Linguine Alla Chitarra With Clams Guanciale And Pea Tendrils Food

CONCHIGLIE WITH GUANCIALE AND PEAS

Conchiglie with Guanciale and Peas image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 ounces guanciale (cured pig jowl), sliced into thin strips
3 cloves garlic, peeled and thickly sliced
Kosher salt
1 pound conchiglie pasta
1 pound fresh shelled peas (about 2 1/2 pounds English peas unshelled)
1/2 cup freshly grated Parmesan
2 tablespoons extra-virgin olive oil
Freshly ground black pepper

Steps:

In a large skillet over medium-high heat, heat the olive oil. Then add the guanciale and cook until rendered, about 5 minutes. Add the garlic and cook for 6 minutes more, making sure that the meat does not get too crunchy and the garlic does not burn. If you see that the guanciale is browning too fast, remove it from the pan, finish the garlic and then add it again to the sauce.
Bring a large pot of salted water to a boil, add the pasta and cook about 6 minutes. Add the peas after the 6 minutes and cook until the peas are bright green, about more 2 minutes. Remove the peas and pasta to the guanciale sauce and saute for another minute or two. Then add the Parmesan and toss for 1 minute. Drizzle with the extra-virgin olive oil and some pepper. Serve with a bottle of robust red wine.

LINGUINE ALLA VONGOLE

Linguine Alla Vongole image

This is one of my very favorite Italian pasta dishes. I serve it with crusty french bread for dipping in the sauce, with a side salad of baby mixed lettuces, spinach, and grape tomatoes. The recipe is from my late mother's collection. :) Very quick and easy to prepare, using canned chopped clams.

Provided by Irishcolleen

Categories European

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup extra virgin olive oil
1/2 cup unsalted butter
6 fresh garlic cloves, minced
1 (28 ounce) can chopped clams, undrained
1/4 cup Italian parsley, finely chopped
sea salt
cayenne pepper

Steps:

Heat olive oil in saucepan and simmer on low for about 2 minutes. Add butter. When butter is melted, add garlic and let simmer for another 2 minutes. Add remaining ingredients and heat thoroughly, but do not allow to boil, because clams will get tough. Serve over hot linguine with freshly ground black pepper. I also like a little grated parmesan cheese on top. Enjoy!

LINGUINE WITH CLAMS, PANCETTA, CHILI AND WHITE WINE

Linguine With Clams, Pancetta, Chili and White Wine image

This recipe came from a show I was watching with Jamie Oliver. I have served it several times to seafood lovers and it is a hit. Paired with a nice white wine and salad it is a wonderful dinner.

Provided by Expat in Holland

Categories Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 lb linguine
3 tablespoons olive oil
1/4 lb pancetta, thinly sliced
2 shallots, thinly sliced
2 garlic cloves, minced
3/4 teaspoon crushed red pepper flakes or 2 dried chilies, crumbled
2 lbs clams
2 cups white wine
1/4 cup parsley, chopped
salt
pepper

Steps:

Cook pasta as directed. Drain.
Meanwhile in a hot deep skillet, heat olive oil. Add pancetta. Fry until golden.
Add shallots, garlic and crushed red pepper flakes to skillet. Stir well. Sautee until veggies are tender about 3 minutes.
Add clames and white wine. Bring to boil.
Cook until clams open. Discard any that have not opened.
Remove from heat and add linguine,parsley, salt and pepper. Toss until all is combined well.
Serve.

Nutrition Facts : Calories 789.3, Fat 14.1, SaturatedFat 1.9, Cholesterol 77.2, Sodium 142.6, Carbohydrate 96.5, Fiber 3.8, Sugar 3.2, Protein 44.4

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