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How To make Mike's Linguini with Clams
3 T Best olive oil you can buy. 1 cn Minced clams-Grotons 6? oz
4 ea Large garlic cloves, pressed 1 bn Linguini for 2 appetites
1 T Dried, reconstitued parsley -Approx 1/4 of a 16 oz pkg
Freshly ground black pepper Grated parmesan to taste Get the water salted and boiling and ready for the linguini. Put the parsley into a container with an equal amount of water to get it looking like reconstituded parsley. Put the olive oil in a sauce pan, press the garlic into the oil, bring to a heat that just gets the garlic to bubbling, then turn down to kinda simmer for 2 minutes or so. We do not want the garlic to turn brown. Get the oil and garlic off the heat if pasta is not done. When the pasta is done, drain the pasta. Throw the pasta into the pan with the garlic oil, add the parsley and grind black pepper over the top. Bring up the heat enough to insure that all is warmed to serving tempature. Then add the drained clams. Add the clams last as they will tend to get tough if heated too long. Mix well and serve. Adjust garlic and pepper to taste. -----
How To make Mike's Linguini with Clams's Videos
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Cooking Clams and Spaghetti w/ Paul
Final Project for ICM 508 at Quinnipiac University
Clam & Cheese Spaghetti : Tasty Recipes
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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.
Clams with tomatoes and pasta
2 dz small cherry stone clams
1 can (14.5 oz) Diced tomatoes
3/4 cup white wine
1/2 tsp salt
1/2 tsp pepper
1/4 cup onion
1 garlic clove
2 basil leaves
1/2 tsp Italian seasoning
1/2 tsp. chopped parsley
2 tablespoons olive oil
1 cup good fish stock ( you can buy this in the carton by the broths)
Saute your onions in olive oil until they are slightly softened.
Add garlic and continue to saute 1-2 minutes
Add tomatoes and gently stir. cook for another 1-2 minutes
Add wine, and seafood broth, stir then add clams.
Cover and cook for 10 minutes or until clams have opened.
Discard any clams that have not opened
Serve over spaghetti with basil and parsley sprinkled on top.
Linguine with Clams AHP 776
Cook this recipe and more @ ahealthypassion.com
Spaghetti vongole - Pasta Recipes - UKTV Food
Make this classic Italian clam pasta recipe with UKTV's top chef Giorgio Locatelli. You can also print the ingredients and instructions from Mike Robinson's version at