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We hope you got insight from reading it, now let’s go back to mike's ez garlic clam linguine alfredo recipe. To make mike's ez garlic clam linguine alfredo you need 28 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to prepare Mike's EZ Garlic Clam Linguine Alfredo:
- Use ● For The Garlic Alfredo Sauce
- You need 1 Jar (15 oz) Bertolli Garlic Alfredo Sauce
- Provide 1 Jar (15 oz) Bertolli Parmasean Alfredo Sauce
- You need 1 Can (28 oz) Quality Pre-Steamed Baby Clams [to be added last - drained - rinsed -reserve fluids]
- Use 1/2 Cup Shreaded Parmasean Cheese [+ reserves]
- Prepare 7 Cloves Fresh Garlic [smashed and fine minced]
- You need 1 Can (6.5 oz) Artichoke Hearts [optional - in water - fully drained]
- Use 1/8 Cup Fresh Chives [minced]
- Get 1 Cup Mushrooms [your choice - i used portablla - clean out black fibers - chopped]
- Take 1/2 tsp Red Pepper Flakes
- Use 1/4 tsp White Pepper
- Provide 1/8 Cup Fresh Parsley [+ reserves]
- Get ● For The Shelled Clams
- Prepare 1 Pound Package Whole Shelled Clams [rinsed - frozen, pre-steamed or fresh - i used pre-steamed - rinse]
- You need 1/2 Cup Quality White Wine
- Take 1 tbsp Butter
- Provide ● For The Noodles
- Take as needed Linguine Noodles
- Provide 1 Dash Olive Oil
- Take 1 tsp Salt
- Take ● For The Bread
- Use as needed Fresh French Bread
- Provide as needed Plain Garlic Or Honey Butter
- You need as needed Garlic Dipping Oil
- Prepare ● For The Garnishments
- Prepare as needed Shreaded Parmasean Cheese
- Take as needed Fresh Parsley
- Prepare Opened Hard Shelled Clams
Instructions to make Mike's EZ Garlic Clam Linguine Alfredo:
- Here's all you'll need.
- Use an Alfredo brand like Bertolli. Or, even a more affordable brand like Ragu Alfredo. Neither will lend that funky metallic taste that many brands do.
- Chop all vegetables and add everything [except for canned clams & juice or reserves] in the ● For The Garlic Alfredo Sauce section to a large pan and simmer for 15 minutes. Stir regularly. Slowly add clam juice as needed [if] your Alfredo Sauce becomes too thick. But, know you don't want your sauce too runny.
- Preheat your oven to 325°.
- Rinse your drained clams in a strainer under cool water in case of sand. Refrigerate.
- In the meantime, begin your noodle water boil. Add a dash of oil and 1 tsp salt to water. At boil, add your noodles and boil 2 minutes [under] manufactures directions. Drain noodles. Do not rinse.
- Place your bread directly on your oven rack. Warm for 5 minutes. Serve with room temperature butters.
- Place drained noodles and clams in your simmering sauce. Mix well. Keep covered for two minutes. Add additional clam juice again if your sauce appears too thick due to the noodle absorption. She will thicken up with sit time.
- Mix with forks. Lift and seperate your noodles to fully incorporate them.
- If using raw clams, scrub your shells and pull any beards. In a separate pan, place your butter and white wine. Bring to a simmer. Add your shelled clams and tightly cover. Simmer until all clams have opened. About 3 minutes if raw. If any do not open, disgard them. They're bad. If employing pre-steamed, steam for 1 minute or until heated.
- A, "stand alone," presentation by one of my newer, less adventurous students who just couldn't bring herself to eat or even touch actual shellfish. ;0)
- Serve pasta hot with warm fresh bread and butters to the side. Garnish dish with steamed clams, fresh parsley and shreaded Parmasean cheese. Enjoy!
Meanwhile, in a large skillet over medium heat, melt butter. Add garlic, crushed red pepper flakes, and parsley. Linguine with White Clam Sauce Recipe - Improv Oven. Buon appetito Improv Oveners, you're in for a real treat with this classic Italian seafood pasta recipe! Linguine with clams is one of the easiest dinners you'll ever make.
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