Step-by-Step Guide to Make Award-winning Mike's EZ Garlic Clam Linguine Alfredo

Mike's EZ Garlic Clam Linguine Alfredo. Heat your oven and begin to make your garlic bread. Boil your water and add a drop of oil, a tsp of salt and fresh basil, Boil as per manufacturers directions. Drain your noodles and lightly drizzle with garlic olive oil.

Meanwhile in pot bring water to boil, add fettucine, cook until el dente. Learn how to make your favorite recipes in no time. We have everything from easy to expert recipes!

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, mike's ez garlic clam linguine alfredo. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.

Heat your oven and begin to make your garlic bread. Boil your water and add a drop of oil, a tsp of salt and fresh basil, Boil as per manufacturers directions. Drain your noodles and lightly drizzle with garlic olive oil.

Mike's EZ Garlic Clam Linguine Alfredo is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. Mike's EZ Garlic Clam Linguine Alfredo is something which I have loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook mike's ez garlic clam linguine alfredo using 28 ingredients and 12 steps. Here is how you can achieve that.

Ingredients of Mike's EZ Garlic Clam Linguine Alfredo:

  1. Need of ● For The Garlic Alfredo Sauce.
  2. You need 1 Jar (15 oz) of Bertolli Garlic Alfredo Sauce.
  3. Need 1 Jar (15 oz) for Bertolli Parmasean Alfredo Sauce.
  4. You need 1 Can (28 oz) – Quality Pre-Steamed Baby Clams [to be added last – drained – rinsed -reserve fluids].
  5. Prepare 1/2 Cup of Shreaded Parmasean Cheese [+ reserves].
  6. Provide 7 Cloves Fresh Garlic [smashed and fine minced].
  7. Need 1 Can (6.5 oz) for Artichoke Hearts [optional – in water – fully drained].
  8. Give 1/8 Cup of Fresh Chives [minced].
  9. Prepare 1 Cup for Mushrooms [your choice – i used portablla – clean out black fibers – chopped].
  10. Prepare 1/2 tsp Red Pepper Flakes.
  11. You need 1/4 tsp – White Pepper.
  12. Need 1/8 Cup – Fresh Parsley [+ reserves].
  13. You need of ● For The Shelled Clams.
  14. Provide 1 Pound of Package Whole Shelled Clams [rinsed – frozen, pre-steamed or fresh – i used pre-steamed – rinse].
  15. Give 1/2 Cup Quality White Wine.
  16. Require 1 tbsp of Butter.
  17. You need ● For The Noodles.
  18. Give as needed for Linguine Noodles.
  19. You need 1 Dash of Olive Oil.
  20. Require 1 tsp of Salt.
  21. Require – ● For The Bread.
  22. Require as needed of Fresh French Bread.
  23. Give as needed for Plain Garlic Or Honey Butter.
  24. Give as needed for Garlic Dipping Oil.
  25. Give ● For The Garnishments.
  26. Need as needed – Shreaded Parmasean Cheese.
  27. Provide as needed for Fresh Parsley.
  28. You need of Opened Hard Shelled Clams.

Here is our list of clean eating recipes. Table of contents : – EASY Clean eating mexican bowl – Clean Eating Oatmeal – Clean out the Pantry chicken soup – Clean & Quick Quacamole – Clean N. In a saute pan over medium heat, add crushed garlic and then add the garlic butter and wine. When butter starts to bubble, add clams and mix around until clams are coated.

Mike's EZ Garlic Clam Linguine Alfredo instructions:

  1. Here's all you'll need..
  2. 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..
  3. 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..
  4. Preheat your oven to 325°..
  5. Rinse your drained clams in a strainer under cool water in case of sand. Refrigerate..
  6. 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..
  7. Place your bread directly on your oven rack. Warm for 5 minutes. Serve with room temperature butters..
  8. 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..
  9. Mix with forks. Lift and seperate your noodles to fully incorporate them..
  10. 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..
  11. 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).
  12. Serve pasta hot with warm fresh bread and butters to the side. Garnish dish with steamed clams, fresh parsley and shreaded Parmasean cheese. Enjoy!.

Directions In a large saucepan, saute garlic in butter. Combine cornstarch and water until smooth; stir into cream mixture. Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Add the reserved clam juice and wine. Add the linguine and cook according to package directions until just shy of al dente. (The pasta should still be firm to the bite since it will cook another minute or two in the sauce).

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