Linguine in White Clam Sauce Italian Recipe
This recipe for Linguine in White Clam Sauce is an easy way enjoy fresh little neck clams. The Bald Chef shows you how to make this classic Italian recipe Linguine con le Vongole . With the best Italian extra virgin olive oil, loads of garlic this recipe is full of the true taste of Italy. For more great Italian recipes
Italian Grandma Makes Linguine with Clams
LINGUINE with CLAMS:
50 Little Neck Clams (or your favorite type of clams)
Olive Oil (about 4-5 tablespoons)
½ cup onion, minced
4-5 garlic cloves, sliced
1 teaspoon of hot red pepper flakes (or as desired)
1 cup white wine
½ cup chopped parsley
1 pound Linguine pasta
Salt & black pepper
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
Click on the following Amazon link for the cookbook:
Buon-A-Petitti Amazon Store:
PLEASE SUBSCRIBE!
Watch my other videos at:
Buon-A-Petitti Merchandise:
FAN MAIL:
Buon-A-Petitti
P.O. Box 223
Adelphia, NJ 07710
Follow me on Instagram @buonapetitti
FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
Who is behind the camera and behind the scenes?
Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
Does Gina read the comments?
We print out and show her how much love she gets from all her viewers, and she is very thankful and hopes you enjoy her cooking! Your comments bring her lots of joy, laughter, and inspiration to make more videos to share with you.
Thank you for watching, we hope you subscribe, and we will see you in our next video!
Easy and Delicious White Clam Sauce with Linguini Recipe
Today we are preparing White Clam Sauce with Linguini! Fresh clams are a must for this White Clam Sauce recipe. This is a simple recipe using only a few fresh ingredients, such as Extra Virgin Olive Oil, Garlic, lemon, parsley, basil, and of course, baby clams.
In the Liguria region of Italy, east of Genoa, Spaghetti alle vongole (veraci) means spaghetti with small baby clams in the shell, with a white wine/garlic sauce. Linguine also may be used for the pasta in preference to spaghetti in which we used for this White Calm Sauce recipe.
Try our own Italian Dressing Recipe:
BrooklynBrothers Recommendations on Amazon:
BLOG:
Subscribe for future recipes! Join our Channel here:
Facebook:
White Clam Sauce (1 lb. of Linguini or Spaghetti):
3 dozen baby clams (Shuck a dozen & save clam juice)
2 tbsp of minced fresh garlic
¼ cup of Extra Virgin olive oil
¼ cup of chopped fresh Italian parsley
¼ cup fresh basil ribbons
1 teaspoon of crushed red Pepper
1/4 pond of unsalted butter
1/cup of white wine (optional)
Season with salt & black pepper
Instant Pot Linguine with White Clam Sauce
This was one of the very first things I tried making in my Instant Pot when I first got one years ago and it’s still one of my favorites! The recipe has evolved over time and this is my most recent iteration. It’s so full of clammy goodness and has a perfectly balanced sauce with satisfyingly al dente linguine noodles. I love the extra flavor boost from the anchovy paste! Follow this recipe as is the first time, then adjust your seasonings according to your own tastes.
NOTES:
• Buying Canned Clams: I used chopped clams because I like big chunks of meat throughout, but you can use minced, whole, or a mix between all three. Keep an eye out for sales to stock your pantry so you’re ready to make this the next time the craving hits. Depending on the brand, these 6.5oz cans of chopped clams usually run about $3-4 each, but I grabbed up a bunch of these Snow’s (a Bumble Bee brand) on sale at $2 each. Other brands I tried for making this video were Bar Harbor and Chicken of Sea. They worked out just fine, but in my opinion, the Snow’s just tasted better were more consistent from can to can.
• Clam Juice and Chicken Broth Total: You will need a total of 4 cups liquid between the clam juice and chicken broth to work with one pound of linguine. I point this out because not all brands are equal and not all cans within a brand are consistent. Every can of Snow’s that I’ve ever bought has had ½ cup juice with ½ cup meat. Bar Harbor also had ½ cup juice, but seemed to have just a pinch more meat than ½ cup. Chicken of the Sea had ¾ cup juice, but only ¼ cup meat. My point is this: Whichever brand you’re using, strain and measure out how much juice you have in total and then use enough chicken broth so that the total comes out to 4 cups. And if you want to clam it up with more cans, adjust the broth down accordingly.
#clamlinguine #instantpot #whiteclamsauce @bumblebeefoods #clams #linguine
***This video and description contain affiliate links. If you click on a product link, I will receive a small commission. This helps support the channel and allows me to make more videos. Thank you for the support!***
Instant Vortex Plus 6-in-1 Air Fryer, 6 Quart, 6 One-Touch Programs, Air Fry, Roast, Broil, Bake, Reheat, and Dehydrate:
Today’s Ingredients:
4 TB butter (¼ cup)
4 TB extra virgin olive oil (¼ cup)
4 oz shallots, chopped
6 garlic cloves, minced
zest from 1 large lemon (about 1 TB)
1 TB anchovy paste (or 6 anchovy fillets)
1 tsp dried oregano
1 tsp dried thyme
½ tsp red pepper flakes
½ tsp black pepper
½ cup dry white wine (sauvignon blanc in the video)
juice from 1 large lemon (about ⅓ cup)
2 cups chicken broth (Better-than-Bouillon and water in the video)
4x 6.5oz cans chopped clams, strained to separate juice and meat for a total of 2 cups each
1 lb uncooked linguine (pot-sized or broken in half to fit into the pot)
½ cup chopped parsley, plus extra for serving
½ cup grated parmesan, plus extra for serving
Optionals for serving: parmesan cheese, fresh parsley, lemon wedges
Instructions:
1. Preheat the Instant Pot on the highest sauté setting. When the display reads “HOT,” add the butter and olive oil and allow the butter to melt. Then add the chopped shallots and cook, stirring once or twice, for just a few minutes until softened.
2. Add the garlic, lemon zest, anchovy paste (or anchovy fillets), oregano, thyme, red pepper flakes, and black pepper. Cook for just one minute, stirring to break up the anchovy paste (or fillets).
3. Add the white wine and stir to deglaze the bottom of the pot. There shouldn’t be much, but make sure to scrape up any stuck-on bits for added flavor and to avoid getting a “BURN” warning later.
4. Stir in the lemon juice, chicken broth, and clam juice to combine. Then layer the linguine over the top in a cross-hatch pattern. Use a spoon or spatula to press the noodles down into the liquid but don’t stir up the bottom. It’s okay if the noodles aren’t fully submerged – as long as they are touching the liquid, it will bubble and steam upwards to cook them all.
5. Lock and seal the lid and cook for 6 minutes on high followed by a quick pressure release. Stir to separate the noodles and give it a taste check – adjust salt and pepper to your liking.
6. Stir in the reserved clam meat, ½ cup chopped parsley, and ½ cup parmesan. Cover loosely for 10-15 minutes to allow the sauce to thicken and absorb fully into the noodles.
7. Serve with extra parmesan, parsley, and lemon wedges and ENJOY!
Geoffrey Zakarian's Linguini with Clams | The Kitchen | Food Network
Geoffrey shares the secret to getting evenly cooked clams for this Italian summer pasta!
Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more:
Get the recipe ▶
Subscribe to Food Network ▶
Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Linguine with Clams
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 35 min
Active: 40 min
Yield: 4 to 6 servings
Ingredients
2 pounds small clams, such as cockles or manila clams
Kosher salt
1 pound dried linguine
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 cloves garlic, thinly sliced
2 shallots, minced
1 to 2 large anchovy fillets in olive oil, drained and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup dry white wine
Directions
Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#GeoffreyZakarian #TheKitchen #FoodNetwork #LinguiniWithClams
Geoffrey Zakarian's Linguini with Clams | The Kitchen | Food Network
Linguine With Clam Sauce Recipe at Its CREAMIEST & Most DELICIOUS!
No fresh clams? No problem! Make this easy linguine with clam sauce using wine, garlic, lemon, parsley and canned clams.
Full recipe:
Ingredients
Servings: 6
1 lb linguine
2 tbsp extra-virgin olive oil
4 garlic cloves, minced
3/4 tsp red pepper flakes
1/2 cup(s) dry white wine
15 oz jarred baby clams, drained and chopped with the juice reserved
2 tbsp unsalted butter
1 tbsp lemon juice
1/4 cup(s) chopped fresh parsley, plus more for garnish
Freshly grated Parmesan cheese, optional
Lemon wedges, for serving
Salt and pepper, to taste
Directions 6 steps | 30 Minutes
Step 1
Heat salted water in a big pot until boiling. Meanwhile, prepare the clam sauce. In a large skillet on medium heat, put olive oil, garlic and red pepper. Let the garlic become fragrant.
Step 2
Pour in the white wine and clam juice and let the sauce simmer. Cook until the sauce is half as much and then set aside
Step 3
Cook the linguine until al dente and reserve ½ cup of the pasta water. Drain the pasta and set it aside.
Step 4
Warm up the clam sauce and stir in the butter.
Step 5
Once the clam sauce is heated through, add the linguine, the chopped (or canned) clams, lemon juice and parsley. Cook until the clams are heated through. If the sauce is too thick, add a few tablespoons of pasta water to loosen the sauce. Then season with salt and pepper.
Step 6
Serve the linguine with clam sauce garnished with parsley, lemon wedges and topped with Parmesan cheese, if desired. Enjoy!
Discover Similar Recipes
Follow Cozymeal
YOUTUBE:
INSTAGRAM:
FACEBOOK:
TWITTER:
#cozymeal #linguinewithclamsauce #linguinewithclamsaucerecipe #linguinewithclamsaucerecipeusingwhitewine #linguinewithclamsauceusingcannedclams