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How To make Mike's Linguini with Clams
3 T Best olive oil you can buy. 1 cn Minced clams-Grotons 6? oz
4 ea Large garlic cloves, pressed 1 bn Linguini for 2 appetites
1 T Dried, reconstitued parsley -Approx 1/4 of a 16 oz pkg
Freshly ground black pepper Grated parmesan to taste Get the water salted and boiling and ready for the linguini. Put the parsley into a container with an equal amount of water to get it looking like reconstituded parsley. Put the olive oil in a sauce pan, press the garlic into the oil, bring to a heat that just gets the garlic to bubbling, then turn down to kinda simmer for 2 minutes or so. We do not want the garlic to turn brown. Get the oil and garlic off the heat if pasta is not done. When the pasta is done, drain the pasta. Throw the pasta into the pan with the garlic oil, add the parsley and grind black pepper over the top. Bring up the heat enough to insure that all is warmed to serving tempature. Then add the drained clams. Add the clams last as they will tend to get tough if heated too long. Mix well and serve. Adjust garlic and pepper to taste. -----
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Mussels Marinara Recipe | Episode 121
Mussels Marinara | How to Cook Mussels!
It’s about time right?! Finally I am bringing you one of my favorite seafood dishes of all time. Mussels marinara is so fancy looking and for some of you, intimidating. But rest assured it is one of the easiest and foolproof seafood recipes you could possibly make! Not to mention, it’s absolutely delicious beyond words. A simple yet flavorful marinara sauce is taken to a whole new level once the mussels are added. They add such a distinct flavor. For those of you who are like my husband and HATE seafood, this dish is not at all fishy smelling OR fishy tasting. Mike won’t eat the mussels because they “freak” him out, but he adores the flavor of the sauce and will eat that with pasta. Speaking of which, you could totally leave out the pasta, but in my opinion, when there is sauce, there better be some pasta close by to help transport that sauce into my mouth!!! You know I’m right! I hope you all enjoy!
Thanks for watching!
xoxo, Court.
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Mussels Marinara Recipe
Courtney Budzyn
| Ingredients |
2 Tablespoons Butter
Drizzle of Olive Oil
1 Shallot, Diced
1 Small Onion, Diced
3-4 Cloves Garlic, Minced
¾ Cup White Wine
1 28 Ounce Can Crushed Tomatoes (San Marzano preferred)
4 Basil Leaves, Chopped
½ Teaspoon Dried Thyme
½ Teaspoon Dried Rosemary
½ Teaspoon Dried Oregano
¼ Teaspoon Cayenne Pepper
2 Pounds Fresh Mussels, Scrubbed and beards removed
Salt and Pepper to Taste
½ Cup Chopped Parsley for garnish
½ Pound Angel Hair Pasta
| Instructions |
In a pot with a tight fitting lid, melt butter and a drizzle of olive oil over medium high heat. Add shallot and onion and sauté until softened. Add garlic and cook until fragrant, about 2 minutes.
Add white wine and simmer until reduced slightly. About 5 minutes.
Add crushed tomatoes, seasonings, basil, salt, and pepper. Simmer over medium low heat for about 20 minutes or until slightly reduced.
Bring a pot of salted water up to a boil and cook the pasta according to package directions.
Add washed and drained mussels to the sauce and cover with a tight lid. Turn the heat up to medium and simmer for about 5 minutes or until all the mussels have opened. Do not overcook once they have opened. Overcooking will result in a tough mussel.
Discard any mussels that did not open.
Add cooked and drained pasta, fresh chopped parsley and serve!
Enjoy!
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Spaghetti vongole - Pasta Recipes - UKTV Food
Make this classic Italian clam pasta recipe with UKTV's top chef Giorgio Locatelli. You can also print the ingredients and instructions from Mike Robinson's version at
Tomato Garlic & Mussel Pasta | How To Make Recipe
Learn how to clean, de-beard and cook Mussels in a tasty Tomato and Garlic Sauce. This Tomato, Garlic & Mussel Pasta ticks all the boxes of a delicious meal. In this video, I run you through the quick and easy recipe and instructions that will leave you wanting to come back for more. Please Enjoy!
Ingredients -
2 Tbsp (30ml) - Olive Oil
1 Kg (2.2lb) - Live Mussels, Cleaned & De-Bearded
1 - Brown Onion, Diced
6 - Garlic Cloves, Thinly Sliced or Diced
1 - Long Red Chilli, Thinly Sliced or Diced
3 Tbsp (75g) - Tomato Paste
1 Cup (250ml) - White Wine or Vegetable Stock -
800g (28oz) - Whole Tomatoes In Juices
1/2 Cup (120ml) - Water
2 - Whole Basil Stems
5g - Flat Leaf Parsley
2 Tbsp (28g) - Unsalted Butter
250g - Pasta Of Your Choice (I Used Spaghetti)
Seasoning to your taste
Basil to serve
Equipment I use -
Knives and Steels -
Shun Premier 17.8cm Santoku Knife -
Shun Premier 22.9cm Bread Knife -
Shun Premier Nakiri Knife 14cm -
Shun Steel -
Pots and Pans -
Essteele Per Vita 5 Piece Cookware Set -
Music in this video -
Intro -
Song - Coffee and Unicorns
Artist - Henyao
Song - Faster Car (Instrumental version)
Artist - Loving Caliber
Song - Turn It Up (Instrumental Version)
Artist - Mike Parr
Song - Fansi Pan
Artist - Yomoti
Link -
Song - Pomelo
Artist - Jobii
Link -
Thanks for watching!