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.
How to Make SPAGHETTI ALLE VONGOLE like in Italy
SPAGHETTI ALLE VONGOLE
Taste the flavours of the sea on a plate with this simple spaghetti vongole recipe. The secret is in slow cooking these little shellfish until they create a beautiful broth which then coats each strand of spaghetti until it looks silky and tastes like perfection. Enjoy this seafood recipe with Vincenzo’s Dad Paolo as he shows off his culinary skills.
#spaghettivongole #spaghettiallevongole #vongole
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Instant Pot Linguine with White Clam Sauce
This was one of the very first things I tried making in my Instant Pot when I first got one years ago and it’s still one of my favorites! The recipe has evolved over time and this is my most recent iteration. It’s so full of clammy goodness and has a perfectly balanced sauce with satisfyingly al dente linguine noodles. I love the extra flavor boost from the anchovy paste! Follow this recipe as is the first time, then adjust your seasonings according to your own tastes.
NOTES:
• Buying Canned Clams: I used chopped clams because I like big chunks of meat throughout, but you can use minced, whole, or a mix between all three. Keep an eye out for sales to stock your pantry so you’re ready to make this the next time the craving hits. Depending on the brand, these 6.5oz cans of chopped clams usually run about $3-4 each, but I grabbed up a bunch of these Snow’s (a Bumble Bee brand) on sale at $2 each. Other brands I tried for making this video were Bar Harbor and Chicken of Sea. They worked out just fine, but in my opinion, the Snow’s just tasted better were more consistent from can to can.
• Clam Juice and Chicken Broth Total: You will need a total of 4 cups liquid between the clam juice and chicken broth to work with one pound of linguine. I point this out because not all brands are equal and not all cans within a brand are consistent. Every can of Snow’s that I’ve ever bought has had ½ cup juice with ½ cup meat. Bar Harbor also had ½ cup juice, but seemed to have just a pinch more meat than ½ cup. Chicken of the Sea had ¾ cup juice, but only ¼ cup meat. My point is this: Whichever brand you’re using, strain and measure out how much juice you have in total and then use enough chicken broth so that the total comes out to 4 cups. And if you want to clam it up with more cans, adjust the broth down accordingly.
#clamlinguine #instantpot #whiteclamsauce @bumblebeefoods #clams #linguine
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Instant Vortex Plus 6-in-1 Air Fryer, 6 Quart, 6 One-Touch Programs, Air Fry, Roast, Broil, Bake, Reheat, and Dehydrate:
Today’s Ingredients:
4 TB butter (¼ cup)
4 TB extra virgin olive oil (¼ cup)
4 oz shallots, chopped
6 garlic cloves, minced
zest from 1 large lemon (about 1 TB)
1 TB anchovy paste (or 6 anchovy fillets)
1 tsp dried oregano
1 tsp dried thyme
½ tsp red pepper flakes
½ tsp black pepper
½ cup dry white wine (sauvignon blanc in the video)
juice from 1 large lemon (about ⅓ cup)
2 cups chicken broth (Better-than-Bouillon and water in the video)
4x 6.5oz cans chopped clams, strained to separate juice and meat for a total of 2 cups each
1 lb uncooked linguine (pot-sized or broken in half to fit into the pot)
½ cup chopped parsley, plus extra for serving
½ cup grated parmesan, plus extra for serving
Optionals for serving: parmesan cheese, fresh parsley, lemon wedges
Instructions:
1. Preheat the Instant Pot on the highest sauté setting. When the display reads “HOT,” add the butter and olive oil and allow the butter to melt. Then add the chopped shallots and cook, stirring once or twice, for just a few minutes until softened.
2. Add the garlic, lemon zest, anchovy paste (or anchovy fillets), oregano, thyme, red pepper flakes, and black pepper. Cook for just one minute, stirring to break up the anchovy paste (or fillets).
3. Add the white wine and stir to deglaze the bottom of the pot. There shouldn’t be much, but make sure to scrape up any stuck-on bits for added flavor and to avoid getting a “BURN” warning later.
4. Stir in the lemon juice, chicken broth, and clam juice to combine. Then layer the linguine over the top in a cross-hatch pattern. Use a spoon or spatula to press the noodles down into the liquid but don’t stir up the bottom. It’s okay if the noodles aren’t fully submerged – as long as they are touching the liquid, it will bubble and steam upwards to cook them all.
5. Lock and seal the lid and cook for 6 minutes on high followed by a quick pressure release. Stir to separate the noodles and give it a taste check – adjust salt and pepper to your liking.
6. Stir in the reserved clam meat, ½ cup chopped parsley, and ½ cup parmesan. Cover loosely for 10-15 minutes to allow the sauce to thicken and absorb fully into the noodles.
7. Serve with extra parmesan, parsley, and lemon wedges and ENJOY!
Easy White Clam Sauce Linguine Recipe
Simplicity is the key to many great pasta dishes, and there are few savory offerings more satisfying than a good linguine with clam sauce. You can prepare it with red or white sauce, but we’re looking at white today. It only takes a few ingredients and just a little bit of time to prepare, but it will create a delicious and satisfying meal that you’ll want to make over and over. One of the biggest keys is to cook the clam juice for a while before adding the clams. Take a look at our recipe for a super easy white clam sauce linguine.
#Pasta #Clam #Recipe
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