ISO: best CL Linguine with Clam Sauce recipe

[Susan]

Hello Fellow CLers~

I would like to make one of Cooking Light's Linguine with Clam Sauce recipes but would like to find out which one is the BEST. I looked through the online annual index ('95-'99) and found these:

Linguine With Clam Sauce, J/F '96, p. 136
Linguine With Clam Sauce, Oct '99, p. 118
Linguine With Clams and Artichokes in Red Sauce, Mar '00, p. 175
Linguine With Red Clam Sauce, J/F '00, p. 148
Linguine With White Clam Sauce, Mar '98, p. 130

Which one (or is there another) reaps your highest kudos???

Thanks,
Susan

[This message has been edited by Susan (edited 11-08-2000).]

[KristaMB]

Susan,

I'm not sure if I'm qualified to reply, since I have only tried the Linguine with White Clam Sauce. I made it tonight, in fact. I should probably try some of the others, but I really like this one. Good luck!
~Krista

[Zinnia]

Hi Susan,
I agree with Krista-(and it's also the only recipe I have made from your list). My family loves it, and thats the one I make over and over again. http://www.cookinglight.com/bbs/smile.gif Zinnia

[CrystalB]

The Linguine w/White Clam sauce was the first CL recipe I ever tried. I love it!! And so does my picky SO!

[Lchiles]

Susan, My favorite isn't listed in your mix. It is a Linguine w/ Parmesan Clam Sauce. I think it's delicious, and I have tried one or two of the ones you have listed. I will try to find out what month it's listed in. I know it's either 99 or 00. LaurieC

[lsdesign]

There is one other from CL that I think is the all time great one. "Farmers' Market Pasta with Clam Sauce"July/ Aug. '96 pg. 142. I like all of the veggies in it with the clam sauce taste.

[Wienie]

Susan, as a matter of fact, I just made the Linguini in White Clam Sauce yesterday. It is a standby for me. Very simple and delicious. I have also tried the Ling wi Clams and Artichokes in Red Sce and it was very good. My husband doesn't like artichokes, but he loved this recipe. The Ling in Red Clam Sauce was also very good, but I have to agree with Isdesign from a previous reply, the Farmers Market pasta wi Clam Sauce is by far better than the two Red Sauce recipes.
Do make the White Clam Sauce recipe, it is equally as good and different(than Farmers Mkt).
Wienie http://www.cookinglight.com/bbs/biggrin.gif

[Susan]

Thank you everyone for your opinions! I think I will start with the white clam sauce one and then work my way down the list of the ones you've recommended! You all are the best!!!

~~Susan~~

Here's the recipe from the online search for anyone out there who's interested in trying it too:

Linguine with White Clam Sauce

"I'm an art teacher, and because my husband is a personal trainer and bodybuilder, I train with him. We are very conscious of what we eat, so our dinners at home are almost all Cooking Light recipes. This linguine is an old recipe of mine that I altered to reduce the fat and calories."

1 (10-ounce) can whole baby clams, undrained
2 tablespoons light butter
1 tablespoon olive oil
3 garlic cloves, minced
1 tablespoon all-purpose flour
1/2 cup dry white wine
2 tablespoons chopped fresh parsley
1 teaspoon chopped fresh or 1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 (61/2-ounce) can minced clams, drained
4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Thyme sprigs (optional)


Drain baby clams in a sieve over a bowl, reserving juice. Heat butter and olive oil in a medium saucepan over medium heat. Add garlic, and saute 1 minute. Stir in flour. Stir in the reserved clam juice, wine, chopped parsley, chopped thyme, and pepper, and cook 2 minutes, stirring frequently. Add the baby clams and the minced clams, and cook 3 minutes or until thoroughly heated. Serve clam sauce over pasta. Garnish with thyme sprigs, if desired.
Yield: 4 servings (serving size: 1 cup pasta and about 1/2 cup sauce).

CALORIES 328 (23% from fat); FAT 8.5g (sat 2.9g, mono 3.7g, poly 1g); PROTEIN 18.9g; CARB 44.9g; FIBER 2.40g; CHOL 53mg; IRON 19.70mg; SODIUM 265mg; CALC 75mg

[This message has been edited by Susan (edited 11-09-2000).]

[CATHIEA]

Here's another vote for the Farmer's Market Clam Sauce. I was raised on good old oil-based "white" clam sauce. When I began Weight Watcher's and began watching fats and later points, oil-based sauce lost its appeal. I didn't warm to the idea of red sauce until this recipe. It rocks!!
CathieA

[Susan]

Okay, I may have to let my husband pick which one we will try first. This one sounds delicious too!


Farmers' Market Pasta With Clam Sauce (CL July/August 1996)

2 (6 1/2 ounce) cans chopped clams, undrained
1 Tbl olive oil
1/2 c minced fresh onion
1/2 cup minced carrot
6 garlic cloves, minced
2 c chopped tomato
1/2 c chopped red bell
1/2 tsp salt
1/2 tsp pepper
1/4-1/2 tsp dried crushed red pepper
1/2 c chopped fresh parsley
5 c hot cooked fettuchini (10 oz uncooked)

Drain clams, reserving 1 c clam juice and set aside.
Heat oil in large nonstick skillet over medium-high heat until hot. Add minced onion, carrot and garlic and saute 3 minutes. Add reserved clam juice, tomato, bell pepper, salt and both dried peppers. Bring to boil; reduce heat and simmer 20 minutes until slightly thick. Remove from heat and stir in clams and parsley.
Serve over a bed of fettuchini.
4 servings (3/4 c sauce and 1 1/4 c pasta). Calories 463, fiber 5.5g, fat 6.9 g.

[JLS]

I am a Linguine w/white Clam sauce fanatic !!

A few years ago, I made the L w/wcs from the March 1998 and it was so great... that I make it almost weekly. It is a snap to make !!!

I only use chopped clams, (not whole) and I add fresh lemon juice. Yummmmmm !!!

[mightyh]

The linguine with white clam sauce is really good... became a favorite around here (plus it's SO easy) when we tried it recently.

[kendra]

I've made the liguine with red clam sauce and it is excellent. Very simple to make also.