Chef Franks Spaghetti (Linguine?) with White Clam Sauce
Making a great white clam sauce for pasta relies on choosing the best ingredients. Using fresh clams, garlic that you chop yourself & Italian parsley makes all the difference. this is a simple dish where good ingredients & technique are key. Hope you enjoy.
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Makes about 4 servings
Steaming the clams
24 little neck Clams
3 tbsp/42 g Olive oil
4 cloves Garlic, smashed
2 cups/473 ml dry white wine
Parsley stems
Steam until opened. Remove and pick. Discard the shells. Chop the clam meat.
Strain and Save the cooking liquid. Make sure any grit stays in the bottom of the pot.
Sauce
2 tbsp/28 g Olive oil
6 cloves Garlic, chopped
1/2-3/4 cup/100 g-150 g Parsley, chopped
Chopped clams
Clam cooking liquid
1/2 #/226 g Unsalted butter
Chili flakes
Lemon
Assembly
1 #/453 g pasta (I used more in the video but this works better)
-use whatever pasta you want. I’m not a fan of linguine
-skip the cans and jars. Use fresh clams, garlic, parsley.
-choose smaller clams Manila, cockles, littlenecks
-keep clams cold
-scrub clams of outside grit with a stiff brittle brush
-store clams in a colander with a large bowl topped with ice
-never let clams soak for longer than a few minutes in fresh water
-test for life
-check out my video that goes into more depth about clams
-skip the shells when you serve. Small pieces of shell are not delicious
-add the clams back just to warm up. Overcooked clams are chewy.
-cook pasta 3/4 of the way and finish in the sauce
-I like spaghetti not linguine
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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Little Neck Clams In Wine Sauce | Lemon And Garlic Wine Sauce | Pasta and Claims
What a great meal prepared my my student Eric. He came up with this cast iron recipe of clams and pasta and did a fantastic job. The wine and lemon sauce he came up with worked great with this pasta dish. Cooking with cast iron is always a pleasure and this fettuccine and clams in a wine sauce is a great recipe to try. Most people do not think of cooking clams in a wine sauce on a camping trip, but this one will hit the top of your list. Thanks for watching and thanks for sharing my video of Little Neck Clams In A Wine Sauce | Lemon And Garlic Wine Sauce.
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Creamy Garlic Pasta Recipe
Perfect creamy garlic pasta. It's cheap, quick and absolutely delicious.
Watch the full video here -
#creamygarlic #garlicsauce #creamygarlicpasta
CREAMY SEAFOOD PASTA || SEAFOOD PASTA || EASY SEAFOOD PASTA || BEE'SKITCHEN
This delicious creamy seafood Linguine is perfect for any time of the week.
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INGREDIENTS:
* 500g Linguine Pasta
* 20ml Olive Oil
* 1 Shallots (Finely Diced)
* 3 Tbsp Minced Garlic
* 2 Chillies (Finely Diced)
* 150g Dolmino Pasta Sauce ( Sun-Dried Tomatoes)
* 150g Dolmino Pasta Sauce ( Slow Roasted Garlic & Tomatoes)
* 1/2 Chopped Tinned Tomatoes
* 1/2 Tsp Ground Cumin
* 1/2 Tsp Ground Coriander
* 1/2 Tsp Smoked Paprika
* 1/2 Tsp Black Pepper
* 1/2 Tsp White Pepper
* 1 Tbsp Fresh/Dried Parsley
* 1 Tsp Jumbo Crayfish Flavoring Stock
* Mixed Seafood
* Cooked Prawns
* Cooked Clams
* 300ml Double Cream
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Anthony Bourdain's FAVORITE Dish | Linguine with Clams | #shorts
Ingredients
1 1/2 lbs manila clams
1 lemon
1 bag of linguine
salt and pepper to taste
red pepper flakes
white wine
butter
1 shallot
4 cloves of garlic
1 cup parsley
Directions
Start by washing and purging the clams. Heat oil in dutch oven, add in shallots and garlic. Saute for about 4 min then add in the clams, followed by salt, pepper, and red pepper flakes. Add a little butter, then white wine. Cover and let steam for 8-10 min on medium low heat or until all clams have opened (discard any that do not open). Cook linguine to al dente then add to dutch oven. Mix well so the pasta is evenly coated with sauce. Top with additional parsley. Enjoy :)