Broil until they open, 5 to 7 minutes, removing each clam with tongs as it opens and transferring it to a clean rimmed baking sheet to cool. Arrange the clams on a heavy-duty rimmed baking sheet. Serve sprinkled with basil and red pepper flakes, if desired. Position a rack in the center of the oven and heat the broiler on high. Broil until the breadcrumbs are golden brown, about 5 minutes. Pour the saucepan components into a 14-inch cast-iron pan and sprinkle the breadcrumb mixture over the top. Push the clams to one side and add the ramen noodles, then cook, stirring occasionally, until tender, about 3 minutes. Add the clams, then cover and cook until the clams begin to open, about 10 minutes. Stir to combine and set aside to use as topping later.Īdd the stock and wine to the saute pan with the remaining bacon mixture to deglaze, scraping up any cooked bits stuck to the bottom. Add the breadcrumbs and Parmesan to this same bowl. Use a slotted spoon to transfer half of the bacon mixture to a medium bowl. ![]() Remove from the heat and swirl in 1 tablespoon of cold butter. Add the clam juice and continue to cook until thick, about 2 to 3 minutes. ![]() Add the shallots, red bell pepper, remaining garlic, and crushed red pepper, and cook for 2 minutes longer. Add the garlic, shallots and ginger and cook, stirring occasionally, until the shallots have softened, about 5 minutes. In a medium saut pan over medium heat, cook the bacon and proscuitto for 2 minutes. In a large saucepan, add the bacon and cook over medium-high heat until the bacon begins to brown, a couple of minutes.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |