Angel Hair Pasta With Clams Recipes

Steps:

• Cook pasta by following the package directions (may omit salt and fat); drain.
• While pasta is cooking, heat oil in a large nonstick skillet over medium heat.
• Add in garlic; stir/saute 2 minutes.
• Drain clams, reserving liquid.
• Add clam liquid to skillet; simmer 5 minutes.
• Add in clams; simmer 5 minutes.
• Combine drained pasta and clam mixture in a serving bowl; toss gently.
• Sprinkle with cheese and pepper; serve immediately.

Steps:

• Coarsely chop onion Coarsely dice tomato.
• Crush garlic.
• Heat olive oil in large frying pan on medium high heat.
• Add garlic to pan and brown for about 30 seconds.
• Add onion and fry about 2 minutes.
• Add tomato and fry about 2 minutes.
• Add clams with juice.
• Add salt and pepper to taste.
• Let mixture bubble until reduced by half (about 3-4 minutes).
• Serve over angel hair pasta.

Steps:

• For the toasted breadcrumbs: Preheat the oven to 400 degrees F. Cut the baguette into large cubes. Add to a food processor and pulse until processed into crumbs. Spread the crumbs out on a baking sheet and toss with some olive oil, salt and pepper. Transfer to the oven and toast until golden brown, stirring as needed to evenly brown, 5 to 10 minutes.
• For the clams: Add the clams, 2 tablespoons of the chopped Calabrian chiles, garlic, onion, two of the thyme sprigs, white wine, 1 cup water and some kosher salt to a saucepan. Cover with a lid, bring to a boil, and cook just until the clams open, 5 to 10 minutes. Remove the clams from the broth with tongs and allow to cool. Reserve the clam broth. Discard any clams that haven't opened. Once the clams have cooled, remove from shells and chop. Set aside.
• For the sauce: To a large high-sided saute pan, add the butter and 1 tablespoon olive oil and allow the butter to melt. Once melted, add the remaining 2 tablespoons chopped Calabrian chilies and the remaining 2 thyme sprigs, along with a ladleful or two of the clam broth. Bring to a boil. Add a touch of cream and the chopped clams, stirring until just combined. Remove the thyme sprigs. Taste and adjust the seasoning as needed.
• Add the cooked pasta to the sauce, along with more broth if needed, and toss.
• Serve in a bowl, garnished with chopped parsley and toasted breadcrumbs.

Steps:

• Combine all fresh herbs on a cutting board, and mince. You will need a very sharp knife to do this right.
• Fill a large pot with water, and add salt to taste. Bring to a boil.
• In a medium saucepan, add oil, and heat over medium heat until oil is hot.
• Drain the canned clams.
• Add clams and minced garlic to oil, and saute until clams are hot (about two minutes), stirring frequently.
• While clam and garlic mixture is heating, put the angel hair pasta in the boiling water. Cook according to the directions on the box.
• Continue stirring the clam and garlic mixture, being careful to not let the garlic burn.
• Add chopped herbs to the clam/garlic mixture, and saute for another two minutes. Remove from heat.
• When pasta is done to "al dente", remove from heat and drain water.
• Put pasta into a large bowl, and add clam/garlic/herb mixture. Mix well to prevent the pasta from sticking. Serve immediately.
• Optionally, you can add sliced or chopped fresh onion to the sauce. Also, you can substitute (or add in addition to) shrimp, chicken, scallops, crab meat, oysters, squid, etc, for the clams. It can also be topped with grated Parmesan or Romano cheese, though traditionally, it is not.
• This sauce is highly flexible, and can be modified in any number of ways. I always recommend using angel hair pasta though, as it soaks up the flavors better than any other type of pasta.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the greens to the water. Drain and rinse under cold water; transfer to a large bowl.
• Combine the shrimp, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Heat the olive oil in a large skillet over medium-high heat. Add the garlic and cook until golden, about 1 minute. Add the shrimp and cook until pink, about 3 minutes per side. Add the tomatoes and cook, stirring often, until slightly softened, about 2 minutes.
• Add the shrimp mixture to the bowl with the pasta along with the basil and lemon zest and juice; toss to combine.

Steps:

• Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
• Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!

Steps:

• Preheat oven to 425'F.
• Place vegetables and garlic on foil-lined 10x15-inch pan. Drizzle with 1/4 cup oil; sprinkle with thyme, salt and pepper. Bake for 30 minutes or until tender, turning occasionally. Cut into bite-sized pieces.
• Cook Angel hair according to package directions. Drain, reserving 1 cup of pasta water. Return pasta to pot.
• Add vegetables, cheese and remaining 1/4 cup oil to pasta. Toss, adding reserved pasta water to desired consistency. Transfer to serving platter.

Steps:

• Sauté garlic and onion in olive oil till onion is see-through. Add the clams and white wine. Bring to simmer. Add parsley (reserve some to sprinkle on top for finishing), salt and pepper to taste.
• On separate pan, season water with salt… then add noodles. Cook till al dente.
• Add noodles to the clam mixture. Mix well. Add remaining parsley on top. Salt and pepper to taste.

Steps:

• Drain clams over a medium-size skillet; reserve clams. Add bottled clam juice, water, garlic, oregano, and red pepper flakes to skillet. Bring to boiling. Add broccoli; cook 3 to 4 minutes. Add pasta and olive oil; cook 3 minutes more, stirring occasionally. Remove from heat.
• Stir clams into skillet. Cover; let stand 5 minutes or until pasta is tender. Stir mixture. Serve. Sprinkle with Parmesan cheese.