علاج عشاق المأكولات البحرية في عائلتك إلى هذا linguine بسيطة رائعة مع المحار وصفة من كتاب الطباخين ماريو Batali “Molto Gusto”. جرب أيضاً: بروكلي راب مع موزاريلا كريما ، بيني ألا بوتانيسكا ، و سباغيتي كون لا ساردي
This recipe for linguine with clams from Mario Batalis cookbook “Molto Gusto” is a wonderful solution for seafood lovers in your family. Also try: broccoli rabe with mozzarella cream, penne alla puttanesca, and spaghetti con la sardi. The Martha Stewart Show, Episode 5128. The ingredients include coarse salt, 6 tablespoons of extra-virgin olive oil, 3 cloves of chopped garlic, 6 tablespoons of dry white wine, 1 tablespoon of red pepper flakes, 1 pound of small clams, such as Manila or littleneck, washed, and 1 pound of dry linguine. The directions are to fill a large pot with water and bring to a boil. Add 3 tablespoons of salt. Meanwhile, heat the oil and garlic in a large pot over medium heat. Cook the mixture until the garlic is softened for about 1 minute. Add the wine, red pepper flakes, and clams. Cover and cook, shaking the pot occasionally, until the clams open, about 5 minutes. Transfer the clams to a bowl as they open; discard any that do not open. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water. Add the pasta and 1/4 cup of the reserved pasta water to the clam mixture. Toss the mixture and let it cook over medium heat until the pasta is well coated, adding a splash or more of the reserved pasta water, if necessary, to loosen the sauce. Stir in the parsley and serve immediately.
27.04.2023 @ 02:38
This recipe for linguine with clams from Mario Batalis cookbook “Molto Gusto” is a wonderful solution for seafood lovers in your family. Also try: broccoli rabe with mozzarella cream, penne alla puttanesca, and spaghetti con la sardi. The Martha Stewart Show, Episode 5128. The ingredients include coarse salt, 6 tablespoons of extra-virgin olive oil, 3 cloves of chopped garlic, 6 tablespoons of dry white wine, 1 tablespoon of red pepper flakes, 1 pound of small clams, such as Manila or littleneck, washed, and 1 pound of dry linguine. The directions are to fill a large pot with water and bring to a boil. Add 3 tablespoons of salt. Meanwhile, heat the oil and garlic in a large pot over medium heat. Cook the mixture until the garlic is softened for about 1 minute. Add the wine, red pepper flakes, and clams. Cover and cook, shaking the pot occasionally, until the clams open, about 5 minutes. Transfer the clams to a bowl as they open; discard any that do not open. Add the pasta to the boiling water and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta water. Add the pasta and 1/4 cup of the reserved pasta water to the clam mixture. Toss the mixture and let it cook over medium heat until the pasta is well coated, adding a splash or more of the reserved pasta water, if necessary, to loosen the sauce. Stir in the parsley and serve immediately.