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

Mike's EZ Garlic Clam Linguine Alfredo. Cook linguini as directed on box. While noodles cook heat butter and garlic in small saucepan over medium heat until butter is melted and garlic is browned. Toss the linguine with the alfredo sauce.

Saute onion and garlic over medium heat until tender. Stir in parsley, basil, thyme, pepper, garlic and clams. Cook over low heat, stirring constantly, until clams are heated through.

Hey everyone, I hope you're having an amazing day today. Today, we're going to make a special dish, mike's ez garlic clam linguine alfredo. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Mike's EZ Garlic Clam Linguine Alfredo is one of the most well liked of recent trending foods on earth. It is simple, it's quick, it tastes delicious. It is enjoyed by millions daily. They're fine and they look wonderful. Mike's EZ Garlic Clam Linguine Alfredo is something which I've loved my whole life.

Cook linguini as directed on box. While noodles cook heat butter and garlic in small saucepan over medium heat until butter is melted and garlic is browned. Toss the linguine with the alfredo sauce.

To begin with this recipe, we must first 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.

The ingredients needed to make Mike's EZ Garlic Clam Linguine Alfredo:

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

Cook pasta according to package directions, omitting salt and fat. This Linguine with Clams from Delish.com is the best. The Buttery Wine Sauce On This Linguine With Clams Will Make You Feel Extra Fancy. Meanwhile, in a large skillet over medium heat, melt butter.

Instructions to make Mike's EZ Garlic Clam Linguine Alfredo:

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!.

Put the pasta in the water: Raise the heat under the skillet to high and add the chile flakes and the clams. Why This Linguine with Clams Recipe Works. Using dried pasta helps to infuse the pasta with the clam broth Melt the butter in a skillet over medium-low heat and add garlic and shallots. Technically, you can freeze this dish, but I don't. Make this super easy version of alfredo sauce with just cream cheese, butter, milk, and Parmigiano-Reggiano.

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