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Linguine with Clams is a simple but robust comfort food for us. Make sure to have some bread on hand to mop up the sauce with. :)
40 min
15 min
--
Scrub your clams well with a brush first, then place in a bowl of cold water. Move on to prepping the remaining ingredients while they rest. Change the water once or twice, especially if the water begins to look murky or cloudy.
Mince the 5 cloves of garlic and finely chop the large shallot. Also finely chopped the flat leaf parsley (regular parsley is also a fine substitute) and divide in half, yielding two piles of 2 tbsp each.
Cook your pasta according to package instructions. Drain and set aside. (No need to reserve any pasta water for this recipe, as there is plenty of liquid from the sauce already).
Add the 2 tbsp of olive oil to your pan (I like using an enameled cast iron oblong Dutch oven) and turn on the heat to high. Add the garlic and shallot, then cook briefly for a minute while stirring continuously until the shallot becomes slightly translucent.
Add the 1 cup of white wine and combine with one of the 2 tbsp piles of chopped parsley. Also add the salt.
Add the clams and then immediately cover, cooking on high for 7 to 8 minutes. While clams are cooking, you can prepare the butter and cheese (if using).
Cut the 2 tbsp butter into four cubes.
Grate the Parmesan if you are using it. Most cooks would probably leave it out since it is nontraditional. But if you like it this way, as my family does, then do what's good for the people that are going to be eating it. :)
When the time is up, turn the heat to medium low and uncover the clams. Remove all of the clams and transfer to a separate bowl. Add the red pepper and butter to the sauce and stir briefly.
Stir the pasta into the sauce gently and cook for another minute, stirring to coat.
Turn off heat. If adding cheese, add it now and mix into noodles.
Serve noodles family style or in individual bowls. Add some liquid into each bowl, top with clams, and garnish with remaining parsley and freshly ground black pepper. Enjoy with garlic bread or crostini.
Home cook and restaurant guide disguised as an engineer. I love street food and comfort foods, especially American classics and familiar Asian dishes.
Linguine with Clams is a simple but robust comfort food for us. Make sure to have some bread on hand to mop up the sauce with. :)
40 min
15 min
--
Scrub your clams well with a brush first, then place in a bowl of cold water. Move on to prepping the remaining ingredients while they rest. Change the water once or twice, especially if the water begins to look murky or cloudy.
Mince the 5 cloves of garlic and finely chop the large shallot. Also finely chopped the flat leaf parsley (regular parsley is also a fine substitute) and divide in half, yielding two piles of 2 tbsp each.
Cook your pasta according to package instructions. Drain and set aside. (No need to reserve any pasta water for this recipe, as there is plenty of liquid from the sauce already).
Add the 2 tbsp of olive oil to your pan (I like using an enameled cast iron oblong Dutch oven) and turn on the heat to high. Add the garlic and shallot, then cook briefly for a minute while stirring continuously until the shallot becomes slightly translucent.
Add the 1 cup of white wine and combine with one of the 2 tbsp piles of chopped parsley. Also add the salt.
Add the clams and then immediately cover, cooking on high for 7 to 8 minutes. While clams are cooking, you can prepare the butter and cheese (if using).
Cut the 2 tbsp butter into four cubes.
Grate the Parmesan if you are using it. Most cooks would probably leave it out since it is nontraditional. But if you like it this way, as my family does, then do what's good for the people that are going to be eating it. :)
When the time is up, turn the heat to medium low and uncover the clams. Remove all of the clams and transfer to a separate bowl. Add the red pepper and butter to the sauce and stir briefly.
Stir the pasta into the sauce gently and cook for another minute, stirring to coat.
Turn off heat. If adding cheese, add it now and mix into noodles.
Serve noodles family style or in individual bowls. Add some liquid into each bowl, top with clams, and garnish with remaining parsley and freshly ground black pepper. Enjoy with garlic bread or crostini.
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