Linguine With Clam Sauce Recipe at Its CREAMIEST & Most DELICIOUS!
No fresh clams? No problem! Make this easy linguine with clam sauce using wine, garlic, lemon, parsley and canned clams.
Full recipe:
Ingredients
Servings: 6
1 lb linguine
2 tbsp extra-virgin olive oil
4 garlic cloves, minced
3/4 tsp red pepper flakes
1/2 cup(s) dry white wine
15 oz jarred baby clams, drained and chopped with the juice reserved
2 tbsp unsalted butter
1 tbsp lemon juice
1/4 cup(s) chopped fresh parsley, plus more for garnish
Freshly grated Parmesan cheese, optional
Lemon wedges, for serving
Salt and pepper, to taste
Directions 6 steps | 30 Minutes
Step 1
Heat salted water in a big pot until boiling. Meanwhile, prepare the clam sauce. In a large skillet on medium heat, put olive oil, garlic and red pepper. Let the garlic become fragrant.
Step 2
Pour in the white wine and clam juice and let the sauce simmer. Cook until the sauce is half as much and then set aside
Step 3
Cook the linguine until al dente and reserve ½ cup of the pasta water. Drain the pasta and set it aside.
Step 4
Warm up the clam sauce and stir in the butter.
Step 5
Once the clam sauce is heated through, add the linguine, the chopped (or canned) clams, lemon juice and parsley. Cook until the clams are heated through. If the sauce is too thick, add a few tablespoons of pasta water to loosen the sauce. Then season with salt and pepper.
Step 6
Serve the linguine with clam sauce garnished with parsley, lemon wedges and topped with Parmesan cheese, if desired. Enjoy!
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How to make simple and delicious Linguini with Clams! #shorts
How to make delicious and simple Linguini with Clams.
Recipe
MEASUREMENTS
-Kosher salt
-1 pound linguine
-6 tablespoons extra-virgin olive oil
-6 cloves garlic, coarsely chopped
-1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc
-1/2 teaspoon red pepper flakes
-2 pounds Clams
-1/4 cup plus 2 tablespoons fresh flat-leaf parsley, finely chopped
-3 tablespoons unsalted butter
-1 tablespoon lemon juice, from 1 lemon, plus more to taste
-reserved pasta water to thicken sauce
FOTT: Easy Dinner Linguine Pasta with Clams
Stacey makes Linguine with Clams in less than 10 mins! Easy and delish! Check out the recipe at
How to Cook Linguine White Clam! #shorts
#italianfood #linguine #howtocook
Here is a delicious Pasta Dish that I fell in love with their original restaurant in NYNY. This is how we prepare Linguine White Clam at Paolo's Italian Kitchen.
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Mussels with White Wine and Garlic
Mussels are inexpensive and exciting to cook! They steam quickly too, making for a quick dinner to the table in minutes. The ingredients I've used in this recipe are pretty common, and most are interchangeable. If you don't like spicy, leave out the chili flakes. You can leave the parsley out or use something like scallion tops.
It is important to note that when you purchase these fresh, your grocery store should pack them with ice and you should keep them on ice until you are ready to cook them. Before you make the recipe, give them a rinse in cold water and debeard them. The mussel will have a beard that looks like a fuzzy bunch of string, and all you do is yank it out.
Live mussels are naturally closed if they are living. If they are slightly open, and you poke them and the shell closes, this means they are still living and are okay. I'm saying this because if you go through this recipe and find that at the end there are some that did not open, these are no good to eat and should be thrown away.
The full recipe will be located on my food blog, linked down below. Thank you for watching, and if you liked the video, leave a like and a comment down below!
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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.