This week it’s back to making some great Italian food by request by my number #1 fan in England and her name is Mirella Blaise! She found me some time back and now is like I said my #1 fan! So this week is Pasta Recipes! I am making Linguine With Clams! This is not your usual run of the mill Linguine With Clams recipes in where it’s just made in red, white or aioli sauces. This is multi leveled flavor with textures and really great aromas! Give this Linguine With Clams recipe a shot and make it your own I am sure you will enjoy it! You can find the recipe below! Enjoy!
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Ingredients
1 Pound of pasta anykind, linguine, buccatini, spaghetti etc.
2 Tbsp. salt for the pasta water.
1 Cup dry white wine. I used Pinot Grigio which is not to dry to say.
8+ Fillets of anchovies or more if desired.
3 Tbsp. extra virgin olive oil.
2 Tbsp. unsalted butter.
3/4 Cup fire roasted red bell pepper. I made mine fresh but you can use jarred.
1 or 2 Garlic cloves per serving of this dish. Figure 1 or 2 per person being served.
3 Tbsp. finely chopped shallot. If you don’t have shallot any kind of onion will do in a pinch.
1 Cup whole basil leaves with stems removed and coarsely chopped.
2 Tsp. Crushed oregano bulbs.
1 or 2 Tbsp. Crushed red pepper flakes. 1 Tbsp. for flavor or 2 Tbsp. for a little heat.
1 14.5 can of San Marzano or plumb tomatoes hand crushed.
1 Lb. Frozen/defrosted whole clams wild caught. Fresh in the shell is good to if you have it.
4 Ounces of clam juice.
Black pepper to taste.
Lemon wedges to squeeze on top of pasta if desired.
Any kind of Italian cheese as a topping if desired. I used Gorgonzola! My fave!
Instructions
Fill a large pot with 8 or more quarts of water.
Bring to boil and add 2 Tbsp. salt and stir until salt dissolves.
Now add your pasta and cook until al dente.
In a large saute’ pan over medium heat add your olive oil and butter and melt the butter gently.
Add your anchovy fillets to the oil and butter mixture and mash them up into the mixture.
Add your garlic, shallots and saute’ until golden brown.
Add your wine, tomatoes and juice, roasted bell peppers and simmer 1 to 2 minutes.
Add your fresh basil now and mix in until the leave wilt and soften a bit about a minute or so.
Add your oregano and stir well into the sauce.
Add your clam juice now and mix into the sauce well.
Add some red pepper flakes now if desired.
Now one or two minutes before serving add your clams and lower heat to medium low and simmer your clams. You want them to be cooked and soft and not cooked and rubbery. Also you have a couple of options on how to serve this dish.
Option 1 is to add your cooked pasta into your saute and mix it all together and then to plate the pasta one at a time.
Option 2 is to place all of your pasta on a large serving tray or charger and then to pour your clam sauce on top of the pasta and present the linguine with clams recipe to your guests to be eaten family style!
Option 3 is to just put a portion of pasta on each plate and then spoon sauce onto each plate individually and serve your guests this way.
No matter which way you decide to serve this dish don’t forget to add your Italian cheese on top if you desire and Mangiare Bene!
37 Comments
You uploaded this at the perfect time…I just made some coffee. Nothing beter than coffee and cooking videos lol! Loved this dish BTW 🙂
Italian Siciliano , I like it Rich , smashing…..!!!
I know who Bill Haley is, EZ. I love your info on cooking but would like it if you got into the cooking part more quickly. This makes me your #2 fan, right?
Do you used bottled clam juice or your own?
hi chef , very nice, !
mangia mangia
looks wonderful. Thats one of my favorite dishes! Hey do you think I could make it with oysters? They are in season down here and I would love to try it
This looks so good I might try make this one I have heaps of tomatoes, basil and oregano in my garden at the moment. Did you warm the clam juice before you added it?
I love everything related to fish and shellfish so obviously you made me hungry! Well done!
Looks like a great recipe for Linguine With Clams. This recipe is one of my favorites. Great job Richard.
England <3
Dick you're also popular in Oz I have heard.
You are well liked here in Canada too 🙂 Some recipe twists on Indian food please! Ok I'll take the spot of No. 2 fan! Awesome recipe. Thanks Mr. Blaine.
Hey Chef, If I wanted to toss the pasta in with the sauce would I still want to cook the pasta all the way or would I want to undercook it a little then toss it in the sauce to fully cook it? Thank you
Mirella has great taste in food AND men – lucky lady! Awesome dish, I am drooling as usual. Thanks for another great dish!
i want to hire you to be my personal chef XD
ah, i wish i had such a dish now!
I'm not a big seafood guy, but this got my mouth watering!
the italian recipe has no dairy products, tomato, pepper, oregano and basil…
because all this things remove the taste of clams….try the parsley with some decorative shell..best regards
Nice dish from your #3 fan. Cheers.
Thanks you're the best 🙂 Same here if you will come to Vancouver aria I'm cooking 🙂
Richard, the amazingness of this dish has me super excited to try it. I love your cooking and flavor combinations and I also appreciate all of the tips and wisdom you share along the way. Big thumbs up from me on this one – but damn you because I'm going to bed dreaming of pasta and gorgonzola. Sweet Fromage Fabulosity!
please make beef rendang
your the best
Loved watching this dish being prepared. Looks excellent!
My friend called me earlier and said she had some clams and didn't know what to do with them and I told her to check this out she made it and said it was awesome!!!
Very nice dish Richard, the aroma must have been amazing throughout the entire preparation.
Another top notch recipe!
I was beginning to worry about your promise to make a Paneer dish 🙂 so this assurance means a lot ..no rush. I would love one with a twist coz their are so many Indian style traditional recipes already and when you do one, I'll have to make a video response to it so I am looking forward to it.
LOL, I thought you were calling me one for a sec there paesano.
Great looking dish rich….good job buddy 🙂
Awesome recipe Rich. The anchovies add such a nice complexity to the sauce. I can taste the ocean from here.
I don't see any ads on your videos why don't you have a youtube partnership?
OK, OK you got me. I make home made red and home made white. Either 1 you will not belive I made. It's that good. Making vino for over 35 years. My grandfathers press/crusher. Sicilian style. I'm bringing my Bride (of 36 years), see U at 6. On the way from Connecticut.
Fantastic dish Richard very nice..
Wine maker. Not a cook. 20+ years ago my father(deceased 10yrs now) and I sent a bottle of vino to a home vintors contest in California. We received a plaque for an honorable mention in return. Not bad for two guys in the basement, giving it our best shot. All thumbs in kitchen. Love pasta with any type of fish or olives. Beautiful. Keep M coming, enjoy ur video's.
Hey you are terrific. In my estimation Blaine, your the best food chef going, Keep it
up. I follow you and try out most everything you make and I am always glad I did. Sometimes I am so pleasantly surprised that I had not thought of a food combination that you showed. You definitely beat Guy Fieri!!
I am starting to become one of your numero uno fans as well. I can't help it, I am a foodie and classicly trained too, and only wish I had the brass to do what you are doing for youtube.
With so many strong flavours, how much clam taste can there be? Putting Gorgonzola is not Italian and it would overwhelm the dish.