Clam Spaghetti Recipes

Steps:

• Start water to boil for pasta.
• Heat 2 tablespoons oil over medium high heat in a small or medium saucepan.
• Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high.
• Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes.
• Meanwhile, cook pasta until it is al dente.
• Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil.
• Take sauce off heat. Add black pepper to taste, and parsley.
• Immediately add half of the sauce to the pasta and toss.
• Plate pasta, top with other half of sauce, and serve.

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.

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.

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
• Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

Steps:

• Combine butter, garlic, onion and celery in a saucepan.
• Braise over medium-low heat until tender but not brown.
• Add the flour, and mix to make a roux.
• Drain clams, reserving juice.
• In a separate saucepan, combine clam juice, half-and-half, thyme and salt.
• Heat until just below boiling.
• Add to roux, and cook until sauce thickens.
• Add clams, stirring gently to mix through out the sauce.
• Serve over noodles.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add sliced garlic and sauté until light brown, about 1 minute. Add clams and 1/4 cup chopped Italian parsley; stir 2 minutes. Add wine; simmer 2 minutes. Add fresh lemon juice. Cover and simmer until clams open, about 6 minutes (discard any clams that do not open).
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain. Add pasta to clam mixture and toss to coat. Season to taste with salt and pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

Steps:

• Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
• Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.
• Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.

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.

Steps:

• Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
• Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

Steps:

• Put 1/2 cup olive oil in a large cast-iron skillet and slowly heat. Add the chili pepper, onion, and garlic. Cook slowly about 30 minutes or until the onions are very soft.
• add the basil, oregano, salt and pepper, wine, and clam liquid. Continue to simmer until reduced somewhat. Keep warm. Meanwhile, saute the mushrooms in a tablespoon of butter and add to mixture.
• Bring large pot of water to boil. Add a tablespoon of salt and 1 tablespoon olive oil. Cook spaghetti until just al dente.
• As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer on low for about 5 minutes. Add olives and pimento, if desired.
• After draining pasta, stir into the sauce and toss. Continue to fry and toss for several minutes--this drives moisture from the pasta and gives it texture and flavor.

Steps:

• Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil. Meanwhile, scrub the clams with a stiff brush under cold running water and discard any that are open. Put a medium roasting pan over 2 burners. Add the olive oil, garlic, pancetta, chiles, and herbs and cook until the pancetta renders, 3 to 4 minutes. Add the clams, the wine, tomatoes, and a good amount of pepper and toss that all together. Transfer pan to oven and roast until the clams open, about 10 minutes. While the clams are cooking, drop the pasta into the water for 7 to 8 minutes. Drain. Dump the drained pasta into a serving bowl, and toss with clams. Garnish with fresh basil leaves, freshly ground black pepper and a drizzle of extra-virgin olive oil.

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.

Steps:

• Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

Steps:

• Put 1/2 cup olive oil in a large cast iron skillet and heat slowly. Add the dried chili pepper, chopped onion and garlic cloves. Cook slowly for about 30 minutes or until the onions are very soft.
• Add to pan the basil, oregano, salt and pepper, wine and liquid from the clams. Continue to simmer until some of the liquid is reduced down. Keep warm. In the meantime, sauté the mushrooms in a tablespoon of butter and add to the mixture.
• Bring kettle of water to a boil. Add a tablespoon of salt and 1 tablespoon of oil. Cook spaghetti until just al dente (about 5 minutes).
• As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer at low heat for about five minutes. Add olives.
• After draining the pasta, stir into the sauce and toss. Sprinkle generously with grated cheese and serve directly from the skillet.

Steps:

• Cook spaghetti in saucepan as directed on package, omitting salt.
• Meanwhile, place clams in separate large saucepan. Add wine and water; cover. Bring to boil; simmer on medium-low heat 5 to 7 min. or until clams open. Use slotted spoon to transfer opened clams to bowl; cover to keep warm. Remove and discard any unopened clams.
• Pour clam cooking liquid into heatproof bowl, being careful to not pour any grit from bottom of pan into bowl. Rinse saucepan to remove any grit. Return cooking liquid to saucepan. Add garlic; bring to boil. Cook 3 min. or until liquid is reduced to 1 cup. Add Neufchatel and butter; cook on medium-low heat 2 to 3 min. or until melted, stirring constantly. Add Parmesan; cook and stir 1 to 2 min. or until melted.
• Drain spaghetti. Add to Neufchatel sauce; toss until evenly coated. Sprinkle with parsley. Top with clams.

Steps:

• Melt 2 tablespoons butter in a skillet and add garlic and onions. Reserve a couple of tablespoons of the green part of the onion for garnish. Saute until nearly done. Drain Clams well into a measuring cup. You should get 1/4 to 1/2 cup of juice. Add clam juice, chicken broth and wine to the skillet. Add italian seasonings and bring to a rolling boil. Boil until sauce has reduced somewhat approximately 5 minutes, reduce heat to simmer. Continue to cook while pasta is cooking. If sauce is not to desired thickness you can add some parmesan cheese to help thicken the sauce or a little cornstarch mixture. I like to add about1/4 cup parmesan to the sauce. Sauce should be somewhat thin. When pasta has approximately 4 minutes until it is completely finished, add in the clams and the shrimp. Cook only until shrimp turns pink. Cover and set aside.
• PASTA:
• Prepare pasta according to directions. When finished rinsed lightly. You will want the pasta to retain some heat. Add 2 tablespoons butter which has been broken into smaller pieces, 2 tablespoons Italian seasonings and 1 cup of parmesan cheese. Blend well and cover.
• SERVE:.
• Divide pasta onto 4 dinner plates and top with sauce mixture, topping with parmesan cheese and a bit of reserved green onions.
• NOTES: If you like a lot of sauce with your pasta you can increase the sauce mixture to desired amount.