Linguine With Clams In Saffron Alfredo Sauce Food

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

Steps:

• Cook the pasta and the sauce: Bring a large pot of water to a boil, then add 5 large pinches of salt. Add the linguine to the boiling water. Cook until al dente, about 3 minutes less than what the box advices, stirring occasionally so it doesn't clump. Meanwhile, in a large sauté pan over medium high heat, add the olive oil and garlic, followed by the clams and parsley. Sauté for 2-3 minutes, until the clams begin to open and the garlic is lightly brown. Add the wine, a pinch of salt and a few grinds of pepper. Cover and cook until clams are fully open, 7-8 minutes.
• Assemble the dish: Drain the pasta, reserving ½-¾ cup of the pasta water. Return the pasta to the pot. Pour ½ cup reserved pasta water, clams, and sauce into the pot. Cook over low heat, gently tossing the pasta with the sauce for 1-2 minutes to allow it to "marry"-or absorb-the sauce. The pasta should be firm to the bite. Transfer to a platter or bowl and serve immediately.

LINGUINI ALFREDO

Steps:

• Cook linguini as directed on box.
• While noodles cook heat butter and garlic in small saucepan over medium heat until butter is melted and garlic is browned.
• Add cream and heat until bubbling.
• Add cheese, parsley, basil, salt and pepper.
• Return drained noodles to kettle. Pour sauce over noodles, stirring gently until all are well coated.

CLAM SAUCE WITH LINGUINE

Steps:

• In a skillet, cook and stir the onion and garlic in hot olive oil.
• Drain the clams and reserve 1/2 cup juice.
• Add 1/2 cup clam juice and wine to the skillet.
• Cook over medium-high for 10 minutes or until reduced by half.
• Add in clams, basil, thyme, salt and pepper to taste; stir to combine.
• Simmer for 5 minutes.
• To serve: put cooked linguine on individual serving plates; top with clam sauce; sprinkle with parsley.

SHRIMP AND CLAMS IN TOMATO SAUCE WITH SHELL PASTA

Steps:

• Heat oil in a heavy large skillet over medium heat.
• Add in onion, garlic, red pepper flakes and oregano; saute for about 3 minutes.
• Add in the chopped tomatoes with juice, clam juice (add in the clams later) and about 2 tablespoons fresh chopped parsley and anchovy paste; stir to combine, then cook covered about 20 minutes.
• Uncover and simmer for another 25-30 minutes, over medium-low heat stirring occasionally until the sauce has thickened (simmer uncovered).
• Add in the reserved clams and uncooked shrimp; simmer until the shrimp is just cooked through (about 3 minutes).
• Season with salt and pepper to taste.
• Add in cooked pasta; toss to combine and warm.
• Transfer to a large bowl and sprinkle with more chopped parsley and Parmesan cheese.

CRAZEE SIMPLE SAFFRON TOMATO CLAM SAUCE AND LINGUINE

Steps:

• Over medium high heat, heat olive oil in heavy skillet. Add mushrooms and cook until brown. Add onion, garlic and bell pepper cook stirring occasionally until wilted.
• Stir in saffron, basil, oregano and red chili flakes, cook 1 minute. Add diced zucchini and cook until zucchini begins to wilt. Stir in sauce and bring to a boil over medium high heat. Reduce heat to low, stir in clams and diced olives. Cook until heated through.
• Serve over hot linguine and sprinkle with cheese.