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.
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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!
Geoffrey Zakarian's Linguini with Clams | The Kitchen | Food Network
Geoffrey shares the secret to getting evenly cooked clams for this Italian summer pasta!
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Linguine with Clams
RECIPE COURTESY OF GEOFFREY ZAKARIAN
Level: Easy
Total: 1 hr 35 min
Active: 40 min
Yield: 4 to 6 servings
Ingredients
2 pounds small clams, such as cockles or manila clams
Kosher salt
1 pound dried linguine
1/4 cup extra-virgin olive oil, plus additional for drizzling
3 cloves garlic, thinly sliced
2 shallots, minced
1 to 2 large anchovy fillets in olive oil, drained and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup dry white wine
Directions
Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.
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Geoffrey Zakarian's Linguini with Clams | The Kitchen | Food Network
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:
Anne Burrell's Linguine with White Clam Sauce | Secrets of a Restaurant Chef | Food Network
Anne's buttery pasta with clam sauce is the weeknight dinner we've been dreaming of!
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Linguine with White Clam Sauce
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 6 servings
Ingredients
Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Big fat finishing extra-virgin olive oil (high quality)
Directions
Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
Bring a large pot of well salted water to a boil over medium heat.
Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very al dente maybe a minute or so less than the box directs.
Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
This won't make you want to clam up!
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Anne Burrell's Linguine with White Clam Sauce | Secrets of a Restaurant Chef | Food Network
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 Canned Clams by Pasquale Sciarappa
Pasquale Sciarappa from OrsaraRecipes makes Spaghetti with Canned Clams.
Filmed live on October 16th 2023.
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