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.
TOMATO PESTO
Chef Note: This is a great sauce for pasta salad because it's delicious at room temperature. You could also slather it on bruschetta, grilled fish or chicken. Or make a brunch dish by topping a thick slice of toast with proscuitto, a poached egg and a little of this summer pesto. In summer, when you can get your hands on vine-ripe tomatoes, you don't even need to peel them. To intensify the flavor, you can add a few oven-dried tomatoes. The pesto keeps several days in a tightly sealed container in the refrigerator.
Provided by Michael Chiarello : Food Network
Time 20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning.
LINGUINE WITH RED PESTO CLAM SAUCE
My favorite pasta dish is Linguine Alle Vongole or linguine with clam sauce. This quick version uses tomato pesto which adds a really nice flavor to the dish. If you can't get tomato pesto, you can use basil pesto. Big fan of clams? Use 2 cans but only liquid from 1 can. The trick to this recipe is to make the sauce while the linguine cooks so that it's all ready at the same time. Buon Appetito!
Provided by Nif_H
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook linguine in a large pot of salted water. Boil for 1 minute less than the instructions on the box say to cook it for. Strain but do not rinse.
- Meanwhile, heat olive oil over medium heat in a large frying pan. Add onion and garlic and sauté for 5 minutes or until translucent. Do not brown them.
- Strain the liquid from the clams and add liquid to pan. Set clams aside. Add the white wine and white wine vinegar and bring to a simmer. Simmer for 4 minutes. Lower heat slightly. Add clams, pesto, oregano and nutmeg to wine mixture and heat through. Stir until combined and salt and pepper to taste.
- Add warm pasta and parsley, heat through and toss to combine. Garnish with parmesan and parsley and serve immediately!
Nutrition Facts : Calories 458.4, Fat 5.5, SaturatedFat 0.9, Cholesterol 22.3, Sodium 458, Carbohydrate 72.5, Fiber 3.7, Sugar 4.4, Protein 22.9
CLAMS IN TOMATO SAUCE
A splash of fino sherry and a smidgen of pesto add a sensational kick to these tomato clams. Serves four as an appetizer or two for a main.
Provided by English_Rose
Categories Vegetable
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a medium saucepan, tip in the shallots and garlic cook until softened, but not coloured.
- Add a splash of sherry and the tomatoes and cook to reduce slightly, about 10 minutes. Add the pesto and season with salt and freshly ground pepper.
- Heat the remaining sherry and a little water in a steamer and steam the clams until all are open, about 3 minutes.
- Pour a couple of tablespoons of the juice into the tomato sauce. Cook a little more to bring to a coating consistency.
- Pour the sauce over the clams and stir to combine; transfer to serving bowls and eat while still hot.
Nutrition Facts : Calories 800.9, Fat 19, SaturatedFat 2.5, Cholesterol 173.7, Sodium 317, Carbohydrate 41.2, Fiber 3.8, Sugar 7.4, Protein 69.1
SUN-DRIED TOMATO PESTO
The best sun-dried tomato pesto.
Provided by MRS. CINDY SCHMIDT
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 20m
Yield 40
Number Of Ingredients 13
Steps:
- Place sun-dried tomatoes in a bowl and cover with warm water for 5 minutes, or until tender.
- In a food processor or blender combine sun-dried tomatoes, basil, parsley, garlic, pine nuts and onion; process until well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Stir in olive oil and Parmesan cheese. Season with salt to taste.
Nutrition Facts : Calories 44.1 calories, Carbohydrate 2.4 g, Cholesterol 0.9 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 80.5 mg, Sugar 1.4 g
PESTO & TOMATO PASTA WITH CRISPY CRUMBS
This simple yet special storecupboard supper will save the day if you need to rustle something up with a moment's notice
Provided by Good Food team
Categories Main course, Pasta
Time 50m
Number Of Ingredients 12
Steps:
- Gently cook the onion and half the garlic in 2 tbsp olive oil for 10 mins until soft. Stir in the tomatoes and sugar and simmer for 15-20 mins until saucy. Stir in half the pesto, some seasoning and a few capers or olives, if you have them. Cover and keep warm.
- While the sauce is simmering, heat oven to 220C/200C fan/gas 7. Toss the crumbs in a large baking tray with the remaining 2 tbsp olive oil, the rest of the garlic, the pine nuts and Parmesan, if Simple yet special storecupboard supper using. Bake for 10 mins, stirring a few times, until golden. Dot over the butter and return to the oven for 2 mins more.
- Meanwhile, bring a pan of salted water to the boil and cook the pasta. Drain, reserving a little cooking water. Stir through the sauce with a splash of cooking water to loosen, if you need to, ripple through the remaining pesto and serve scattered with golden crumbs.
Nutrition Facts : Calories 659 calories, Fat 29 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.51 milligram of sodium
PASTA WITH CHERRY TOMATOES, BASIL, LEMON, AND CLAMS
Steps:
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
- Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.
- Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired.
More about "pesto tomato clams recipes"
MEDITERRANEAN-STYLE STEAMED CLAMS - HOW TO COOK …
From themediterraneandish.com
4.9/5 (35)Calories 141 per servingCategory Entree
- Prepare three large bowls, fill two of them with cool water and add a good amount of salt to each (1/3 cup of salt to 1 gallon of water). Fill the third bowl with water but NO salt this time.
- Clean the clams. Put the clams in the first bowl of cool salted water and set them aside for 20 minutes or so. Transfer the clams to the second bowl, making sure to discard any clams that are open ( and, of course, discard the dirty water from the first bowl). Set aside for another 20 minutes or so. Using a small brush, scrub the clams clean and transfer them to the last bowl of unsalted water. Allow them another 20 minutes or so. Transfer the clean clams to a tray and cover with a damp towel. (It helps to add some ice to the water bowls to keep them cool water; alternatively, you can place the bowls in the fridge) (see notes for a shortcut)
- Make the white wine broth. In a large Dutch oven heat ¼ cup extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions, peppers, and garlic. Season with kosher salt and pepper and cook for 5 minutes or so, tossing regularly and making sure the garlic does not burn. (See note, if you want to add Spanish choriz)
PASTA WITH PISTACHIO PESTO, CHERRY TOMATOES & CLAMS
From italianfoodforever.com
Servings 4Category Dried Pasta
- Combine the pesto ingredients in a food processor and pulse until coarsely chopped, then set aside.
EASY AND DELICIOUS SPAGHETTI PESTO WITH CLAMS RECIPE
From diyncrafts.com
4.6/5 (13)Total Time 30 minsCuisine ItalianCalories 582 per serving
- Meanwhile make quick pesto by blending basil, garlic, olive oil, lemon juice, parmesan and chili flakes together. Season with salt and pepper to taste.
- Melt butter over medium heat. Add clams and pour in white wine or water. Cover skillet with a lid and let clams open up. Through away any clams that are closed.
TOMATO PESTO RECIPE - EASY PEASY CREATIVE IDEAS
From theseamanmom.com
CREAMY CANNED CLAM PASTA WITH PESTO - FOR FISK SAKE
From forfisksake.com
CHILE-LIME CLAMS WITH TOMATOES AND GRILLED BREAD …
From bonappetit.com
SUN-DRIED TOMATO PESTO RECIPE - AN ITALIAN IN MY …
From anitalianinmykitchen.com
PASTA WITH PESTO CLAM SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
PESTO! | RECIPETIN EATS
From recipetineats.com
BEST PESTO PASTA (RECIPE & TIPS) | THE MEDITERRANEAN …
From themediterraneandish.com
GARLICKY STEAMED MUSSELS AND LITTLENECK CLAMS WITH PESTO TOASTS
From bhg.com
RED PESTO RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
NEWS MEDIA INFORMATION 勞 PESTO-TOMATO CLAMS RECIPE | BON …
From shanlabar.com
PASTA WITH FRESH TOMATO SAUCE AND CLAMS RECIPE | MYRECIPES
From myrecipes.com
PESTO TOMATO CLAMS RECIPE - FRIENDSEAT
From friendseat.com
PESTO-TOMATO CLAMS RECIPE | BON APPéTIT - EPICURIOUS
From bonappetit.com
You'll also love