Garlic and Herb Linguini Recipe

 
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*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4) 24 Servings Resized (xx) Servings
Ingredients Quantities Instructions
dry linguini 8 oz Cook pasta in boiling water until al dente’. Drain, rinse and set aside. Heat olive at medium heat in large sauté pan. Add shallots and gently sauté for I minute. Add crushed red pepper and fennel seed and sauté for 1 minute. Add diced red peppers and spinach and cook for 2 minutes. Add clams, lemon juice, white wine, garlic & herb seasoning and sliced olives. Turn up heat to high and cover with tight fitting lid. Add chopped parsley in about 5 minutes. When clams have opened remove 2/3 of them and remove from their shells. Add shelled clams back to pot. Discard empty shells. Reserve remaining clams in shell. Divide pasta into 4 bowls and garnish with the remaining opened clams in shell. finish with parmesan cheese

fresh littleneck clams, scrubbed 1 lb
extra virgin olive oil 1 tbsp
Pepper, Red Crushed 2 tsp
Fennel Seed 2 tsp
shallot, chopped finely 2 tsp
red bell pepper, small dice 1/2 cup
fresh spinach, cleaned well 4 cups
white wine 3/4 cup
Lawry's Salt-Free Garlic and Herb Seasoning 2 tbsp
parmesan cheese 3 tbsp
parmesan cheese
lemon juice 2 tsp
green olives, sliced 1/4 cup
fresh parsley, chopped 1 tbsp
Ingredients Quantities Instructions
dry linguini 3 lb Cook pasta in boiling water until al dente’. Drain, rinse and set aside. Heat olive at medium heat in large sauté pan. Add shallots and gently sauté for I minute. Add crushed red pepper and fennel seed and sauté for 1 minute. Add diced red peppers and spinach and cook for 2 minutes. Add clams, lemon juice, white wine, garlic & herb seasoning and sliced olives. Turn up heat to high and cover with tight fitting lid. Add chopped parsley in about 5 minutes. When clams have opened remove 2/3 of them and remove from their shells. Add shelled clams back to pot. Discard empty shells. Reserve remaining clams in shell. Divide pasta into 4 bowls and garnish with the remaining opened clams in shell. finish with parmesan cheese

fresh littleneck clams, scrubbed 6 lb
extra virgin olive oil 6 tbsp
Pepper, Red Crushed 1/4 cup
Fennel Seed 1/4 cup
shallot, chopped finely 1/4 cup
red bell pepper, small dice 3 cups
fresh spinach, cleaned well 6 qt
white wine 4 1/2 cups
Lawry's Salt-Free Garlic and Herb Seasoning 3/4 cup
parmesan cheese 1 cup
parmesan cheese 2 tbsp
lemon juice 1/4 cup
green olives, sliced 1 1/2 cups
fresh parsley, chopped 6 tbsp
Ingredients Quantities Instructions
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Chef's Tip: Try with some of your favorite other seafood options like mussels.

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