Miami chef demos famous linguini with clam sauce
Staten Island chef Michael D'Andrea demonstrates to Early Show contributor Katie Lee how prepare his famous linguini with white clam sauce, a favorite at his Miami Beach restaurant Macaluso's & Co.
Clam Pasta Life Hack with Canned Clams and Soy Sauce!
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Pasta with Shoyu Butter Clam Sauce
Salt
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup minced onion
3 garlic cloves, sliced
1 1/2 tablespoons soy sauce
2 (6.5-ounce) cans chopped clams in clam juice
1 teaspoon grated lemon zest
freshly ground black pepper
12 ounces dried pasta
2 tablespoons chopped fresh parsley
olive oil
lemon juice
Bring a large pot of water to a boil. Season it lightly with salt.
In a large skillet or Dutch oven, heat the oil and butter over medium heat until the butter is melted. Add the onion, garlic, and soy sauce and fry gently until the onion is fully wilted, about 3 minutes.
Set a sieve over a bowl–the bowl will be there to catch the clam juice. Open the cans of clams and pour them into the sieve, reserving the juice. (If you have whole clams, just chop them up).
Add the lemon zest to the skillet and stir gently. Add the chopped clams and season liberally with black pepper. Reduce the heat to low and stir occasionally.
Meanwhile, cook the pasta. Set a timer for 2 minutes short of the recommended cooking time.
Once the timer goes off, add the clam juice to the skillet with the clams and increase the heat to high. Reserving some of the pasta water, immediately drain the pasta and transfer it to the pan. Simmer it together with the clam mixture, stirring constantly, until the clam juice is absorbed into the pasta. If the juice is absorbed and the pata is not cooked to your desired texture, add a little reserved pasta water and keep cooking for a minute or two longer. Stir in the parsley and more black pepper and toss it together.
To serve, transfer it to bowls and eat it immediately, topped with a drizzle of olive oil and a squeeze of lemon.
Claire Makes Linguine and Clams | From the Test Kitchen | Bon Appétit
Simple, quick, but not boring. With this combo of briny clams and a garlic breadcrumb mixture, look for an artisanal dried pasta—the rougher surface texture will catch the slippery sauce better. This is part of BA's Best, a collection of our essential recipes.
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Claire Makes Linguine and Clams | From the Test Kitchen | Bon Appétit
Linguine & Clam Sauce | Easy Linguine & Clam Sauce Recipe | MOLCS Easy Recipes
Linguine & Clam Sauce
1 Box Linguine
Salt
Cook linguine as directed
Clam Sauce
1 Stick Butter
1 C Olive Oil
1/4 tsp Black Pepper
Pinch Of Salt
5-6 Cloves Of Garlic - minced
1/4 tsp Basil
1 1/2 tsp Oregano
1/4 C parsley
1/4 tsp Red Pepper Flakes
1 can Chopped Clams
2 cans Minced Clams
Italian Bread For Dipping
Music: Accordion By Andrew Huang
#clamsauce #easyrecipe #linguine
Linguine with Clams Recipe
Today I would like to share with you my Linguine with Clams Recipe.
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Homemade Linguine & Clams by The Cake Boss | BVK EP06
This pasta dish is so good that dinner tonight has to be the Cake Boss's recipe for linguine and clams. Watch now to see the Cake Boss and his chefs show you how to make this easy and delicious dish. Click SHOW MORE for recipe.
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Buddy Valastro - @BuddyValastro
Kim Canteenwalla - @Kim_Canteenwalla
Bryan Forgione - @ChefBryForg
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Linguine and Clams Recipe from Buddy V's Ristorante
INGREDIENTS (In Order) QUANTITY
Clams 12 each
Clams (chopped) 3 oz
Linguini Pasta 6 oz
Clam Juice 2 Tbsp
White Wine 1 oz
Pasta Water 3 - 4 oz
Chopped Garlic 1tsp
Chile de Arbol 1 ea
Parsley (chopped) 1/4 oz
Evoo 1 Tbsp
Salt & Pepper To taste
PLATING PROCEDURE
In a saute pan add the chile, garlic, white wine, manila clams, and the pasta water, once the clams start to open add the chopped clam. Heat the linguine in hot pasta water and add to the saute pan add the oil and toss to coat, taste, season with salt and pepper. Build the pasta in a large bowl, twirling it up to get height, add the manila clams around and garnish with parsley and olive oil.
Credits
Produced by Cakehouse Media
Starring Buddy Valastro, Kim Canteenwalla, and Bryan Forgione
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Camera: Matt Antonucci
Editor: Andy Mills
Music: artlist.io
SFX:
Recipe provided by: Bryan Forgione & Buddy V's Ristorante
2018
Contact: andrew@cakehousemedia.com