Pressure Cooker Clams with Linguine2022-02-20
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 4m
- Ready In: 14m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat5.4 g
Trans Fat2.3 g
Unsaturated Fat0.3 g
Pressure cooker clams with linguine. You’ll never boil clams again! This flavorful, snap-able recipe is quick and easy to make with your pressure cooker or electric pressure cooker.
Benefits of Cooking With a Pressure Cooker
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Pressure cookers are not a new invention, but they have been making a comeback in the past few years. What we are seeing now is that pressure cookers are being used for more than just cooking.
Cooking with a pressure cooker has many benefits. It cooks food faster and it also preserves nutrients better than other methods of cooking. Pressure cookers are also great for people who want to eat healthily or who want to save time and money by eating at home more often.
How does the pressure cooker help to cook the clams?
A pressure cooker is a kitchen appliance that cooks food under high pressure. It is used to cook clams and other types of shellfish. The pressure cooker provides a method of cooking clams that is both faster and more efficient than the traditional method of boiling them in water.
The process starts by heating up the pressure cooker on the stove to allow it to reach the desired temperature. The water in the pot should be brought to a boil before adding any other ingredients, like clams or vegetables because this will allow for even cooking and prevent any from overcooking or boiling dry.
Delicious Ways to Make Your Pressure-Cooker Clam & Linguine Dish Even Better!
It’s hard to beat the convenience of a pressure cooker when you’re making clam linguine. It’s also hard to find a dish that can be made in less than 30 minutes.
This recipe is one of our favorite pasta dishes, and it can be made in less than 15 minutes if you use a pressure cooker.
The noodles are tossed with garlic and olive oil, then cooked with clam juice and white wine before being mixed with canned clams, canned whole tomatoes, red pepper flakes, and basil. The final step is to cook the pasta for about 3-4 minutes so it absorbs all the flavors from the sauce. Stir in the clams, sauce, and basil until well combined.
Season to taste with salt and pepper. Transfer to a serving bowl or individual bowls before serving immediately.
Pressure Cooker Clams with Linguine
You may like as well:
- 1 pound (480 g) dried linguine
- 1/2 cup (125 ml) olive oil
- 1½ tablespoons minced garlic
- 1/4 teaspoon red pepper flakes
- 24 clams, scrubbed
- 1/2 cup fresh parsley leaves, chopped
- grated Parmesan cheese
- 1 cup (250 ml) dry white wine, such as Pinot Grigio
Fill the pressure cooker about 3/4 with water. Bring to a boil. Add linguine and cook until firm but tender, for about 5-7 minutes.
Drain cooked linguine in a colander, reserving ½ cup (125 ml) of cooking liquid.
Heat the olive oil in the pressure cooker turned to the sauté mode Add minced garlic and red pepper flakes. Cook, stirring, for 1 minute, or until garlic begins to brown. Pour in dry white wine and bring to a boil, stirring frequently. Add clams and toss well.
Close the pot and lock the lid. Set the machine to cook at high pressure. Set the timer to cook for 6 minutes.
Open the pressure cooker, using the Quick Release method. Stir in cooked linguine and parsley. Toss well. Add reserved cooking liquid. Stir well.
Remove clams, linguine, and any accumulated juices from the pressure cooker. Sprinkle with grated Parmesan cheese. Serve hot.