Linguine picante con almejas y camarones

star
Volver a De nuestra cocina de Hestan a la suya

Compra los más vendidos

Todos
New
SET SAVINGS
A large assortment of NanoBond® cookware, bakeware, and utensils is arranged on a white marble surface with a marble background. Items include pots, pans, trays, bowls, lids, ladles, and baking racks from the exceptional Titanium x Tyler Florence Cookware Set, 41-Piece collection by NanoBond®, designed for superior durability and performance.
A man in a black shirt stands in a kitchen, holding up a metal baking tray. In front of him are various stainless steel pots, pans, lids, and whisks from the NanoBond® Titanium x Tyler Florence Cookware Set, 41-Piece—each piece neatly organized on the counter and celebrated for their distinctive Molecular Titanium finish.

NanoBond®Molecular Titanium

Juego de utensilios de cocina Titanium x Tyler Florence, 41 piezas

$5,000 USD $6,805 USD Guardar $1,805
SET SAVINGS
Five pieces from the NanoBond® 10-Piece Titanium Ultimate Cookware Set, recognized for its advanced molecular titanium surfaces, are elegantly arranged on a marble countertop and backsplash. This impressive set includes saucepans, a stock pot, and two frying pans, each with its own matching lid.
A 10-Piece Titanium Ultimate Cookware Set from NanoBond®—featuring pots, pans, and lids crafted with molecular titanium for exceptional durability—is displayed on a wooden surface. Beside this innovative set are a bottle, shallots, and garlic, all arranged in front of a tiled backsplash.

NanoBond®Molecular Titanium

Juego de utensilios de cocina de titanio Ultimate de 10 piezas

$2,000 USD $2,390 USD Guardar $390
SPECIAL OFFER
A clean NanoBond Titanium Skillet with a metal handle sits on a white marble countertop. This nonreactive pan ensures superior cooking performance, and its reflective surface adds to the tidy look of the area.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Sartenes de titanio · Pequeño (8,5 pulgadas)

$200 USD $300 USD Guardar $100
A NanoBond Titanium Skillet with a shiny finish and straight handle sits on a white marble countertop, highlighting its nonreactive titanium construction against the white tile backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Sartenes de titanio · Mediano (11 pulgadas)

$350 USD
A NanoBond Titanium Skillet with a stainless finish and metal handle sits on a white marble countertop, backed by a white tiled backsplash.
A NanoBond® Titanium Skillet filled with cooked, seasoned chicken thighs on lime slices sits on a wooden table, surrounded by flatbread, a bowl of cucumber salad, drinking glasses, utensils, and small containers of herbs and sauce.

NanoBond®Molecular Titanium

Sartenes de titanio · Grande (12,5 pulgadas)

$450 USD

Spicy Linguine with Clams and Shrimp

Recipe courtesy of zimmysnook

Servings

4-6

Prep Time

5 minutes

Cook Time

20 minutes

Cuisine

Italian

Category

Pasta, Seafood

Ingredients

  • 1 lb linguine pasta
  • 2 tbsp unsalted butter, at room temperature
  • 1/4 cup chopped fresh cilantro (or flat-leaf parsley)
  • Kosher salt and freshly ground black pepper
  • Lemon wedges for serving

For Clam Sauce:

  • 3 tbsp olive oil
  • 1/4 cup onions, chopped
  • 1 tsp Kosher salt
  • 1 tsp freshly ground black pepper
  • 2 cloves garlic, minced
  • 1 cup white wine (Pinot Grigio)
  • 1 cup vegetable stock (or chicken stock)
  • 1 tsp crushed red pepper flakes
  • 1 lb Manila clams, scrubbed clean

For the Shrimp:

  • 8-12 large wild shrimp, deveined, washed & dried
  • 1 1/2 tbsp olive oil
  • 1 clove garlic, minced
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp Kosher salt
  • 1/4 tsp freshly ground black pepper

Products to Use:

  • CopperBond 3.5 Qt Sauteuse

Directions

    For the Pasta:

    1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite (8 to 10 minutes).

    2. Drain and transfer to a large serving bowl. Add the butter and cilantro and toss until coated. Season with salt and pepper, to taste.

    For the Sauce:

    1. In a large saucepan, heat the oil over medium-high heat. Add the onion, salt & pepper. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half (2-3 minutes). Stir in the broth, red pepper flakes & clams. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened (5 to 8 minutes).

    2. While the clams cook, heat a pan over medium high heat, add the oil and warm through. Add the garlic, peppers, s&p and cook for 30-60 seconds. Add the shrimp and cook for 2 minutes, flip and cook for 2 minutes more. Discard any unopened clams.

    3. Using tongs, remove the clams from the saucepan and add to the shrimp pan. Pour 1/2 the shellfish cooking liquid over the pasta and toss well. Pour the remaining liquid over the shrimp and clams. Arrange the reserved clams, shrimp & sauce on top of the pasta and serve.

    4. Serve with lemon wedges.