Wd Linguine With Clams Parsley Recipes

Steps:

• Cook pasta as package directs.
• While pasta cooks put wine (or broth), onion, garlic in a large saucepan over medium heat and bring it to a simmer. Cover and cook 5 minutes or until onion is soft.
• Add reserved clam juice and 1 cup chicken broth. Bring to a simmer and cook uncovered 3 to 5 minutes for flavors to blend. Stir in clams; heat through.
• Drain pasta; return to pot. Add clam sauce and remaining ingredients; toss to mix and coat. Pour into warmed pasta bowl.

Steps:

• In a 5 qt pot, heat water to a boil and cook pasta until al dente.
• While the pasta is cooking, melt butter and olive oil in pan.
• Sautee onion and garlic, and add crushed red pepper flakes.
• Add lemon juice, oregano, basil, and Old Bay seasoning, stir for one minute Add clams with juice.
• Simmer for 5 minutes.
• Drain pasta and place in large bowl.
• Cover pasta with clam sauce, stir well and top with parsley and parmesan cheese.
• Serve with warm crusty bread and chilled white wine.

Steps:

• If using dough, roll the dough through a pasta machine on each setting from widest to narrowest. Roll once more through the narrowest setting. Cut the dough into 12-inch-long sheets with a sharp knife, then pass the sheets through the linguine cutter. Toss with semolina flour to prevent sticking. You can cover the pasta with a damp paper towel, then plastic wrap, and refrigerate for up to 2 days.
• Stir together the clam juice and wine. Bring a large pot of water to a boil and salt it generously.
• Heat the oil in a large sauté pan with a lid over medium-high heat. Add the carrot, leek, celery, garlic, chile, and a pinch of salt. Cook, stirring, until golden, about 4 minutes. Add the clams and clam juice mixture, cover, and cook, shaking the pan occasionally, just until the clams open, about 5 minutes.
• Meanwhile, add the linguine to the boiling water and cook until al dente, about 3 minutes. Drain and add to the clam mixture. Cook, tossing gently, until the pasta is glazed with the sauce.
• Transfer to shallow serving bowls and sprinkle the ground chile all over. Garnish with the parsley and serve immediately.

Steps:

• Add the olive oil, onions, carrots, celery, garlic, and parsley in a large straight-sided saute pan.
• Cook the vegetables over medium heat until soft without browning, about 10 minutes.
• Add the wine; increase heat, and cook at a brisk boil until most of the wine is evaporated, about 3 minutes.
• Add the clams, tomatoes, hot pepper, and a generous grinding of black pepper.
• Bring to a boil, decrease heat, and simmer gently for 15 minutes.
• Bring a large pot of water to a boil for the pasta.
• When the sauce is nearly finished, generously salt the pasta water and drop in the linguine.
• Cook at a rapid boil, stirring frequently, until al dente.
• Drain pasta and add to the saute pan.
• Toss with 4 tablespoons of butter, or more to taste.
• The sauce should be glossy and clinging to the strands of linquine.
• Serve immediately with the bread crumbs.

Steps:

• Boil water for the linguine.
• When it is a rolling boil, add the linguine and 2 teaspoons of salt.
• While the linguine is cooking, heat the olive oil in a small saucepan.
• Add garlic and red pepper flakes.
• Cook until garlic just changes color.
• If the garlic turns brown, the sauce will be bitter so just start over.
• Pour the entire can of chopped clams with the clam broth into the olive oil.
• Fill can with water and add to the mixture in the pan.
• Turn heat to low.
• Add parsley.
• Cook until pasta in done.
• Drain linguine when it is al dente and place in a large, warm bowl (place it in the oven on"warm").
• Add sauce to pasta and toss gently.
• Serve with freshly grated Parmesan.

Steps:

• Scrub the clams.
• Bring the water and 1/2 cup of wine, 1 tsp dried oregano and the 3 sprigs of parsley to a boil.
• Add the clams, cover and cook till clams open, it takes 2-3 minutes.Remove the clams as they open. Throw away any that don't open. When they have all opened take the pot off the heat. Pour the liquid through a strainer. remove the clams from the shells, cut in half and set aside with the liquid. Throw away the shells.
• Prepare the linguini according to package directions.
• Clean the pot that the clams were cooked in and dry it.
• Heat oil and sauté the garlic until it starts to brown, takes about 30 seconds.
• Add the tomatoes, chopped basil, remaining parsley, fresh oregano and the remaining wine and hot pepper flakes.
• Bring to boil, cook a few minutes till tomatoes soften.
• Add the clams with the reserved liquid and cook for 2 minutes, until well blended. Season with salt and pepper.
• Add cooked linguini to the pan, stir to coat and serve.