How to Make Award-winning Mike's EZ Garlic Clam Linguine Alfredo

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mike's ez garlic clam linguine alfredo. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Mike's EZ Garlic Clam Linguine Alfredo is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Mike's EZ Garlic Clam Linguine Alfredo is something which I’ve loved my whole life.

*** I Own No Rights to This Song "The Recipe" **** *** No Copyright Violation Intended *** Cook E doeFace has made yet another quick and scrumptious meal. Alfredo pasta with bacon and clams. How To Make Recipe. lb linguine. Cook linguini as directed on box.

To get started with this recipe, we must prepare a few ingredients. You can cook 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:

1. Get ● For The Garlic Alfredo Sauce
2. Prepare 1 Jar (15 oz) Bertolli Garlic Alfredo Sauce
3. Make ready 1 Jar (15 oz) Bertolli Parmasean Alfredo Sauce
4. Prepare 1 Can (28 oz) Quality Pre-Steamed Baby Clams [to be added last - drained - rinsed -reserve fluids]
5. Get 1/2 Cup Shreaded Parmasean Cheese [+ reserves]
6. Take 7 Cloves Fresh Garlic [smashed and fine minced]
7. Get 1 Can (6.5 oz) Artichoke Hearts [optional - in water - fully drained]
8. Prepare 1/8 Cup Fresh Chives [minced]
9. Get 1 Cup Mushrooms [your choice - i used portablla - clean out black fibers - chopped]
10. Prepare 1/2 tsp Red Pepper Flakes
11. Prepare 1/4 tsp White Pepper
12. Make ready 1/8 Cup Fresh Parsley [+ reserves]
13. Prepare ● For The Shelled Clams
14. Take 1 Pound Package Whole Shelled Clams [rinsed - frozen, pre-steamed or fresh - i used pre-steamed - rinse]
15. Prepare 1/2 Cup Quality White Wine
16. Get 1 tbsp Butter
17. Prepare ● For The Noodles
18. Prepare as needed Linguine Noodles
19. Prepare 1 Dash Olive Oil
20. Get 1 tsp Salt
21. Make ready ● For The Bread
22. Make ready as needed Fresh French Bread
23. Get as needed Plain Garlic Or Honey Butter
24. Make ready as needed Garlic Dipping Oil
25. Take ● For The Garnishments
26. Prepare as needed Shreaded Parmasean Cheese
27. Get as needed Fresh Parsley
28. Take Opened Hard Shelled Clams

Accompany this dish with wine and buttery. Learn how to make Linguine Alfredo. Clams with Linguine and Spring Garlic. Linguine Alfredo. this link is to an external site that may or may not meet accessibility guidelines.

Instructions to make Mike's EZ Garlic Clam Linguine Alfredo:

1. Here's all you'll need.
2. 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.
3. 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.
4. Preheat your oven to 325°.
5. Rinse your drained clams in a strainer under cool water in case of sand. Refrigerate.
6. 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.
7. Place your bread directly on your oven rack. Warm for 5 minutes. Serve with room temperature butters.
8. 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.
9. Mix with forks. Lift and seperate your noodles to fully incorporate them.
10. 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.
11. 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)
12. Serve pasta hot with warm fresh bread and butters to the side. Garnish dish with steamed clams, fresh parsley and shreaded Parmasean cheese. Enjoy!

Clams with Linguine and Spring Garlic. Linguine Alfredo. this link is to an external site that may or may not meet accessibility guidelines. Second, I would sautee the shrimp separately in olive oil with minced garlic and add it into the sauce just before serving. You can really taste the garlic and Parmesan cheese flavors in this creamy, quick-cooking pasta dish because the sauce is made with chicken broth instead of cream. Add the broth to the saucepan and stir until the mixture is smooth.

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