Geoffrey shares the secret to getting evenly cooked clams for this Italian summer season pasta!
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Linguine with Clams
RECIPE THANKS TO GEOFFREY ZAKARIAN
Level: Easy
Overall: 1 hr 35 minutes
Active: 40 min
Yield: 4 to 6 portions
Active ingredients
2 pounds little clams, such as cockles or manila clams
Kosher salt
1 pound dried linguine
1/4 cup extra-virgin olive oil, plus extra for drizzling
3 cloves garlic, thinly sliced
2 shallots, minced
1 to 2 big anchovy fillets in olive oil, drained pipes and chopped
1/2 teaspoon crushed red pepper flakes
1/2 cup chopped fresh parsley
1 cup dry white wine
Directions
Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to eliminate any debris.
Bring a big pot of greatly salted water (it must taste like the sea) to a boil. Add the pasta to the water and cook up until somewhat less than al dente.
In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, till the shallots are soft, about 3 minutes.
Include the clams in a single layer, in addition to a sprinkle of the parsley and the red wine. Cover the pan with a lid and steam, shaking the pan occasionally, up until the clams open up, 4 to 5 minutes. Dispose of any clams that remain closed. Transfer the clams to a bowl and set aside.
Pressure or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to integrate. Let the pasta surface cooking with the sauce till the sauce thickens, 3 to 4 minutes.
Add the staying parsley to the pan and toss, then leading with the clams and another drizzle of oil. Serve.
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Geoffrey Zakarian's Linguini with Clams|The Kitchen area|Food Network
OMG, my all time favorite dish!!! ❤️❤️❤️❤️❤️
Whoever’s reading this, i pray that whatever you’re going through gets better and whatever you’re struggling with or worrying about is going to be fine and that everyone has a fantastic day! Amen
Amen❤️
Amen!!
❤
They need to stop talking over him.
Agreed
Looks delicious
Where’s Sunny’s bowl?
She gonna eat out of the pan
Alles sehr schön. Aber zuerst zusammen die Nummern 10 und 1. Eine Cucuzz.Online Brünette und eine andereb Blondine. Es wäre unfair, wenn ich 4 wählen würde
Geoffrey is the man! He’s such a true chef and he has style, style and swag!!
YUMMMMM YESSSSSSSSS PLEASE LOOKS SOOOOOOOO DELISH, LOOOOOOOVE THIS VERSION JEFFREY
This spaghetti looks delicious
Didn’t know pepperoncini and crushed red peeper were the same thing
I believe there are variations of crushed red, using different chilies. Not sure how to track down which one.
anyone else think that is a lot of olive oil?
That’s too much for me.
If you have ever made Alio e Olio, you would not think so. Between the clam juice and pasta water, it all becomes a sauce. How much you use will depend on how much pasta you are making.
Only need bread
🤤
Good tip about the shallow pan
🤪😜👍👌❤
I love when GZ cooks 😊
Pretty sure Geoffrey hates Jeff
Here let me serve my self-centered self and start eating !!! Unbelievable
Interesting. So basically it is like making an Alio e Olio, only adding clams and using linguini. Take the clams out when done, finish with the pasta, then the clams go back in.
Thank you. Will be trying this soon.
Certified Gold!!!!!