LINGUINE WITH CLAMS RECIPE | CLAMS RECIPES - FULTON FISH ...
Linguine with clams is the ultimate in comfort food. Briny, sweet clams tossed with pasta plus a little heat from red pepper flakes and garlic, it’s a restaurant favorite for good reason. Our classic recipe comes together in 15 minutes!
Provided by
Prep Time 005 minutes
Cook Time 010 minutes
Yield Serves 3 - 4
Number Of Ingredients 7
Steps:
- 1. Boil pasta until al dente. 2. While pasta is cooking, melt the butter in a large skillet. Add garlic and red pepper flakes, if using, and cook for 1 minute, being careful not to burn the garlic or it will be bitter. Add the white wine or water, bring to a boil and cook to reduce the liquid by half, 2-3 minutes. 3. Add the clams, cover with a tight-fitting lid, and cook until the clams have opened, 6-8 minutes. Discard any clams that remain unopened. Season to taste with salt and pepper. 4. Add the drained pasta to the clams and cook on low heat, stirring continuously for 1 minutes, to finishing cooking the pasta in the sauce. Garnish with parsley and serve.
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What do tuna, salmon, anchovies and mackerel have in common besides their aquatic lifestyle? They are the best source of high-quality proteins, vitamins (D), healthy fatty acids (omega-3) and have many health benefits including boosting your heart condition, reducing cholesterol and improving your mood.
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BUTTERFISH SATAY RECIPE | EASY BUTTERFISH RECIPES - FULTON ...
Your favorite satay flavors meet butterfish! The power of this butterfish satay recipe lies in the marinade, so give these little fish plenty of time to soak all the flavor up. Try these on the grill or under the broiler, and serve with your favorite peanut sauce.
From fultonfishmarket.com
- 1. Score the butterfish down to the bone on each side, and place in a large ziplock bag. 2. Cut the lemongrass and ginger into a small dice. Combine them with the remaining ingredients in a food processor, and blend until smooth. 3. Transfer the marinade into the ziplock bag with the fish, and massage to make sure the fish are coated. Let marinate in the fridge overnight, or at least 2 hours. 4. Remove the bag from the fridge and bring up to room temperature before cooking. Soak bamboo skewers in cold water for 30 minutes before using. Wipe excess marinade off of the fish. 5. If grilling, make sure the grill grates are well oiled, then get the grill going with high temperature. You’ll want to cook these with indirect heat, so try to heat one side of the grill fairly high, to create ambient heat. 6. If broiling, set the oven rack in the middle of the oven, preheat the broiler and line a baking sheet with foil. Brush some extra coconut oil on the foil. 7. To skewer, you’ll want to use 2 bamboo skewers per set of fish. Put one skewer through the belly cavity and up through the top of the fish. The second skewer should be between the cavity and the tail, also pushing up through the top of the fish. Push the fish down the skewers, then pierce another fish on top, repeating with a third fish if desired. Place no more than three fish per skewer. 8. Broil or grill for about 3-5 minutes each side, keeping an eye on the fish so they don’t burn, as the skin is delicate. Serve with your favorite peanut sauce.
LINGUINE WITH CLAMS RECIPE | CLAMS RECIPES - FULTON FISH ...
Linguine with clams is the ultimate in comfort food. Briny, sweet clams tossed with pasta plus a little heat from red pepper flakes and garlic, it’s a restaurant favorite for good reason. Our classic recipe comes together in 15 minutes!
From fultonfishmarket.com
- 1. Boil pasta until al dente. 2. While pasta is cooking, melt the butter in a large skillet. Add garlic and red pepper flakes, if using, and cook for 1 minute, being careful not to burn the garlic or it will be bitter. Add the white wine or water, bring to a boil and cook to reduce the liquid by half, 2-3 minutes. 3. Add the clams, cover with a tight-fitting lid, and cook until the clams have opened, 6-8 minutes. Discard any clams that remain unopened. Season to taste with salt and pepper. 4. Add the drained pasta to the clams and cook on low heat, stirring continuously for 1 minutes, to finishing cooking the pasta in the sauce. Garnish with parsley and serve.
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