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How To make Linguine with Clam Sauce
3/4 c Heavy Cream
3/4 ts Onion Salt
1/2 ts Thyme Leaves
13 oz Chopped Clams *
8 oz Cooked, Drained Linguine
* Include the juice from one can of chopped clams. ~------------------------------------------------------------------------- In a saucepan, heat the heavy cream, onion salt, thyme leaves and chopped clams. Cook 8 ounces of linguine as package directs, drain. Toss with sauce and serve.
How To make Linguine with Clam Sauce's Videos
linguine Clam | #linguinepasta #clams #seafoodpasta
Pasta tossed with lots of garlic, parsley , tomatoes and clams what's there not to love. This is a non alcohol version of red clam sauce where I've used clam juice and pasta water instead of whine which is optional. If you can't find clam juice you can use any other stock whatever is convenient. Try your best to find Italian Canned tomatoes they have a much non acidic and sweeter taste then other. Hope you all enjoy this recipe and please don't forget to share this video and recipe with loved ones.
ingredients:
3/4 pounds linguine
1 can 28 ounce chopped San Marzano tomatoes
1 tsp red crushed peppers
3 tbsp olive oil
1/2 cup parsley
1/2 cup cherry tomatoes cut in half
4 cloves garlic thinly sliced
1 pound clams scrubbed
1/2 cup clam juice
rock-salt as desired
1/2 cup basil sliced.
1/2 TSP crushed black pepper
INSTRUCTIONS:
Set a large 1-gallon pot of water over high heat. Bring to a boil and add 1 tablespoons rock salt. Add the uncooked pasta to the water and cook for 7 to 10 minutes. (The pasta should be a bit undercooked.) Drain the pasta in a colander and reserve.
Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the garlic and saute until light golden brown . Add the crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the clams tomato can, cherry tomatoes, fresh parsley and clam juice stir to combine well, and cook about 3 minutes. Add rock salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Continue to cook until the shells open, 5 to 7 minutes. Add the xtra parsley sliced basil and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.
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
How To: Master Linguine and Clams ???? | Rachael Ray #RRatHome
A classic Italian meal that comes together in less than 30 minutes????
Learn how to make one of John’s all-time favorite dishes + click the link to shop all the kitchen essentials you need to make it ????
Linguine with Clams Recipe
Today I would like to share with you my Linguine with Clams Recipe.
Written Recipe:
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INGREDIENTS
500g. Clams
300g. Linguine
60ml. White wine
2 cloves of garlic
Extra virgin olive oil
Parsley
METHOD:
Place the clams in the sink and rinse them to remove all the sand, transfer them in a bowl and add some salt. Let them drain for 1-2 hours then repeat the sink operation.
Add a drizzle of extra oil into a non-stick pan along with two cloves of garlic.
Heat the pan well and add the clams, blend with white wine and cover for 5 minutes until they are all open. Remove them from the pan and peel them.
Put the linguine in plenty of lightly salted water and let it loosen for about 2 minutes. Then transfer to the pan together with water released by the clams, cook the pasta and add the shelled clams two minutes before the end.
Turn off the heat, add a drizzle of extra oil and chopped parsley and toss everything. Serve and enjoy this wonderful first course that will take you directly to the sea.
Iggy's Recipe | Linguini & Clam Sauce