Geoffrey Zakarian's Linguini with Clams | The Kitchen | Food Network
Geoffrey shares the secret to getting evenly cooked clams for this Italian summer pasta! Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/cTjF5Pa. Get the recipe ▶ https://ift.tt/PX7zK3G Subscribe to Food Network ▶ https://ift.tt/POoJgE9 Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Linguine with Clams RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 1 hr 35 min Active: 40 min Yield: 4 to 6 servings Ingredients 2 pounds small clams, such as cockles or manila clams Kosher salt 1 pound dried linguine 1/4 cup extra-virgin olive oil, plus additional for drizzling 3 cloves garlic, thinly sliced 2 shallots, minced 1 to 2 large anchovy fillets in olive oil, drained and chopped 1/2 teaspoon crushed red pepper flakes 1/2 cup chopped fresh parsley 1 cup dry white wine Directions Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris. Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente. In a large braiser or sautΓ© pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes. Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside. Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes. Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: https://ift.tt/5i9YvGA ▶ WEBSITE: https://ift.tt/k2pd9IU ▶ FULL EPISODES: https://ift.tt/cPQTyZM ▶ FACEBOOK: https://ift.tt/VihctLX ▶ INSTAGRAM: https://ift.tt/5mgYqlW ▶ TWITTER: https://twitter.com/FoodNetwork #GeoffreyZakarian #TheKitchen #FoodNetwork #LinguiniWithClams Geoffrey Zakarian's Linguini with Clams | The Kitchen | Food Network https://www.youtube.com/watch?v=7-Omq26oxaE
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