How To Cook Filipino Style Linguine Pasta And Clams
Filipino Style Linguine Pasta And Clams - Linguine Pasta with Clams is a good idea for a quick and easy lunch. I like this pasta dish because it is pleasing to the palate: the flavor is not overwhelming and so delish! I used ready-to-cook littleneck clams for this recipe. These are the frozen round clams available in the grocery store that were already cleaned and pre-cooked.
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| Filipino Style Linguine Pasta And Clams |
If in case you will be using fresh clams, make sure that you brush the outer shell of the clams and soak them in fresh water until the clams open. Doing this will let the clams spit-out sand and other impurities that they have inside. The flavor of this dish is very mild. The clam juice and white wine are base while the spices and vegetables enhances the flavor. While this dish may not sound very tasty, it’s mild flavor is its main asset: its not overpowering and very pleasant.Try this Linguine Pasta with Clams recipe. Let me know what you think.
Filipino Style Linguine Pasta And Clams Ingredients
- 1 1/2 lbs. round clam, cleaned
- 1 lb. linguine
- 2 tablespoons chopped red bell pepper
- 2 tablespoons chopped green bell pepper
- 3 stalks scallions, finely chopped
- 1 small yellow onion, minced
- 1 teaspoon minced garlic
- 1 cup dry white wine
- 3 ounces bottled clam juice
- 3 tablespoons extra virgin olive oil
- Salt to taste
Filipino Style Linguine Pasta And Clams Steps And methods
- Cook the linguine according to package instructions. Set aside in a large bowl.
- Heat the olive oil in a sauté pan.
- Add the onion and garlic. Cook until the onion turns soft.
- Add the red and green bell peppers and clams. Stir.
- Pour-in white wine and clam juice. Continue to cook until the liquid reduces in half.
- Add scallions and salt.
- Pour the cooked clams along with the sauce over the cooked linguine pasta. Toss.
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Filipino Style Linguine Pasta And Clams Additional Trivia
Did You Know That Linguine is a form of pasta – like fettuccine and trenette, but elliptical in section rather than flat. It is about 4 millimetres (0.16 in) in width, which is wider than spaghetti but not as wide as fettuccine. The name linguine means "little tongues" in Italian, where it is a plural of the feminine linguina. Linguine are also called trenette or bavette. A thinner version of linguine is called linguettine.
Linguine is a classic Italian pasta that is said to be originally from the Campania region of the country. The term can be spelled linguine or linguini. The Italian translation is “little tongues.” This type of pasta is now popular in dishes all over the world.
The linguini pasta is wide, flat, and thin. Some types have the thickness of spaghetti, with a wider noodle. Classically, linguine is known as a type of pasta that often goes with seafood or other lighter fare, while the Bolognese or other types of red meat sauces are often paired with spaghetti noodles.
Modern restaurants have taken lots of inspiration from the linguine noodle. Pairing this pasta with more and more types of sauces and additions is one way to spice up a dish. Chefs also sometimes buy flavored linguine, where anything from spinach to various kinds of herbs gets added into the pasta recipe, often making the noodles a different color.
There are also various kinds of Italian pasta that chefs look for when they want a specific variety for use in a particular dish. There’s thinner linguini, also called linguetinne. There’s also fettucini, where the wide noodle tends to have a different consistency, and falls differently onto the plate. The nuances of texture and shape are well known to chefs who use pastas like linguine in their own personal cuisine.
In addition to accompaniments like seafood and pesto, other ideas tend to dominate when a cook piles up food on top of this kind of pasta. One such idea, at least in America, is using a thick, creamy “alfredo” sauce. Many Italians insist that this is not a classic Italian sauce, but in American cuisine, alfredo accompanies chicken or other elements along with linguine or any other kind of traditional Italian pasta.
Looking at various kinds of Italian pasta shows how this popular dinner food has made its way from “the old country” all around the world, and to America, where chefs all over the country, as well as large commercial food chains, borrow heavily from old world Italian cuisine. Italian food has become so much a part of the American landscape that terms like linguine are now part of the regular lexicon. Linguini is commonly fount on supermarket shelves, either dry or as part of quick frozen entrees. Due to the popularity of pasta dishes, even many of America’s biggest pizza chains have begun offering quick pasta dishes for sale to busy customers. Whether it’s fine dining or fast food, this kind of pasta is not going anywhere anytime soon. Source: Linguine
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