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Before you jump to Mike's EZ Garlic Clam Linguine Alfredo recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Spend less Money In The Kitchen.
It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. That’s a thing of the past now, with everyone being aware of the problems besetting the planet and also the shared burden we have for turning things around. Unless everyone begins to start living more green we won’t be able to resolve the problems of the environment. This should happen soon and living in approaches more friendly to the environment should become an objective for every individual family. Read on for some methods to go green and save energy, largely in the kitchen.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you happen to be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. One more way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to go as often.
The kitchen alone offers you many small methods by which energy and money can be saved. It is pretty easy to live green, of course. It’s about being sensible, usually.
We hope you got benefit from reading it, now let’s go back to mike's ez garlic clam linguine alfredo recipe. You can have mike's ez garlic clam linguine alfredo using 28 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Mike's EZ Garlic Clam Linguine Alfredo:
- Get ● For The Garlic Alfredo Sauce
- Prepare 1 Jar (15 oz) Bertolli Garlic Alfredo Sauce
- Use 1 Jar (15 oz) Bertolli Parmasean Alfredo Sauce
- You need 1 Can (28 oz) Quality Pre-Steamed Baby Clams [to be added last - drained - rinsed -reserve fluids]
- Provide 1/2 Cup Shreaded Parmasean Cheese [+ reserves]
- Use 7 Cloves Fresh Garlic [smashed and fine minced]
- Get 1 Can (6.5 oz) Artichoke Hearts [optional - in water - fully drained]
- You need 1/8 Cup Fresh Chives [minced]
- Take 1 Cup Mushrooms [your choice - i used portablla - clean out black fibers - chopped]
- Use 1/2 tsp Red Pepper Flakes
- Get 1/4 tsp White Pepper
- You need 1/8 Cup Fresh Parsley [+ reserves]
- Prepare ● For The Shelled Clams
- Prepare 1 Pound Package Whole Shelled Clams [rinsed - frozen, pre-steamed or fresh - i used pre-steamed - rinse]
- Prepare 1/2 Cup Quality White Wine
- Use 1 tbsp Butter
- Prepare ● For The Noodles
- You need as needed Linguine Noodles
- Use 1 Dash Olive Oil
- Prepare 1 tsp Salt
- Get ● For The Bread
- Take as needed Fresh French Bread
- Take as needed Plain Garlic Or Honey Butter
- Take as needed Garlic Dipping Oil
- Provide ● For The Garnishments
- Take as needed Shreaded Parmasean Cheese
- Provide as needed Fresh Parsley
- Provide Opened Hard Shelled Clams
Instructions to make Mike's EZ Garlic Clam Linguine Alfredo:
- Here's all you'll need.
- 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.
- 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.
- Preheat your oven to 325°.
- Rinse your drained clams in a strainer under cool water in case of sand. Refrigerate.
- 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.
- Place your bread directly on your oven rack. Warm for 5 minutes. Serve with room temperature butters.
- 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.
- Mix with forks. Lift and seperate your noodles to fully incorporate them.
- 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.
- 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)
- Serve pasta hot with warm fresh bread and butters to the side. Garnish dish with steamed clams, fresh parsley and shreaded Parmasean cheese. Enjoy!
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