Iggy's Recipe | Linguini & Clam Sauce
Linguine with White Clam Sauce
Linguine with White Clam Sauce is a must on my Christmas Eve dinner every single year. And I love it when it is not Christmas Eve as well. Check out the recipe here
Red Clam Sauce
Chef John of Michael's of Brooklyn Prepares Red Clam Sauce. For more information, visit our website: michaelsofbrooklyn.com
Easy and Delicious Linguine and Clams
#shorts #linguineandclams #pastarecipes
Linguine and Clams
1 lbs Linguine pasta
(1) 15oz can of baby clams
3 Tbsp Shallot finely diced
4 Garlic Cloves finely sliced
1 med size Tomato finely diced
1/4 cup Fresh Parsley chopped
1/4 cup Fresh Basil leaves
1 Cup Dry White Wine (Chardonnay etc..)
3 Tbsp Butter
3 Tbsp Olive oil
1/2 Tsp Red pepper flakes
1 Tbsp Lemon juice
Parmesan cheese
Salt and pepper
*In a large pot bring 4 qts of water to a boil then add 2 Tbsp of salt to the water. Boil your linguine to the instructions on the package. (Cooking to Al dente is recommended)
NOTE: reserve about 1 cup of pasta water just in case.
*In a large sauce pan, on med/low heat, add olive oil, shallots, garlic, Red pepper flake, salt and pepper to taste. Once shallots and garlic are translucent, add white wine and let reduce for about 3 minutes.
*Add tomatoes and lightly season with salt. Let cook for 2-3 minutes.
*Add clams to the sauce with about 1/2 the water from the can.
*Next add butter, parsley, basil, lemon juice, and adjust salt levels if needed. (Cook for about 5 minutes)
*Add linguine to your sauce (add pasta starch water if needed) and toss with a little grated parmesan cheese.
*Serve in a bowl with freshly grated parmesan cheese on top, basil, and a little bit of raw olive oil.
*Goes well with crusty garlic bread on the side.
Enjoy!
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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.
Linguine with Red Clam Sauce - Using Fresh Clams #withme #linguineclams
Instagram: @piumettiangeles
Linguine with Red Clam Sauce
½ lb. linguine
2 lb. fresh clams
small tin of minced clams in its juice
2-3 Tbs. olive oil
pinch of red pepper flake
4-6 garlic cloves, finely chopped
1 small shallot, finely chopped
2 tomatoes, blanched, remove skin and seeds, and chop
¼-1/3 c. white wine
large handful of parsley, chopped
Squeeze of lemon juice
Directions:
Boil water for pasta, season, and drop in linguine to cook until 2 minutes shy of package instructions, then finish in the sauce:
In a cold pan, put together olive oil, pepper flake (if using), and garlic. Slowly heat until it starts to sizzle, then drop in shallot. Sauté gently for 1-2 minutes. Stir in tomato and let come to a simmer. Then add wine, return to a simmer. Add canned clams and juice, stir to combine and let sauce return to a simmer. Gently add fresh clams, and cover for a couple minutes to steam. Add pasta to finish cooking in sauce, adding pasta water if necessary. Finish with parsley and add lemon juice to taste.
Serves 2 as a main course.