linguine Clam | #linguinepasta #clams #seafoodpasta
Pasta tossed with lots of garlic, parsley , tomatoes and clams what's there not to love. This is a non alcohol version of red clam sauce where I've used clam juice and pasta water instead of whine which is optional. If you can't find clam juice you can use any other stock whatever is convenient. Try your best to find Italian Canned tomatoes they have a much non acidic and sweeter taste then other. Hope you all enjoy this recipe and please don't forget to share this video and recipe with loved ones.
ingredients:
3/4 pounds linguine
1 can 28 ounce chopped San Marzano tomatoes
1 tsp red crushed peppers
3 tbsp olive oil
1/2 cup parsley
1/2 cup cherry tomatoes cut in half
4 cloves garlic thinly sliced
1 pound clams scrubbed
1/2 cup clam juice
rock-salt as desired
1/2 cup basil sliced.
1/2 TSP crushed black pepper
INSTRUCTIONS:
Set a large 1-gallon pot of water over high heat. Bring to a boil and add 1 tablespoons rock salt. Add the uncooked pasta to the water and cook for 7 to 10 minutes. (The pasta should be a bit undercooked.) Drain the pasta in a colander and reserve.
Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the garlic and saute until light golden brown . Add the crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the clams tomato can, cherry tomatoes, fresh parsley and clam juice stir to combine well, and cook about 3 minutes. Add rock salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Continue to cook until the shells open, 5 to 7 minutes. Add the xtra parsley sliced basil and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.
Linguine with Clams | Emeril Lagasse
Meet Emeril’s favorite recipe for linguine with clams—a dish that exemplifies simplicity. A quick sauce made with pancetta, clams, parsley, onions, garlic, white wine, and red pepper flakes are all it takes to turn a box of linguine into an easy-to-make dish that is bursting with flavor and nothing short of spectacular.
CLASSIC CLAM LINGUINE
SERVES 4 TO 6
Coarse salt
1 pound linguine, or spaghettini
2 tablespoons olive oil
3 ounces pancetta, diced
1/2 cup finely chopped yellow onions
3 tablespoons thinly sliced garlic
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3/4 cup dry white wine
1/2 cup clam juice
2 pound littleneck, Manila, or cockle clams, scrubbed, and purged in water
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
½ cup finely chopped fresh parsley leaves, plus additional for serving
1/2 cup finely grated Parmesan, for serving (optional)
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain pasta in a colander, reserving 1/2 cup cooking liquid. Return pasta to the pot and toss with the cooking liquid. Cover and set aside.
In a large, heavy saute pan or medium pot, heat oil over medium heat. Add pancetta and cook, stirring, for 2 minutes. Add onions and cook, stirring, until soft, 3 minutes. Add the garlic, parsley, ½ teaspoon salt, and red pepper flakes, and cook, stirring, for 1 minute. Add wine and clam juice and cook for 1 minute. Add clams, cover, and cook, shaking pan occasionally until clams open, about 5 minutes. Discard any unopened clams. Add the cooked pasta and toss to coat. Season with salt and pepper. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese, if desired. Serve immediately.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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How to Make PASTA Alle VONGOLE Like an Italian
Pasta alle vongole is inspired by the Mediterranean lifestyle and it is my absolute favourite pasta dish in the world. The salty vongole and smooth long strands of pasta mixed with freshly chopped parsley and crushed garlic are the ultimate match .
#linguinevongole #spaghettivongole #clamspasta
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Pasta alle Vongole
0:43 Welcome to Vincenzo's Plate
1:17 Linguine Vongole Ingredients
2:20 How to wash the vongole (clams)
4:07 How to Cook Linguine alle Vongole
8:25 How to remove the meat from the shells
9:11 How to combine the ingredients to make a creamy pasta vongole
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Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious
Mario Batali demonstrates his recipe for linguine with clams, a traditional part of the Italian Christmas Eve Feast of the Seven Fishes.
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Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious
Linguine, Clams & White Wine Sauce Recipe - Recipe By Laure Vitale - Laura In The Kitchen Episode 67
To get this complete recipe with instructions and measurements, check out my website:
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