Two Simple Pasta Recipes | Next Level Kitchen

Red wine in pasta? Cheers to that! Today on Next Level Kitchen Richard Blais and Nyesha Arrington are making some Simple & Delicious Pastas … with white wine! Nyesha is doing her take on a linguine and clams while Richard is attempting to go viral with his Red White Wine Bucatini. Are you having the red or white?

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* Nyesha's * * Linguine * * & * * Clams *.
_ Makes _ _ 2 _ _ Portions _.

* ACTIVE INGREDIENTS *.
Kosher salt.
1 pound dried linguine.
3 tablespoons olive oil, divided.
2 shallots, peeled and sliced.
2 fresno chiles, sliced.
3 large cloves garlic, crushed.
1 pound clams, scrubbed.
2 cups dry white wine, such as Chardonnay.
4 tablespoons butter, cubed.
Kosher salt.
Newly ground black pepper.
1 bunch parsley, finely chopped.
Newly grated parmesan, to finish.

* PROCEDURE *.
1. Heat a big pot of water over high heat up until boiling. Salt the water freely and cook the fettuccine up until al dente.

2. While the pasta is , heat a large frying pan over medium high heat. As soon as the pan is practically smoking cigarettes, add 2 tablespoons olive oil, shallots, fresno chiles, and garlic. Cook up until aromatic and after that add the clams and shake the pan or toss the clams to disperse equally across the pan. Add the gewurztraminer and let the clams prepare until the shells open.

3. Add the butter to the pan and toss to integrate till the butter is melted completely.

3. Add the pasta to the pan, season with salt and pepper and toss to combine.

4. End up the meal with the remaining olive oil, parsley and newly grated parm.

* Richard's * * Red * * Red Wine * * Bucatini *.
_ Makes _ _ 2 _ _ Portions _.

* INGREDIENTS *.
1 (750 mL) bottle red white wine, such as Chianti.
8 ounces (250 grams) dried pasta, such as spaghetti or bucatini.
2 tablespoons olive oil, divided.
4 ounces pancetta or bacon.
2 fresno chiles, seeded and minced.
4 big cloves garlic, grated.
Kosher salt.
Freshly ground black pepper.
1 bunch parsley, sliced.
Freshly grated parmesan, to complete.

* TREATMENT *.
1. In a broad, high passed away pan over medium heat, include the wine and bucatini and give a boil. Continue up until the pasta is prepared through and the liquid had vaporized.

2. While the pasta is cooking, heat a large frying pan over medium heat. Add 1 tablespoon of olive oil and the pancetta to the pan and cook up until the pancetta is crispy. Add the chiles and garlic and toss to combine.

3. Include the pasta to the pan and season with salt and pepper.

4. Complete the dish with the remaining olive oil, parsley and freshly grated parmesan.

0:00 Intro.
0:36 Level 1: Wine + Cooking.
1:28 Level 2: Next Level Pasta.
8:53 Level 3: Next Level Plating.

Two Simple | Next Level Kitchen

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About the Author: Yvette Cook

35 Comments

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