Pasta Recipes using Leftover Wine | Next Level Kitchen

Wine in pasta? Cheers to that! This week on Next Level Kitchen Richard Blais and Nyesha Arrington are making some Simple & Delicious Pastas….with wine! Nyesha is doing her take on a linguine and clams while Richard is trying to go viral with his Red Wine Bucatini. Are you having the red or white? Watch Next Level Chef Thursdays at 8/7c PM on @FOXTV Miss an Episode? Watch it on Hulu Here: ​ *Nyesha’s* *Linguine* *&* *Clams* _Makes_ _2_ _Servings_ *INGREDIENTS* Kosher salt 1 pound dried linguine 3 tablespoons olive oil, divided 2 shallots, peeled and sliced 2 fresno chiles, sliced 3 large cloves garlic, crushed 1 pound clams, scrubbed 2 cups dry white wine, such as Chardonnay 4 tablespoons butter, cubed Kosher salt Freshly ground black pepper 1 bunch parsley, finely chopped Freshly grated parmesan, to finish *PROCEDURE* 1. Heat a large pot of water over high heat until boiling. Salt the water liberally and cook the fettuccine until al dente. 2. While the pasta is cooking, heat a large skillet over medium high heat. Once the pan is almost smoking, add 2 tablespoons olive oil, shallots, fresno chiles, and garlic. Cook until fragrant and then add the clams and shake the pan or toss the clams to distribute evenly across the pan. Add the white wine and let the clams cook until the shells open. 3. Add the butter to the pan and toss to combine until the butter is melted completely. 3. Add the pasta to the pan, season with salt and pepper and toss to combine. 4. Finish the dish with the remaining olive oil, parsley and freshly grated parm. *Richard’s* *Red* *Wine* *Bucatini* _Makes_ _2_ _Servings_ *INGREDIENTS* 1 (750 mL) bottle red wine, such as Chianti 8 ounces (250 grams) dried pasta, such as spaghetti or bucatini 2 tablespoons olive oil, divided 4 ounces pancetta or bacon 2 fresno chiles, seeded and minced 4 large cloves garlic, grated Kosher salt Freshly ground black pepper 1 bunch parsley, chopped Freshly grated parmesan, to finish *PROCEDURE* 1. In a wide, high died saucepan over medium heat, add the wine and bucatini and bring to a boil. Continue cooking until the pasta is cooked through and the liquid had evaporated. 2. While the pasta is cooking, heat a large skillet over medium heat. Add 1 tablespoon of olive oil and the pancetta to the pan and cook until the pancetta is crispy. Add the chiles and garlic and toss to combine. 3. Add the pasta to the pan and season with salt and pepper. 4. Finish the dish with the remaining olive oil, parsley and freshly grated parmesan. 0:00 Introduction 0:36 Level 1: Wine Cooking 1:28 Level 2: Next Level Pasta 8:53 Level 3: Next Level Plating