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Linguine With White Clam Sauce Recipe

  • Ingredients: 15
  • Serves: 4
  • Prep: 25 min
  • Bake: 35 min

Linguine with white clam sauce with accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes. To make this linguine with white clam sauce for 4 persons you will need 25 min for preaparation and 35 min for baking.

Ingredients

  • Accompaniments: extra-virgin olive oil for drizzling; dried hot red pepper flakes

Glaze

Chicken

  • Nonstick vegetable oil spray

The Garnish:

Special equipment:

  • 2 10-inch nonstick ovenproof skillets

To serve:

  • *Chef Neal Fraser uses Chilean or European Turbot. If neither is available, gray sole or lemon sole can be substituted.
  • **Available at some supermarkets and specialty shops or at earthy.com.

Special equipment:

  • 8 ramekins or aluminum foil muffin cups

Directions

  1. Step 1 Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring, until golden, about 4 minutes.
  2. Step 2 Add garlic, red pepper flakes, and oregano and cook, stirring occasionally, until garlic is golden, about 2 minutes.

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  3. Step 3 Stir in wine and clam juice and boil, uncovered, stirring occasionally, until slightly reduced, about 3 minutes.

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  4. Step 4 Cook pasta in a 6- to 8-quart pot ofboiling salted water until al dente, then drain in a colander.
  5. Step 5 While pasta is cooking, stir cockles into sauce and simmer, covered, stirring occasionally, until cockles open wide, 4 to 6 minutes.

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  6. Step 6 (Discard any cockles that have not opened after 6 minutes.) Remove from heat and stir in butter until melted.

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  7. Step 7 Add pasta to cockles along with parsley and salt to taste, then toss with sauce until combined well.

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Linguine With White Clam Sauce Recipe

  • Ingredients: 42
  • Serves: 4

Linguine with white clam sauce with littleneck clams or cockles, dry white wine, large shallots, peeled, large cloves of garlic, peeled and thinly sliced, bay leaves, fresh lemon juice, unsalted butter, , large sprigs of fresh tarragon , chopped, dried linguine, chopped flat-leaf parsley.

Ingredients

  • 2 lb. littleneck clams or cockles
  • 1 3/4 cups dry white wine
  • 2 large shallots, peeled
  • 2 large cloves of garlic, peeled and thinly sliced
  • 2 bay leaves
  • 2 tbsps. fresh lemon juice
  • 1 tbsp. unsalted butter
  • 2 ripe tomatoes, cut into 1/2-inch pcs.
  • 3 large sprigs of fresh tarragon , chopped
  • 12 oz. dried linguine
  • 2 tbsps. chopped flat-leaf parsley

For the pastry

For the filling

  • 1/4 cup olive oil
  • 2 lb. fresh pumpkin, cut into 3 or 4 large chunks, seeded, and strings removed
  • 1 1/4 tsps. fine sea salt
  • 1/2 cup Arborio rice or other risotto rice
  • 4 slim leeks , cut lengthwise in half, rinsed well, patted dry, and minced
  • 2 large eggs
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1/4 tsp. freshly ground black pepper
  • About 6 cups peanut oil, for frying
  • Coarse sea salt, for sprinkling

Gravy

  • 1/2 cup all purpose flour

For the sage oil:

For the berry compote:

For the fennel and carrots:

  • Equipment: Large roasting pan or rimmed baking sheet; instant-read thermometer; 2 baking dishes or baking sheets

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 1. Wash clams thoroughly. To clean and remove any dirt, place clams in a bowl of cold water and run cold water gently over them for 5 minutes; drain.

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  2. Step 2 2. Thinly slice one shallot and finely chop the other; reserve. Add the sliced shallot, garlic and bay leaves to the pot.

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  3. Step 3 Boil, cover, and simmer 5 minutes or until the clams open. (Discard any clams that don’t open.) Remove and discard bay leaves.

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  4. Step 4 3. Remove the clams to a bowl with a slotted spoon; reserve. Add the lemon juice and chopped shallots to the pot.

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  5. Step 5 Cook for 1 minute to meld the flavors in the sauce. Stir in the butter, tomatoes, and chopped tarragon leaves.

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  6. Step 6 4. Meanwhile, bring a large pot of salted water to a boil. Add the linguine and cook until just tender.

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  7. Step 7 Drain well and mix with the sauce in the pot. Add the clams and chopped parsley; toss together over low heat to warm through.

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Linguine With White Clam Sauce Recipe

  • Ingredients: 36
  • Serves: 4

Linguine with white clam sauce with olive oil, chopped fresh parsley, garlic cloves, chopped, 6 1/2-ounce cans chopped clams, drained, juices reserved, whipping cream, dry white wine, white wine worcestershire sauce, garlic salt, ground white pepper, cayenne pepper, linguine, freshly cooked, grated parmesan cheese.

Ingredients

For sauce

  • twelve 7- by 3 1/2-inch sheets dry no-boil lasagna pasta
  • 3/4 cup grated Fontina cheese
  • 3/4 cup freshly grated Parmesan

Cannelloni

  • 1 1/2 cups ricotta cheese
  • 3/4 cup grated provolone cheese
  • 1/3 cup grated Parmesan cheese
  • 6 oz. fresh crabmeat
  • 1 egg, beaten to blend

For topping

  • 1 cup pecan halves, toasted lightly and cooled

For assembly and decoration

  • Assorted berries and cut fruit
  • cut fruit

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies

Directions

  1. Step 1 Heat olive oil in large Dutch oven over medium-high heat. Add chopped parsley and chopped garlic and sauté until garlic just begins to color, about 45 seconds.

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  2. Step 2 Add reserved clam juices, whipping cream, dry white wine, Worcestershire sauce, garlic salt, white pepper and cayenne pepper.

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  3. Step 3 Simmer until mixture is reduced to thin sauce consistency, about 10 minutes. Add chopped clams and freshly cooked linguine to pot and toss until sauce coats pasta thickly, about 5 minutes.

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Nutrition information

Calories 854 Carbohydrates 100 g (33%)
Fat 21 g (32%) Protein 61 g (122%)
Saturated Fat 8 g (38%) Sodium 271 mg (11%)
Polyunsaturated Fat 2 g Fiber 4 g (16%)
Monounsaturated Fat 8 g Cholesterol 125 mg (42%)
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