How To make Clam Linquine
1/4 c Olive oil
3 Cloves garlic, minced
2 6 oz cans minced or chopped
-clams with juice 1/8 ts Crushed red pepper
1/4 ts Dried oregano
1 tb Fresh lemon juice
2 tb Chopped fresh parsley
8 oz Pkg dried linguine or
-spaghetti, cooked Freshly grated parmesan cheese Heat olive oil in large skillet over medium heat. Add garlic and saute gently until just golden, about 1 minutes. Do not let garlic brown. Add clams and their liquid, red pepper, oregano and lemon juice. Simmer 3-5 minutes over low heat. Add parsley and cook 1 minutes. Place cooked pasta in serving bowl. Pour some sauce over pasta and toss to coat strands. Pour remaining sauce over top of pasta. Sprinkle with parmesan cheese. Makes 3-4 servings. Origin: Province newspaper, February 24, 1993 Shared by: Sharon Stevens
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Classic White Clam Sauce
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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
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.
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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
Simple Pastas: Spaghetti with Clam Sauce
This is a very flavorful and a bit more complex rendition of the traditional pasta and clam sauce. The artichokes add extra flavor and texture to the pasta.
Recipe on my website:
Homemade Linguine & Clams by The Cake Boss | BVK EP06
This pasta dish is so good that dinner tonight has to be the Cake Boss's recipe for linguine and clams. Watch now to see the Cake Boss and his chefs show you how to make this easy and delicious dish. Click SHOW MORE for recipe.
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Linguine and Clams Recipe from Buddy V's Ristorante
INGREDIENTS (In Order) QUANTITY
Clams 12 each
Clams (chopped) 3 oz
Linguini Pasta 6 oz
Clam Juice 2 Tbsp
White Wine 1 oz
Pasta Water 3 - 4 oz
Chopped Garlic 1tsp
Chile de Arbol 1 ea
Parsley (chopped) 1/4 oz
Evoo 1 Tbsp
Salt & Pepper To taste
PLATING PROCEDURE
In a saute pan add the chile, garlic, white wine, manila clams, and the pasta water, once the clams start to open add the chopped clam. Heat the linguine in hot pasta water and add to the saute pan add the oil and toss to coat, taste, season with salt and pepper. Build the pasta in a large bowl, twirling it up to get height, add the manila clams around and garnish with parsley and olive oil.
Credits
Produced by Cakehouse Media
Starring Buddy Valastro, Kim Canteenwalla, and Bryan Forgione
Executive Producer: Art Edwards
Executive in Charge: Stephanie Morrisey
Producer: Andy Mills
Culinary Producer: Tony Guglielmelli
Camera: Matt Antonucci
Editor: Andy Mills
Music: artlist.io
SFX:
Recipe provided by: Bryan Forgione & Buddy V's Ristorante
2018
Contact: andrew@cakehousemedia.com
Linguine with White Clam Sauce
Linguine with White Clam Sauce is a must on my Christmas Eve dinner every single year. And I love it when it is not Christmas Eve as well. Check out the recipe here