Gorgonzola Clam Linguini Over A Bed Of Chili Arugula Recipes

GORGONZOLA CLAM LINGUINI OVER A BED OF CHILI ARUGULA

Steps:

• cook linguini al dente.
• in a skillet, carmelize garlic and red onion - medium high.
• add chili, broccoli, red pepper, then tomato - medium heat.
• add clam.
• add gorgonzola and cook until it melts.
• fold in linguini.
• plate arugular and drip some chili oil over it.
• using tongs, place some pasta over greens.

LINGUINI WITH CLAM SAUCE

Steps:

• Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

LINGUINE WITH CLAMS

Steps:

• 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.

LINGUINE WITH CLAMS AND ARUGULA

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté until translucent, about 2 minutes. Add clams, 1/2 cup tomatoes and wine; bring to boil. Cover; cook until clams open, about 8 minutes. Using tongs, transfer clams to bowl; discard any that do not open. Cover clams with foil.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta. Add to skillet. Add arugula and 1/2 cup tomatoes; toss over high heat until pasta is coated, 2 minutes.
• Place pasta in large bowl. Top with clams. Drizzle with 2 tablespoons oil.