CLAM PASTA WITH GARLIC & WHITE WINE - AUSTRALIA
This recipe is submitted for play in ZWT8 - Australia/New Zealand. The recipe is courtesy of Syrie Wongkaew. What better dish to serve than a steaming plate of clams with pasta. These sweet clams are steamed in a light broth of fresh tomatoes, onion, garlic and white wine and served with spaghetti or linguine pasta. For best...
Provided by Baby Kato
Categories Seafood
Time 40m
Number Of Ingredients 11
Steps:
- 1. Boil some water in a large pot for the pasta and cook the pasta according to instructions on package.
- 2. Have it ready around the same time as the clams or just a bit before. Soak the clams in a bowl of cold water for about 10 minutes, drain and rinse under cold running water. Heat the oil and butter over a medium heat in a large, heavy-based pot and add the onion and fry for 2-3 minutes, stirring occasionally, until translucent. Next add the garlic, chili flakes and salt and stir for about 20 seconds. Now add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate. Turn the heat up to medium-high and add the clams to the pot and cover with a lid, after 2 - 3 minutes add the wine to the pot, cover again and shake the pot from side to side. Cook the clams for a further 5 minutes or until they open, then add the parsley and stir with a wooden spoon, cover and shake pot again. Drain the pasta and then pour the clam mixture on top, stir well and serve immediately.
- 3. Have it ready around the same time as the clams or just a bit before.
- 4. Soak the clams in a bowl of cold water for about 10 minutes, drain and rinse under cold running water.
- 5. Heat the oil and butter over a medium heat in a large, heavy-based pot and add the onion and fry for 2-3 minutes, stirring occasionally, until translucent.
- 6. Next add the garlic, chili flakes and salt and stir for about 20 seconds.
- 7. Now add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate.
- 8. Turn the heat up to medium-high and add the clams to the pot and cover with a lid, after 2 - 3 minutes add the wine to the pot, cover again and shake the pot from side to side.
- 9. Cook the clams for a further 5 minutes or until they open, then add the parsley and stir with a wooden spoon, cover and shake pot again.
- 10. Drain the pasta and then pour the clam mixture on top, stir well and serve immediately.
CLAM PASTA WITH GARLIC & WHITE WINE - AUSTRALIA
This recipe is submitted for play in ZWT8 - Australia/New Zealand. The recipe is courtesy of Syrie Wongkaew. What better dish to serve than a steaming plate of clams with pasta. These sweet clams are steamed in a light broth of fresh tomatoes, onion, garlic and white wine and served with spaghetti or linguine pasta. For best results use fresh clams if possible to really take advantage of their salty sweetness.
Provided by Baby Kato
Categories < 60 Mins
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Boil some water in a large pot for the pasta and cook the pasta according to instructions on package. Have it ready around the same time as the clams or just a bit before.
- Soak the clams in a bowl of cold water for about 10 minutes, drain and rinse under cold running water.
- Heat the oil and butter over a medium heat in a large, heavy-based pot and add the onion and fry for 2-3 minutes, stirring occasionally, until translucent.
- Next add the garlic, chili flakes and salt and stir for about 20 seconds.
- Now add the chopped tomatoes and fry for about 7 minutes until their juice starts to evaporate.
- Turn the heat up to medium-high and add the clams to the pot and cover with a lid, after 2 - 3 minutes add the wine to the pot, cover again and shake the pot from side to side.
- Cook the clams for a further 5 minutes or until they open, then add the parsley and stir with a wooden spoon, cover and shake pot again.
- Drain the pasta and then pour the clam mixture on top, stir well and serve immediately.
CLAMS AND PASTA IN WHITE WINE SAUCE
This recipe will serve 4, but if you want to make it stretch you can add along side a salad or garlic toast and it will feed 6 :)
Provided by daisygrl64
Categories Weeknight
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- in a large deep heavy skillet, melt butter over med-high heat. stir fry pancetta until it turns golden, about 5 minutes. remove from pan, drain off all fat except 1 tablespoon.
- add garlic 2 tablespoons of the parsley and hot pepper flakes, stir fry for 1 minute. pour in clam juice and wine, bring to a boil, add clams, cover and steam until open, about 5 minutes, discard any that do not open.
- meanwhile in a large pot of boiling salted water, cook linguine until tender but firm. drain and add to pan along with pancetta, toss to coat well.
- sprinkle with remaining parsley and serve.
Nutrition Facts : Calories 566.4, Fat 9.3, SaturatedFat 4.1, Cholesterol 93.3, Sodium 241.5, Carbohydrate 71.6, Fiber 3, Sugar 1.9, Protein 40.6
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
PASTA WITH WHITE CLAM SAUCE
This quick and easy meal is sure to please. My family enjoys this recipe with angel hair pasta. Garnish with grated Parmesan cheese.
Provided by Nancy Nicholas
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 2
Number Of Ingredients 8
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!
Nutrition Facts : Calories 655.7 calories, Carbohydrate 71.3 g, Cholesterol 100.5 mg, Fat 28.7 g, Fiber 5 g, Protein 21.8 g, SaturatedFat 4.1 g, Sodium 669.7 mg, Sugar 2.6 g
SCOTT URE'S CLAMS AND GARLIC
So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.
Provided by Scott Ure
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Wash clams to remove any dirt or sand.
- In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
- Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g
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
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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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