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How To make Spaghetti with Clam Sauce
24 oz Clams (canned), with
-juice (2 standard cans) 8 oz Tomato paste
-(1 standard can) 1 lb Tomatoes (canned),
-with liquid 4 T Butter, clarified
8 Garlic cloves, minced
1 t Parsley
1 t Oregano
1 t Salt
1 lb Spaghetti
1 T Cooking oil
1/4 c Parmesan cheese, grated
Saute the garlic in about 2 T of clarified butter until lightly browned. Stir in the clam juice, tomato paste, tomatoes and liquid, parsley and oregano. Simmer until reduced by about half. Add the clams and remove from heat. This sauce should be reheated just prior to serving. Cook and drain the spaghetti. In the empty cooking pot, melt the remaining clarified butter, and return the spaghetti to the pot and stir until coated uniformly. Serve with lots of garlic bread and a dry white wine. NOTES: * Garlic, clam and tomato spaghetti -- This recipe originally appeared in "Lowbush Moose (and other Alaskan recipes)" by Gordon R. Nelson. I've modified it somewhat. Yield: Serves 4-6. * You can use oil instead of clarified butter, at some sacrifice in flavor. : Difficulty: easy. : Time: 30 minutes. : Precision: approximate measurement OK. : Lyndon Nerenberg : Nexus Computing Inc, Edmonton, Alberta, Canada : {alberta,pyramid,uwvax}!ncc!lyndon || lyndon%ncc.uucp@spool.wisc.edu : Copyright (C) 1986 USENET Community Trust
How To make Spaghetti with Clam Sauce's Videos
Linguine with Clam Sauce Recipe (Pasta Alle Vongole)
You will absolutely love this very easy-to-make Linguine with Clam Sauce recipe that has homemade pasta in a delicious garlicky clam sauce.
To me, linguine with clam sauce is one of the best Italian pasta recipes out there. It’s incredibly simple to make and loaded with delicious garlic and seafood flavors. This recipe obviously originated in Italy, and specifically the east Genoa region. Most Italian recipes were created based on availability, and with Genoa being ocean side, there was plenty of seafood to use.
Ingredients for this recipe:
• ¼ cup olive oil
• 4-5 finely minced cloves of garlic
• ½ peeled and small diced shallot
• 12 fresh rinsed clams
• ¾ cup white wine
• 10 ounces canned whole clams in juice
• 6.5 ounces canned chopped clams in juice
• small bunch of finely minced fresh parsley
• 1 pound fresh or dried pasta
• sea salt and fresh cracked pepper to taste
Serves: 4
Prep time: 5 minutes
Cook Time: 20 minutes
Procedures:
1. Add the olive oil to a large rondeau or frying pan over low heat and stir in the garlic and shallots and cook for 1 minute.
2. Place in the fresh clams and stir until combined. Place on a lid and cook for 6-8 minutes or just until the clams begin to open.
3. Next, deglaze with the wine and turn the heat to medium-high to high heat and cook for 3-4 minutes to reduce the amount of wine, and until the clams are completely opened up.
4. Turn the heat to low and add in the canned clams, salt, pepper, and ¾ of the chopped parsley and cook for 1 to 2 minutes. Set aside.
5. Add the pasta to a large pot of boiling salted water and cook until al dente.
6. Strain the noodles and toss with the clam’s saucepan.
7. Serve with optional grated parmesan cheese, red pepper flakes, and remaining chopped parsley.
Chef Notes:
Make-Ahead: This recipe is meant to be eaten as soon as it is done cooking.
How to Reheat: Add your desired amount to a pan over low heat and heat up until warm. You may need to add in a little bit of water or chicken stock to reconstitute.
How to Store: Place covered in the refrigerator for up to 3 days. This recipe will not freeze well.
You should definitely use Fresh Pasta Dough Recipe, but if not, you can easily swap it out for dried pasta.
I personally like to use an Italian white wine like Pinot grigio, but other great wines you could use are chardonnay or sauvignon blanc.
SPAGHETTI WITH CLAMS - Original Italian recipe
Spaghetti with clams is a classic first course of the Italian cuisine, simple yet delicious. Just spaghetti “al dente” clams and a sprig of fresh parsley for a dish to share with your friends and family!
00:00 WHAT'S COOKING?
00:24 - HOW TO CLEAN CLAMS
01:14 - PREPARATION
03:05 - PLATING
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Spaghetti 320 g
Clams 1 kg
Garlic 1 clove
Parsley 1 sprig
Extra-virgin olive oil as needed
Black pepper to taste
Fine salt to taste
Coarse salt as needed
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Linguine with Clams Recipe
Today I would like to share with you my Linguine with Clams Recipe.
Written Recipe:
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How to Make PASTA Alle VONGOLE Like an Italian
Pasta alle vongole is inspired by the Mediterranean lifestyle and it is my absolute favourite pasta dish in the world. The salty vongole and smooth long strands of pasta mixed with freshly chopped parsley and crushed garlic are the ultimate match .
#linguinevongole #spaghettivongole #clamspasta
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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to Pasta alle Vongole
0:43 Welcome to Vincenzo's Plate
1:17 Linguine Vongole Ingredients
2:20 How to wash the vongole (clams)
4:07 How to Cook Linguine alle Vongole
8:25 How to remove the meat from the shells
9:11 How to combine the ingredients to make a creamy pasta vongole
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Claire Makes Linguine and Clams | From the Test Kitchen | Bon Appétit
Simple, quick, but not boring. With this combo of briny clams and a garlic breadcrumb mixture, look for an artisanal dried pasta—the rougher surface texture will catch the slippery sauce better. This is part of BA's Best, a collection of our essential recipes.
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Claire Makes Linguine and Clams | From the Test Kitchen | Bon Appétit
Simple Pastas: Spaghetti with Clam Sauce
This is a very flavorful and a bit more complex rendition of the traditional pasta and clam sauce. The artichokes add extra flavor and texture to the pasta.
Recipe on my website: