One pasckage of linguini , 2 cans of whole baby clams, butter, white wine and fresh garlic, basil and parsley. Top it with fresh parmigiana #food #italian #italiancuisine #genx #Linguine and Clams, pasta with canned clams, Canned Clams and White Sauce, linguine and clams, clams and white wine sauce, Best Clam Sauce
What’s going on, Bubba? Welcome back to Beers and BBQ 911. Today, let’s make a linguini with a white clam sauce. All right, so first thing we’re going to do is we’re going to get this uh pot of water. I seasoned it with some uh kosher salt. Seasoned it liberally. and uh get this uh water boiling for our linguini cuz that’s going to take us. Everything else is already done. So, let me show you uh the ingredients we’ll be using today. Stay tuned. All right. So, here’s all of our ingredients. We’ve got I got two cans of the whole baby clams uh canned. Um I just drained off the uh the clams. I got them inside in the refrigerator waiting to go in. the the juice from the two cans. I got one stick of butter. Got about a/4 of a cup of fresh basil, a about a/4 of a cup of fresh parsley, uh about a good two tablespoons of fresh chopped garlic, salt and pepper, red pepper flake, some of white wine, rayo’s ling, olive oil, and some uh fresh grated ated porn go here. All right, so let’s get the uh pasta in the water. Let it get cooking. It’s going to take the longest. Then we’ll uh start assembling up I’m sorry, start cooking the uh cooking the clam sauce. Stay tuned. All right, just a little bit of olive oil to our preheated pan. Throw that butter in there. Let it melt down. Start adding garlic. All right, let’s start off with our garlic. This is all fresh. Fresh garlic. Some uh red pepper flake. You don’t have to put it if you don’t want it. If you don’t want it spicy, don’t add it. Right. Spread that on. Get happy. Already smells amazing. Got to have a wooden spoon. Yeah. All right. So, garlic’s been getting soft. Pepper flakes been getting incorporated. So, it’s next I’m going to add parsley. Bring in our basil. And our basil. Looks great. Smells great. Super duper. And couple tablespoons of white wine. fresh pepper. Got to push a crap. Sea salt. All right. Now, let’s put in our clam juice. That in our clam juice here. Yes, sir. Get all that nice stir. Look at that. Doesn’t that look amazing? Looks good. I like it. It smells really good. Getting a little heavy in the pool there. All right, I’m going to add I’m add a little bit of palm fresh grated Parmesan cheese to it real quick before I start uh adding the uh clams. Hang on. All right, here let’s put a little bit of fresh palm in there. Good stir. All right. Now, let’s add the clams. All right. So, this is two big cans of whole baby clams. Um, I don’t do the minced. I don’t I don’t know. I think the whole baby clams are plenty good. Uh, bite size enough. It’s perfect. Look at that. Give this a couple minutes to heat through. And uh yeah, getting close. Stay tuned. All right. So, this is coming up to temp now. So, look at that. Doesn’t that look great? About time to add our pasta to it. Let’s do that now, shall we? Cut this heat down a little bit. A very low light flame. Still want it hot. Still want it kind of bubbly. Not crazy. This everything’s already cooked. Literally takes as long as it takes do the pasta if you do it at the same time. Set our lingi. And you want to add you want to leave some of that pasta water in there. So, it’s nice and starchy. Look at that. Doesn’t that look great? Oh yeah. Did everybody get introduced to each other? Yeah. Let’s go plate this. Stay tuned. Heat. Heat.
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