Ya’Eat Cooking Channel- Servings: 2 | Prep Time 10 minutes | Cooking Time: 20 minutes.
Today’s recipe is Linguine with White Clam Sauce or Littleneck Clams with Linguine. This Amazing Linguine with White Clam Sauce Recipe will impress you, your family members, friends, and guests. Don't miss out on this easy recipe that is sure to be a hit in your house. Join us for Season 2 | Ep. 1 or Recipe #49 on #YaEat. At Ya'Eat we specialize in #Italian and #Seafood #Recipes but do so much more. www.YaEat.tv
LINGUINE WHITE CLAM SAUCE INGREDIENTS
2 Dozen Littleneck Clams
3-4 Cloves of Garlic
4 oz. Extra Virgin Olive Oil
6 oz. White Wine
8 oz. Clam Juice
½ tsp. Red Pepper Flakes
1 lb. Linguine (1/4 cup salt for water)
2 oz. Sea Salt
Salt and Pepper to taste.
LINGUINE WHITE CLAM SAUCE COOKING INSTRUCTIONS
Start by soaking clams in a bowl with cold water and sea salt for 30 minutes. This should help clean out any of the sand inside the clams. They may open and that is ok as long as they close back with a little assistance.
In the same bowl, rinse and drain clams under cold water 5 times until the water is clear.
Add 3 qt. water to a pot with some salt and bring to a boil.
Add Extra Virgin Olive Oil to the sauté pan and add sliced or chopped garlic with red pepper flakes and cook on low heat.
Cut the tips off of Parsley stems and discard, and cut about 3 inches of the stem and dice that up, and add to the sauté pan with the garlic. (should be about a rounded tablespoon after dicing)
Add clams to the sauté pan and cook until garlic is lightly brown and add White wine and clam juice, and cover. Do not crowd the pan with clams, they need room to open. You can cook them in stages and set them aside if needed.
Your pasta water should be boiling so, add the pasta, and by the time the clams open the pasta should be done.
After about 5 minutes the clams should start to open, remove them as they do, and place the cover back on the pan.
You are going to cook the pasta about 75% and after removing all your clams, drain and add the pasta to the clam sauce and cook for about 2-3 until the pasta is Al Dente.
While you are cooking the pasta in the clam sauce, you can remove the clams from ½ of the shells and add them to the clam sauce, keeping the rest for presentation purposes.
Add a pinch of fresh chopped parsley to the clam sauce and put the pasta on a plate.
Layout clams with shells nicely around pasta and place shelled clams on top of the pasta. Add to clam sauce and top with some fresh chopped parsley and fresh ground black pepper.
You are done... Nice Job and Enjoy 😊
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