Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to make a special dish, mike's ez garlic clam linguine alfredo. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Mike's EZ Garlic Clam Linguine Alfredo is one of the most well liked of recent trending meals on earth. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are nice and they look fantastic. Mike's EZ Garlic Clam Linguine Alfredo is something that I’ve loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can cook mike's ez garlic clam linguine alfredo using 28 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Mike's EZ Garlic Clam Linguine Alfredo:

1. Get ● For The Garlic Alfredo Sauce
2. Prepare Bertolli Garlic Alfredo Sauce
3. Get Bertolli Parmasean Alfredo Sauce
4. Get Quality Pre-Steamed Baby Clams [to be added last - drained - rinsed -reserve fluids]
5. Make ready Shreaded Parmasean Cheese [+ reserves]
6. Get Fresh Garlic [smashed and fine minced]
7. Take Artichoke Hearts [optional - in water - fully drained]
8. Get Fresh Chives [minced]
9. Make ready Mushrooms [your choice - i used portablla - clean out black fibers - chopped]
10. Take Red Pepper Flakes
11. Get White Pepper
12. Prepare Fresh Parsley [+ reserves]
13. Get ● For The Shelled Clams
14. Take Package Whole Shelled Clams [rinsed - frozen, pre-steamed or fresh - i used pre-steamed - rinse]
15. Make ready Quality White Wine
16. Take Butter
17. Make ready ● For The Noodles
18. Get Linguine Noodles
19. Get Olive Oil
20. Get Salt
21. Get ● For The Bread
22. Get Fresh French Bread
23. Get Plain Garlic Or Honey Butter
24. Prepare Garlic Dipping Oil
25. Prepare ● For The Garnishments
26. Prepare Shreaded Parmasean Cheese
27. Prepare Fresh Parsley
28. Get Opened Hard Shelled Clams

Steps 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!

So that is going to wrap it up with this special food mike's ez garlic clam linguine alfredo recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!