How To make Chunky Clams& Pasta
1 can (19 oz.) Chunky New England Clam Chowder
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
2 cups cooked spaghetti
In saucepan, combine soup, parsley and garlic powder. Add spaghetti. Over medium heat, heat through, stirring often. Makes 3 1/2 cups.
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Kenny P's Linguine & Clam Sauce for Christmas Eve
For this you need: 1 doz clams plus a container of just minced clams, onions, garlic, olive oil, white wine, s&p and clam juice and some fresh grated parmigiana cheese (for those of us who like cheese on clam sauce!)
Start with the clams - a couple of dozen or so should do nicely (in the shell) - wash thoroughly to remove any sand from the shell. Drain.
In a saucepan - heat olive oil next add sliced and crushed garlic - sauté around until it takes on a nice golden hue - now add the diced onions and cook until soft and translucent.
Next add the clams in the shell, S&P, a splash or two of white wine and cover. Reduce heat to med....continue to move the clams around to get them to open up. If you need a more juice - feel free to add a bottle of clam juice. (Never use a clam that is open before you cook it...capisce?).... Now add in the container of minced clams and let them cook with the sauce.
Put the linguine in the pot of boiling salted water to cook for 8 / 10 mins....or until aldente. Strain - always reserving a mugful of water.....return the pasta to the pot - add back 1/2 mug of water to re-moisten. Toss - wait a min or two and then add the linguine to the the clam sauce....toss and serve immediately in warmed bowls. You should have grated Parmegiana cheese available on the table for your guests.
This dish should take you no more than 40 mins start to finish.
Watch Kenny P's as he whips up his Linguine & Clam Sauce. Visit my website:
Kennypolcari.com
to see me live in action on the NYSE and in the kitchen. Finance and Food at its best. Here you will find my daily finance blog - Morning Thoughts and my view of the financial world for that day. At the end of each post I include a daily recipe for you to make. I feed you both intellectually and physically. I hope you enjoy.
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Nick the Chef - Recipes - Spaghetti Vongole (Clams) | Cooking 4 Life
500g of Clams
200ml of White Wine
1/2 tsp of Sea Salt
A good pinch of Black Pepper
A bunch of fresh Parsley
1 Chilli
4 cloves of Garlic
5-6 Cherry Tomatoes
Dried Spaghetti
A generous Drizzle of Extra Virgin Olive Oil