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Mike's EZ Garlic Clam Linguine Alfredo
Mike's EZ Garlic Clam Linguine Alfredo

Before you jump to Mike's EZ Garlic Clam Linguine Alfredo recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Saving Money Inside the Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern regarding the well-being of the surroundings. That has completely changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. According to the specialists, to clean up the environment we are all going to have to make some improvements. Each and every family ought to start making changes that are environmentally friendly and they must do this soon. The cooking area is a good starting point saving energy by going much more green.

A lot of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less electrical power. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. You can easily reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are plenty of little things that you can do to save energy, and save money, in the kitchen alone. Green living is something we can all do, without difficulty. Typically, all it will take is a bit of common sense.

We hope you got insight from reading it, now let’s go back to mike's ez garlic clam linguine alfredo recipe. You can have mike's ez garlic clam linguine alfredo using 28 ingredients and 12 steps. Here is how you cook that.

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

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