Ingredients :
- Garlic Clam Alfredo Sauce
- 2 (15 oz) Jars Bertolli Garlic Alfredo Sauce
- 10 clove Fresh Garlic [smashed & fine minced - reserve 4 cloves for fresh clams]
- 1/4 cup Fresh Grated Parmesan Cheese [+ reserves for garnish]
- 1 cup Fresh Mushrooms [rough chop - i use oyster mushrooms]
- 1/4 cup Fresh Parsley [chopped - + reserves for garnish]
- 2 tbsp Sun Dried Tomatoes [fine minced]
- 1/4 tsp White Pepper
- 1 lb Whole Smaller Clams [washed] + 2 can (6 1/2 oz) Clams [reserve all juices]
- FOR THE LINGUINE
- Noodles
- Linguine Noodles [boil as per manufactures directions]
- Boiling Water
- good dash Salt
- Steamed Clams
- FOR THE FRESH CLAMS
- 4 Of Your Reserved Garlic Cloves [smashed whole]
- 1 tbsp Butter
- 1 cup White Wine
- Sides
- Serve With Warmed French Baguette Bread
- Serve With A Dry Quality Chardonnay Wine
Method :
- ● Do not add canned or fresh clams yet. You"ll add them last.
- ● Chop all vegetables, drain canned clams, [reserve juices] grate parmesean cheese and add the first 7 ingredients into a pot. Add reserved clam juice to Alfredo Sauce slowly. You don"t want a runny sauce.
- ● Bring water to a heavy boil, add noodles and boil for for 1 minute under manufacturers directions - covered. Stir occasionally.
- ● Once fully cooked, drain noodles well - do not rinse - and add to your simmering Alfredo Sauce.
- ● Scrub your clams well. Remove any fibers.
- ● Lastly, add your 2 cans drained clams to your Alfredo Sauce. You"re adding these last since any prolonged cook time will make your clams overly chewy.
- Serve with fresh French Baguette bread and a dry white wine.
- Place pasta in bowls and garnish with fresh parsley, additional parmesean cheese and your clams. Enjoy!
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