SPAGHETTI WITH CLAMS
Succulent spaghetti in a bracing clam sauce is the heart of a rustic Italian supper to usher in spring.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
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.
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
ANGEL HAIR PASTA WITH CLAMS
From Cooking Light. Per serving: 310 calories, 3.8 g fat, 19.6 g protien, 47 g carb, 47 mg cholesterol.
Provided by ratherbeswimmin
Categories High Protein
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
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.
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 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
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.
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.
PASTA WITH CLAMS
Categories Pasta Bacon Clam White Wine Gourmet
Number Of Ingredients 9
Steps:
- Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté pancetta, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 30 seconds.
- Stir in clams, clam juice, wine, and chiles and boil, covered, until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.
- While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
- Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.
SPICY SQUID RAGU WITH PASTA & CLAMS
Enjoy this spicy squid ragu on its own like a tapa or with chips - you can also swap the squid out for different seafood, if you like
Provided by Barney Desmazery
Categories Dinner
Time 1h5m
Number Of Ingredients 11
Steps:
- Heat the oil in a saucepan or flameproof casserole dish over a medium heat and fry the onions for 8-10 mins until golden. Scatter in the garlic and chilli, season with salt and cook for 2 mins more. Stir through the squid and cook for another 10 mins until the squid has tightened up and any liquid has evaporated. Splash in the wine and bubble away for 5-6 mins, then tip in the tomatoes. Stir well, reduce the heat to low and simmer gently for 25-30 mins until the squid is tender and the sauce thick and rich. Once completely cooled, the ragu can be covered and chilled for up to two days or frozen for a month. Defrost completely in the fridge overnight and reheat over a low heat until bubbling before continuing with step two, below.
- Cook the pasta in a large pan of boiling water for a minute less than pack instructions. Meanwhile, stir the clams or mussels into the ragu. Cover with a lid and cook over a medium heat for 6-8 mins, giving the pan an occasional shake until all the clams have opened - remove and discard any that remain closed after this time. Turn off the heat.
- Drain the pasta, reserving a little of the cooking water. Stir the pasta into the ragu and warm everything through over a low heat for a minute, adding a small splash of the reserved water if the sauce needs to be loosened. Turn off the heat and add a drizzle of oil, the parsley leaves and lemon zest. Stir, then bring the pan to the table for serving alongside a separate bowl to collect the clam shells.
Nutrition Facts : Calories 548 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 47 grams protein, Sodium 1.5 milligram of sodium
More about "pasta with clams recipes"
RESTAURANT-STYLE LINGUINE WITH CLAMS - ONCE UPON A CHEF
From onceuponachef.com
- 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.
SPAGHETTI ALLE VONGOLE (PASTA WITH CLAMS) - FOOD AND JOURNEYS
From foodandjourneys.net
- Bring a big pot of water to boil for the pasta. Cook the pasta according to the package instructions.
- As soon as you put the pasta in the boiling water, pour olive oil in another pan and keep it on medium-low setting.
- Once olive oil is ready, add both garlic and chili in the pan. NOTE: If you are not too keen on spicy food, you should only use half of the chili.
PASTA WITH CLAMS IN RED SAUCE – NONNAS WAY
From nonnasway.com
- Add the onion and cook, stirring often to soften slightly and let color. After a couple of minutes add the garlic and continue to cook for another 1-2 minutes stirring often until both the garlic and onion are lightly colored. Do not let the garlic burn!
SPAGHETTI WITH CLAMS AND GARLIC - FOOD & WINE
From foodandwine.com
- 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.
EASY CANNED CLAM PASTA - POSH JOURNAL
From poshjournal.com
- In a large pot of boiling salted water, cook the pasta until al dente. Reserve about 3 tablespoons of the cooking water.
- Heat oil in a large deep skillet over medium heat. Cook shallots and garlic just until translucent and soft for 1-2 minutes. Keep stirring and careful not to burn the garlic.
- Add clam juice, chicken broth, and white wine. Cook until the sauce on medium-high heat until the sauce is reduced, enough to fully submerge the cooked pasta. Season with salt, black pepper, or chili pepper flakes if needed.
SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
- Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap.
CLAMS WITH PASTA RECIPE | MYRECIPES
From myrecipes.com
- Saute garlic in hot oil in a large skillet until tender. Add clam juice and clams. Bring to a boil; cook, covered, 3 to 4 minutes or until shells open. Remove clams with a slotted spoon. Discard unopened shells. Stir in whipping cream; bring to a boil. Reduce heat, and simmer, stirring occasionally, 5 minutes. Add pasta, clams, and parsley, and toss gently. Serve immediately.
SPAGHETTI WITH CLAMS RECIPE - RECIPES FROM ITALY
From recipesfromitaly.com
- Place the clams in a bowl and fill it with cool tap water. Add a handful of coarse salt and let them soak for about 2 hours.
- Remove the clams from the water and scrub them to clean any particles or grit from the outside surface.
- Place them in a stainless steel stockpot and cook over medium heat for about 2 or 3 minutes covered with a lid.
SPAGHETTI WITH CLAMS AND BRAISED GREENS - FOOD & WINE
From foodandwine.com
- In a large pot, heat 1/4 cup of the oil. Add half of the garlic and cook over moderate heat, stirring, for 1 minute. Stir in the clams. Add the wine and bring to a boil. Cover and cook over moderately high heat, stirring occasionally, 5 to 7 minutes; as the clams open, transfer them to a baking sheet. Discard any unopened clams. Strain the cooking liquid through a sieve into a blender. Add the roasted peppers and puree until smooth.
- Wash out the pot, then heat the remaining 1/4 cup of oil in it. Add the remaining garlic and cook over moderate heat, stirring, for 1 minute. Stir in the crushed red pepper and Swiss chard in batches until the chard is just wilted, about 3 minutes. Stir in the roasted pepper broth and season with salt and pepper.
- In a large pot of salted boiling water, cook the spaghetti until al dente; drain. Add the pasta to the Swiss chard mixture along with the butter, lemon zest, lemon juice and the 1/2 cup of grated cheese. Add the clams and toss to heat through. Transfer the pasta and broth to shallow bowls, garnish with grated cheese and serve.
PASTA WITH CLAMS IN RED SAUCE | ORSARA RECIPES
From orsararecipes.net
- Begin by washing the clams four to five times to remove all of the sand. To clean the clams, place in a bowl and fill with cold water. Mix around and drain. Repeat three to four more times. Fill the bowl with water again and add three tablespoons of salt to remove any sand left. Mix and let sit for thirty minutes. After thirty minutes, drain the clams and set aside.
- Bring a pot of salted water to a boil to cook the spaghetti in a later step. Meanwhile, add a large drizzle of olive oil into a deep sauté pan and warm up over medium to high heat. Add in the garlic and sauté for about two minutes, until golden.
- Pour the tomatoes into the sauté pan and lightly smash the tomatoes using a wooden spoon as you mix together. Add in the hot pepper flakes and a pinch of salt, to taste. Mix and continue to cook for fifteen minutes over a medium flame.
SPAGHETTI WITH CLAMS & CHERRY TOMATOES | ITALIAN FOOD FOREVER
From italianfoodforever.com
- Meanwhile, in a medium saucepan, heat the oil, then add the garlic and chile pepper and cook for just about 1 minute.
WEEKNIGHT SPAGHETTI AND CLAMS MADE WITH CANNED CLAMS
From momskitchenhandbook.com
- Get a big pot of generously salted water going on the stove to cook your pasta. When the water boils, cook the spaghetti until al dente.
- While the pasta is cooking, heat the olive oil and butter in a large skillet over medium heat. Once the butter melts, drop the heat to medium-low and add the garlic. Saute the garlic until it softens and releases its aroma, about 2 minutes. Do your best to avoid browning the garlic, since that will make it bitter.
- While your garlic is cooking, open the cans of clams and drain off all but 1/2 cup of the clam juice. Set aside. Once the garlic is tender and aromatic, add the clams to the pan and sauté until they soak up the flavors, about 2 minutes.
CREAMY CANNED CLAM PASTA WITH PESTO - FOR FISK SAKE
From forfisksake.com
- In a large saucepan, over low-medium heat, add olive oil and onion - cook until soft. About, 5 minutes.
- Add the garlic and red pepper flakes, continue cooking on low-medium heat for a few minutes. Try to not let the garlic brown.
- Add in 2 tbsp chopped parsley, pesto, white wine or chicken stock, and clam juice. Let simmer for 10-15 minutes, then add cream and additional tbsp of parsley and let simmer for an additional, 3-5 minutes.
LINGUINE PASTA ALLE VONGOLE (LINGUINE WITH CLAMS) – THE ...
From the-pasta-project.com
- Chop the peeled garlic and parsley finely. If using a whole fresh or dried red chili chop finely too. Remove the seeds to make it milder. Be careful not to touch your eyes or mouth after doing this and wash your hands well before continuing to cook.
- Wash the clams in cold water and remove any with broken shells. Some kinds of clams need a lot of rinsing if they have sand in them. But you can also filter the liquid after you have precooked them, so don’t worry so much about the sand.
- Put a pot of water on to boil for the pasta. When it starts to boil add the pasta. You probably don’t need salt as the clams will already be a little salty.
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