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.
STEAMED CLAMS RECIPE | ROBERT IRVINE | FOOD NETWORK
Provided by Robert Irvine : Food Network
Categories appetizer
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings
Number Of Ingredients 9
Steps:
- Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
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SPICY LINGUINE WITH CLAMS AND MUSSELS RECIPE | GIADA DE ...
From foodnetwork.com
Reviews 4.7
Total Time 35 minutes
Cuisine italian
Reviews 4.7
Total Time 35 minutes
Cuisine italian
- 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.
See details
STEAMED CLAMS RECIPE | ROBERT IRVINE | FOOD NETWORK
From foodnetwork.com
Reviews 4.7
Total Time 25 minutes
Category appetizer
Reviews 4.7
Total Time 25 minutes
Category appetizer
- Wash the clams thoroughly and remove any blemishes. They should have no odor. Heat oil in a large saucepan (with a cover) over medium heat and cook garlic and onion until translucent. Add the wine and let cook for a couple of minutes to combine the flavors. Add the clams and clam juice (or water) and cover the pan for about 10 minutes until the clams open. Discard any clams that do not open and remove clams to serving bowls. Season the juices in the pan with salt and pepper to make a sauce. Pour the sauce and melted butter over the clams.
See details
CLAM SHACK-STYLE FRIED CLAMS RECIPE | LEITE'S CULINARIA
Jul 17, 2016 · When I made this recipe, adapted from the great Jasper White, I was tempted to doctor up the coating mix with all kinds of herbs and spices. (Yes, for a moment I thought of myself as the Colonel Sanders of Seafood.) “The secret to fried clams,” says Chickie Aggelakis, owner of The Clam Box in Ipswich, Mass., “is the flavor of the clams.”
From leitesculinaria.com
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CLAM SHACK-STYLE FRIED CLAMS RECIPE | LEITE'S CULINARIA
Jul 17, 2016 · When I made this recipe, adapted from the great Jasper White, I was tempted to doctor up the coating mix with all kinds of herbs and spices. (Yes, for a moment I thought of myself as the Colonel Sanders of Seafood.) “The secret to fried clams,” says Chickie Aggelakis, owner of The Clam Box in Ipswich, Mass., “is the flavor of the clams.”
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There are at least 8 varieties of clams available in this country, but you’ll rarely be able to find more than one or two varieties at any given time. The most popular are hard shell Quahog (pronounced Ko-Hog) clams from the Atlantic. The smallest Quahogs are called ‘Littlenecks…
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Ingredients. The dish uses littlenecks or cherrystone clams. Other basic ingredients include butter, peppers, bacon and garlic. Worcestershire sauce, salt and pepper, white wine, lemon …
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THIS RECIPE FOR LINGUINE WITH CLAMS AND LEMON BREAD CRUMB…
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MAKING LINGUINE WITH CLAMS AND LEMON BREADCRUMBS IS AN ACT ...
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Since the 1800s New England's culinary traditions have been influenced by the arrival of Irish Americans, Portuguese Americans, and Italian Americans. Irish-style braised pickled beef was the origin of New England boiled dinner. "Country stores" sold homemade jams, fruit preserves and penny candy.Common crackers are still made with the original recipe …
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Dec 17, 2019 · Local seafood is highlighted in accompaniments such as Maine lobster mac-and-cheese, chilled New England littlenecks and escargot cooked Burgundy-style in red wine. …
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