Best Linguine with Red Clam Sauce & Baked Clams Oreganata
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- čas přidán 3. 07. 2024
- Today we're making the best Linguine with Red Clam Sauce and garlicky Baked Clams Oreganata! This is the third episode in the feast of the Seven Fishes Series. Both of these recipes were made with a total of 3 dozen littleneck clams. We used about 15 clams for the red clam sauce plus a can of baby clams. The rest of the whole clams were used for the oreganata baked clams. I hope you enjoy both of these Italian seafood recipes!
Also, check out this Linguine with White Clam Sauce:
• How To Make The Best L...
Chapters:
0:00 Intro - How to purge clams
1:24 Prepping and discussing ingredients
5:35 Begin cooking linguine with red clam sauce
6:20 Cooking the whole clams
8:05 Cooking the sauce
11:11 Finishing the pasta in the clam sauce
12:09 Plating
12:42 Intro - Baked clams oreganata
13:07 Opening and prepping the clamshells
15:14 Prepping ingredients
17:00 Preparing the stuffing
20:24 Stuffing the clams
21:38 Finishing the baked clams
LINGUINE WITH RED CLAM SAUCE
INGREDIENTS
- ½ pound linguine
- 1 dozen little neck clams
- 10 ounce can baby clams - clams strained and juice reserved
- 2 anchovies - chopped fine
- 5 cloves garlic - sliced
- 2 tablespoons olive oil
- 2-3 tablespoons extra virgin olive oil - for finishing
- 2 ounces tomato paste
- 14 ounces (half a standard can) San Marzano Plum tomatoes - hand - crushed or blender pulsed
- ¼ cup dry white wine
- ½ teaspoon dry oregano
- salt and pepper to taste
- ¼ teaspoon crushed red pepper - or to taste
- 2 tablespoons parsley - minced
- 1 cup pasta water - reserved - might not need
INSTRUCTIONS
1. Cook pasta to "al dente" in a large pot of salted ( 2 Tbsp kosher salt per gallon) water.
2. Separate the canned baby clams from their juice, reserving both.
3. In a large pan saute the garlic and anchovies on medium to medium-low heat in a couple tablespoons of olive oil. Cook until the garlic is golden and the anchovies are slightly dissolved (about 3-4 minutes).
4. To the same pan add the clams and the 1/4 cup of white wine. Turn heat to medium-high and cover. Remove clams as they open and set aside in a bowl tented with foil to keep warm.
5. After all the clams have opened (discard any that do not open after 7-10 minutes) turn heat to medium-low and add the tomato paste. Cook for 3 minutes then add the plum tomatoes and 1 cup of reserved clam juice. Bring sauce to a simmer.
6. Add the parsley, oregano, and red pepper flakes. Let the sauce thicken slightly for 2-3 minutes more.
7. Add the al dente pasta to the sauce and turn heat to medium. Thoroughly coat the pasta with the sauce for 1 minute. Add the baby clams to the pasta to heat them through. Taste test and adjust salt and hot pepper levels if required. If required add a bit of pasta water to loosen up the sauce.
8. Finally add the whole clams to the pasta and mix once more. Turn the heat off and drizzle a few tablespoons of extra virgin olive oil on top. If more sauce is needed just add a few ounces of pasta water at a time to get a perfect consistency. Enjoy!
BAKED CLAMS OREGANATA
INGREDIENTS
- 2 dozen littleneck clams - cleaned well
- 1 ½ cups plain bread crumbs
- 3 garlic cloves - paste
- 1 teaspoon dried oregano
- ¼ cup parsley - minced
- ¼ teaspoon red pepper flakes
- 1 teaspoon kosher salt
- ¼ cup extra virgin olive oil
- ¼ cup dry white wine
- 1/4 cup chicken stock or clam juice
- 1 tablespoon lemon juice
- Lemon wedges - for serving
- ½ cup water - for pan to keep moist
INSTRUCTIONS
1. Cook clams in oven at 425f until they slightly open - only a few minutes
2. Carefully open the clams and discard the top. Break the clam free from the shell then place back in bottom. This makes eating the baked clam easier.
3. Saute the garlic in olive oil over medium- low heat until golden. Add hot pepper flakes and cook for 30 more seconds. Add the wine and cook for 2 minutes more over medium heat.
4. Turn off heat and add breadcrumbs, salt, parsley, oregano, lemon juice and chicken broth or clam juice. Mix well.
5. Pack the clams with the breadcrumb mixture. Seal the clams in tight so they stay moist during cooking.
6. Place the clams on a baking sheet and a half cup of water to the pan. Drizzle a bit of olive oil onto each clam and place sheet in broiler for 5-7 minutes. Carefully watch the clams so that they don’t burn. When they are nice and brown remove and serve with lemon wedges. Enjoy!
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INSTAGRAM:
/ sipandfeast
#clamsauce #bakedclams - Jak na to + styl
Sip and Feast is my new favorite YT channel. Thank you, Jim, for providing such wonderful, joyful, delicious recipes, along with tips for making these recipes our own. I love when your son James taste-tests--a charming, handsome kid.
Keep 'em coming!
Thank you so much!
Q⁰ⁿòpò⁰⁰0⁰⁰⁰⁰⁰⁰ⁿò⁰q pm
For the life of me, I cannot understand why anyone would thumbs down this wonderful video…
lol. Once I started to get views I started to get down votes. My short rib video has 600 dislikes right now.
They don't like clams.
My God, all of your dishes are just mouthwatering to look at, literally salivating watching them! Thank you so much for such informative videos, they're so inspiring and encourage home cooking!
I appreciate you watching and thanks for the kind words.
New Subscriber...Love your simple, direct explanations. Easy to follow without a lot of wasted time. 👍
Thanks very much! I try my best and appreciate the compliment.
Sincerely your the best at what you do . Excellent clarity and interesting. Thank you .
I very much appreciate it!
I love the small details he shares. He's always great . . .
I've only just found your channel! Why have I not been watching all of your amazing recipes before, I do not know. Love, love, love all of the seafood recipes, thanks!
Thanks very much and welcome to the channel!
Love your show. You explain all your recipes in such detail! Thank you!
Sip and Feast is one of my favorite channels. Totally rocking it.🤘
Thanks very much!
If u had a restaurant close by me, I’d basically rent a table at it. Thanks for sharing your talent on CZcams, luv your videos!!
Thanks Jim! As always, it all looks fantastic. Love stuffed clams.😁
Another great video and, as someone who's lived, worked and -- most importantly -- dined in NYC, LI and NJ for forty years, I can attest to the authenticity of S&F's recipes. This is Italian-American cuisine at its finest.
Thanks very much!
I’ve been wanting to make clams with linguini for so long,but was afraid ! Not now, after watching you do it! Thank you ,I watch you all the time. Everything is AWESOME❤️👏👏👏😋
Your entree looks so flavorful. Every time I watch you I set out the next day, I'm on a mission to duplicate one of your dishes..thanks man..
Jim
Love your cooking bring an Italian from Rome I thought u were not going to impress me however u literally made my mouth drop from technique to ingredients
Love your show!
We made this tonight and absolutely loved it! You’re the man!
Both dishes look absolutely delicious. I really enjoy all of the ingredients in these, and your techniques for getting them to turn out so nice. Thank you so much 😍🌷
Thanks very much! Really appreciate you watching my videos!
He's a good cook. Keeps it simple, no muss, no fuss. Reminds me of my Grandma's cooking. Ingredients are key.
I was watching this before I figured out what to make for dinner. This is not a habit of mine - just had a busy week. Ended up with some garliky spagetti with canned clams. Made some coleslaw as well. Canned fish is a lifesaver sometimes
Spectacular as usual!!
Almost every dish you make is exactly what I like…spent most of my life in Staten Island and this is how I like my Italian food. Well done brother
Thanks so much!
You have done it again, wonderful recipe
This looks great.
Beautiful and looks delicious ❤
OMG I am drooling!!!
I haven’t even watched this yet and I’m already drooling bc baked clams are a divine comfort food from my NYC childhood - and they’re not so easy to find elsewhere (I’ve lived in 8 US states, Asia, and I currently live in Germany). So I’m gonna make my own bc there’s always a decent seafood shop in major cities, even in landlocked (or almost landlocked) countries! Thanks so very much 😊
I hope you enjoy the baked clams and thanks for liking the videos!
Always great
Hello,my dear
Being a greek,and love 💘cooking
I'm happy to find
Your videos.
Ur great,simple ect
I love to see more of ur videos.
I recently found your videos as I get back into cooking. I have made a few of your dishes so far and they've all been excellent. I cannot wait until I can try making the clams oreganata. I managed a bar in Atlantic City back in the late '80s, and at least a couple of nights a week some coworkers and I would go to this little Italian restaurant after our shifts ended and clams oreganata was my favorite dish on the menu. I can taste them now, and it's been more than 30 years since I've had them.
Another awesome video!! Thank you!!
I only use little necks for sauce. I like the way you do it. Thanks for the anchovy tip. Happy holidays
Much appreciated🙏 Happy holidays!
Thanks for the ideas Jim!
You got it! Thanks for watching.
Looks delish! Thanks I’ll try this weekend
Thanks! Would love to hear how it turns out for you.
Nice clam appetizers. Hey if you go down to the nautical mile they’ll give a free dozen if you buy 3 dozen. Those look tasty. Thanks
awesome!!!!!!!!!!
Your videos are great, so clear and easy to understand.
Thanks so much!
Great Show and Fantastic recipes.
Thanks very much!
My favorite in the world. I usually make the White but this ? Is on my list.
LOVE ❤️ Great instructions…. Love your style ❣️
Thank you so much!
love the quick taste - proceeds to eat a serving of it
Spoke too soon. The pasta with red clam sauce is my favorite. Looks to DIE for! ❤️❤️
Thanks again for watching the whole series! I'm with you on having a hard time choosing which dish is best.
I love Cento products
They very good
That's what I get too.
As far as hole tomatoes I get what is the cheapest in store
They're all good 👍
Thanks my friend ❤ 😘 💕
Ur good
I always say that
Ur good 👍
Close to my recipe authentic Italian and Brooklyn N.Y.C. style. Nice Dish you Chefed Up 👌👍
Thank you! Appreciate you watching and commenting!
The good olive oil you turned me onto in just about the best that there is. Yes, it is a finishing drizzle oil. I got mine on Amazon and have have sent to my daughter for Christmas.
I love it! It's strong to cook with but I did use it for the baked clams. Great Christmas gift!
beautiful ! nicely done my friend ~
Thanks very much!
How am I just finding your channel. Love it. I always put a little corn starch in my clams or muscles so they have something to filter out of the water. I find they purge better that way.
Excellent. You cook like I eat. If your son is busy I’ll taste test.
Just discovered your channel. Love your dishes.
Thanks very much and welcome to the channel!
YUMMMMM ! !
OMG I feel like I've just been to church lol. This is awesomeness!!
Lol thank you!
Have you ever heard of purging clams overnight by adding cornmeal? I can't remember who aired it but the theory is that the class ingest the cornmeal, thus purging the sand out!
How are you not more popular on CZcams ? Your channel rocks !
Thanks! I really appreciate that.
Dear Lord this looks DELICIOUS!
Thanks very much!
I cook mine in my wok. It makes removing clams and flipping pasta easier.
Brings me back to Naples... I would order shrimp instead of clams... Soooo good.
I'm doing mine with a cup of minced Portobello and lots of oregano! Going with the clams for sure, though. My favorite channel.
Thanks for liking the channel and I hope you enjoy it!
Great video
Thank you!
Wow one of my favorite dishes. You hit it out of the park. Crispy on top and lemony. I get tired of paying $16 for like 8 baked clams at a restaurant and it is generally mediocre at best.
Thanks! They are very expensive in restaurants. Local pizzeria had 6 for $13 the other day, lol.
Another recipe that's very close to what I grew up with and it's excellent. One thing. I know you're working in front of a camera and that has some restrictions, but you should have mentioned when opening the clams for the oreganata, that you should work over a bowl so as not to lose any of that delicious clam juice. You left a lot on the cutting board.
Love this video. As the new year is approaching, my goal is to try new recipes and I have this on my menu for January! Love that everything is simple, made with minimal ingredients, requires minimal equipment, and is stress free.
Thanks very much! I hope you enjoy it and would love to hear how it turns out!
@@SipandFeast Loved it! It was a great way to enjoy a cold snowy Sunday. drive.google.com/file/d/1kjbcvpBHHUm5Zv_DIQZ7HZjlebiDQcb0/view?usp=sharing
Looks great! Glad you enjoyed it!
Just watched this video, and loved it. By the way, that pounding sound at your door is just me wanting to get in and gobble that linguine and scarf down those clams origanata. Love watcing your videos.
Lol. Thanks for liking the videos!
Thank you for your wonderful videos. What cutting board are you using?
I like that chopping board that you are using. Where did you get it and what make? Like your style!
I always say to myself:,, Don't click on that video! DON'T YOU CLICK ON THAT VIDEO!!!"..... but I clicked.... 🥴🤩
Have you ever pre-soaked the anchovies in milk?
Dude, I've watched about 25 of your videos and I just want to start off by saying your dishes are top-notch and authentic. Your cooking methods are indisputable and fantastic, but your preparation; there's a lot that needs to be learned about that 😂 No disrespect whatsoever, man. I highly appreciate you sharing these Italian classics 💪
HEY BOSS YOU COOK JUST LIKE ME LOL
Which plastic (ones that go in the dishwasher please) cutting boards do you recommend?
Really any dishwasher safe one is fine. Costco always has a 3 pack on sale.
OMG
No parm on the Linguine boss?
Another great video, thanks!
Can I make one small plea? Please don't use your chef's knife with salt to make your sliced garlic into paste! Salt is basically a rock, sized at about 50 grit, and by doing so you're bending your knife's edge 90˚ away from straight. You wouldn't use a salt block on your grill as a cutting board, right?
I keep mentioning this to the fine folks at ATK, but they ignore me.
You can tell im scared to death to make this again the white or the red, last time gritty sand.
Purged clams (mostly the ones stores will carry) will have very minimal amount of sand. But if you use wild non purged like I did, you need to purge first, and might have to strain as I did.
Missed the cheese
jesus christ im so fucking hungry rn
Nice job on this video! This would be fun for date nite. Enjoy a glass of wine as you cook. Nice looking chef.😉🍷Give him a thumbs up! Subscribe.
Thanks so much! Appreciate you watching and liking the videos!
I would use fresh garlic for the second run because im betting it has sand on it. Just sayin
The recipe look really good.
You look uncomfortable. Maybe pan up or pull out. You look like you keep ducking to stay in frame.
Metal on metal is like fingernails on a chalkboard. I had to turn the volume down! omg please stop scrapping the pan!
😢😢😢