes and a lots of pasta and red sauce recipe, so what's one more.

This was actually interesting...it was huge in terms of portions, and the pasta can probably be backed off to a more reasonable (less caloric) size.  I actually thought it needed a bit of salt.

For lunch the flavors picked up (this could also be it that lunch had more sauce).

But I would have again.  We had with salad.

Linguine with Clams, Bacon, and Tomato

Clams and bacon form a delectable union enhanced by wine-flavored tomato sauce. We recommend chopped clams, which are sold in refrigerated containers in many fish shops and at supermarkets, but you can also use good-quality canned clams.

Yield: 4
From: Food & Wine

Photo by ALB

Ingredients
1/4 pound sliced bacon, cut crosswise into 1/2-inch strips
3 cloves garlic, minced
1/2 cup dry white wine
1 1/2 cups canned crushed tomatoes in thick puree (one 16-ounce can)
1 cup bottled clam juice
3/4 pound chopped clams, drained (about 1 1/2 cups) (used 2 7oz cans)
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt, more if needed
1/4 teaspoon dried red-pepper flakes
3/4 pound linguine (next time use 8 oz)

Preparation
1. In a large stainless-steel frying pan, cook the strips of bacon over moderate heat until almost crisp. Remove the bacon with a slotted spoon. Pour off all but 2 tablespoons of the fat from the pan.

2. Reduce the heat to moderately low. Add the garlic and cook, stirring, for 30 seconds. Add the wine. Stir in the bacon, tomatoes, and clam juice and bring to a simmer. Cook, partially covered, for 10 minutes. Add the clams, parsley, salt, and red-pepper flakes and simmer for 30 seconds longer. Do not cook the clams too long or they will toughen. Taste the sauce and add more salt if needed.

3. In a large pot of boiling, salted water, cook the linguine until just done, about 12 minutes. Return the pasta to the hot pot. Add the sauce and let sit 2 to 3 minutes so that the pasta absorbs some of the liquid.

Nutritional Information
Calories: 540; Total Fat: 11 g; Saturated Fat: 4 g; Monounsaturated Fat: 0 g; Polyunsaturated Fat: 0 g; Trans Fat: 0 g; Cholesterol: 40 mg; Sodium: 1994 mg; Potassium: 784 mg; Total Carbohydrate: 80 g;  Dietary Fiber: 6 g; Sugars: 9 g;  Protein: 28 g

Spiced-Up Linguine with Clams

So this was good. D said it was easy. We forgot a side once again.

Spiced-Up Linguine with Clams


Yield: 6 servings (serving size: 1 1/3 cups pasta mixture and 5 clams)

12 ounces uncooked linguine
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme
1 teaspoon crushed red pepper
6 canned anchovy fillets, chopped (used anchovy paste, 1TBSP)
4 garlic cloves, minced
1/3 cup dry white wine
1/4 cup clam juice (used juice from cans)
30 littleneck clams (used 3 cans of minced clams)
2 tablespoons butter
1/2 cup chopped fresh parsley
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

1. Cook the pasta according to package directions, omitting salt and fat. Drain.

2. Heat oil in a large saucepan over medium heat. Add thyme, red pepper, anchovies, and garlic; cook 2 minutes. Stir in wine and clam juice. Add clams; cover and cook 4 minutes or until shells open. Remove from heat; discard any unopened clam shells. Add cooked pasta, butter, and remaining ingredients to pan; toss well.

CALORIES 388 ; FAT 13.1g (sat 3.9g,mono 6.2g,poly 1.5g); CHOLESTEROL 46mg; CALCIUM 90mg; CARBOHYDRATE 46.6g; SODIUM 336mg; PROTEIN 21.5g; FIBER 2.4g; IRON 15.9mg

Cooking Light, SEPTEMBER 2010

Clam Risotto with Bacon and Chives

So D made this. I liked it. Maybe needed some cheese but even without it, very good. D thought it needed a herb like dill. Portions were very big. We had with spinach salad.

Clam Risotto with Bacon and Chives

If you buy just-shucked whole clams rather than already chopped clams in a container, use their liquid instead of the bottled clam juice; just be sure to strain it first through a paper towel to remove any grit.

Yield: 4

3 cups bottled clam juice
3 cups water, more if needed
1/4 pound bacon, slices cut crosswise into thin strips
4 tablespoons olive oil (didn't use)
1 onion, chopped
3 cloves garlic, minced
2 cups arborio rice
1 cup dry white wine
1/4 teaspoon salt, more if needed
3 tablespoons chopped fresh chives or scallion tops
1/4 teaspoon fresh-ground black pepper
1 cup drained chopped clams (used 2 6.5oz cans)

1. In a medium saucepan, bring the clam juice and water to a simmer.

2. In a large pot, cook the bacon until crisp. Remove the bacon from the pot and pour off all the fat. In the same pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes.

3. Add the rice to the pot and stir until it begins to turn opaque, about 2 minutes. Add the wine and salt and cook, stirring frequently, until all the wine has been absorbed.

4. Add the bacon and about 1/2 cup of the simmering clam juice to the rice and cook, stirring frequently, until the liquid has been completely absorbed. The rice and liquid should bubble gently; adjust the heat as needed. Continue cooking the rice, adding clam juice 1/2 cup at a time and allowing the rice to absorb the liquid before adding the next 1/2 cup. Cook the rice in this way until tender, 25 to 30 minutes in all. The liquid that hasn't been absorbed should be thickened by the starch from the rice. You may not need to use all of the clam juice, or you may need to add some water.

5. Stir in the chives, pepper, and clams. Cook, stirring, until the clams are just done, about 1 minute. Taste for salt and add more salt if needed.

Wine Recommendation: To make this risotto sing, serve it with a nicely acidic, herbal Verdicchio di Matelica or Verdicchio di Castelli di Jesi.

Food & Wine, 1998

From Sparkpeople:

• Calories: 430.5
• Total Fat: 20.0 g
• Cholesterol: 14.2 mg
• Sodium: 1,139.5 mg
• Total Carbs: 33.8 g
• Dietary Fiber: 2.6 g
• Protein: 15.5 g

Linguine with White Clam and Broccoli Sauce

D made this with 3 cans of chopped clams. It was decent. He added some white wine. We think it needed some butter. We think the garlic should have been minced.
Portion size was a bit on the small size.
Leftovers are very good. Flavors melded well.

Linguine with White Clam and Broccoli Sauce

This is a popular dish at my restaurant Felidia. Sometimes we substitute broccoli rabe for the regular broccoli, which is also delicious. You can chop the garlic if you like, but I prefer slices. They are mellower in flavor and become part of the texture of the dish. Unlike the light amount of sauce served with most pastas, when combining clam sauce and linguine, there should be a little extra broth. I love littleneck clams for this sauce, but other types of hard-shelled clams, such as Manila or butter clams, make a good substitute.

3/4 cup water
36 littleneck clams in shells, scrubbed (about 2 1/2 pounds)
6 quarts water
2 1/2 teaspoons salt, divided
3 cups broccoli florets
1 pound uncooked linguine
3 tablespoons extravirgin olive oil, divided
6 garlic cloves, sliced
1/2 teaspoon crushed red pepper
1/4 cup chopped fresh flat-leaf parsley

Bring 3/4 cup water to a boil in a large stockpot. Add clams; cover and cook 4 minutes or until shells open. Remove clams from pan; reserve 1 cup cooking liquid. Discard any unopened shells. Cool clams. Remove meat from shells; chop. Discard shells.

Bring 6 quarts water and 2 teaspoons salt to a boil in stockpot. Add broccoli, and cook 2 minutes or until the broccoli is bright green. Remove broccoli with a slotted spoon (do not drain water from stockpot). Place broccoli in a colander, and rinse with cold water. Drain broccoli; coarsely chop.

Return water to a boil in stockpot. Stir in pasta; partially cover, and return to a boil, stirring frequently. Cook 6 minutes or until the pasta is al dente, stirring occasionally.

While pasta cooks, heat 2 tablespoons oil in a large nonstick skillet over medium heat. Add garlic; cook 1 minute or until fragrant and beginning to turn golden, stirring constantly. Add broccoli and pepper; cook 2 minutes or until broccoli sizzles. Stir in clams and reserved 1 cup cooking liquid; bring to a boil. Reduce heat, and simmer 2 minutes or until broccoli is tender.

Add pasta to skillet, stirring well to coat. Bring mixture to a boil. Stir in remaining 1/2 teaspoon salt and chopped parsley; cook 1 minute, stirring constantly. Place about 1 cup pasta mixture in each of 6 bowls; drizzle each serving with 1/2 teaspoon oil. Serve immediately.

Yield: 6 servings

CALORIES 420 (19% from fat); FAT 9g (sat 1.2g,mono 5.2g,poly 1.5g); IRON 15.7mg; CHOLESTEROL 30mg; CALCIUM 80mg; CARBOHYDRATE 61.8g; SODIUM 484mg; PROTEIN 22.1g; FIBER 3g

Cooking Light, DECEMBER 2004

Linguine with Garlicky Clams and Peas

This was ok. We still like the Red Sauced Clam Pasta thing better. This was light, and left me wanting more, even though I was full.

Had with a spinach salad.

Linguine with Garlicky Clams and Peas

Fresh linguine from the supermarket's refrigerated section cooks quickly, so this dish comes together in a flash. Crusty bread and a tossed green salad will round out the meal.

1 (9-ounce) package fresh linguine (we used dry linguine)
2 tablespoons olive oil
1 1/2 teaspoons bottled minced garlic
3 (6 1/2-ounce) cans chopped clams, undrained
1 cup organic vegetable broth (such as Swanson Certified Organic)
1/4 cup dry white wine
1/4 teaspoon crushed red pepper
1 cup frozen green peas
1/2 cup (2 ounces) preshredded Parmesan cheese
2 tablespoons chopped fresh basil

Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

Heat oil in a large nonstick skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Drain clams, reserving clams and 1/2 cup juice. Add reserved clam juice, broth, wine, and pepper to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Add clams and peas to pan; cook 2 minutes or until thoroughly heated. Add pasta to pan; toss well. Sprinkle with cheese and basil.

Yield: 4 servings (serving size: 1 1/2 cups pasta mixture, 2 tablespoons cheese, and 1 1/2 teaspoons basil)

CALORIES 368 (29% from fat); FAT 11.9g (sat 3g,mono 6.9g,poly 0.9g); IRON 1.9mg; CHOLESTEROL 24mg; CALCIUM 166mg; CARBOHYDRATE 46.5g; SODIUM 961mg; PROTEIN 19.8g; FIBER 4.3g

Cooking Light, JUNE 2007

Linguine with Clam Sauce

Mine looked like the picture. Yay! But taste... eh it needed cream or butter.
It was really easy to make. D said it was a bit dry (he had it about 2 hours after I made it), because I didn't think it having it immediately after I made it.
All in all, we tried it and there we go. I think the recipe with the red sauce was much better.

We had with a Caesar Salad.

Linguine with Clam Sauce

1 (9-ounce) package fresh linguine
4 bacon slices
2 teaspoons bottled minced garlic
1 teaspoon dried basil
1 tablespoon lemon juice
1/8 teaspoon crushed red pepper
1/8 teaspoon black pepper
2 (6 1/2-ounce) cans minced clams, drained
1 (8-ounce bottle) clam juice
1/4 cup (1 ounce) preshredded fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat. Drain.

While pasta cooks, place bacon in a large nonstick skillet over medium heat, and cook until crisp. Remove bacon from pan, and crumble. Reserve 1 tablespoon drippings in pan. Add garlic and basil; sauté for 30 seconds. Add bacon, lemon juice, and the next 4 ingredients (lemon juice through clam juice); cook 3 minutes, stirring occasionally.

Combine the pasta and clam mixture, and toss well. Sprinkle with cheese.

Yield: 4 servings (serving size: 1 cup linguine mixture and 1 tablespoon cheese)

CALORIES 290 (24% from fat); FAT 7.7g (sat 2.8g,mono 1.7g,poly 1.2g); PROTEIN 32g; CHOLESTEROL 97mg; CALCIUM 190mg; SODIUM 415mg; FIBER 1.3g; IRON 26.9mg; CARBOHYDRATE 21.7g

Cooking Light, NOVEMBER 2001

Clam Dip with Bacon

Made this today. Very easy to make. Will serve it with baby carrots and Fritos Scoops.

I thought it was a bit lemony. D said I needed to cut up the parsley better next time. Also I think I will add more horseradish and more Worcestershire. Definitely use chopped clams instead of minced (We bought a can of each). Bacon makes everything good.

Clam Dip with Bacon

10 tablespoon reduced-fat sour cream (I used FF)
10 tablespoon reduced-fat mayonnaise
1/4 cup fresh lemon juice (about 2 lemons)
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
1 1/2 teaspoons prepared horseradish
3/4 teaspoon Worcestershire sauce
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 (6.5-ounce) cans chopped clams, drained
2 center-cut bacon slices, cooked and crumbled

Combine all ingredients in a medium bowl, stirring with a whisk; cover and chill at least 1 hour.

Yield: 16 servings (serving size: 2 tablespoons)CALORIES 47 (54% from fat); FAT 2.8g (sat 1.1g,mono 0.8g,poly 0.7g); PROTEIN 2.9g; CHOLESTEROL 10mg; CALCIUM 21mg; SODIUM 134mg; FIBER 0.1g; IRON 2.6mg; CARBOHYDRATE 2.7g

Cooking Light, JUNE 2007

Linguine with Spicy Red Clam Sauce

This was very easy. I think even I could do it. The taste: it was pretty good. A little kick because of the red pepper. We had it with a Caesar Salad.

We measured out our portions. We only got 3 servings.

Linguine with Spicy Red Clam Sauce

Photo by ALB

Ingredients
1 (9-ounce) package fresh linguine (we used dried)
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 (6.5-ounce) cans minced clams, undrained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano (we used 1/2 tsp dried)

Preparation
Cook pasta according to package directions, omitting salt and fat. Drain.
Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and crushed red pepper to pan; sauté 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes; cook 4 minutes or until thick, stirring constantly. Stir in clams; cook 2 minutes or until thoroughly heated. Remove from heat; stir in parsley, basil, and oregano. Serve with pasta.


Yield: 4 servings (serving size: 1 cup pasta and about 1 cup sauce)

CALORIES 292 (17% from fat); FAT 5.4g (sat 0.5g,mono 2.5g,poly 0.8g); PROTEIN 15.5g; CHOLESTEROL 17mg; CALCIUM 47mg; SODIUM 806mg; FIBER 3.6g; IRON 3.9mg; CARBOHYDRATE 45.1g

Cooking Light, NOVEMBER 2007