SPAGHETTI WITH CLAMS
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano. This was a very long time ago, and I've been hooked ever since. I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company. Besides, this is quick and easy to make, and it's important sometimes to give yourself the treat of the perfect supper alone.
Provided by Nigella Lawson
Categories dinner, quick, pastas, appetizer, main course
Time 15m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
- Add spaghetti to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown.
- Add vermouth and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.
- Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.
Nutrition Facts : @context http, Calories 825, UnsaturatedFat 24 grams, Carbohydrate 92 grams, Fat 30 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 782 milligrams, Sugar 4 grams, TransFat 0 grams
SPAGHETTI AND CLAMS
A simple, tasty, and relatively light pasta dish that can be whipped up in no time for a delicious weeknight meal or even for company. Goes great with a sprinkling of freshly grated Parmesan cheese, green salad, and good crusty bread!
Provided by Cindy
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
- Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.
Nutrition Facts : Calories 558.2 calories, Carbohydrate 34.2 g, Cholesterol 126.1 mg, Fat 27.5 g, Fiber 1.3 g, Protein 42.2 g, SaturatedFat 12.5 g, Sodium 539.9 mg, Sugar 1.5 g
SPAGHETTI WITH CLAMS
Provided by Giada De Laurentiis
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
- Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
- Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
- Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
- Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.
ONE-POT CLAM SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
- Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.
LINGUINE WITH CLAMS
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Soak the clams in cool water for about 30 minutes to expel the sand. Gently scrub the shells to remove any debris.
- Bring a large pot of heavily salted water (it should taste like the sea) to a boil. Add the pasta to the water and cook until slightly less than al dente.
- In a large braiser or sauté pan, heat the oil over medium-high heat. Add the garlic, shallots, anchovies and red pepper flakes. Cook, stirring, until the shallots are soft, about 3 minutes.
- Add the clams in a single layer, along with a sprinkle of the parsley and the wine. Cover the pan with a lid and steam, shaking the pan occasionally, until the clams open up, 4 to 5 minutes. Discard any clams that remain closed. Transfer the clams to a bowl and set aside.
- Strain or transfer the pasta and add it directly to the pan with the clam sauce along with a drizzle of olive oil, tossing to combine. Let the pasta finish cooking with the sauce until the sauce thickens, 3 to 4 minutes.
- Add the remaining parsley to the pan and toss, then top with the clams and another drizzle of oil. Serve.
SPAGHETTI WITH CANNED CLAMS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
- Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
- Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.
SPAGHETTI WITH CLAMS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
- Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
- Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
- Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
- Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.
A NEW SPAGHETTI WITH CLAMS
Make and share this A New Spaghetti with Clams recipe from Food.com.
Provided by Dancer
Categories Spaghetti
Time 40m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- Bring 4 quarts of water to a boil in a large pot for cooking pasta.
- Scrub
- the clam shells under cold water with a stiff bristle brush.
- Heat the olive oil in a large nonstick skillet. Add the garlic and cook over a medium heat until fragrant but not brown, about 1 minute. Stir in the bacon and pepper flakes and cook for 1 minute. Add vermouth and bring to a boil.
- Add the clam broth, and bring to a boil.
- Stir in the potatoes and clams, tightly cover the pan, and cook until the shells open and the potatoes are tender, about 8 minutes.
- Cook the spaghetti in the boiling water until al dente, about 8 minutes.
- Drain the pasta in a colander.
- Stir it into the sauce and cook until thoroughly heated and coated with sauce, about 2 minutes.
- Stir in the parsley and serve at once.
Nutrition Facts : Calories 1536.7, Fat 24.4, SaturatedFat 3.7, Cholesterol 200, Sodium 1258.3, Carbohydrate 214.9, Fiber 10, Sugar 5.4, Protein 106.8
SPAGHETTI WITH CLAMS
Spaghetti with clams is very different from spaghetti with clam sauce. The former is a dish with a light, fragrant dressing tossed with whole clams; in my opinion, it's the only way to make this dish. It's also beautiful on the table; there's something about the shells combined with pasta that just looks so satisfying. And satisfying it is. You could also use mussels, for a twist, or small New Zealand cockles, whose refined shape and delicate flavor make for a more elegant version.
Yield 4 main-course servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring constantly in the beginning to prevent it from sticking together, about 8 minutes.
- Meanwhile, in a large sauté pan, heat the oil over a medium-high flame. When almost smoking, add the shallots and sauté until soft, about 3 minutes. Add the garlic and sauté until the garlic is golden brown and the shallots are translucent, about 3 minutes (being careful not to burn the garlic). Add the clams, wine, 2 tablespoons of the parsley, and 1/2 teaspoon each of sea salt and pepper. Cover and simmer until most of the clams have opened, about 6 minutes (discard any shellfish that do not open). Whisk in the butter to thicken the sauce slightly.
- Drain the spaghetti, reserving 1/3 cup of the cooking liquid. Do not rinse the spaghetti with water; you want to retain the natural starches that help the sauce adhere to the spaghetti. Toss the spaghetti with the clam mixture in the pan to coat. Add enough of the reserved cooking liquid to moisten.
- Transfer the pasta to a large serving bowl. Sprinkle the lemon zest over the pasta. Garnish with the remaining parsley and serve immediately.
ONE SKILLET SPAGHETTI AND CLAMS
I saw this demoed on PBS' America's Home Cooking by a lady who has been preparing this very simple and easy Italian dish for years.
Provided by Bobby Joe Zhou Moon
Categories Spaghetti
Time 17m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Use a deep 12" saute pan or Dutch oven to prepare this one skillet dish since the anchovies tend to splatter.
- Heat the saute pan to medium high; add the 2 tablspoons of olive oil and all of the contents in the jar of anchovies. Stir the anchovies till they start to break up; add the minced garlic and cook a bit to bring out the flavors.
- Add the red pepper flakes and reserved clam juice and two cans of chicken broth and bring up to a slow boil.
- Pour in the white wine and add the whole pound of spaghetti and cook till almost done. The spaghetti will absorb most of the liquid.
- When almost done to your desired tenderness add the clams and parsley. If the spaghetti has absorbed too much liquid just add more water. There is no need to add any more salt.
Nutrition Facts : Calories 722.1, Fat 13.3, SaturatedFat 2.2, Cholesterol 77.6, Sodium 1468.1, Carbohydrate 92.7, Fiber 3.8, Sugar 3, Protein 48.4
TOASTED SPAGHETTI WITH CLAMS
Fast & Healthy. From "Fats Times with Ferran Adria" - Editor's Pick: Kristen Donnelly's Favorite from F&W Magazine, February 2005 edition. Ferran Adria credits the idea for this dish to one of his acolytes, Moreno Cedroni, the hyper-ceative Italian chef at La Madonnina del Pescatore in Italy's Marzocca di Senigallia. The method is very similar to risotto but spaghetti fills in for the arborio rice: Adria toasts it in a pan with a little oil, then adds hot clam juice until the pasta is fully cooked and loaded with briny flavor. Serve with a light zingy, minerally Albarino from Rias Baixas has the acidity to balance with the briny clams - try the 2003 Mar de Frade, an easy-to-find aromatic, zesty albarino.
Provided by Manami
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a large deep skillet, heat the olive oil until shimmering.
- Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes.
- Add the garlic and a large pinch of crushed red pepper flakes and cook until fragrant, about 1 minute.
- Add the clam broth and water and bring to a boil.
- Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes.
- Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes.
- Add a few tablespoons of water if the pasta is too dry.
- Stir in the parsley and serve.
- Serve with Pecorino-Romano, for serving (optional).
Nutrition Facts : Calories 510.5, Fat 12.8, SaturatedFat 1.8, Cholesterol 49.8, Sodium 468.1, Carbohydrate 68.1, Fiber 2.9, Sugar 1.6, Protein 28.7
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- In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well.
- Meanwhile, in a large, deep skillet, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open.
- Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs some of the juices, about 1 minute. Transfer the spaghetti and clams to shallow bowls and serve right away.
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