Linguine With White Clam Sauce Lidia Bastianich Recipes

Steps:

• Heat a large deep skillet over medium heat. Add extra-virgin olive oil, 4 turns of the pan in a slow stream, red pepper flakes, garlic and anchovies and cook until anchovies melt into the oil. Add thyme and wine. Reduce wine 1 minute. Add clam juice or stock, clam juice will give the dish a stronger clam flavor, chicken stock will give it a buttery personality. Stir in clams and lemon zest. Drain pasta. Add to skillet and toss with sauce 2 to 3 minutes, until pasta is al dente and has absorbed some of the sauce and flavor. Add parsley, pepper and salt, to your taste and serve with bread for mopping up remaining juices.

Steps:

• In a large pot with boiling salted water cook linguini pasta until al dente. Drain.
• In a large skillet saute the garlic in the olive oil. Add the liquid from the clams, parsley, white wine, basil, and salt and stir well. Cook for 10 minutes. Stir in clams until heated through.
• Toss cooked and drained linguini pasta with the clam sauce and serve warm.

Steps:

• Bring a large pot of water to a boil and season generously with salt. Boil the pasta until al dente, tender but still firm.
• While the pasta cooks make the clam sauce. Heat the olive oil in a large saute pan over medium-low heat. Add the garlic and cook until softened but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the wine and water and increase the heat to high. Add the clams, cover, and cook, shaking the pan periodically, until all the clams are opened, about 6 minutes.
• Drain the pasta and add to the clam sauce. Add the parsley and toss to combine. Season with salt and pepper to taste. Divide among heated bowls and serve immediately.

Steps:

• Cook the broccoli in a large saucepan of boiling salted water for 2 minutes, then drain and cool under cold running water.
• Drain well and then chop coarsely.
• Scrub and shuck the clams, reserving the liquid.
• Strain the liquid, chop the clams, and combine them with the liquid.
• Bring 6 quarts of salted water to a boil over high heat and add the linguini.
• Return to a boil, stirring frequently.
• Cook the pasta, partially covered and stirring occasionally, until almost al dente, about 6 minutes.
• Heat the olive oil in a large skillet and add the garlic, cooking until golden, about 2 minutes.
• Add the broccoli and crushed red pepper and cook until the broccoli sizzles, about 2 minutes.
• Add the clams and their liquid and bring to a boil.
• Ladle about 1/2 cup of the pasta water into the skillet.
• Bring to a boil and then reduce to a simmer, cooking until the broccoli is tender, about 4 minutes.
• Drain the pasta, return it to the pot, and pour in the sauce.
• Bring the sauce and pasta to a boil, stir in the parsley and adjust the seasoning, adding salt and crushed red pepper if necessary.
• Cook, stirring until the pasta is done and there is enough sauce to coat the pasta generously but still form a small pool in the bottom of the pot, 1 to 2 minutes.
• Served drizzled with some of the extra virgin olive oil.

Steps:

• Bring a large pot of water to boil for pasta. In a large straight-sided skillet, heat 4 tablespoons olive oil over medium heat. Add sliced garlic and cook until sizzling, about 1 to 2 minutes. Add anchovies and stir until the anchovies break up and dissolve into the oil, about 2 minutes. Add the clams to the skillet, along with the peperoncino and oregano. Ladle in about 2 cups pasta water. Bring to a simmer, cover, and cook until clams open, about 5 to 7 minutes. As the clams open, remove to a bowl. Meanwhile, add linguine to pasta water. When all the clams are out, increase heat to high and add 1/2 cup of the parsley. Cook until liquid is reduced by half. Meanwhile, shuck the clams. When the linguine is al dente and the sauce is reduced, add the pasta directly to the sauce. Cook and toss until the pasta is coated with the sauce. Add shucked clams and remaining ¼ cup chopped parsley, Cook a minute more, to blend the flavors, and serve. Linguini with red clam sauce is almost never found in Italy, but a big seller in Italian American restaurants here in the United States. So, when you go to Italy, eat it as they do with white clam sauce, and never, ever ask for cheese to put on your linguini clam sauce.

Steps:

• 1. Cook the linguine according to the directions on the package.
• 2. While that is cooking heat oil in a medium frying pan.
• 3. Add garlic to the hot oil and cook until lightly browned.
• 4. Remove from heat stir in parsley,pepper,salt,clams with juice and the lemon juice.
• 5. Return to a LOW heat and cook for 5 minutes until heated thoroughly.
• 6. Pour sauce over hot pasta and toss to coat well.
• 7. Serve with parmesan cheese and a nice crusty bread for mopping sauce if you like.