Pin on Pasta Recipes
To Prep: Heat water in a big pot for cooking the linguini. Melt butter on a low temperature in a large skillet. Add the minced garlic and onions and cook slowly, not letting the butter or garlic brown - for a few minutes. Add the clams with all the juice to the pan. Add the white wine, mushrooms, Italian seasoning, salt, pepper and cook on low.
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After all the clams have opened (discard any that do not open after 7-10 minutes) add the parsley, reserved clam juice, 1/4 cup of pasta water and the 1/2 tsp of red pepper flakes. Let the sauce thicken slightly for 2-3 minutes. Add the al dente pasta to the sauce and turn heat to medium.
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Instructions. Fill large pot with salted water. Add linguine and cook until pasta is al dente. Drain pasta water and set noodles aside. In large skillet over medium-high heat, warm olive oil until oil is hot and shimmering. Add garlic and sauté until just fragrant. Add reserved liquid from cans of clams, white wine, and salt.
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Add olive oil and butter to a large skillet over medium-high heat. Saute the onion until tender. Add the garlic and red pepper flakes and cook for 1-2 minutes until fragrant but not brown. Add the white wine/broth, ¾ cup of clam juice, and reserved liquid from the clams. Allow the mixture to boil for 2 minutes.
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Add the reserved canned clam juice, white wine, and Worcestershire sauce. Bring to a boil, then reduce the flame and simmer over low heat for about 10 minutes. Stir in the cooked linguine, chopped clams, and parsley. Toss to combine. Season with kosher salt and ground black pepper, to taste. Cook for about 5 more minutes.
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Step 2. While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes.
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Warm olive oil in a large skillet over medium heat. Sauté onion and garlic in hot oil until onions are translucent, 3 to 4 minutes. Drain cans of minced clams, reserving1/2 of the juice. Stir clams, reserved juice, butter, wine, salt, and pepper into onion mixture. Simmer until sauce has reduced by 1/3 and has thickened, about 20 minutes.
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Cook, tossing and stirring occasionally, until pasta is cooked to your liking and sauce has thickened slightly, about 4 minutes. Taste for seasoning, and add salt if necessary. Turn off heat, add remaining butter and parsley, and toss and stir spaghetti vigorously to incorporate parsley and emulsify butter into sauce.
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Drain the juice from the clams into a medium-sized mixing bowl. Set aside. In a large skillet, over medium heat, melt butter and olive oil. Add in the chopped shallot, saute for about 2 minutes, to soften and release the flavors. Mix in the minced garlic and crushed red pepper for about 30 seconds to blend flavors.
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Lower heat and reduce wine by about half. Drain the can of clams and set clams aside. Next, add the Progresso clam sauce and juice from the clams to pot and return to a simmer. Cook for 4-5 minutes. Whisk in the butter and parsley. Then add the baby clams and pasta and cook for 45 seconds. Add the juice of 1 lemon and salt and pepper to taste.
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Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams. Add the pasta to the sauté pan with the clams.
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Heat a large pan to medium-low heat and add the extra virgin olive oil, garlic, and anchovies. Cook until the garlic is golden and the anchovies dissolve (about 3 minutes). Meanwhile, begin cooking the linguine until 1 minute less than al dente. Add the hot red pepper flakes to the pan and cook for another 30 seconds.
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Add the minced clams with the liquid and bring to a boil. Lower the heat and simmer for 5 minutes, or until the liquid reduces by about half. Add the parsley, salt, and pepper, and toss gently. Remove about 1/4 cup of pasta cooking water and set aside. Drain the pasta and add to the sauce, mixing gently to coat.
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After the shallots have cooked for three minutes, stir the garlic into the pan. Let it cook for a minute. Add the wine, bay leaf, clam juice, ⅓ teaspoon of salt and ¼ teaspoon of red pepper flakes to the skillet. Stir to combine. Lower the heat a bit until the pan is simmering gently. Simmer for three or four minutes.
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While linguine is cooking, in a 12-14 inch skillet, heat the ¼ cup of olive oil over medium high heat and once hot, add the garlic and pepper flakes. Cook for 1-2 minutes or just before the garlic starts to brown. Add the anchovies and cook one minute. The anchovies will disintegrate into the oil.
