Easy White Clam Sauce Linguine Recipe
Simplicity is the key to many great pasta dishes, and there are few savory offerings more satisfying than a good linguine with clam sauce. You can prepare it with red or white sauce, but we’re looking at white today. It only takes a few ingredients and just a little bit of time to prepare, but it will create a delicious and satisfying meal that you’ll want to make over and over. One of the biggest keys is to cook the clam juice for a while before adding the clams. Take a look at our recipe for a super easy white clam sauce linguine.
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Anne Burrell's Linguine with White Clam Sauce | Secrets of a Restaurant Chef | Food Network
Anne's buttery pasta with clam sauce is the weeknight dinner we've been dreaming of!
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Linguine with White Clam Sauce
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 6 servings
Ingredients
Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Big fat finishing extra-virgin olive oil (high quality)
Directions
Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
Bring a large pot of well salted water to a boil over medium heat.
Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very al dente maybe a minute or so less than the box directs.
Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
This won't make you want to clam up!
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Anne Burrell's Linguine with White Clam Sauce | Secrets of a Restaurant Chef | Food Network
SPAGHETTI with CLAMS ???????? Recipe by #chefmaxmariola #foodie
According to me, SPAGHETTI WITH CLAMS has to be ''white,'' that it means without tomatoes in sight. Here is the full video recipe, a real must. Go to have a look! ▶️
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Today recipe is a quick and easy spaghetti pasta with clam sauce, extravirgin olive oil, minced parsley and garlic. A little spicy cos I added some chili. It's gonna be your favourite way to cook it!
#spaghettipasta #clams #italianrecipe #shorts
Spaghetti with clams, better said Spaghetti alle Vongole, comes directly from the South Italy tradition. It's definitely one of the most important dishes of Italian cuisine and one of the most popular first courses with seafood.
Just few and simple ingredients, which however will surprise you with its delicious sea taste and creamy appearance.
Spaghetti with clams is a real delicacy and you can cook ita for any occasion: but do you want to know secrets and tricks straight from an italian Chef? Well, you only need to look at this short video!
But remember that on my YouTube channel there is the full video tutorial where I will tell you step by step how to make a yummy spaghetti with clams recipe in the proper italian style.
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Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious
Mario Batali demonstrates his recipe for linguine with clams, a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.
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Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious