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
MAKE THIS MUSSELS RECIPE THAT EVERYONE WILL LOVE, INCREDIBLY DELICIOUS !
How to cook Mussels.
#butteredmussels
#musselsrecipe
#mussels
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.
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Spaghetti alle vongole #shorts
Spaghetti alle vongole
Ingredients
- 1kg clams
- 1 packet good quality spaghetti
- 4 cloves garlic, sliced thin
- 1 red chilli, finely diced
- Bunch flat-leaf parsley, cut finely
- 100ml extra virgin olive oil
- 100ml white wine
- Salt to taste (careful as the clams are salty)
Method
1. Cook the spaghetti in a large pot of salted boiling water for the time it says on the pack (I normally cook mine a little less than the pack says).
2. In a large frying pan, heat the oil and add the garlic and chilli.
3. Next, add the washed clams and toss.
4. Add the white wine and cover it with a lid.
5. Cook for 3-4 minutes or until the clams open.
6. Add the cooked pasta to the pan and toss well.
7. Add some of the starchy cooking water to the pan to help emulsify the sauce.
8. Toss through the parsley and check the seasoning.
9. Serve and enjoy!
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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USEFUL KITCHEN GEAR
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SPAGHETTI WITH CLAMS AND RED PESTO MADE BY GWEN'S COOKING CLUB
Hello everybody, and welcome back to another cooking video! I made a lovely ???????????????????????????????????? ???????????????? ???????????????????? ???????????? ???????????? ????????????????????! ???? I hope you guys liked it, and have fun making this delicious spaghetti! Good luck! ????
???????????????????????????????????????????? ????????
- 350g spaghetti
- 600g clams
- 60g pecorino cheese
- 1 garlic clove finely chopped
- 1 teaspoon chilli sauce
- 50ml white wine
- 2 tablespoons olive oil
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- 50g sun-dried tomatoes
- 15g pine nuts
- 1 garlic
- 15g parmesan cheese
- 15ml olive oil
#GwensCookingClub #Malta #Spaghetti #Clams #RedPesto #Tasty #CookingTime #Delicious
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HOMEMADE CLAMS PASTA in “Tomato Pesto Sauce”
Homemade Clams Pasta
in “Tomato Pesto Sauce “
Ingredients
Clams
Pasta Noodles
Sliced Sweet Onion
Sliced Red Bell Pepper
Sliced Tomatoes
Sliced Ginger
Butter
Pesto Sauce
Dried Mixed Herbs
A bit of Water
Salt & pepper
Kindly Watch for the full procedure
Thank you.
Clam Linguine in Cream and Wine Sauce (Canned Clams) | The Frugal Chef
This linguine and clams recipe is not exactly health food but it is sure wonderful for once in a while. We will make it with a creamy white wine sauce.
Linguine is elliptical long pasta. It is wider than spaghetti but not as wide as fettuccine. All I can recommend is that you cook it as per package instructions and keep it al dente which simply means do not over cook it, let it have a small give. If you do over cook it you will end up with soggy pasta that will ruin this delectable dish.
Another recommendation to make is that you do not boil the sauce once the cream has been added to it. You simply want to heat it through. Otherwise it can curdle.
We will be using canned clams for this recipe. They are less expensive than fresh ones and much easier to find. They will work perfectly fine for this.
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Serves six
12 oz. cooked Linguine (I used whole wheat)
2 TBS unsalted butter
2 TBS olive oil
4 garlic cloves – minced
1 TBS chopped parsley
1 tsp. red chili flakes (opt)
2 – 10 oz. cans baby clams – drained (reserve the liquid)
½ cup dry white wine
1 cup whipping cream
Black pepper
½ cup Parmesan cheese
Place the butter and oil in a large skillet and melt it. Add the garlic, parsley and chili flakes. Mix well and cook for a couple of minutes – until fragrant.
Add the reserved clam liquid, the wine and the cream. Mix well and bring to a low simmer. Stir occasionally and simmer for about 5 minutes.
Add the clams and heat them through. Add the pasta and mix well. Season with black pepper and add the Parmesan cheese. Mix well and serve. Enjoy!
CALORIES 431.30; FAT 27.18 grs (sat 14.10; mono 9.13; poly 1.29); PROTEIN 13.64 grs ; FIBER 4.46 grs; CARBS 31.59 grs; CHOLESTEROL 112.69 mg; IRON 3.26 mg; SODIUM 896.50 mg; CALCIUM 176.67 mg
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