How To make Linguine with Roasted Garlic& Clam Sauce
How To make Linguine with Roasted Garlic& Clam Sauce
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1 dozen little neck clams
scrubbed clean 2 tablespoons olive oil 4 cloves garlic 1/4 teaspoon red pepper flakes 3 tablespoons chopped parsley 1 cup white wine 12 ounces fresh linguine :
cooked and drained Place garlic on square of foil and drizzle with a little olive oil. Roast in 400 degree oven for 20 minutes or until tender. Peel garlic and coarsely chop. Heat oil in a large pot and stir in garlic. Add pepper flakes and parsley. Pour in wine and bring to a simmer. Add clams and cover pot. Cook about 8 minutes or until clams are all open. Discard unopened clams. Stir in linguine and toss to coat. Serve immediately.
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Clam and cheese spaghetti is a really delicious dish that is perfect to make for your next party. Make clam and cheese spaghetti with help from an experienced culinary professional in this free video clip.
Expert: Anthony Goncalves Contact: 42therestaurant.com Bio: Chef Anthony Goncalves is the chef-owner of 42 The Restaurant, and the personal chef to Knicks Coach, Mike Woodson. Filmmaker: Daniel Sladkus
Series Description: You can bring a wide variety of tasty recipes right into your very own home, as long as you know about a few key ingredients and the right techniques. Find out about delicious and tasty recipes with help from an experienced culinary professional in this free video series.
aglio e olio my favorite midnight pasta
this is from Marcella hazans cookbook the essentials of classic Italian cooking I got it as a gift from my uncle about 20 years ago and this dish is always by go to because its so simple quick and delicious ps i did call them noodles once but I do know better and am just bad with words.
Ingredients.
1 pound pasta Salt 1/3c extra virgin olive oil 2 tsp garlic Chili pepper to taste 2 tablespoons parsley
Roasted Garlic & Caramelized Onion Kale Pasta with Spicy Parmesan Kale Chips
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For the full recipe with all the instructions and pretty pictures, click here!
Ingredients: 2 heads Garlic 1 head of garlic peeled and the other head of garlic peeled and chopped 3 tablespoons + 1 teaspoon of Olive Oil can substitute ghee (clarified butter) Sea Salt to taste 4 tablespoons ghee (clarified butter) 2 large Onions cut in half and sliced 2 large bunches of Kale rinsed ¾ cup Parmesan Cheese grated + some extra for topping each bowl 1 tablespoon Butter 1 pinch Cayenne 12 ounces Spaghetti Pasta this is ¾ of one 16-ounce package of pasta Black Pepper to taste
Instructions: FOR THE ROASTED GARLIC: Preheat oven to 350ºF (177ºC). Place the peeled-only garlic on a large cookie tray and drizzle 1 teaspoon of olive oil over the garlic. Give it a toss to coat and add a pinch of sea salt. Bake for 20 minutes, flipping the garlic halfway through baking. Once cooked, remove garlic to a clean plate and keep the oven on for the kale chips. The cookie tray will be reused for the kale chips as well. FOR THE KALE CHIPS: For 1 of the bunches of kale, rip off large pieces from the tough rib in the center. Place onto a clean plate. For the other bunch of kale (which will go into the pasta), rip off small-medium pieces from the rib. Place onto another clean plate. In the same cookie tray used for roasting the garlic cloves, add the bunch of large, ripped kale leaves. Drizzle approximately 3 tablespoons of olive oil over the kale and add a big pinch of salt. Toss to coat. Spread kale out evenly so there is enough room to crisp up every leaf. Add ¼ cup of parmesan and a pinch of cayenne over the top of the kale. Bake at 350ºF (177ºC) for 20 minutes or until crisped. FOR THE PASTA: In a large, deep skillet over medium heat, add 4 tablespoons of ghee (clarified butter). Add in the two sliced onions and give them a toss in the ghee to coat. Mix occasionally to keep from burning. Cook until completely softened and caramelized. Turn to low heat once cooked and mix rarely to ensure it doesn’t burn. Boil a large pot of water and salt generously for the pasta. Add the other bunch of kale to the pan of caramelized onions and place lid over the top to wilt the leaves. Once wilted, turn heat up to medium-low and mix to saute for about a minute before adding in the chopped garlic. Mix for another minute to saute garlic. Turn heat back to low and mix occasionally. Add a large pinch of sea salt and black pepper to the onion mixture. Add in the roasted garlic cloves. Once pasta water has boiled, add the pasta and cook until just barely done. Then add the strained pasta into the pan with the onion mixture. Add ½ cup of parmesan cheese and 1 tablespoon of butter. Toss to mix. Top each bowl of pasta with some kale chips and extra parmesan.
Music:
Easy Lemon and Where I am From by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0
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Spaghetti with Roasted Garlic Pesto is an easy-to-prepare, super-flavorful and economical recipe, perfect for a weekend dinner. The pesto can be made earlier in the day, but make sure to toss it with the hot pasta and cheese just before serving - remember, we never cook the pesto! Buon Gusto! #LidiasRecipes #LidiasItaly #LidiasKitchen #LidiaBastianich #ItalianFood #25YearsofLidia
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Linguine with White Clam Sauce
Linguine with White Clam Sauce is a must on my Christmas Eve dinner every single year. And I love it when it is not Christmas Eve as well. Check out the recipe here