A[LE RECIPES

Name: Linguine con le Vongole
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 to 6 servings
Cuisine: italian
Ingredients: 1 pound dry linguine; 1/4 cup extra-virgin olive oil, plus more for serving; 4 garlic cloves, slivered; 1/4 teaspoon red pepper flakes; 2 pounds littleneck or Manila clams, scrubbed and rinsed well; 3/4 cup dry white wine, such as Pinot Grigio; 1 lemon, juiced; 3 tablespoons unsalted butter; Sea salt and freshly ground black pepper; 2 handfuls fresh flat-leaf parsley, finely chopped; 2 tablespoons lightly toasted and fried bread crumbs (optional)

LINGUINE CON LE VONGOLE RECIPE | TYLER FLORENCE | FOOD NETWORK

Linguine con le Vongole Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories main-dish

Total Time 40 minutes

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound dry linguine
1/4 cup extra-virgin olive oil, plus more for serving
4 garlic cloves, slivered
1/4 teaspoon red pepper flakes
2 pounds littleneck or Manila clams, scrubbed and rinsed well
3/4 cup dry white wine, such as Pinot Grigio
1 lemon, juiced
3 tablespoons unsalted butter
Sea salt and freshly ground black pepper
2 handfuls fresh flat-leaf parsley, finely chopped
2 tablespoons lightly toasted and fried bread crumbs (optional)

Steps:

Prepare the sauce while the pasta is cooking to ensure that the linguine will be hot and ready when the sauce is finished.
Bring a large pot of salted water to a boil, add the pasta and cook for 8 to 10 minutes or until tender yet firm (as they say in Italian "al dente.") Drain the pasta well.
Meanwhile, heat the olive oil over medium flame in a deep saute pan with a lid. Add the garlic and red pepper flakes; saute for 2 minutes. Add the clams, wine, and lemon juice. Cover and cook, shaking the pan periodically, until all the clams are opened, about 7 minutes. Discard any that have not opened.
Crank the flame up to medium-high heat. Add the hot, drained linguine to the pan; add the butter and season with salt and pepper. Toss the pasta with the clams to it's nicely coated. Shower with chopped parsley and toasted bread crumbs. Drizzle with a nice dose of olive oil before serving.

PINEAPPLE SHEET CAKE RECIPE: HOW TO MAKE IT

Pineapple Sheet Cake Recipe: How to Make It image

This sheet cake is perfect for serving to a crowd. It keeps so well that you can easily prepare it a day ahead and it will stay moist. I often bring it to church potlucks, and I have yet to take much of it home. —Kim Miller Spiek, Sarasota, Florida

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield about 24 servings.

Number Of Ingredients 15

Ingredients

CAKE:
2 cups all-purpose flour
2 cups sugar
2 large eggs, room temperature
1 cup chopped nuts
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 can (20 ounces) crushed pineapple, undrained
CREAM CHEESE ICING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup chopped nuts

Steps:

In a large bowl, combine cake ingredients; beat until smooth. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 35 minutes. Cool. , For icing, in a small bowl, combine the cream cheese, butter, confectioners' sugar and vanilla until smooth. Spread over cake and sprinkle with nuts.

Nutrition Facts : Calories 315 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 38mg cholesterol, SodiumContent 227mg sodium, CarbohydrateContent 49g carbohydrate (39g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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