How to make Linguine with White Clam Sauce

[Kevitivity]

I'm sure this was tasty, but it's a little heavy for my taste too. You really need to keep the clam juice, and finish the pasta in the sauce.

[TheBlondeBond]

You only need about half of the oil and one teaspoon of the butter to get the butter flavor. Use the juice from the cans! It has tone of clam flavor and add some lemon or white wine to cut to oil. You need the acid so the dish is not overly rich. When the pasta is done add it stright to the clam sauce and toss it all together if you need more liquid add some of the pasta starch water to thiken your clam sauce. I do love that you added cayenne pepper I use red pepper flake. :)

[gazagaza1234]

too oily =,=

[EssentialCooking]

@gazagaza1234 So, put less oil...we only show how we make the recipes. You can modify them how you want.

[ravasii]

I'm sorry...no butter and parmesan cheese in the Clams souce

Ciao :-))))

[EssentialCooking]

@ravasii Thank you, we know. This is how our recipe is though.

[bostero1]

@ravasii Totally agree with you.

[daverowan42]

don't disrespect the parsley like that, 1 time chopping only, you loose tons of flavor going back and chopping mult times, you end up bruising the herb rather than cleanly slicing it.

[adrian6982]

I love to use terragon as a spice when I cook, would terragon be good to use for linguini and clams, Thanx!

[EssentialCooking]

@adrian6982 Yes, it would be fine to use tarragon.

[boofneenee]

you missing the acid i think.. no lemon

.. no white wine?

[EssentialCooking]

@boofneenee I don't like reduced wines in my foods. Lemon would probably be very good on this.

[DeutchAkzent]

fold your pasta into the sauce after draining and cook in the sauce for a couple mins. omit the cheese.

[EssentialCooking]

@DeutchAkzent I do normally fold the pasta in with the sauce, but I don't know why I didn't this time. Also, everyone who has eaten this likes the cheese. So you can omit the cheese, but we will keep it in. Thanks for the comment.

[ripzilla123]

I've made this recipe twice. My family loves it.

[EssentialCooking]

@ripzilla123 That's fantastic! :)

[SiculianuPazzu]

RHAAAAAAAAAAAAAAAAAAAAAAAAAAAA­AAAAAAAAAAAAA IL BURRO E IL PARMIGIANO SULLA PASTA CON LE VONGOLE CRAZY AMERICANSSSSSSSSSSSS !! E PURE IL BASILICO !!! PAZZI

[EssentialCooking]

@SiculianuPazzu Noi non siamo italiani. Ricette dovrebbero essere interpretati. Ho ricevuto la ricetta da qualcun altro, ma la ringrazio per il tuo commento.

[SiculianuPazzu]

@EssentialCooking You never put cheese on pasta with fish !! Trust me do it without butter and without parmigiano and it will taste a lot better !! Don't use this pasta, use spaghetti or linguine, and put it directly into the pan, mix it with the clams sauce... If you want I email you my recipe, try it and you tell me how it tastes

[EssentialCooking]

@SiculianuPazzu our email is essentialcooking101@gmail.com.­..we would like very much to try your recipe. :)

[SiculianuPazzu]

@EssentialCooking Great. I sent you my recipe now. :)

[SiculianuPazzu]

@EssentialCooking hey do you received my recipe?

[EssentialCooking]

@SiculianuPazzu Yes, thank you. I am going to try it next week or so. I will let you know.

[SiculianuPazzu]

@EssentialCooking hey how you doing? You tried my recipe?

[EssentialCooking]

@SiculianuPazzu Yes, I did try it. It was good, but a little more fishy than I usually like.

[VeryFineWhine]

PS...by using the clam juice you also, if you want to watch fat or calories, can cut back on the oil/butter (DEF still use some of both, just less) and still have a good tasting dish. For the above reason, if I don't have company I use "I can't believe it's not butter." Of course it's not as awesome as the real deal, but still pretty tasty.

[VeryFineWhine]

Forgive the backseat driving, but I'd love to add a suggestion, since this recipe is so close to mine. What I do diff is add the liquid in the clam cans so you get MUCH more sauce. I like to thicken it a bit, so I hold back a couple tablespoons of clam juice & add about a healthy tsp of arrowroot per can (MUCH smoother than cornstarch w/no aftertaste, but doesn't thicken as much so you may need to add a bit more per taste).  I like my pasta well coated, so this does it. Both ways are great!

[john9413]

I think you used too much oil.....

[DanielAvilaAGT]

LOL!! @1:08-1:15.

[DanielAvilaAGT]

Mariah Carey makes this!

[dk911dk]

i turned the heat too high but great video it still tastes GREAT!

[TuesdayNiteMike]

sheesh - nice knife

[EssentialCooking]

@TuesdayNiteMike Yes, that is Raimy's favorite knife. I want one...

[TuesdayNiteMike]

@EssentialCooking it's now my favorite knife too; I don't know if I can get them here... I will rummage for one

[blindman2006]

turned out very yummy! ^_^ love ur recipes

[EssentialCooking]

@blindman2006 glad you liked it! thank you for watching our videos.

[EssentialCooking]

@sammie8877 yes, but Raimy does chop rather fast.

[piggyjo]

I'm not sure if I like clams, I've lived a deprived life, lol.