Linguine With Clam Sauce Recipe - Nyt Cooking - Mark Bittman's Pasta With Clams Recipe - NYT Cooking
Linguine With Clam Sauce Recipe - Nyt Cooking Discard any that do not open. Bring to boil and add basil leaves. If dried, cook 9 minutes or to desired degree of doneness. Put linguine in the sauce and add clams. Remove browned garlic from the oil, and discard.
Turn off the heat and stir in the clams, cheese and parsley. To the skillet, add tomatoes, basil, parsley, oregano, salt and hot pepper flakes. Reserve 1/2 cup pasta water, then drain pasta. If the pasta is fresh, cook 1 to 1 1/2 minutes; Sprinkle with salt and pepper and stir. Put linguine in the sauce and add clams. In a wide skillet, heat olive oil and brown the garlic in it; Bring to boil and add basil leaves.
Bring to boil and add basil leaves.
Return the clams to the pot and toss with the pasta. Put linguine in the sauce and add clams. Sprinkle with salt and pepper and stir. Cover, and simmer for about 20 minutes. Coarsely chop clams, and set aside. While the pasta cooks, make your sauce: If dried, cook 9 minutes or to desired degree of doneness.
Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Coarsely chop clams, and set aside. Turn off the heat and stir in the clams, cheese and parsley. Cook, tossing, until pasta is just cooked through. Sprinkle with salt and pepper and stir. If the pasta is fresh, cook 1 to 1 1/2 minutes; In a wide skillet, heat olive oil and brown the garlic in it; Use tongs to transfer open clams to a bowl;
Remove browned garlic from the oil, and discard. Sprinkle with salt and pepper and stir. Reserve 1/2 cup pasta water, then drain pasta. Season with salt and pepper. Cook, tossing, until pasta is just cooked through. Cook briefly, stirring, and add zucchini and tomatoes. Cover, and simmer for about 20 minutes. If the pasta is fresh, cook 1 to 1 1/2 minutes;
Stir in 1/4 cup more pasta water if a thinner sauce is desired.
Turn off the heat and stir in the clams, cheese and parsley. Discard any that do not open. Do not allow garlic to burn. Cook, tossing, until pasta is just cooked through. Stir in 1/4 cup more pasta water if a thinner sauce is desired. Remove browned garlic from the oil, and discard. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes.
Cover, and simmer for about 20 minutes. Turn off the heat and stir in the clams, cheese and parsley. Do not allow garlic to burn. Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. To the skillet, add tomatoes, basil, parsley, oregano, salt and hot pepper flakes. Put linguine in the sauce and add clams. Cook, tossing, until pasta is just cooked through. Season with salt and pepper.
Linguine With Clam Sauce Recipe - Nyt Cooking - Mark Bittman's Pasta With Clams Recipe - NYT Cooking. Drop linguine into the water. Return the clams to the pot and toss with the pasta. To the skillet, add tomatoes, basil, parsley, oregano, salt and hot pepper flakes. Sprinkle with salt and pepper and stir. Cook briefly, stirring, and add zucchini and tomatoes.
In a wide skillet, heat olive oil and brown the garlic in it; linguine with clam sauce recipe. Season with salt and pepper.
Linguine With Clam Sauce Recipe - Nyt Cooking - Mark Bittman's Pasta With Clams Recipe - NYT Cooking
Linguine With Clam Sauce Recipe - Nyt Cooking In a wide skillet, heat olive oil and brown the garlic in it; In a wide skillet, heat olive oil and brown the garlic in it; Season with salt and pepper.
Coarsely chop clams, and set aside. Cover, and simmer for about 20 minutes. To the skillet, add tomatoes, basil, parsley, oregano, salt and hot pepper flakes. Cook briefly, stirring, and add zucchini and tomatoes. If dried, cook 9 minutes or to desired degree of doneness. Drop linguine into the water. Do not allow garlic to burn. Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot.
Discard any that do not open. Use tongs to transfer open clams to a bowl; While the pasta cooks, make your sauce: Cover, and simmer for about 20 minutes. Drop linguine into the water. Bring to boil and add basil leaves. Cover the pot and cook until the clams open, 5 to 10 minutes. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes.
- Total Time: PT29M
- Servings: 7
- Cuisine: European
- Category: Lunch Recipes
Related Article : Linguine With Clam Sauce Recipe - Nyt Cooking
Nutrition Information: Serving: 1 serving, Calories: 413 kcal, Carbohydrates: 19 g, Protein: 4.3 g, Sugar: 0.4 g, Sodium: 990 mg, Cholesterol: 0 mg, Fiber: 0 mg, Fat: 12 g