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How To make Vermicelli with Red Clam Sauce
3 lb Clams
1 tb Salt (for soaking clams)
1/4 c Olive oil
6 Medium cloves garlic,
-peeled and minced 1/4 ts Red pepper flakes
10 3/4 oz Tomato puree (1 can)
2/3 c Dry white wine
1/2 c Chopped parsley
1 lb Vermicelli pasta, cooked
3 tb Grated parmesan
Put clams into large pan and cover with water. Pour in the salt, stir, and refrigerate 30 mins. Heat olive oil over medium heat in a large pan. Add garlic and red pepper flakes; saute about 2 minutes. Add tomato puree and wine, bring to a boil, reduce heat and simmer 5 minutes. Drain clams in a colander and rinse well. Put clams into the sauce with half of the parsley. Bring to a boil, reduce heat to medium, cover and cook about 7 mins, or until clam shells have opened. Discard any clams not opened. Remove clams with slotted spoon, place in bowl, cover with foil. Drain pasta and put into the sauce. Stir for about 3 mins, so that pasta absorbs some of the sauce. Toss with the remaining parsely, the parmesan, and clams. Serve on heated plates or pasta bowls.
How To make Vermicelli with Red Clam Sauce's Videos
LINGUINI W/RED CLAM SAUCE
LINGUINI W/RED CLAM SAUCE
This recipe is full of flavour,rich,and tasty.Give it a try and let me know how it is.
LINGUINI W/ RED CLAM SAUCE
200 grams of lingiuni (1/2 pkg)
RED SAUCE
2 tbsp olive oil
1 med onion (about 3/4 cup)
3 cloves garlic (minced)
1 tsp chile flakes
1/2 cup white wine
1 28oz can san marzano tomatoes and juice
1 tsp salt and pepper
CLAM SAUCE
1 can clams (about 14oz can) and juice
1 tsp olive oil
1 tbsp butter
2 tbsp onion
2 cloves garlic minced
reserve clam juice
1/2 cup white wine
1 tsp old bay
1/2 tsp salt+pepper
1)In large pan bring oil to med heat and add the onion and saute until translucent 4-5 min.
2)Add garlic and saute until frgrant 30-45 sec,then add chille flakes and white wine and reduce by half,then add tomatoes (broken up by hand) salt + pepper and simmer for 35-40 min.
3)15 min before sauce is done bring water to boil add salt and pasta.
4)When pasta is almost done bring a large pan with oil and butter to med heat.
5)Add in onion and saute 2 min then add garlic and saute 30-45 sec.
6)Add in white wine,reserve clam juice,old bay,salt+pepper, and reduce by half 4-5 min.
7)Add red sauce to clam sauce and simmer for 2-3 min,then add the pasta and mix well
8)Plate and top with parmesan and fresh ground black pepper.
ENJOY!
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Linguini with Red Clam Sauce
from Lunch Noodles an old improvisation project
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 ????
Pasta with Clams in Red Sauce
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Make this easy-to-make pressure-cooker red clam sauce following this Emeril Pasta & Beyond pasta recipe. A classic Italian recipe made with homemade marinara sauce and infused with clams. The sauce is made out of garlic, tomatoes, red pepper, parsley, and basil. This dish is full of flavor and works great with a side of bread or on a bed of your favorite pasta.
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Pressure-Cooker Red Clam Sauce Recipe
Serves 4
Ingredients:
1 Tbsp. canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 cans (6½ oz. each) chopped clams, undrained
1 can (14½ oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
¼ cup minced fresh parsley
1 bay leaf
1 tsp. sugar
1 tsp. dried basil
½ tsp. dried thyme
¾ lb. Homemade Pasta Dough made with the Linguine Disc
Directions:
1. Select sauté setting on a 6-qt. electric pressure cooker and adjust for
medium heat. Pour in oil. When oil is hot, add onion; sauté until tender. Add
garlic; cook 1 minute longer. Press cancel.
2. Stir in the next 8 ingredients. Lock lid; close pressure-release valve. Adjust
to pressure-cook on high for 3 minutes. Allow pressure to naturally release
for 5 minutes, then quick-release any remaining pressure. Discard bay leaf.
3. Meanwhile, in a large saucepan, cook the pasta in boiling salted water
until it floats, about 3 minutes; drain. Serve with clam sauce.
1 SERVING 509 cal., 16g fat (3 sat. fat), 171mg chol.,
1127 mg sod., 70g carb. (11g sugars, 7g fiber), 22g pro.
DIABETIC EXCHANGES 2 starch, 2 lean meat, ½ fat.
Linguini Red Clam Sauce
Linguini Red Clam Sauce