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How To make Pasta with Red Clam Sauce
2 tb Olive oil
4 md Garlic cloves, chopped fine
1 c Rich, salt-free fish stock
1 c Dry white wine
2 ts Dried oregano
36 sm Fresh clams such as little-
-necks or Manilas, in the -shell, thoroughly cleansed 1 lg Ripe tomato, peeled, cored,
-seeded and coarsley chopped 2 tb Double-concentrate tomato
-paste 1 1/2 tb Fresh basil leaves, finely
-shredded 1 1/2 tb Fresh Italian parsley,
-finely chopped Freshly ground pepper Cooked linguine In a large saucepan, heat the oil with the garlic over moderate heat. When the garlic sizzles, add the fish stock, wine, and oregano. As soon as the liquid comes to a boil, add the clams and cover the pan. Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams. With a slotted spoon, remove them from the pan and keep them warm in a covered bowl. Stir in the remaining ingredients, except the black pepper, into the liquid in the pan. As soon as the liquid returns to a simmer, place the clams, shells and all, on top of pasta and spoon the liquid over them. Season to taste with black pepper.
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One Pot Linguine with Red Clam Sauce #shorts
#shorts One Pot Linguine with Red Clam Sauce is another pantry recipe on your list.
linguine with spicy red clams sauce!
Emeril's Red Clam Sauce | Pasta & Beyond | Pasta Recipe
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Make this easy-to-make pressure-cooker red clam sauce following this Emeril Pasta & Beyond pasta recipe. A classic Italian recipe made with homemade marinara sauce and infused with clams. The sauce is made out of garlic, tomatoes, red pepper, parsley, and basil. This dish is full of flavor and works great with a side of bread or on a bed of your favorite pasta.
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Pressure-Cooker Red Clam Sauce Recipe
Serves 4
Ingredients:
1 Tbsp. canola oil
1 medium onion, chopped
2 garlic cloves, minced
2 cans (6½ oz. each) chopped clams, undrained
1 can (14½ oz.) diced tomatoes, undrained
1 can (6 oz.) tomato paste
¼ cup minced fresh parsley
1 bay leaf
1 tsp. sugar
1 tsp. dried basil
½ tsp. dried thyme
¾ lb. Homemade Pasta Dough made with the Linguine Disc
Directions:
1. Select sauté setting on a 6-qt. electric pressure cooker and adjust for
medium heat. Pour in oil. When oil is hot, add onion; sauté until tender. Add
garlic; cook 1 minute longer. Press cancel.
2. Stir in the next 8 ingredients. Lock lid; close pressure-release valve. Adjust
to pressure-cook on high for 3 minutes. Allow pressure to naturally release
for 5 minutes, then quick-release any remaining pressure. Discard bay leaf.
3. Meanwhile, in a large saucepan, cook the pasta in boiling salted water
until it floats, about 3 minutes; drain. Serve with clam sauce.
1 SERVING 509 cal., 16g fat (3 sat. fat), 171mg chol.,
1127 mg sod., 70g carb. (11g sugars, 7g fiber), 22g pro.
DIABETIC EXCHANGES 2 starch, 2 lean meat, ½ fat.
Italian Linguini With Red Clam Sauce
This is The Bald Chef's favorite Italian recipe Linguini With Red Clam Sauce. Vongole con Linguini is a classic recipe made with a marinara sauce infused with fresh clams. The Bald Chef will show you how to make this outstanding Italian pasta dish. Some like their clam sauce white but the tomato, red pepper, and basil are much more flavorful.
This is The Bald Chef's favorite Italian recipe Linguini With Red Clam Sauce. Vongole con Linguini is a classic Italian recipe made with a marinara sauce infused with fresh clam liquor. Crowed with fresh Little Neck clams that are sweet and tasty. The Bald Chef will show you how to make this outstanding Italian pasta dish. Some like their clam sauce white and it's not to bad . But Italian Linguini With Red Clam Sauce is a much better recipe. The Italian plum tomatoes , red hot pepper, basil, and the garlic are much more flavorful.For more on this Italian Cuisine recipe and how to cook Italian Linguini With Red Clam Sauce check the recipe at
SPAGHETTI with RED CLAM SAUCE
Today we make Pasta with red clam sauce, the red brother of spaghetti alle vongole.
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SPAGHETTI ALLE VONGOLE
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Pasta tossed with lots of garlic, parsley , tomatoes and clams what's there not to love. This is a non alcohol version of red clam sauce where I've used clam juice and pasta water instead of whine which is optional. If you can't find clam juice you can use any other stock whatever is convenient. Try your best to find Italian Canned tomatoes they have a much non acidic and sweeter taste then other. Hope you all enjoy this recipe and please don't forget to share this video and recipe with loved ones.
ingredients:
3/4 pounds linguine
1 can 28 ounce chopped San Marzano tomatoes
1 tsp red crushed peppers
3 tbsp olive oil
1/2 cup parsley
1/2 cup cherry tomatoes cut in half
4 cloves garlic thinly sliced
1 pound clams scrubbed
1/2 cup clam juice
rock-salt as desired
1/2 cup basil sliced.
1/2 TSP crushed black pepper
INSTRUCTIONS:
Set a large 1-gallon pot of water over high heat. Bring to a boil and add 1 tablespoons rock salt. Add the uncooked pasta to the water and cook for 7 to 10 minutes. (The pasta should be a bit undercooked.) Drain the pasta in a colander and reserve.
Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the garlic and saute until light golden brown . Add the crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the clams tomato can, cherry tomatoes, fresh parsley and clam juice stir to combine well, and cook about 3 minutes. Add rock salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Continue to cook until the shells open, 5 to 7 minutes. Add the xtra parsley sliced basil and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.