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.
My Favorite Italian Pasta
#shorts #pasta #cheese
AGLIO E OLIO
8oz pasta
4tbs olive oil
2tbs butter
1.5tsp red chile flakes
2tbs garlic (sliced)
3tbs parsley (chopped)
Salt + Lemon Juice
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Italian Grandma Makes Linguine with Clams
LINGUINE with CLAMS:
50 Little Neck Clams (or your favorite type of clams)
Olive Oil (about 4-5 tablespoons)
½ cup onion, minced
4-5 garlic cloves, sliced
1 teaspoon of hot red pepper flakes (or as desired)
1 cup white wine
½ cup chopped parsley
1 pound Linguine pasta
Salt & black pepper
COOKBOOK: Cooking with Grandma Gina is available on Amazon in Paperback and eBook. Recipes in cookbook are based on videos released prior to March 2021.
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FAQ:
Who is this lady?
Gina Petitti was born in 1935 in Faeto, Italy. It is in the province of Foggia in the Puglia region of southeast Italy. Her family ran a farm in Italy and she met her husband, Vito, in the same town. In 1970 Gina, Vito, and her 4 children immigrated to America. Gina’s husband passed away in 2012, but she is surrounded by a large family, which includes 9 grandchildren, and lives 5 minutes away from her eldest daughter in New Jersey. Gina enjoys making food for her family in the same old fashion ways as she was taught by her mother and grandmother in Italy, and also new things she has subsequently learned from family and friends in America. She also enjoys gardening, and being an active member of her local Church.
Where does Gina get her recipes?
Most of these recipes are from what she learned growing up in Italy, but some of them have evolved over time. She has also learned new recipes from friends and family in America. She is always eager to try new things.
Why is no one helping her in the video?
Grandma Gina doesn’t want help! Usually, it’s because we will slow her down or not do it “her way.” For the videos we only show her, but when the camera cuts we jump in and help form the cookies or prep for the next step.
Why don’t we buy her a new...?
Grandma Gina has a closet and garage full of new gadgets, spoons, forks, pots, etc… but she doesn’t like them because she is used to doing it with her old tools. She has fun getting her hands dirty!
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Grandma Gina’s retired son-in-law, Nick, does the filming, editing, production, and channel management. Her daughter, Maria, helps with food preparation, kitchen setup and fan support. Also, Grandma Gina usually has one or two grand-kids in the kitchen to help.
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Linguine with Clams & White Wine Sauce Recipe [DAY 175]
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RECIPE
DAY 175 – Linguine with Clams and White Wine Sauce
Serves 2
Ingredients:
1 lb (500 g) Manilla or Little Neck Clams
½ lb (250 g) Linguini
¼ cup (60 ml) White Wine
3 Cloves of Garlic [sliced]
3 Tbsp (40 g) Extra Virgin Olive Oil
1 Tbsp (15 g) Unsalted Butter
1 Tbsp (3 g) Fresh Parsley [roughly chopped]
A Pinch of Hot Pepper Flakes
Salt & Pepper (to taste)
Process:
1) Scrub the clams very, very well under cold running water with a stiff brush. Place the clams in a large bowl and cover with cold water. Let the clams soak for about 30 minutes changing the water half way through.
2) Fill a large pot with water, sprinkle in a generous pinch of salt and bring it to a boil.
3) In a medium pot, add the clams. Add water to cover the clams and bring to a boil. Cook just until the clams open. Remove clams from the water and set aside. Line a strainer with 2 coffee filters or cheesecloth, and ladle through ¾ of the clam juice making sure not to ladle any of it from the bottom of the pot (sand sinks to the bottom and we want to avoid getting any sand in the sauce). Reserve ½ cup (120 ml) and store the rest in a container in the freezer (this clam juice is a fantastic base for any kind of seafood sauce or seafood stew or just about anything seafood).
4) Add the linguini to the boiling water and cook according to package instructions. In a large sauté pan with high sides over medium high heat, sauté the garlic in the extra virgin olive oil until fragrant and lightly browned for about 1 minute.
5) Add the hot pepper flakes and cook for 30 more seconds. Add the wine and clam juice and cook for a 2 minutes.
6) Add the clams and butter to the wine mixture, and season everything with salt and pepper. Cover with a lid and cook for about a minute while you drain your linguine.
7) Add the pasta and toss well to combine. Sprinkle the parsley over the top, tumble the pasta onto a large plate and enjoy!
Recipe by: Laura Vitale
Edited by: Ruta