Wd Linguine With Clams Parsley Recipes

LINGUINE WITH CLAMS AND ITALIAN PARSLEY

Steps:

• Boil the pasta according to package directions.. While pasta is boiling, saute the garlic in olive oil in a large skillet until fragrant. Add the clams and juice. Heat well.. Drain the pasta and stir together the flavored oil, clams and parsley until well combined. Season with salt and pepper.. Serve with Parmesan cheese on top.

LINGUINE WITH CLAMS

Steps:

• In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
• Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
• Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
• Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.

LINGUINE AND CLAMS

Steps:

• For the broth: Bring the wine and 1 cup water to a boil in a stockpot over high heat. Add the clams and cook until opened, about 5 minutes. Remove clams with a slotted spoon to a bowl. Discard any clams that do not open. When cool enough to handle, remove the clams from the shell and coarsely chop.
• Bring the broth back to a boil, add the mussels and cook until the mussels open, discarding any that do not open. These mussels are added just to flavor the stock. After you remove them, eat them or reserve for another use (remove from the shell, store in a container with a tight fitting lid and refrigerate for up to 1 day).
• Strain the cooking liquid through a mesh strainer lined with cheesecloth into a bowl. You should have 2 cups of liquid.
• For the breadcrumbs: Heat the oil in a medium saute pan over medium heat until it begins to shimmer, add the anchovies and cook until melted into the oil. Add the breadcrumbs and cook, stirring constantly, until lightly golden brown, and then season with salt and pepper.
• For the pasta: Bring a large pot of salted water to a boil. Cook the linguine to al dente according to package instructions. Reserve 1 cup of the pasta water and then drain the pasta well.
• Heat the oil in a large saute pan over medium heat. Add the garlic and chile flakes, and cook until soft, 1 minute. Add the clam broth and cook until reduced by half.
• Whisk in the butter, creme fraiche and chopped clams, and cook until thickened. Add the basil, parsley, oregano and zest, and season with salt and pepper. Add the pasta and cook, tossing constantly, until the pasta is coated. If the mixture is too dry, add some of the reserved pasta water.
• Divide the pasta among the bowls, and top with some of the breadcrumbs. Garnish with parsley leaves.

LINGUINE WITH CLAMS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes, or until al dente. Drain and set aside.
• Melt butter over medium-high heat in a large skillet. Add onions, mushrooms, and garlic, and saute until tender. Pour in wine and simmer for 10 minutes, reducing heat if necessary.
• Stir in clams, reserved clam juice, sour cream, pepper, and parsley, and simmer another 20 minutes. Toss with linguine, and serve. Enjoy!

WD LINGUINE WITH CLAMS & PARSLEY

Steps:

• Cook pasta as package directs.
• While pasta cooks put wine (or broth), onion, garlic in a large saucepan over medium heat and bring it to a simmer. Cover and cook 5 minutes or until onion is soft.
• Add reserved clam juice and 1 cup chicken broth. Bring to a simmer and cook uncovered 3 to 5 minutes for flavors to blend. Stir in clams; heat through.
• Drain pasta; return to pot. Add clam sauce and remaining ingredients; toss to mix and coat. Pour into warmed pasta bowl.

LINGUINE WITH CLAMS

Steps:

• In a large stockpot, bring salted water to a boil. Add the linguine to the boiling water and cook until al dente according to package instructions. Drain, reserving 1/4 cup pasta water.
• Meanwhile, heat the olive oil in a large saute pan over medium-high heat, until it ripples (don't let the oil smoke). Add the garlic and cook until edges are lightly browned. Add the clams and jalapeno, and cook for a minute. Add the wine, tomatoes and their juice and half of the parsley, and cook until the clams open, about 10 minutes.
• Add the linguine to the clam sauce and toss to coat, adding pasta water if needed. Toss in the remaining parsley.

LINGUINE WITH RED CLAM SAUCE

Steps:

• Scrub the clams.
• Bring the water and 1/2 cup of wine, 1 tsp dried oregano and the 3 sprigs of parsley to a boil.
• Add the clams, cover and cook till clams open, it takes 2-3 minutes.Remove the clams as they open. Throw away any that don't open. When they have all opened take the pot off the heat. Pour the liquid through a strainer. remove the clams from the shells, cut in half and set aside with the liquid. Throw away the shells.
• Prepare the linguini according to package directions.
• Clean the pot that the clams were cooked in and dry it.
• Heat oil and sauté the garlic until it starts to brown, takes about 30 seconds.
• Add the tomatoes, chopped basil, remaining parsley, fresh oregano and the remaining wine and hot pepper flakes.
• Bring to boil, cook a few minutes till tomatoes soften.
• Add the clams with the reserved liquid and cook for 2 minutes, until well blended. Season with salt and pepper.
• Add cooked linguini to the pan, stir to coat and serve.

LINGUINE WITH CLAMS, CHILE, AND PARSLEY

Steps:

• If using dough, roll the dough through a pasta machine on each setting from widest to narrowest. Roll once more through the narrowest setting. Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the linguine cutter. Toss with semolina flour to prevent sticking. You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.
• Stir together the clam juice and wine. Bring a large pot of water to a boil and salt it generously.
• Heat the oil in a large sauté pan with a lid over medium-high heat. Add the carrot, leek, celery, garlic, chile, and a pinch of salt. Cook, stirring, until golden, about 4 minutes. Add the clams and clam juice mixture, cover, and cook, shaking the pan occasionally, just until the clams open, about 5 minutes.
• Meanwhile, add the linguine to the boiling water and cook until al dente, about 3 minutes. Drain and add to the clam mixture. Cook, tossing gently, until the pasta is glazed with the sauce.
• Transfer to shallow serving bowls and sprinkle the ground chile all over. Garnish with the parsley and serve immediately.