SPICY LINGUINE WITH CLAMS AND MUSSELS RECIPE | GIADA DE ...
Provided by Giada De Laurentiis
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
- Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
- Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.
LINGUINE AND CLAMS RECIPE BY THE DAILY MEAL CONTRIBUTORS
Simple, quality ingredients really shine through in this classic dish. Linguine with clams is a quick and easy meal, making it the perfect recipe for home cooks and ideal for entertaining. This recipe is by Steve Martorano, owner of Cafe Martorano in Fort Lauderdale, Florida, and was originally published in the South Florida Sun Sentinel.
Provided by THEDAILYMEAL.COM
Total Time 19 minutes59S
Prep Time 9 minutes59S
Cook Time 9 minutes59S
Yield 2
Number Of Ingredients 8
Steps:
- Step 1: In a medium sauté pan over medium heat, heat 1/4 cup extra-virgin olive oil. Add 4 large, smashed garlic cloves and a pinch of red pepper flakes. Cook until the garlic is golden brown in color, but not burnt.
- Step 2: Add 25 rinsed and scrubbed littleneck clams and 1/4 cup pinot grigio. Cover the pan with a lid. Cook 5 to 6 minutes, shaking pan occasionally. At this point, the shells of the clams should be open. If not, discard any unopened clams. Remove the pan from heat.
- Step 3: Remove the clam meat from shells and return the meat to the pan, set over medium heat, along with a pinch of oregano and 2 teaspoons coarsely chopped Italian parsley. Add 5 ounces al dente linguine and toss to combine and heat through.
- Step 4: Divide the pasta between two serving bowls. Drizzle with extra virgin olive oil and sprinkle with red pepper flakes and parsley.
Nutrition Facts : ServingSize 1 serving, Calories 697 calories, SugarContent 2 g, FatContent 30 g, CarbohydrateContent 63 g, CholesterolContent 54 mg, FiberContent 3 g, ProteinContent 37 g, SaturatedFatContent 4 g, SodiumContent 1097 mg
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