Linguine with Clams | Emeril Lagasse
Meet Emeril’s favorite recipe for linguine with clams—a dish that exemplifies simplicity. A quick sauce made with pancetta, clams, parsley, onions, garlic, white wine, and red pepper flakes are all it takes to turn a box of linguine into an easy-to-make dish that is bursting with flavor and nothing short of spectacular. CLASSIC CLAM LINGUINE SERVES 4 TO 6 Coarse salt 1 pound linguine, or spaghettini 2 tablespoons olive oil 3 ounces pancetta, diced 1/2 cup finely chopped yellow onions 3 tablespoons thinly sliced garlic 2 teaspoons chopped fresh oregano 1/2 teaspoon salt 1/4 teaspoon crushed red pepper flakes 3/4 cup dry white wine 1/2 cup clam juice 2 pound littleneck, Manila, or cockle clams, scrubbed, and purged in water Freshly ground black pepper, to taste 1 tablespoon extra-virgin olive oil ½ cup finely chopped fresh parsley leaves, plus additional for serving 1/2 cup finely grated Parmesan, for serving (optional) Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, 8 to 9 minutes. Drain pasta in a colander, reserving 1/2 cup cooking liquid. Return pasta to the pot and toss with the cooking liquid. Cover and set aside. In a large, heavy saute pan or medium pot, heat oil over medium heat. Add pancetta and cook, stirring, for 2 minutes. Add onions and cook, stirring, until soft, 3 minutes. Add the garlic, parsley, ½ teaspoon salt, and red pepper flakes, and cook, stirring, for 1 minute. Add wine and clam juice and cook for 1 minute. Add clams, cover, and cook, shaking pan occasionally until clams open, about 5 minutes. Discard any unopened clams. Add the cooked pasta and toss to coat. Season with salt and pepper. Add the extra-virgin olive oil and parsley, and toss to coat. Divide among serving bowls and top each portion with cheese, if desired. Serve immediately. Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. For More Ways To Kick It Up A Notch Subscribe Here: https://www.youtube.com/user/emeril?s... Stay Connected With Emeril On: Instagram: https://www.instagram.com/emeril/?hl=en Facebook: / emeril Amazon: https://www.amazon.com/stores/EmerilL...

Recipe: Linguine with Clam Sauce | Andrew Zimmern

Pasta Clam Sauce | Chef Jean-Pierre

Garlicky Clams with Linguine | Emeril Lagasse

Emeril's Cinco De Mayo Menu| Emeril Lagasse

Garlic Stuffed Sliced Fillet Of Beef Over Emeril's Crispy Potato Sandwich | Emeril Lagasse

Linguine and Clams | Canned Clams and White Sauce | Italian Family Recipe @Eat Color with Claudia

Linguine with Canned Clams - Cheap, Easy, Delicious

Italian Grandma Makes Linguine with Clams

The Secret to Perfect Linguine and Clams!

Spaghetti with Canned Clams by Pasquale Sciarappa

Portobello Mushrooms, Angel Hair Pasta, And Fresh Tomato Sauce | Emeril Lagasse

Julia Child on Emeril Live | Emeril Lagasse

Geoffrey Zakarian's Linguine with Clams | The Kitchen | Food Network

Linguine with Clams Done Right – The Italian Way!

Stanley Tucci Makes Spaghetti Vongole | Tucci™ by GreenPan™ Exclusively at Williams Sonoma

Best Linguine with Red Clam Sauce & Baked Clams Oreganata

Linguine with White Clam Sauce

Italian Chef shares easy "Spaghetti alle Vongole" Recipe - Food in Florence

Chef Mario Batali Shows How to Make Linguine with Clams | Epicurious

