Food
Anne Burrell’s Linguine with White Clam Sauce | Secrets of a Restaurant Chef | Food Network
Anne’s buttery pasta with clam sauce is the weeknight dinner we’ve been dreaming of!
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Like your own private window into the kitchen of your favorite restaurant, Secrets of a Restaurant Chef reveals the concise, easy-to-master techniques of a top-level chef. By showcasing professional secrets to preparing food that is creative and full of flavor – yet never froufrou or scary – Anne Burrell translates your favorite restaurant foods into amazing at-home meals. With years of restaurant experience mixed with a pumped-up passion, Anne helps to take the mystery out of the professional kitchen and gets you making meals that are special enough for guests but easy enough for a rushed weekday evening.
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Linguine with White Clam Sauce
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 40 min
Prep: 15 min
Cook: 25 min
Yield: 6 servings
Ingredients
Extra-virgin olive oil
9 cloves garlic, smashed
5 dozen littleneck clams, scrubbed under cold running water
1 cup white wine
1/2 cup water
1 large pinch crushed red pepper flakes
1 pound linguine
2 tablespoons butter
2 tablespoons chopped Italian parsley leaves
2 tablespoons chopped oregano leaves
1 cup grated Parmigiano-Reggiano, optional, plus shavings for garnish
Kosher salt
Big fat finishing extra-virgin olive oil (high quality)
Directions
Coat a large saute pan with olive oil and add half the garlic cloves. Bring the pan to a medium- high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Put 3 1/2 dozen clams in the pan with the wine and 1/2 cup of water. Cover the pan and bring it to a boil over medium heat. Cover and cook until the clams open, about 10 minutes. Remove the clams from the pan and reduce the cooking liquid. Let the clams cool slightly, then remove them from the shells and reserve. Discard the shells. Pour the cooking liquid into a measuring cup.
Bring a large pot of well salted water to a boil over medium heat.
Coat the same saute pan again with olive oil and add the remaining garlic cloves and a large pinch of crushed pepper flakes. Bring the pan to a medium-high heat and cook until the garlic becomes golden brown. When the garlic is golden brown and very aromatic, remove it and discard, it has fulfilled its garlic destiny. Add the remaining raw clams and reserved clam cooking liquid to the pan. When adding the reserved clam liquid, be sure to check for sand and grit in the bottom, you may lose the last couple of tablespoons of juice but that is better than sand in your pasta! Cover and cook until the clams open.
While the clams are cooking, drop the linguine into the salted boiling water and cook until the pasta is very “al dente” maybe a minute or so less than the box directs.
Remove the cooked clams in their shells from the pan and keep warm. Add the butter and cooked clams that have been removed from their shells back to the pan. Bring the liquid to a boil and toss in the cooked pasta and the herbs. Cook the pasta together with the sauce until the sauce clings to the pasta. Turn off the heat and toss in the grated Parmigiano-Reggiano, if using, and finish with a drizzle of big fat finishing oil. Toss or stir vigorously to combine.
Divide the pasta into serving dishes and garnish with the clams that are still in their shells and a little more shaved Parmigiano-Reggiano, if desired.
This won’t make you want to clam up!
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Anne Burrell’s Linguine with White Clam Sauce | Secrets of a Restaurant Chef | Food Network
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@nickdirienzo2849
December 22, 2023 at 11:15 pm
You know it's good when they can't help but to eat it on camera!😢 Wish I had some…
@donnasujkowski3886
December 22, 2023 at 11:15 pm
Every time I try to do this as a one shot deal I have a pot of sand I have to steam my clams first and pull them as they open and strain the liquid I always soak and rinse them too just one time I would love to make the sauce without the extra steps. My favorite chef I wish she would go back to making recipes and not game shows I really miss that.
@Manieplayz
December 22, 2023 at 11:15 pm
Katie fertilizer
@jamesmichaelfrank
December 22, 2023 at 11:15 pm
Let's Eat !
@skatingcanuck9837
December 22, 2023 at 11:15 pm
Thank you for this recipe. I love non-dairy seafood pasta recipes. Do you have any non-alcoholic subs for the wine – would chicken broth work?
@catherineharris27
December 22, 2023 at 11:15 pm
I 💙 this adorable woman! She is one of the best chef's on this channel and has a great personality
@sabrinacoolest
December 22, 2023 at 11:15 pm
She reminds me of Hilda from Sabrina the teenage witch
@tinahillsdon2776
December 22, 2023 at 11:15 pm
You were going good, until you said cheese with clams thats a no no
@melissagolden8485
December 22, 2023 at 11:15 pm
https://youtube.com/channel/UCn2BIgd8pOTteoQYsR1ke0g
@melissagolden8485
December 22, 2023 at 11:15 pm
I can help you all to connect to someone who helped me with the help of his magic spell manifestation to Attract my husband back to me after separation.
@wellofcire
December 22, 2023 at 11:15 pm
i feel like i'm at an auction or a track race while watching a lot of these shows
@jordanmahonytheblindworld8483
December 22, 2023 at 11:15 pm
I wanna sit down and have a bowl of pasta and clams
@jennglow4647
December 22, 2023 at 11:15 pm
😋
@Manieplayz
December 22, 2023 at 11:15 pm
Allen trice
@marthaharris3789
December 22, 2023 at 11:15 pm
Thanks
@marthaharris3789
December 22, 2023 at 11:15 pm
Leave! Gofund ( story)
@melissagolden8485
December 22, 2023 at 11:15 pm
I can help you all to connect to someone who helped me with the help of his magic spell manifestation to Attract my husband back to me after separation.
@melissagolden8485
December 22, 2023 at 11:15 pm
https://youtube.com/channel/UCn2BIgd8pOTteoQYsR1ke0g
@nataliemscrzysxycoolharris
December 22, 2023 at 11:15 pm
I'd want some toasty bread with this.
@arielklay23
December 22, 2023 at 11:15 pm
1:51, "It's a little winey," "Awww, man, do I have to!?!" 😆
@Pure_KodiakWILD_Power
December 22, 2023 at 11:15 pm
Mmm, velvety texture in that clam sauce 🤣
@stevelogan5475
December 22, 2023 at 11:15 pm
Perfect recipe Ma'am, one of my favorites & I like cherry stone or little neck clams, I sometimes add a little heavy cream & butter to the sauce, very nice, more of these shows on the food network please instead of all day chef competitions, seriously, I mean all day ?, I rarely watch anymore
@squiggie190
December 22, 2023 at 11:15 pm
Whats this crap trend of not leaving the garlic in the damn dish. What a crock!
@laurenklatman6918
December 22, 2023 at 11:15 pm
One of my all time favorite dishes by one of my all time favorite chefs ♥️ thanks Anne
@RyanCoomer
December 22, 2023 at 11:15 pm
at a buffet, i personally sneak corndogs into the buffet so others can enjoy them. I hide 6 corndogs in my jacket pockets. it then, is a joy for me to see other patrons of the establishment eat
@phylly5576
December 22, 2023 at 11:15 pm
My favorite dish.
@kathyahaines4749
December 22, 2023 at 11:15 pm
I really miss these shows on tvfn !! Bring back some of these older, goodie shows. Anne and Aarti !!
@AfterCovidthefoodchannnel
December 22, 2023 at 11:15 pm
Mmmm really like it! 🦇
@christmasnightmare7353
December 22, 2023 at 11:15 pm
First
@blancaadame7247
December 22, 2023 at 11:15 pm
👍😍😋😋
@SCRT
December 22, 2023 at 11:15 pm
He's the type of guy to lick his fingers when turning a page while reading on his iPad