Anne Burrell's Linguine with White Clam Sauce | Secrets of a Restaurant Chef | Food Network
Anne's buttery pasta with clam sauce is the weeknight dinner we've been dreaming of!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
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Linguine with White Clam Sauce
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 6 servings
Ingredients
Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Big fat finishing extra-virgin olive oil (high quality)
Directions
Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
Bring a large pot of well salted water to a boil over medium heat.
Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very al dente maybe a minute or so less than the box directs.
Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
This won't make you want to clam up!
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Anne Burrell's Linguine with White Clam Sauce | Secrets of a Restaurant Chef | Food Network
SPAGHETTI WITH CLAMS - Original Italian recipe
Spaghetti with clams is a classic first course of the Italian cuisine, simple yet delicious. Just spaghetti “al dente” clams and a sprig of fresh parsley for a dish to share with your friends and family!
00:00 WHAT'S COOKING?
00:24 - HOW TO CLEAN CLAMS
01:14 - PREPARATION
03:05 - PLATING
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Spaghetti 320 g
Clams 1 kg
Garlic 1 clove
Parsley 1 sprig
Extra-virgin olive oil as needed
Black pepper to taste
Fine salt to taste
Coarse salt as needed
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Classic White Clam Sauce
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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
LINGUINE WITH CLAMS #shorts #asmr
Let's prepare an evergreen loved by everyone! Get ready to cook with the one and only @RafaelNistor :D
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.
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