BUCATINI WITH RED CLAM SAUCE AND HOT PEPPER
This recipe calls for mostly canned and jarred items. Keep them on hand, and you'll always have the fixings for a satisfying dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 20m
Number Of Ingredients 10
Steps:
- While bringing a large pot of salted water to a boil, heat oil with garlic, oregano, and a large pinch of red-pepper flakes in a large skillet over medium-high heat. Cook until fragrant and garlic is golden, about 2 minutes.
- Stir in tomatoes and their juice, and the reserved clam juice. Bring to a simmer, and cook until sauce is slightly thickened, about 7 minutes. Reduce heat to low. Stir in clams and capers, and cook until heated through.
- When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, and cook over low heat, tossing, until pasta has absorbed some sauce and is well coated, 2 to 3 minutes.
- Divide among 4 bowls. Drizzle with oil, and sprinkle with red-pepper flakes and coarse sea salt.
CAMPING PASTA WITH CLAM SAUCE
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain.
- Combine minced onion, seafood seasoning, oregano, basil, garlic powder, red pepper flakes, salt, and pepper in a bowl.
- Heat olive oil in a saucepan over medium-high heat. Add onion mixture; cook, stirring constantly, until fragrant, about 1 minute. Stir in mushrooms to coat with onion mixture. Add clams with juice. Bring to a simmer; reduce heat and simmer until flavors combine, about 5 minutes.
- Toss clam sauce with pasta in a large bowl. Top with dried parsley.
Nutrition Facts : Calories 623.8 calories, Carbohydrate 91.6 g, Cholesterol 61.8 mg, Fat 11.5 g, Fiber 6.1 g, Protein 40 g, SaturatedFat 1.7 g, Sodium 796.3 mg, Sugar 5.5 g
MARK BITTMAN'S PASTA WITH CLAMS
Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
- After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
- Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
- Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 12 grams, Carbohydrate 69 grams, Fat 16 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 790 milligrams, Sugar 2 grams, TransFat 0 grams
STEAMED CLAMS WITH HAM, BELL PEPPER, AND BASIL
Categories Steam Basil Ham Clam Bell Pepper Bon Appétit
Yield Makes 6 first-course servings
Number Of Ingredients 10
Steps:
- Melt butter in heavy medium skillet over low heat. Add ham and bell pepper and sauté until light brown, about 10 minutes. Add garlic and dried red pepper; stir 1 minute. Remove from heat.
- Prepare barbecue (medium-high heat). Lightly brush baguette slices on both sides with oil. Grill bread until light brown on outside but soft on inside, about 2 minutes per side.
- Combine clams and wine in large pot. Cover and boil over high heat until clams begin to open, about 8 minutes. Using slotted spoon, transfer clams to 6 bowls, discarding any clams that do not open. Add liquid in pot to skillet with ham-bell pepper mixture. Bring to boil over medium-high heat. Reduce heat to medium and simmer until liquid is slightly reduced, about 3 minutes. Remove from heat. Stir in basil. Pour mixture over clams, dividing equally. Serve clams, passing grilled bread separately.
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
STEAMED CLAMS WITH PASTA
Provided by Louisa Thomas Hargrave
Categories Pasta Shellfish Steam Quick & Easy Clam Hot Pepper Spring Parsley Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook linguine in pot of boiling salted water until tender but still firm to bite; drain.
- Meanwhile, cook clams in large pot with parsley, garlic, olive oil, and red pepper. Let cook until clams open, about ten minutes.
- Divide pasta among bowls. Top with seafood mixture and juices, discarding any clams that do not open; serve.
SPICY CLAM PASTA WITH BACON, PEAS AND BASIL
In a pinch, canned baby clams make a very decent pasta ingredient. There is great variation between different brands of canned clams - some are not salty at all, so bear that in mind when seasoning. The liquid in the cans is not needed here, but you may save it for another purpose if you wish.
Provided by David Tanis
Categories dinner, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put basil, parsley and garlic in a mortar or food processor. Add salt and pepper to taste and 1/4 cup oil. Pound or whiz to obtain a bright green purée.
- Put a pot of water on to boil and make it very salty. (It will boil faster with the lid on.)
- Over medium heat, render bacon in its own fat until browned and crisp but not hard, 5 to 8 minutes. Remove with a slotted spoon and set aside. Pour off fat but leave a small amount in the pan, just to coat the bottom.
- Increase heat to medium-high, add 2 tablespoons olive oil, the clams, serrano chile and red pepper. Season with salt and pepper and cook for 2 minutes, stirring and coating clams well. Add peas and warm through, then turn off heat.
- Boil pasta and cook until slightly underdone. Drain pasta and add to pan with clams. Turn heat to medium-high and stir all together. Add a splash of pasta water, if it seems dry. Add basil purée and toss well. Top with bacon and reserved basil leaves. Pass lemon wedges.
PASTA WITH CLAMS, CORN, AND BASIL PESTO
If you'd like to skip the pesto step, you can purchase pre-made pesto at the supermarket; you'll need about half a cup to make this dish. Other quick-cooking shellfish, such as mussels or medium shelled shrimp, can be substituted for the clams, but you might need an extra splash of pasta water to loosen the sauce.
Provided by Carla Lalli Music
Categories Dinner Seafood Shellfish Clam Pasta Basil Garlic Summer Quick & Easy Corn Soy Free Peanut Free Tree Nut Free
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the pesto:
- In a blender or food processor, combine garlic, Parmigiano, basil, and oil and blend until very smooth, scraping down sides as needed and adding a tablespoon or two of water if needed to get things moving. Add lemon zest and season with salt and pepper. Set pesto aside (you should have about 1/2 cup).
- Cook the clams and pasta:
- Bring a large pot of water to a boil for the pasta and season it generously with salt. In a medium Dutch oven or large cast-iron skillet, heat butter and oil over medium-high heat. When butter is foaming, add garlic, shallots, and reserved basil stems and cook until mixture is fragrant, about 2 minutes. Add wine and bring to a simmer. Add clams, toss to coat, cover, and cook, checking and stirring every few minutes, until clams begin to open, 3 to 5 minutes. As clams open, transfer them with a slotted spoon to a medium bowl, but try to keep pot covered as much as possible. Fish out basil stems and keep pan sauce warm over very low heat. (If you want a shell-free dining experience, gently liberate clams from their shells and return them to bowl with a splash or two of pasta water over them so they don't dry out.)
- Cook pasta until 1 or 2 minutes shy of al dente. Scoop 1 cup of pasta water into pan with clam sauce. Drain pasta and add to sauce along with half of the pesto. Add corn and bring mixture to a simmer. Cook, stirring, until liquid starts to thicken and pasta is al dente, about 2 minutes. Add clams and any accumulated liquid from bowl. Cook, stirring and tossing, until clams are warmed through, 2 minutes. Serve pasta and clams topped with more pesto.
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FRESH CLAM PASTA WITH CREAMY WHITE BASIL SAUCE + CRISPY …
From halfbakedharvest.com
4.8/5 (8)Total Time 40 minsCategory Main CourseCalories 527 per serving
- Place a large saute pan over medium heat. Add a drizzle of olive oil and once hot add the prosciutto. Let the prosciutto get nice and crispy, about 2-3 minutes per side. Remove and drain on paper towels.
- To the same skillet add in a drizzle more of olive oil. Toss in 4 cloves of garlic and cook over medium heat until fragrant and golden brown. Remove the garlic from the skillet (leaving the oil) and discard. The garlic will infuse the oil with flavor. To the same skillet add 2/3 of your clams, the white wine, water and a pinch of crushed red pepper flakes. Cover the skillet and let the mixture simmer for about 10-12 minutes or until the clams open. Remove the clams from the pan, let cool and set aside. Once the clams cool, remove the clam meat from their shells. Meanwhile bring the remaining liquid to a boil and let it reduce by about half. Once reduced, pour the liquid through a fine mesh strainer and into a bowl. Reserve the clam liquid for later.
- Back in the same skillet add another drizzle of oil. Add those remaining 4 cloves of garlic and saute until fragrant and golden brown. Again, remove the garlic from the skillet and discard. Add the remaining clams and the reserved clam cooking liquid. Cover and cook ten minutes or until the clams open.
RESTAURANT-STYLE LINGUINE WITH CLAMS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 627 per serving
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
- Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.
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