![]() Remember, the pasta will also be a bit salty due to the pasta water. So make sure you sample a little bit of clam sauce while cooking to see if you need more salt. Clams can be saltier for some people, as is the salted pasta water. I typically keep a several cans of baby clams, brisling sardines, tuna, and kipper snacks for when I want a quick snack or make a simple meal. Canned seafood is wonderful to keep in your shelf or pantry. I like to sprinkle on some fresh shredded parmesan cheese and a bit more of red pepper flakes before plating! Add 2 tablespoons of cold butter and parsley. If more sauce is needed, add a few ounces of the reserved pasta water till desired amount. Cook the pasta in sauce for 1 – 2 minutes or until the pasta reaches al dente.Since we cooked the pasta 2 minutes less to al dente, cooking it in the sauce will help the linguine continue to cook. Don’t worry if the sauce still has a lot of liquid. Add the pasta into the pan of clam sauce and mix and to emulsify the sauce.Simmer the sauce while waiting for pasta. Add the baby clams to the pan and mix well.Add the reserved clam juice and turn the heat down to medium-low.Cook for 2 – 3 minutes until the wine cooks down to about half the amount. Add a ½ cup of dry white wine and turn the heat up to medium-high.In the meantime, add 1 pound of linguine to the salted boiling water and cook until 2 minute less than al dente (based on timing on the pasta box). Add a ¼ teaspoon of crushed red pepper flakes. Add in sliced garlic and cook about 3 – 5 minutes or until garlic in golden but not burnt. In another large pan, heat the pan up to medium-low and add 5 tablespoons for extra virgin olive oil. Don’t forget to salt your water for the pasta. Using 3 10 oz cans of Polar Whole Baby Clams, separate the clams from the juice and reserve both.Slice up 8 cloves of garlic and mince ¼ cup of Italian parsley.Ingredients for Linguine with Canned Clams: Since they are a small fish and eat plankton, they are very low in mercury and other heavy metals, unlike tuna and larger, fatty fish.Looking for a simple seafood dinner recipe? Want to elevate your canned seafood to a fine dining experience at home? The canning process cooks the sardines in the can.ĪRE SARDINES HEALTHY FOR YOU? – Sardines are high in omega 3’s, calcium, protein, vitamins and iodine. IS IT OK TO EAT SARDINES OUT OF THE CAN? – Yes! You can eat canned sardines without cooking them. Serve on toasted sourdough with aioli or escabeche.Chop and add to your favorite pasta sauce for a punch of umami.Toss with cooked pasta, parmesan, chopped fresh basil, capers, olive oil heated gently with 2 thinly sliced garlic cloves, salt to taste.Serve on toasted baguette with ricotta cheese, micro greens, lemon juice and freshly cracked black pepper.Rinse and dry them, dip in batter and fry them in a skillet with oil.Use the recipe below but instead of serving it on toast, serve it over crunchy greens.Make a salad out of it by mixing with garbanzo beans, red onions, tomatoes, peppers, oil from the can, lemon juice, parsley and hard-boiled egg.Just pack along some crackers and cheese. I know that’s kind of weird but I like the idea that I can feed myself on the go when traveling. It doesn’t need refrigeration until you open the can so sometimes I actually throw a few cans in my suitcase when traveling. I use canned fish for both lunch and dinner. Canned fish is one of my favorite ways to feed myself and is easy to use in a hotel room. I have been on a medical mission, living in a hotel room. Another tip is to rinse the sardines and soak them in milk. This will tone down or even out the strong taste. If you aren’t a fan of strong tasting fish, simply add more aromatics and spices. The oil makes a nice, robust vinaigrette so I wouldn’t toss it out. Whether you drain the oil it comes in is up to you and what you are making. You can use the sardines straight out of the can. ![]() It’s fishier in taste and is just as easy to work with. This sandwich recipe is similar to what I would do for a tuna salad sandwich. Or eat them simply with a squeeze of fresh lemon juice. Simply add your favorite spices, aromatics and condiments. Canned fish is convenient, affordable and is basically a blank canvas. I’m on an unofficial quest to try every type of canned fish I can find. This sardine sandwich recipe is my go-to meal when I don’t have a lot of time but still want to eat something delicious. Simply add what you want and serve on bread, greens or pasta. Forget the tuna, grab a can of sardines packed in olive oil for a quick and satisfying lunch.
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