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How To make Mike's Linguini with Clams
3 T Best olive oil you can buy. 1 cn Minced clams-Grotons 6? oz
4 ea Large garlic cloves, pressed 1 bn Linguini for 2 appetites
1 T Dried, reconstitued parsley -Approx 1/4 of a 16 oz pkg
Freshly ground black pepper Grated parmesan to taste Get the water salted and boiling and ready for the linguini. Put the parsley into a container with an equal amount of water to get it looking like reconstituded parsley. Put the olive oil in a sauce pan, press the garlic into the oil, bring to a heat that just gets the garlic to bubbling, then turn down to kinda simmer for 2 minutes or so. We do not want the garlic to turn brown. Get the oil and garlic off the heat if pasta is not done. When the pasta is done, drain the pasta. Throw the pasta into the pan with the garlic oil, add the parsley and grind black pepper over the top. Bring up the heat enough to insure that all is warmed to serving tempature. Then add the drained clams. Add the clams last as they will tend to get tough if heated too long. Mix well and serve. Adjust garlic and pepper to taste. -----
How To make Mike's Linguini with Clams's Videos
Mussels Marinara Recipe | Episode 121
Mussels Marinara | How to Cook Mussels!
It’s about time right?! Finally I am bringing you one of my favorite seafood dishes of all time. Mussels marinara is so fancy looking and for some of you, intimidating. But rest assured it is one of the easiest and foolproof seafood recipes you could possibly make! Not to mention, it’s absolutely delicious beyond words. A simple yet flavorful marinara sauce is taken to a whole new level once the mussels are added. They add such a distinct flavor. For those of you who are like my husband and HATE seafood, this dish is not at all fishy smelling OR fishy tasting. Mike won’t eat the mussels because they “freak” him out, but he adores the flavor of the sauce and will eat that with pasta. Speaking of which, you could totally leave out the pasta, but in my opinion, when there is sauce, there better be some pasta close by to help transport that sauce into my mouth!!! You know I’m right! I hope you all enjoy!
Thanks for watching!
xoxo, Court.
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Mussels Marinara Recipe
Courtney Budzyn
| Ingredients |
2 Tablespoons Butter
Drizzle of Olive Oil
1 Shallot, Diced
1 Small Onion, Diced
3-4 Cloves Garlic, Minced
¾ Cup White Wine
1 28 Ounce Can Crushed Tomatoes (San Marzano preferred)
4 Basil Leaves, Chopped
½ Teaspoon Dried Thyme
½ Teaspoon Dried Rosemary
½ Teaspoon Dried Oregano
¼ Teaspoon Cayenne Pepper
2 Pounds Fresh Mussels, Scrubbed and beards removed
Salt and Pepper to Taste
½ Cup Chopped Parsley for garnish
½ Pound Angel Hair Pasta
| Instructions |
In a pot with a tight fitting lid, melt butter and a drizzle of olive oil over medium high heat. Add shallot and onion and sauté until softened. Add garlic and cook until fragrant, about 2 minutes.
Add white wine and simmer until reduced slightly. About 5 minutes.
Add crushed tomatoes, seasonings, basil, salt, and pepper. Simmer over medium low heat for about 20 minutes or until slightly reduced.
Bring a pot of salted water up to a boil and cook the pasta according to package directions.
Add washed and drained mussels to the sauce and cover with a tight lid. Turn the heat up to medium and simmer for about 5 minutes or until all the mussels have opened. Do not overcook once they have opened. Overcooking will result in a tough mussel.
Discard any mussels that did not open.
Add cooked and drained pasta, fresh chopped parsley and serve!
Enjoy!
Antonello show you how to make linguine with clams
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How To Make The Best Clams Casino
Today we're making baked clams casino. With bell pepper, garlicky breadcrumbs, and bacon these are great for snacking on Christmas Eve or really before any meal. I hope you enjoy this clams casino recipe!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
CLAMS CASINO PRINT RECIPE:
INGREDIENTS WITH GRAM AMOUNTS
Ingredients
2 dozen (24) Littleneck clams - rinsed and purged if necessary
¼ cup (50 grams) dry white wine
5 tablespoons (75 grams) butter cut into small cubes and divided
1/4 cup (56 grams) clam juice or low sodium chicken stock
1 large lemon cut into wedges, for serving
3 strips bacon cut into small pieces - you will need 24 pieces for 2 dozen clams
For the seasoned breadcrumbs
½ cup (75 grams) dry breadcrumbs
½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes
3 tablespoons parsley - minced
3 cloves garlic - minced
½ medium red bell pepper - ½ cup worth, finely chopped
¼ cup (56 grams) clam juice or low sodium chicken stock
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Zuppa di Pesce, 100 year old recipe
Stuffed Clams: The Perfect Recipe | Potluck Video
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We go to the aptly named The Clam to learn how to make their cherrystone stuffs.
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