Mike's EZ Garlic Clam Linguine Alfredo

Name: Mike's EZ Garlic Clam Linguine Alfredo
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: ● For The Garlic Alfredo Sauce; 1 Jar (15 oz) Bertolli Garlic Alfredo Sauce; 1 Jar (15 oz) Bertolli Parmasean Alfredo Sauce; 1 Can (28 oz) Quality Pre-Steamed Baby Clams [to be added last - drained - rinsed -reserve fluids]; 1/2 Cup Shreaded Parmasean Cheese [+ reserves]; 7 Cloves Fresh Garlic [smashed and fine minced]; 1 Can (6.5 oz) Artichoke Hearts [optional - in water - fully drained]; 1/8 Cup Fresh Chives [minced]; 1 Cup Mushrooms [your choice - i used portablla - clean out black fibers - chopped]; 1/2 tsp Red Pepper Flakes; 1/4 tsp White Pepper; 1/8 Cup Fresh Parsley [+ reserves]; ● For The Shelled Clams; 1 Pound Package Whole Shelled Clams [rinsed - frozen, pre-steamed or fresh - i used pre-steamed - rinse]; 1/2 Cup Quality White Wine; 1 tbsp Butter; ● For The Noodles; as needed Linguine Noodles; 1 Dash Olive Oil; 1 tsp Salt; ● For The Bread; as needed Fresh French Bread; as needed Plain Garlic Or Honey Butter; as needed Garlic Dipping Oil; ● For The Garnishments; as needed Shreaded Parmasean Cheese; as needed Fresh Parsley; Opened Hard Shelled Clams

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

So easy to make, know that 7 and 8 year olds made this delectably rich, creamy, garlicy, clamy pasta dish in 30 minutes flat! With a side bread dish!

To save time, the kiddos employed pre-steamed hard shell clams and canned baby clams. You can make your own homemade garlic alfredo sauce but, why when Bertolli makes one of the best tasting sauces out there? It's definitely restaurant quality so, why not save yourself some valuable time tonight?

So easy to make, know that 7 and 8 year olds made this delectably rich, creamy, garlicy, clamy pasta dish in 30 minutes flat! With a side bread dish!

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

So easy to make, know that 7 and 8 year olds made this delectably rich, creamy, garlicy, clamy pasta dish in 30 minutes flat! With a side bread dish!

Saved

Ingredients

30 mins

4 servings

● For The Garlic Alfredo Sauce
1 Jar (15 oz)Bertolli Garlic Alfredo Sauce
1 Jar (15 oz)Bertolli Parmasean Alfredo Sauce
1 Can (28 oz)Quality Pre-Steamed Baby Clams [to be added last - drained - rinsed -reserve fluids]
1/2 CupShreaded Parmasean Cheese [+ reserves]
7 ClovesFresh Garlic [smashed and fine minced]
1 Can (6.5 oz)Artichoke Hearts [optional - in water - fully drained]
1/8 CupFresh Chives [minced]
1 CupMushrooms [your choice - i used portablla - clean out black fibers - chopped]
1/2 tspRed Pepper Flakes
1/4 tspWhite Pepper
1/8 CupFresh Parsley [+ reserves]
● For The Shelled Clams
1 PoundPackage Whole Shelled Clams [rinsed - frozen, pre-steamed or fresh - i used pre-steamed - rinse]
1/2 CupQuality White Wine
1 tbspButter
● For The Noodles
as neededLinguine Noodles
1 DashOlive Oil
1 tspSalt
● For The Bread
as neededFresh French Bread
as neededPlain Garlic Or Honey Butter
as neededGarlic Dipping Oil
● For The Garnishments
as neededShreaded Parmasean Cheese
as neededFresh Parsley
Opened Hard Shelled Clams

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Steps

30 mins

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!

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Cooksnaps

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MMOBRIEN @cook_2891564

on June 09, 2016 18:40

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!