Linguine With Clams And Wild Mushrooms Food

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!

LINGUINE WITH CLAMS

Steps:

• Warm the olive oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute. Increase the heat to high, add the white wine, and simmer until reduced by 1/2, 1 to 2 minutes. Add the clams, cover, and cook until the shells open, 3 to 5 minutes. Discard any that do not open. Season with salt and pepper. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 3 to 4 minutes. Drain, and toss immediately with the clams, their sauce, the chopped parsley, and the Calabrian peppers or pepper flakes. Garnish with parsley sprigs, and serve immediately.

LINGUINE WITH CLAMS AND WILD MUSHROOMS

Steps:

• Heat 3 tablespoons oil in heavy large Dutch oven over high heat. Add mushrooms and sauté until beginning to brown, about 5 minutes. Using slotted spoon, transfer mushrooms to plate. Add remaining 3 tablespoons oil and garlic to Dutch oven. Sauté until garlic is tender, about 3 minutes. Add crushed red pepper, then wine and clams. Cover and cook until clams open, about 8 minutes.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
• Drain pasta well and transfer to large bowl. Spoon mushrooms over, then top with clam mixture, discarding any clams that do not open. Season with salt and pepper. Sprinkle with chives.

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 WHITE CLAM SAUCE

Steps:

• Bring six quarts of water to a rolling boil and add 1 tablespoon salt.
• Open 24 of the clams over a bowl with a sieve to strain the clam liquid.
• Save 4 clams for garnish.
• Set the strained liquid aside and chop the clams into a mince.
• Add the linguine to boiling water.
• The clam sauce should take the same length of time to cook as the linguine.
• Sauté minced garlic in the olive oil over high heat, being careful not to burn it.
• Add the minced chilies.
• Add the minced clams and sauté to heat through, then add the black pepper and white wine.
• Now add the reserved clam liquid.
• Open the last four clams without detaching the clams from their shells, and toss them into the sauce.
• Add the parsley and basil.
• Lower the heat to medium.
• When the linguine is al dente, drain it and toss it with about half of the sauce.
• Divide the pasta onto four plates, add the remaining sauce, and garnish each plate with one of the whole clams.

LINGUINE WITH CRAB AND WILD MUSHROOMS

Steps:

• Combine clam juice and saffron threads in small bowl. Melt butter in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add half of green onions and 1 tablespoon tomato paste and stir to blend. Add clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir until heated through. Season with salt and pepper.
• Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well.
• Return pasta to same pot. Add sauce and toss to coat. Divide pasta between 2 plates. Sprinkle with remaining green onions and serve.

LINGUINE WITH CLAM SAUCE AND VEGETABLES

Steps:

• Shuck clams reserving the liquid. Remove the meat from clams and add to the liquid. Stir to remove sand and lift clams one at a time. Cut in half using scissors. Place in clean bowl. Let clam liquid rest then pour over the piece leaving behind the residue.
• Vegetables:.
• Heat oil and butter in skillet. Add all vegetables except tomato. Add salt and pepper. Saute over high heat for 2 minutes. Add tomato and toss lightly.
• Clam Sauce:.
• In a large skillet, heat olive oil and butter. Add onion and saute for 3 minutes. Add oregano and garlic. Cook for 30 seconds. Stir in juice of clams and wine. Boil gently for 7-8 minutes uncovered. Add clams and pepper allow to boil then set aside.
• Pasta:.
• Add tsp salt to boiling water. Add pasta and cook al dente. Scoop out 6oz of pasta liquid and add to clams. Drain pasta and transfer to bowl. Add oil, salt, pepper and 1 c juice from clam sauce. Mix well.
• To serve:.
• Arrange pasta on large serving dish. Spoon on clam sauce. Then arrange vegetables on top and garnish with parmesan cheese. Serve immediately.

LINGUINE WITH CLAMS AND PORCINI MUSHROOMS

Steps:

• Soak mushrooms 20 to 30 minutes in cold water to rehydrate. Dry, and coarsely chop.
• Heat oil in a medium saucepan over medium heat. Stir in mushrooms, garlic, and red pepper. Cook until browned. Stir in clams and white wine. As clams open, remove to a medium bowl, discarding those that remain closed.
• Mix tomatoes, clam juice, and parsley into the mushroom mixture. Simmer until slightly thickened, about 15 minutes.
• Bring a large pot of lightly salted water to a boil. Add linguine, and cook for 8 to 10 minutes or until al dente; drain.
• Return clams to the broth mixture and cook until heated through. Thoroughly mix in cooked linguine just before serving.