Cook along with Antonia as she makes Linguine with Clams, a super-light and easy addition to the Feast of the Seven Fishes! Antonia is sharing all SEVEN recipes she serves for her traditional Italian-American Christmas Eve meal! Get the recipe https://foodtv.com/486NIMOSubscribe to Food Network http://foodtv.com/YouTubeWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Linguine with ClamsRECIPE COURTESY OF ANTONIA LOFASOLevel: EasyTotal: 25 minActive: 25 minYield: 4 servingsIngredientsKosher salt1 pound linguine 7 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 10 cloves garlic, chopped 3 sprigs fresh Italian parsley, plus 4 tablespoons chopped, plus leaves for serving 48 Manila clams (or smallest available; see Cook's Note) 1/2 cup dry, high-mineral white wine such as Chablis or Pinot Grigio Freshly squeezed juice of 1 lemon DirectionsBring a large pot of highly salted water to a boil. Cook the linguine according to the package directions, minus 4 to 5 minutes. Drain well and reserve the pasta water.Meanwhile, heat 5 tablespoons butter, the oil, garlic and parsley sprigs in a 12-inch saute pan over high heat just until the butter slightly simmers. (Do not allow the garlic to brown.) Add the clams and cook for 1 minute, then add the wine and cook, uncovered, until the clams open. Once the clams are open, remove them from the pan with a slotted spoon, discarding any clams that do not open. Discard the parsley sprigs. Stir in the remaining 2 tablespoons butter and reduce the sauce until the wine is cooked out thoroughly and the sauce coats the back of a spoon, about 3 minutes. Add the linguine, toss to coat and continue to cook, about 3 minutes, adding the reserved pasta water, 1 tablespoon at a time as needed, if the sauce seems too thick.Adjust salt if needed. Vigorously stir in the fresh lemon juice and chopped parsley just before finishing to bring the sauce together. Transfer the pasta to a large serving bowl and top with the clams. Garnish with parsley leaves. Cooks Note: Before you begin, clean and wash the Manila clams (or ask your fishmonger). Then, discard any clams that have cracked. Rinse them with water, pour some salt over top and agitate with your hands to dislodge any additional sand. Drain and discard any clams that are still open.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork#AntoniaLofaso #GuysRanchKitchen #FoodNetwork #FeastOfTheSevenFishes #Linguine #ClamsAntonia Lofaso's Linguine with Clams | Feast of the Seven Fishes | Food Networkhttps://youtu.be/_2N7EgxVYoA
