Instant Pot Linguine with White Clam Sauce
Recipe Here!:
Oh boy do I love Linguine with White Clam Sauce. It's one of those pastas that are so simple, yet so full of flavor and vibrant to gaze at. Long & thin flat noodles covered in a glistening, creamy, garlicky sauce adorned with spices and chopped clams.
In fact, this dish reminds me of the amazing sauce used for baked clams that we make sure the server supplies us extra bread for to soak up every last drop...but in a pasta!
It's easily one of my favorite pasta dishes ever not only because of its unforgettable rich/light flavor, but also because it’s just that: EASY...and QUICK! So get out that Instant Pot because this one's gonna change the way you cook and eat pasta!
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Linguine with Clams | Delish
Get ready to feel like you're out to eat somewhere super fancy.
DIRECTIONS
1. In a large pot of salted boiling water, cook pasta until al dente. Drain and return to pot.
2. Meanwhile, in a large skillet over medium heat, melt butter. Add garlic, crushed red pepper flakes, and parsley. Cook until fragrant, 1 minute.
3. Add clams and pour over wine. Cover with a tight-fitting lid and cook until clam shells open, 7 to 10 minutes. (Discard any unopened clams.)
4. Add lemon juice and cooked linguine and toss until combined.
5. Serve with lemon wedges.
INGREDIENTS
12 oz. linguine
3 tbsp. butter
4 cloves garlic, minced
pinch of crushed red pepper flakes
2 tbsp. Freshly Chopped Parsley
1 lb. fresh littleneck clams
1/2 c. dry white wine
Juice of 1 lemon, plus more wedges for serving
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Kim Chee Dip
Spice up your next party with this ono Kim Chee Dip!
Ingredients:
- 1/2 Cup Kimchee
- Green onion
- 8oz Cream Cheese
- 6oz Mayonnaise
- Dash of Worcestershire Sauce
- Pinch of Salt
Directions:
1. Cut Kimchee
2. Cut Green Onion
3. Mix Mayo and Cream Cheese
4. Add Kimchee and 3 teaspoons kimchee juice
5. Add dash of Worcestershire sauce
5. Add pinch of salt
6. Enjoy!
Geoffrey Zakarian's Linguini with Clams | The Kitchen | Food Network
Geoffrey shares the secret to getting evenly cooked clams for this Italian summer pasta!
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Linguine with Clams
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 35 min
Active: 40 min
Yield: 4 to 6 servings
Ingredients
2 pounds small clams, such as cockles or manila clams
Kosher salt
1 pound dried linguine
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 cloves garlic, thinly sliced
2 shallots, minced
1 to 2 large anchovy fillets in olive oil, drained and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup dry white wine
Directions
Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.
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Geoffrey Zakarian's Linguini with Clams | The Kitchen | Food Network