Linguine with Clams | Emeril Lagasse
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- Опубликовано: 21 окт 2024
- Meet Emeril’s favorite recipe for linguine with clams-a dish that exemplifies simplicity. A quick sauce made with pancetta, clams, parsley, onions, garlic, white wine, and red pepper flakes are all it takes to turn a box of linguine into an easy-to-make dish that is bursting with flavor and nothing short of spectacular.
CLASSIC CLAM LINGUINE
SERVES 4 TO 6
Coarse salt
1 pound linguine, or spaghettini
2 tablespoons olive oil
3 ounces pancetta, diced
1/2 cup finely chopped yellow onions
3 tablespoons thinly sliced garlic
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
3/4 cup dry white wine
1/2 cup clam juice
2 pound littleneck, Manila, or cockle clams, scrubbed, and purged in water
Freshly ground black pepper, to taste
1 tablespoon extra-virgin olive oil
½ cup finely chopped fresh parsley leaves, plus additional for serving
1/2 cup finely grated Parmesan, for serving (optional)
Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain pasta in a colander, reserving 1/2 cup cooking liquid. Return pasta to the pot and toss with the cooking liquid. Cover and set aside.
In a large, heavy saute pan or medium pot, heat oil over medium heat. Add pancetta and cook, stirring, for 2 minutes. Add onions and cook, stirring, until soft, 3 minutes. Add the garlic, parsley, ½ teaspoon salt, and red pepper flakes, and cook, stirring, for 1 minute. Add wine and clam juice and cook for 1 minute. Add clams, cover, and cook, shaking pan occasionally until clams open, about 5 minutes. Discard any unopened clams. Add the cooked pasta and toss to coat. Season with salt and pepper. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese, if desired. Serve immediately.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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I’ve never considered putting pancetta into my Linguine w/ Clams but I must say it looks good. Grazie, Chef!
Man I miss Emril he has so much style
I miss his show too I would watch his show for hours.
Thank you so much for this recipe!! We cooked it tonight. We improvised a bit. We added fresh chopped tomatoes cooked in olive oil and Herbs de Provence, and we substituted chives (organic, bought from the farmers market) in place of the parsley. Wow!!! It was phenomenal!!! Emeril, we miss you!!!! You need to be back on television!!!
Outstanding. I like the pancetta touch.
I miss Emeril Lagasse.
Emeril is The King!
I miss him use to love his show hope he is ok.
We love your cooking program chef emeril this is the 1st time I watched this video thanks 😮😅😊
I ate this in Boston. I could eat this cuisine over and over, very easily.
I've been following Emeril since 1995
One of my favorite dishes. Thank you.
Tried it with red onion and regular onion but the best was using shallots because of their soft onion undercurrent and pop of sharp acidity. A squeeze of lemon too.
Thank you for making this video Emeril.
This looks fantastic! Can't wait to cook this for my husband.
Your husband is lucky to have you
I really like the way he talks to the pasta🤣❤️👏🏻
Probably ocean Clams are sweeter than mediterranean ones due to the different salt concentrations in the seas, here we don't put any salt in the clams. Btw I have seen the use of pancetta or Guanciale (cured pork jaw) with clams (we use manila clams, mostly) even here, but , very much often , I saw just opened clams in olive oil and garlic (or onion, sometimes scallion) . Wine is sometimes used too. Normally we cook pasta while the clams are opening, then we drain it 2 or 3 minutes before the recommended time and we finish them in the clams water. PArley is just added fresh. In NEaples is traditional , btw, the use of a mirepoix of tomatoes with the clams. Finally, wine is an optional, very much used in Spain with shells and seafood than in Italy.
Bam your still the best and I miss your show I used to tune in every night god bless
Another outstanding masterpiece from the master. So good to see you!
This one of the best Recipes for this Dish on the Web.
Wow your like the best chef I've seen in youtube
Love it !!
Melt-in-your-mouth-delicious! YES! Would highly recommend this to others.
Oh Yeah baby! Emeril is the best!!
Emeril: “Clams are getting happy in there.” Clams: “Ahhhhh, it burns, it burns!!
The name is "Emeril", but I get your point! I agree!
@@chefethanguo9701 darn auto correct, let me fix the comment
No problem, Jennifer!
lol
I read some of these reviews. OMG such morons. Emeril is one of the best chefs ever. Very well rounded. It's his success that brought the cooking Chanel to life. The key to all Italian food is having it as fresh as possible. Fresh clams fresh parley fresh pasta fresh pancetta, garlic.
I could taste it through my i pad. So good. Who's on the cooking Chanel now? I don't even watch it any more because without Emeril Live it's boring.
He misses a lot of the basics of cooking. He’s more show than go.
The clam appetizer he talked about is clam casinos .. they are awesome . most use a bread crumb mixture and then top it with a small piece of provolone cheese and then a small piece of bacon . bake for about 15-20 mins ..thats how all the old timers made it in Providence when it was a Italian city.. and yes they all used grated cheese also on clam pasta , and these guys were so Italian most couldn't speak English clearly .
OMG Emeril! I made this for my family tonight minus the Italian bacon which I forgot! (which would have made it so much better but put shrimps in instead) and it was a damn hit I tell ya! My hubby never goes for seconds and he did tonight! Thank you so much for sharing your talent! Love you! BAM! 😉🥰
Do you remove the shells?
I had some fried clam strips the other day and I noticed a long string inside each strip. The strings were tough and hard to chew. Since I didn't know what they were I stopped eating. Is that normal for those strings be inside the clams strips?
I think this is the best Original on RUclips , well done Chef !
Great dish, I would of used 1/2 that amount of pasta though, and lots lots of fresh garlic.
He knows how to get all Italians boiling.
Fantastic dish here chef
I am glad I found you here. Gonna watch all of your videos
Wonderful! This is my favorite dish! Love your cooking! Gracias!
If you toss your linguine in olive oil, won't that make it hard for the sauce to stick?
Yes. Don't add oil to your water. In fact when I cook this I only use oil in the pan where I make the sauce. Undercook the pasta by one minute and toss in the sauce at the end for one minute and it'll absorb some of the sauce. Beautiful.
Thank you, Chef, for recommending what kind of wine for this dish. From the Philippines 🇵🇭
Italian American here so I think I'm qualified to help you. Chardonnay or Pinot Grigrio.
Easy recipe 👍
Tonight, it's what's for dinner. I may use chorizo sausage instead of pacetta, however ;) Pinot Grigio is good to use with linguine and clams too. I'd also hit a little bit of butter in there and have some crusty garlic bread to sop up the goodness.
Yes. Much like Lobsters and crabs they are alive when cooked usually. You CAN buy them flash frozen dead... but you are losing freshness, and with seafood sometimes that can be risky.
If after they cook they don't open they are not good and must be thrown out.
*Anything frozen has chances of being fresher than live food/produce that has being trucked around for miles, sitting in containers, processed into warehouses, etc... Flash frozen is the shiznit!*
Ah chorizo and crusty garlic bread....... going Italian all the way.
Emeril is a legend in his own mind
Great recipe well done demo
I L❤ve this i would substitute the pasta for Zucchini noodles cuz i dont eat pasta anymore. ❤💯.
RUclipsrs : "Emeril is the best chef ever!"
Jacques Pepin : "Hold my wine"
Linguine and clams, with Pancetta surprise
Did Emeril just suggest chardonnay for the clam sauce?!
Chardonnay or pinot works well
I looked at the list of dry white wines to use for seafood and shellfish. Pinot Grigio is what I have.
What could u use instead of wine cause I don't alcohol
If you cover the pasta with olive oil, it wont absorb the sauce. By the way, that's the best pasta there is : Abruzzi. It comes out the best al dente pasta. I call it gummy bear pasta. Hmmmm !
Know this is old, but I was looking for clam linguine recipes. But really, Emeril. Reheated pasta? Oil in water? Discredited decades ago, and I am not even Italian.
I got Moscato wine, will that work well? Also using little necks which are available near me. Where's the grated cheese ???
Moscato is way too sweet.
Use a chardonnay
Delicious 😋
No onions in linguini and clams.
in eastern italy Onion rules with seafood, in Western coast, Garlic.
What happened to finishing pasta with some of the cooking water?
Cooking water its for the pasta when you rinse it out .
@@helioraposo575 what does “rinse it out” mean?
I miss Emeril too.
Delicious 👍
Thank you Emeril
That's look awesome
Wonder how much it would cost for him to cook our meal
Hey, clams in the pasta, yea! My favorite is iron ore pasta, iya oya pasta! Pasta fried in the cast iron pan with cheese.
Use DeCecco linguine pasta. It’ll be the very best you’ve ever had. Period.
H Jones To each his own.
I have Barilla linguine
Pre-cooked Pasta re-cooking? Oil in water? Warm cooking water for pasta? Shallow pan for tossing? Do Not show it to any Italians.
Onions in linguini and clams!? Never ever have heard or done that. Interesting
No Onions!!!
Tried it with red onion and regular onion but the best was using shallots because of their soft onion undercurrent and pop of sharp acidity. A squeeze of lemon too.
June 2018: Looks delicious! Thanks, Kate
To die for-I think I'll try that this weekend...
Where have you gone Joe DiMaggio?
Hey Emeril, you forgot that wedge of cheese and the grater that your assistant placed right next to the cutting board, so you wouldn't forget to grate fresh cheese to finish off at the end on top of the dish. But ya forgot...
Normally seafood and cheese is a no-no, however,
I might make an exception with some parma in this case.
Yeah most do claim its a no no but my Italian family from Italy all use grated cheese on this, its my fav part
No cheese is used in seafood pasta
I want some
would have been better to cook the pasta with the clams a bit longer and skip the 2nd cooking of the pasta seperately. soak up that clam juice and emulsifying the pasta water with the wine sauce togehter....omg.
Yummy 😋
hmm.. he didnt add the cream and lemon juice at the end and the order that he did some of the steps were different then from his recipe on foodnet. Online also had pinot being used and instead of panchetta Emril uses chorizo. Variations are always good with this classic.
+CjWalsh928 In the states, I use "salt pork", much cleaner pork flavor, more like the rashers (bacon) I get on west coast of Ireland.
Where did you go
Chef Emeril ...
Not on food channel anymore? Why?
nice video and nice dish
The King
Doesn't he needs to get rid of sand from the clams by soaking them in the salt water? I want to try to make it but want to make sure.
+Vivi H I have found cooking in gulf coast USA and west Ireland, we don't have a sand problem with clams or cockles. We simple purge them in salt water brine. Now with ocean mussels, they can be gritty.
Holy fuck that looks good
There’s a hundred ways to do it right!
i miss you emeril, food network went downhill after you left
"the biggest problem that people don't drain their pasta enough" - absolutely bullshit. It rather sould NOT be drained too much...
The problem is that the put the pasta wet but not back in the sauce and cooking it with the pasta sauce.
Then you have a very runny pasta dish. It's like cooking pasta with oil. Sauce just ends up slipping instead of sticking to the pasta.
why did he reboil the cooked pasta?
Owen Lilly he warmed it up and cooked it more.
Owen Lilly When he cooked the pasta before the video, he under cooked it by 2mins. So it only takes about 1min in the boiling water to get the pasta Aldente and warmed through.
why wasn't the water boiling
Because he's a YT chef....??
I thought we were having steamed clams?
Where is knorr stock pot
Emeril That's totally messed up ok... Sooooo off to the Asian store for Manillas!!!
You know emeril is now gone to
Read more
anybody else giggle (despite ur age I'm 34) when he said cockles 😂
Jeni Carrillo I actually laughed when he said that we’re off to the potty.
I giggled when he said poopsie whoopsie.
This guy should be in the Soproanos. 'Oooohhhhh!!"
Or The Godfather
Good enough for Americans.
for every video I watch that says dont put oil in the water I see one that says too add oil
BAM!!!!
What happened to giving it a little essence? Also what happened to BAM BAM BAM!!!!!? Emeril needs to return to the food Network and challenge Bobby Flay to some kind of a cook off. Now that would bring in the ratings!! The food network should hire me, I could deliver ratings that would make their heads spin.
Literally every single clam recipe I see uses white wine.
Is there a substitute?!? I reeeeeeeeeally don't the taste of alcohol, and no, rendering by cooking does not completely 100% remove that bitter alcohol aftertaste.
Maybe I'll add chicken broth instead, or some flour mixed with water to get tgat nice semi-gooey sauce consistency.
Angelina Dash don’t do anything you just said lol :p add some of the pasta water, the juice of one lemon. The acidity of the lemon, when it’s cooked down, grants some of the notes given by any wine.
Yummy !!!!
I'm going to make that for tonight dinner but no wine !!!!!!
yummy food
Teaches people how to cook, but tell them not to do this at home. WHAT?
sosoishero He joking and was talking about tossing the full pan like he did.
Yahooooo!
My stomach is growwwwwling.
you dropped a noodle on the burners.
Who doesn’t know about fresh and dry pasta
No need to add extra salt if you salted the water correctly.
Also, one can drain the pasta water too much. There’s starch in that water that adds flavor and can thicken a sauce if want it thickened.
I'm sorry, I seem to have missed your cooking show where you taught everyone how to do it your way...
Salt in the water also heats the water and makes the water hotter than boil. FYI Keep in mind that salt from the early part of video will make the dish very salty. Add no salt and top it with a Asiago parm. to flavor. Clams with pork. False advertisement
Food Network sucks nowadays, it's either some sort of baking or cooking competition that are boring asf
Oh yah babe! 🤣
You use oil in the pasta water 😮it’s not Italian