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1 / 2 tsp kosher salt, plus more for the pot; 24 littleneck clams, scrubbed; 6 tbsp extra-virgin olive oil; 6 garlic cloves, peeled and sliced; 2 leeks, halved lengthwise, white and -light--green ...
Drain the pasta, reserving the pasta water. Meanwhile, heat 2 tablespoons of the oil in a large sauté pan over medium heat. Add the scallions and garlic and cook until soft but not browned, about ...
Clam sauce – used as a topping for pasta; Spaghetti alle vongole – Italian and Italian-American dish of spaghetti with clams; Steamed clams – Seafood dish consisting of clams; Stuffed clam – American seafood dish; Clam chowder is any of several chowders containing clams and broth. Diced potato and onions are also common ingredients ...
"Mac n' Bison Sausage" – homemade mac and cheese (made with 'rooster comb' pasta in a cheese sauce of butter, flour, sweet onions, white wine, milk, cream, slow-roasted garlic, four cheeses: shredded cheddar, cream cheese, fontina and parmesan, and topped with pancetta and breadcrumbs; baked in a ramekin) and served with grilled bison sausage ...
The live clams open during cooking, releasing a liquid that serves as the primary flavoring agent. [3] The clams are then added to the firm pasta (spaghetti, linguine or vermicelli), along with salt, black pepper (or red pepper), and a handful of finely chopped parsley. [citation needed]
1. In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well. 2. Meanwhile, in a large, deep skillet, heat the olive oil.
Add the white wine and the clams, cover and cook until the clams open, about 3 minutes. As each clam opens, transfer it to a bowl. Stir the black-bean sauce into the juices in the skillet. Add the clams, garlic and scallions and stir well. Transfer the stir-fry to bowls and serve with rice.
1. In a large pot of boiling salted water, cook the pasta until al dente. Drain, reserving 1/4 cup of the cooking water. Transfer the pasta to a large bowl. Drizzle lightly with olive oil and toss to coat. Let cool to room temperature. 2. Meanwhile, in a medium bowl, stir the lemon juice with the lemon zest, tomato paste, garlic, shallot and thyme.