Linguine with Clams Recipe
Today I would like to share with you my Linguine with Clams Recipe.
Written Recipe:
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LINGUINE WITH CLAMS #shorts #asmr
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INGREDIENTS
500g. Clams
300g. Linguine
60ml. White wine
2 cloves of garlic
Extra virgin olive oil
Parsley
METHOD:
Place the clams in the sink and rinse them to remove all the sand, transfer them in a bowl and add some salt. Let them drain for 1-2 hours then repeat the sink operation.
Add a drizzle of extra oil into a non-stick pan along with two cloves of garlic.
Heat the pan well and add the clams, blend with white wine and cover for 5 minutes until they are all open. Remove them from the pan and peel them.
Put the linguine in plenty of lightly salted water and let it loosen for about 2 minutes. Then transfer to the pan together with water released by the clams, cook the pasta and add the shelled clams two minutes before the end.
Turn off the heat, add a drizzle of extra oil and chopped parsley and toss everything. Serve and enjoy this wonderful first course that will take you directly to the sea.
Clam Pasta Life Hack with Canned Clams and Soy Sauce!
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Pasta with Shoyu Butter Clam Sauce
Salt
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup minced onion
3 garlic cloves, sliced
1 1/2 tablespoons soy sauce
2 (6.5-ounce) cans chopped clams in clam juice
1 teaspoon grated lemon zest
freshly ground black pepper
12 ounces dried pasta
2 tablespoons chopped fresh parsley
olive oil
lemon juice
Bring a large pot of water to a boil. Season it lightly with salt.
In a large skillet or Dutch oven, heat the oil and butter over medium heat until the butter is melted. Add the onion, garlic, and soy sauce and fry gently until the onion is fully wilted, about 3 minutes.
Set a sieve over a bowl–the bowl will be there to catch the clam juice. Open the cans of clams and pour them into the sieve, reserving the juice. (If you have whole clams, just chop them up).
Add the lemon zest to the skillet and stir gently. Add the chopped clams and season liberally with black pepper. Reduce the heat to low and stir occasionally.
Meanwhile, cook the pasta. Set a timer for 2 minutes short of the recommended cooking time.
Once the timer goes off, add the clam juice to the skillet with the clams and increase the heat to high. Reserving some of the pasta water, immediately drain the pasta and transfer it to the pan. Simmer it together with the clam mixture, stirring constantly, until the clam juice is absorbed into the pasta. If the juice is absorbed and the pata is not cooked to your desired texture, add a little reserved pasta water and keep cooking for a minute or two longer. Stir in the parsley and more black pepper and toss it together.
To serve, transfer it to bowls and eat it immediately, topped with a drizzle of olive oil and a squeeze of lemon.
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.
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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!
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!
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Linguini & Clam Sauce With Olive Oil : Recipes From the Northwest
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Linguini and clam sauce with olive oil is a delicious treat that your whole family will love. Make linguini and clam sauce with olive oil with help from an experienced chef in this free video clip.
Expert: John Harvey Howie III
Bio: John Harvey Howie III opened a signature steakhouse in 2009, John Howie Steak, located at Bellevue's ultra-chic shopping area known as The Shops at The Bravern.
Filmmaker: Jay Windland
Series Description: Bringing the signature flavors and styles of the northwest into your own kitchen is a lot easier than you might think. Enjoy delicious recipes from the northwest with help from an experienced chef in this free video series.