linguine with clam is one of those dishes that sounds elegant – or at least like the type of thing you ’ d order at an italian restaurant rather of making at dwelling – but it ’ s actually one of the easiest, most low-cost pasta dishes you can make. I think the biggest obstacle for people is a concern of cooking mollusk like clams and mussels at base, which can be a little intimidate. I promise they are the easiest thing in the worldly concern to cook and, once you try it, you ’ ll wonder what took you so long !
For this dish, you can do all of the homework and make the clam sauce in the prison term it takes to boil the pasta, so dinner is done in 30 minutes. To complete the meal, toss a salad, affectionate some crusted bread, and pour a glass of the like white wine that you used to make the sauce.
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What you’ll need to make Linguine with clams
HOW TO PREPARE THE CLAMS
The recipe calls for Littleneck clams, which are promptly available at most supermarkets. They are normally sold in a mesh topology cup of tea because they are active and need to breathe. If your fishmonger places them in a plastic bag, remove them from the bag immediately when you get home from the supermarket and place them in a bowl ( uncover ) in the refrigerator .
To prepare the clam, first, check that they are alive by making sure all of the shells are tightly closed. If any clams are outdoors, lightly tap them against the countertop ; if they are alert, they will close their shells. Discard any clams that do not close their shells or that have cracked or chipped shells .
adjacent, place all of the clams in a bowl and cover them with cool tap water system. Let the clams sit for 20 minutes to an hour. During this prison term, the clams will expel sand from inside their shells. When you ’ re ready to cook, lift each clam from the water and rinse it, scrubbing if necessity, to get rid of any backbone from the surface. ( Note that most supermarkets sell farm-raised clams, which are already quite clean, so you may not find a batch of grit or sand. )
How To Make Linguine with Clams
In a large pot over senior high school heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to box directions until merely shy of aluminum dente. ( The pasta should placid be firm to the bite since it will cook another minute or two in the sauce ) .
meanwhile, prep all of the ingredients for the sauce. In a very large sauté pan over medium-high heating system, heat the olive vegetable oil until hot but not smoking. Add the shallots and garlic and sauté until barely golden, about 30 seconds .
Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, and 1/4 cup of the parsley .
toss in the clams, then bring to a simmer .
Cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams .
Reserving 1/2 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 denture and cover to keep warm. When fix to serve, add them back to the pasta on a serve phonograph record ) .
Increase the estrus to medium and cook the linguine with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is precisely tender, 1 to 2 minutes. If necessity, add some of reserved fudge urine to keep damp .
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 the linguine with clams to a serving dish or bowl and serve .
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Linguine with Clams
linguine with clams in a garlicky white wine sauce makes an slowly and elegant italian pasta dinner .
Ingredients
- Kosher salt
- 1 syrian pound
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linguine
- 6 tablespoons extra-virgin olive anoint
- 1/2 cup finely chop shallots, from 2 shallots
- 6 cloves garlic, coarsely chopped
- 1 cup dry white wine, such as Pinot Grigio, Chardonnay or Sauvignon Blanc ( see note )
- 1/2 teaspoon red pepper flakes
- 2 pounds Littleneck clams ( 40 to 45 ), scrubbed
- 1/4 cup plus 2 tablespoons bracing flat-leaf parsley, finely chopped
- 3 tablespoons unsalted butter
- 1 teaspoon gamboge zest, from 1 lemon, plus more to taste
- 1 tablespoon lemon juice, from 1 gamboge, plus more to taste
Instructions
- 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, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving 1/2 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.
Nutrition Information
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- Per serving (6 servings)
- Calories: 627
- Fat: 22 gram
- Saturated fat: 6 g
- Carbohydrates: 67 g
- Sugar: 4 gigabyte
- Fiber: 3 gigabyte
- Protein: 33 gigabyte
- Sodium: 920 magnesium
- Cholesterol: 61 magnesium
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Nutritional Data Disclaimer This web site is written and produced for informational purposes only. I am not a attest dietician and the nutritional datum on this site has not been evaluated or approved by a dietician or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an on-line nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional data, these figures should be considered estimates lone. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. furthermore, different on-line calculators provide unlike results depending on their own nutrition fact sources and algorithm. To obtain the most accurate nutritional data in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your choose nutrition calculator .
See more recipes:
- Dinner
- Fish & Seafood
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- Clams
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