Best Linguine With New Zealand Cockles Recipes

LINGUINE WITH CLAMS (LINGUINE CON LE VONGOLE)

Steps:

• In large pot over moderately high heat, combine 8 quarts of water to boil and salt. Bring to boil, then add linguine and cook to 1 minute short of al dente according to package directions (pasta should still be quite firm).
• Meanwhile, in large sauté pan over moderately high heat, heat 6 tablespoons extra- olive oil until hot but not smoking. Add garlic and sauté until just golden, about 30 seconds. Add clams and 1 tablespoon red pepper flakes and sauté 1 minute. Add wine, tomatoes and juice, and 1/2 cup parsley and simmer, uncovered, just until clams open, 7 to 8 minutes.
• Reserve 1/2 cup cooking water, then drain linguine and add to pan. Simmer, tossing occasionally, until linguine is just tender, about 1 minute. If necessary, add some of reserved cooking water to keep moist. Remove from heat. Add remaining 2 tablespoons parsley, 1 teaspoon red pepper flakes, and extra-virgin olive oil, tossing to coat. Transfer to serving dish and serve immediately.

LINGUINE WITH CLAMS

Steps:

• Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
• Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
• In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
• Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
• Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
• Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.

LINGUINE WITH CLAMS IN PEPPER BROTH

Steps:

• Bring a large pot of salted water to a boil. Add pasta, and cook until al dente. Drain, reserving 1 cup cooking water.
• Meanwhile, cook pancetta in a large saucepan over medium-low heat until crisp, about 5 minutes. Transfer to a paper-towel-lined plate using a slotted spoon, and let drain.
• Return saucepan to medium-low heat, and add 2 tablespoons butter, the parsley, garlic, 2 teaspoons pepper, and the red-pepper flakes. Cook until garlic is soft and lightly golden, about 5 minutes. Add wine and clams, and bring to a simmer. Cover, and cook until clams have opened, about 5 minutes (discard any unopened clams). Add linguine, reserved cooking water, pancetta, remaining tablespoon butter, and the lemon zest. Toss to combine. Season with pepper, and garnish with parsley.

LINGUINE WITH COCKLES AND SQUID

Steps:

• Cook guanciale in a large pot over medium heat until crisp, about 15 minutes. Transfer to a plate using a slotted spoon. Heat oil in pot. Cook garlic, red-pepper flakes, and fennel seeds until golden and fragrant, about 2 minutes. Add vermouth. Bring to a simmer. Add squid. Cook until just cooked through, about 1 minute. Transfer to plate with guanciale using slotted spoon.
• Add cockles to pot. Cook, covered, until opened, 5 to 6 minutes; discard any unopened ones.
• Meanwhile, bring a large pot of salted water to a boil. Cook linguine until al dente. Drain, reserving 1/2 cup cooking liquid. Mix guanciale, squid, pasta, and reserved cooking liquid into cockles. Drizzle with oil.

PASTA WITH CLAMS

Steps:

• Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté pancetta, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 30 seconds.
• Stir in clams, clam juice, wine, and chiles and boil, covered, until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.
• While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
• Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.

LINGUINE WITH NEW ZEALAND COCKLES

Steps:

• Bring a large pot of water to a boil. Add salt. Drop the pasta into the boiling water; stir to keep pasta from sticking together. Cook until al dente according to package directions.
• Meanwhile, heat olive oil in a large saucepan over medium-low heat. Add garlic and chiles, and cook for 1 minute, being careful not to let it brown. Stir in parsley, lemon zest, salt, and pepper; cook for 1 minute. Add cockles, and stir until well coated; cover tightly. Increase heat to medium high, and cook just until cockles begin to open, 4 to 6 minutes.
• Sprinkle cockles with vinegar, and cook, uncovered, until vinegar has evaporated, about 1 minute.
• When pasta is done, drain it, and transfer to a large platter. Remove cockles from broth, and place on pasta. Cook broth for 1 minute more. Remove from heat, and spoon broth over cockles. Serve immediately, garnished with basil.