How To make Red Chile Pesto Clams
60 Clams
12 Ancho Chilies; Dried
12 New Mexico Red Chiles; Dried
1/2 c Pine Nuts
10 Cloves Garlic; Lg, *
2 tb Oregano; Fresh, OR
2 ts Oregano; Mexican, Roasted
1 Zest Of 2 Lemons
1/2 c Olive Oil; Extra Virgin
1 Juice Of 2 Limes
5 c Fish Stock; Or Clam Juice
12 Sprigs Coriander
Servings: 4 * The large garlic cloves should be roasted and peeled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Scrub the clams and discard any open ones. Clams that have a strong odor or are heavy (indicating that they contain sand) are likely to be dead and should also be discarded. Preheat the oven to 350 degrees F. Roast the dried chiles in a large skillet, over medium-high heat, for 4 to 5 minutes, turning frequently to avoid burning. Remove the stems and seeds and place the chiles in a large bowl. Pour boiling water over them, cover, and let sit until they are very soft, about 40 minutes. Roast the pine nuts in the oven for about 8 minutes or until golden, stirring occasionally. Place the chiles, roasted garlic, lemon zest, 1/4 cup of olive oil, and oregano in a food processor or blender and puree until smooth. Add the remaining 1/4 cup of olive oil and blend thoroughly. Add the pine nuts and process until coarsely chopped. Season to taste with lime juice. Place the clams in a large pan, over medium-high heat, with the fish stock or clam juice. When the clams open, remove them from the cooking liquid. Reduce the liquid by half, then whisk in the chile pesto. To serve, divide clams, evenly between four soup bowls, pour the pesto mixture over them, and garnish with coriander leaves. Serve immediately.
How To make Red Chile Pesto Clams's Videos
How To Make Linguine With Clam Sauce
FULL RECIPE BELOW
This linguine with clam sauce recipe is simple and elegant in all the right ways. Pair with a homemade pasta for the ultimate indulgent experience!
LINGUINE WITH CLAM SAUCE RECIPE:
Ingredients
¼ cup of extra virgin olive oil
1 lb of linguine
1 lb fresh clams
½ cup dry white wine
4 thinly sliced garlic cloves
2 tbsp fresh chopped basil
2 tbsp fresh chopped parsley
A pinch of red pepper flakes
2 tbsp of whole butter
1 cup of chicken stock or clam juice
Salt and pepper
Directions
1. Clean the clams properly in cold water. Place the clams in cold salt water for about 1 hour to purge them.
2. Bring a large wide pot of water to a boil. Salt aggressively. Drop in the linguine and move around with tongs avoid the pasta from sticking.
3. In a large skillet add the olive oil and garlic and raise the heat. When the garlic starts to sizzle, add the red chili flakes to taste. Just as the garlic starts to color, add all of the clams, the wine and ½ cup of stock. Cover the pan, keep the heat on high and cook for 1 to 2 minutes until all of the clams open. Take the clams out and set aside.
4. At this point the pasta should be done. Raise the heat on the pan with the clam liquid and allow to reduce; add the butter and stir to make a silky sauce. Add the cooked linguine to the sauce, fresh basil and parsley.
5. To plate twirl the pasta on the plate and surround with the clams. You can drizzle with more olive oil and Parmesan cheese.
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SPAGHETTI WITH CLAMS - Original Italian recipe
Spaghetti with clams is a classic first course of the Italian cuisine, simple yet delicious. Just spaghetti “al dente” clams and a sprig of fresh parsley for a dish to share with your friends and family!
00:00 WHAT'S COOKING?
00:24 - HOW TO CLEAN CLAMS
01:14 - PREPARATION
03:05 - PLATING
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Spaghetti 320 g
Clams 1 kg
Garlic 1 clove
Parsley 1 sprig
Extra-virgin olive oil as needed
Black pepper to taste
Fine salt to taste
Coarse salt as needed
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Nigella's Pasta with Anchovy Sauce Recipe | Nigellissima
Nigella is back with another recipe, this time with a pasta dish that even avid achovy-phobics will adore!
Nigellissima Season 1 Episode 3.
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MAKE THIS MUSSELS RECIPE THAT EVERYONE WILL LOVE, INCREDIBLY DELICIOUS !
How to cook Mussels.
#butteredmussels
#musselsrecipe
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INGREDIENTS :
1.2 kg mussels
salt for boil
5 cloves garlic, minced
1 tbsp. gochujang chilli paste
2-3 tbsp white wine
salt to taste
black pepper
half lemon juice
red chilli optional
chopped parsley
chopped spring onion
30 grams butter
2 tbsp olive oil.
Cooking is my passion, not as a professional chef but as a person dedicated to finding way's to make food tasty, healthy and to share with others.
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Barilla Collezione Spaghetti with Clams
Learn how to make this pasta recipe from Barilla expert Chef Lorenzo Boni. View and shop the full recipe:
It sounds fancy, but this recipe is simple! All you need is spaghetti, clams, white wine, olive oil, a clove of garlic, red pepper flakes and parsley. Follow Chef Lorenzo's instructions and you have a meal that will impress.
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How to make Ocean Wise Clam Pasta with Pesto Sauce
Our Chef demonstrates how to cook Ocean Wise Clam Pasta with Pesto Sauce.