Anne's buttery pasta with clam sauce is the weeknight supper we've been dreaming of!
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Like your own private window into the cooking area of your favorite restaurant, Secrets of a Restaurant Chef exposes the concise, easy-to-master techniques of a high-level chef. By showcasing professional tricks to preparing food that is creative and complete of taste– yet never ever froufrou or frightening– Anne Burrell translates your favorite dining establishment foods into remarkable at-home meals. With years of dining establishment experience combined with a pumped-up enthusiasm, Anne helps to take the mystery out of the expert kitchen and gets you making meals that are special enough for visitors but simple adequate for a rushed weekday night.

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Linguine with White Clam Sauce
RECIPE THANKS TO ANNE BURRELL
Level: Easy
Total: 40 min
Prep: 15 minutes
Prepare: 25 min
Yield: 6 servings

Components

Extra-virgin olive oil
9 cloves garlic, smashed
5 lots littleneck clams, scrubbed under cold running water
1 cup gewurztraminer
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons sliced Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Huge fat completing extra-virgin olive oil (high quality).

Directions.

Cover a large saute pan with olive oil and include half the garlic cloves. Bring the pan to a medium- high heat and cook till the garlic ends up being golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has actually fulfilled its garlic fate. Put 3 1/2 lots clams in the pan with the red wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook up until the clams open, about 10 minutes. Eliminate the clams from the pan and lower the cooking liquid. Let the clams cool slightly, then eliminate them from the shells and reserve. Discard the shells. Pour the cooking liquid into a determining cup.

Bring a big pot of well salted water to a boil over medium heat.

Coat the very same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic ends up being golden brown. When the garlic is golden brown and extremely aromatic, eliminate it and dispose of, it has actually satisfied its garlic fate. Add the staying raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, make certain to check for sand and grit in the bottom, you might lose the last number of tablespoons of juice however that is better than sand in your pasta! Cover and cook up until the clams open.

While the clams are cooking, drop the linguine into the salted boiling water and cook till the pasta is very "al dente" perhaps a minute approximately less than the box directs.

Get rid of the cooked clams in their shells from the pan and keep warm. Include the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the prepared pasta and the herbs. Cook the pasta together with the sauce up until the sauce holds on to the pasta. Switch off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of huge fat completing oil. Toss or stir strongly to combine.

Divide the pasta into serving meals and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if preferred.

This won't make you want to clam up!

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Anne Burrell's Linguine with White Clam Sauce|Tricks of a Dining Establishment Chef|Food Network.