Miami chef demos famous linguini with clam sauce
Staten Island chef Michael D'Andrea demonstrates to Early Show contributor Katie Lee how prepare his famous linguini with white clam sauce, a favorite at his Miami Beach restaurant Macaluso's & Co.
How To Make The Best Linguine With White Clam Sauce
Linguine with clams (vongole) is a super simple recipe that's loaded with delicious seafood flavor. I used canned baby clams and fresh Littleneck clams, but other types of clams or mussels can be used for this Italian classic white clam sauce.
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LINGUINE ALLE VONGOLE INGREDIENTS:
-1 pound linguine
-3 dozen Littleneck clams
-10 ounce can baby clams
-1/2 cup dry white wine
-4 small anchovies
-1/2 tsp crushed red pepper flakes
-10 cloves garlic
-1/4 cup olive oil
-1/4 cup extra virgin olive oil
-1/4 cup fresh parsley
-2 cups pasta water
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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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How to Make Linguine with White Clam Sauce | Pasta Recipe | Allrecipes.com
Get the top-rated recipe for Linguine with White Clam Sauce II at
Watch how to make a restaurant classic! It's so easy to make at home. This clam sauce has no butter or cream. Instead, it stars garlic, basil, and olive oil, so it's light and healthy. Serve over linguine and garnish with chopped fresh parsley.
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Linguine with Clam Sauce Recipe (Pasta Alle Vongole)
You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce.
To me, linguine with clam sauce is one of the best Italian pasta recipes out there. It’s incredibly simple to make and loaded with delicious garlic and seafood flavors. This recipe obviously originated in Italy, and specifically the east Genoa region. Most Italian recipes were created based on availability, and with Genoa being ocean side, there was plenty of seafood to use.
Ingredients for this recipe:
• ¼ cup olive oil
• 4-5 finely minced cloves of garlic
• ½ peeled and small diced shallot
• 12 fresh rinsed clams
• ¾ cup white wine
• 10 ounces canned whole clams in juice
• 6.5 ounces canned chopped clams in juice
• small bunch of finely minced fresh parsley
• 1 pound fresh or dried pasta
• sea salt and fresh cracked pepper to taste
Serves: 4
Prep time: 5 minutes
Cook Time: 20 minutes
Procedures:
1. Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
2. Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
3. Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
4. Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
5. Add the pasta to a large pot of boiling salted water and cook until al dente.
6. Strain the noodles and toss with the clam’s saucepan.
7. Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.
How to Reheat: Add your desired amount to a pan over low heat and heat up until warm. You may need to add in a little bit of water or chicken stock to reconstitute.
How to Store: Place covered in the refrigerator for up to 3 days. This recipe will not freeze well.
You should definitely use Fresh Pasta Dough Recipe, but if not, you can easily swap it out for dried pasta.
I personally like to use an Italian white wine like Pinot grigio, but other great wines you could use are chardonnay or sauvignon blanc.
Easy and Delicious Linguine and Clams
#shorts #linguineandclams #pastarecipes
Linguine and Clams
1 lbs Linguine pasta
(1) 15oz can of baby clams
3 Tbsp Shallot finely diced
4 Garlic Cloves finely sliced
1 med size Tomato finely diced
1/4 cup Fresh Parsley chopped
1/4 cup Fresh Basil leaves
1 Cup Dry White Wine (Chardonnay etc..)
3 Tbsp Butter
3 Tbsp Olive oil
1/2 Tsp Red pepper flakes
1 Tbsp Lemon juice
Parmesan cheese
Salt and pepper
*In a large pot bring 4 qts of water to a boil then add 2 Tbsp of salt to the water. Boil your linguine to the instructions on the package. (Cooking to Al dente is recommended)
NOTE: reserve about 1 cup of pasta water just in case.
*In a large sauce pan, on med/low heat, add olive oil, shallots, garlic, Red pepper flake, salt and pepper to taste. Once shallots and garlic are translucent, add white wine and let reduce for about 3 minutes.
*Add tomatoes and lightly season with salt. Let cook for 2-3 minutes.
*Add clams to the sauce with about 1/2 the water from the can.
*Next add butter, parsley, basil, lemon juice, and adjust salt levels if needed. (Cook for about 5 minutes)
*Add linguine to your sauce (add pasta starch water if needed) and toss with a little grated parmesan cheese.
*Serve in a bowl with freshly grated parmesan cheese on top, basil, and a little bit of raw olive oil.
*Goes well with crusty garlic bread on the side.
Enjoy!
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