CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE
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.
Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g
RED CLAM SAUCE
This recipe tastes like an Italian restaurant specialty and cooks while you take care of other things. What a marvelous way to jazz up pasta sauce! -JoAnn Brown, Latrobe, Pennsylvania
Provided by Taste of Home
Categories Dinner
Time 3h25m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.
Nutrition Facts : Calories 305 calories, Fat 5g fat (0 saturated fat), Cholesterol 15mg cholesterol, Sodium 553mg sodium, Carbohydrate 53g carbohydrate (14g sugars, Fiber 7g fiber), Protein 15g protein.
LINGUINE WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
- Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
- Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.
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.
LINGUINE WITH RED CLAM SAUCE
Steps:
- Set a large 1-gallon pot of water with a pasta insert over high heat. Bring to a boil and add 2 tablespoons salt. Add the uncooked pasta to the water and cook for 7 minutes. (The pasta should be undercooked.) Drain the pasta in a colander and reserve.
- Begin making the sauce while the pasta is cooking. Set a large 14-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, add the onions and saute until lightly caramelized and translucent, about 3 minutes. Add the garlic and crushed red pepper flakes, and saute until fragrant, about 30 seconds. Add the wine and tomato paste, stir to combine well, and cook until the wine has nearly completely evaporated, about 3 minutes. Add the diced tomatoes, remaining teaspoon of salt, and the par-cooked pasta to the pan, toss to combine, and bring the sauce to a boil. Add the clams to the pan and cover. Continue to cook until the shells open, 5 to 7 minutes. Add the parsley and toss to combine. Drizzle the extra-virgin olive oil over the pasta and toss to combine. Serve while hot.
LINGUINE WITH RED CLAM SAUCE
Make and share this Linguine with Red Clam Sauce recipe from Food.com.
Provided by Elena Bedner
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter and olive oil in pan over medium high heat.
- Add garlic and cook till garlic is golden, about 3 minutes.
- Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well.
- Add undrained clams.
- Bring mixture to a boil.
- Simmer for 5 minutes.
- Cook pasta according to directions; drain.
- Add lemon juice to sauce, cook for 1 minute.
- Put pasta in platter and toss with sauce.
SPAGHETTI WITH WHITE CLAM SAUCE
Great dinner for a Friday night.
Provided by ANGCHICK
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 866.8 calories, Carbohydrate 90.7 g, Cholesterol 81 mg, Fat 37.3 g, Fiber 3.9 g, Protein 39.9 g, SaturatedFat 8.5 g, Sodium 198.2 mg, Sugar 3.2 g
RACHAEL RAY'S LINGUINE WITH RED CLAM SAUCE
Make and share this Rachael Ray's Linguine With Red Clam Sauce recipe from Food.com.
Provided by StreetChef
Categories Low Cholesterol
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil, then add the pasta and cook until al dente.
- While the pasta cooks, prepare the sauce: Heat a large skillet over medium-low heat, add the EVOO (3 turns of the pan) and the anchovies and cook until the anchovies melt into the oil.
- Add the crushed red pepper flakes, oregano, thyme and garlic and cook for 1 minute, then add the onion, raise the heat to medium and cook, stirring frequently, for 3 to 4 minutes, until the onion begins to soften. Add the wine and cook 1 minute, then stir in the clams with their juice plus the drained clams. Cook, stirring, for 1 minute to concentrate the flavors. Stir in the tomatoes and cook until heated through. Season with salt and pepper to taste (be sure to taste the sauce before seasoning it; there's so much salt in the anchovies and clams that you may not need to add any).
- Drain the linguine, return it to the pot and add the sauce. Add half the parsley and toss. Adjust the salt and pepper and plate the pasta. Garnish it with the remaining parsley and a little lemon zest.
EXCELLENT RED CLAM SAUCE
I've never been much of a fan of the watery red clam sauce you tend to get at restaurants. Through trial and error, I've come up with this one. It's not too runny and not too heavy. I'm sure you could adjust the dried spices to your liking, but I think they give a good flavor as is. For the tomatoes, try to use San Marzano. The flavor really ends up being worth the extra cost. If they're not available, I recommend using Muir Glen Organic; again, the difference in flavor is worth the extra pennies. You can always substitute the canned clams for fresh and you'll end up with a chunkier sauce.
Provided by Joey D from NYC
Categories Sauces
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan on stove over medium heat.
- Add onion, garlic and a little salt and pepper; heat until softened, about 5 minutes.
- Add tomatoes, basil, oregano and thyme; stir well to combine.
- Simmer sauce until thickened, about 30 minutes, stirring occasionally.
- Add partially drained clams, stir well and allow to heat through. You should start boiling your water for pasta at this point, turning off the sauce about 5 minutes before pasta is fully cooked.
SPAGHETTI WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
SPAGHETTI WITH RED CLAM SAUCE
Provided by Food Network
Time 50m
Number Of Ingredients 7
Steps:
- Separate and peel garlic cloves. (To facilitate, you can soak the separated cloves in enough warm water to cover for 1/2 hour). Cut the peeled cloves into broad, thin slices.
- Place 12 tablespoons of the olive oil in a very wide saute pan or Dutch oven over medium-high heat. Add the sliced garlic, reserving about 4 cloves worth of slices for later. Cook, stirring occasionally, until garlic is almost brown (about 5 minutes).
- While the garlic is cooking, place the contents of the 2 cans of tomatoes in a colander and, working over a sink, squeeze the tomatoes in your hands until the tomatoes are a coarse pulp.
- When the garlic is almost brown, add tomatoes to the pan. Add 1/2 cup shredded basil. Cook over medium heat for 10 minutes, uncovered, then remove from heat and reserve.
- Open the 12 large clams with a clam knife, reserving juice. Chop coarsely and reserve.
- Add the spaghetti to a large pot of salted boiling water. Cook until al dente (about 10 minutes). When pasta is done, drain through colander. Toss the hot linguine in colander with a little olive oil.
- Place the remaining 4 tablespoons of olive oil in the now empty pasta pot over high heat. Add the reserved 4 cloves of garlic cut in thin slices. Saute until almost brown. Add Manilla clams. Add another 1/2 cup of shredded basil. Add half of the reserved tomato sauce. Add a little bit of the reserved clam juice. Cover the pot and cook until the clams open. As soon as the clams open, add chopped clams and spaghetti. Mix well. Add additional sauce if desired. Add the remaining basil. Season to taste with salt and pepper. Turn out onto large pasta platter. Garnish with extra sprigs of basil. Serve immediately.
- Suggested drink: Gai, Trebbiano dei Colli Martani, Rocca di Fabbri
PASTA WITH SPICY RED CLAM SAUCE
Make and share this Pasta With Spicy Red Clam Sauce recipe from Food.com.
Provided by ellie3763
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat some olive oil in a large skillet. When hot add the anchovy fillets and onion.
- Once the onions turn translucent, add the garlic, capers and clams along with the clam juice.
- Add the white wine, tomato sauce, and red pepper flakes. Allow to simmer until heated through. Salt and pepper to taste. Stir in the basil.
- Pour over cooked pasta and toss to coat the pasta well. Serve with hot with a sprinkling of romano cheese if desired.
Nutrition Facts : Calories 198.3, Fat 1.9, SaturatedFat 0.3, Cholesterol 33.5, Sodium 1255.8, Carbohydrate 21.2, Fiber 3.7, Sugar 9.3, Protein 15.6
LINGUINE WITH RED CLAM SAUCE
Provided by Peter Rasmussen
Categories Fish Onion Pasta Tomato Quick & Easy Clam Red Wine Fall Bon Appétit
Yield Makes 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion and sauté 3 minutes. Add anchovies, garlic and dried red pepper; sauté 2 minutes. Mix in tomatoes with juices, clams with juices, wine and tomato paste. Bring sauce to boil. Reduce heat to medium-low and simmer until slightly thickened, stirring occasionally, about 5 minutes.
- Add linguine to sauce and toss to coat. Season with salt and pepper. Transfer to large bowl. Sprinkle with parsley. Serve with Parmesan cheese, if desired.
FETTUCCINE WITH RED CLAM SAUCE
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the clams in a bowl with cold water sprinkled with salt. Leave for an hour, or overnight. Rinse and scrub.
- Heat 1 tablespoon olive oil in a heavy skillet. Add the clams and cook for three to four minutes, stirring so that all are exposed to heat. Discard any clams that do not open.
- Place a collander over a large bowl. Pour the clams with their juice into the collander. Drain, reserving the clam juice.
- Wipe the skillet with a paper towel. Heat 2 tablespoons olive oil and add the onion and garlic. Cook until soft.
- Add the tomatoes and the peppers to the onions and garlic.
- Bring six quarts salted water to boil for the pasta.
- Remove the clams from their shells, reserving about eight to 10 clams for decoration. Drain the juice through one thickness of paper towel into a clean bowl. Wash out the other bowl, and drain the juice once again, through a paper towel into the bowl.
- Add a cup of clam juice to the tomatoes. Bring to boil, stir and let simmer for a few minutes. Taste for seasonings. Salt will probably not be needed, but add a little freshly ground pepper. If the sauce is too thick, add more clam juice. Do not add too much or this sauce will be watery. (Reserve leftover clam juice for another dish.)
- Add the clams, the unopened clams and the parsley leaves to the sauce.
- Cook the pasta until al dente and drain. Place in a heated bowl. Stir the remaining tablespoon olive oil into the pasta to prevent it from sticking. Top with the sauce, decorate with the clams in the shells and serve.
LINGUINE AND CLAMS WITH FRESH RED SAUCE
This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.
Provided by Kay Chun
Categories pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
- Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
- Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
- Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
- Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.
SPAGHETTI WITH RED CLAM SAUCE
Provided by Melissa Roberts
Categories Pasta Tomato Quick & Easy High Fiber Dinner Clam Healthy Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.
- Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
- Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Transfer clams (still in shells) as cooked to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 2 minutes.
- Drain spaghetti. Return clams to sauce and add pasta, tossing
LINGUINI WITH RED CLAM SAUCE (LINGUINI CON LE VONGOLE AL SUGO)
This recipe is adapted from a Neopolitan version of "Linguini and Clams in Red Sauce". I prefer the clams to be served in their shells over the pasta, never removed or chopped
Provided by Kozmic Blues
Categories European
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- A Neopolitan custom is to let the clams soak in very cold water with a tsp of salt and the juice of one lemon for about 1/2 hour.
- This will remove any sand or grit in the clams.
- This step is optional, but I do suggest that you at least scrub the outer shells of the littlenecks quite well with a vegetable brush.
- Bring a large stockpot of water to a boil for the linguini.
- In another pan, heat olive oil over medium high heat.
- Add shallots and crushed red pepper and sauté until shallots are softened.
- Add chopped garlic and anchovies, and saute until anchovies begin to melt into the olive oil, careful not to let garlic get too dark.
- Carefully add chopped tomatoes with their liquid.
- Stir to combine, and add dried basil and oregano.
- Cover, reduce heat to low, and simmer sauce until ready to cook clams and linguini.
- Add little neck clams to the simmering tomato sauce, stir to coat well, and cover.
- While clams begin to steam in sauce, generously salt the boiling pasta water, add linguini, and cook until al dente, (about 7 minutes).
- As clams begin to open, I remove them to a large bowl and cover, until pasta and remaining clams are cooked.
- Drain pasta, and transfer to a serving bowl.
- Top with tomato sauce and toss with chopped fresh basil.
- Finally, add cooked clams over top the pasta, still in their shells.
FETTUCCINE WITH RED CLAM SAUCE
Provided by Connie Barbara Schaeffer
Categories Garlic Pasta Sauté Valentine's Day Quick & Easy Clam Bon Appétit California
Yield Serves 2 to 4
Number Of Ingredients 9
Steps:
- Heat oil in heavy medium skillet over medium heat. Add garlic and sauté until golden brown, about 1 minute. Add tomato paste and stir 1 minute. Add clam juice, reserved 1/2 cup juice from clams and parsley and simmer until slightly thickened, about 15 minutes. Add clams and red pepper flakes and heat through. Season with salt and pepper. Pour sauce over fettuccine. Toss thoroughly and serve.
LINGUINI WITH RED CLAM SAUCE
Make the most of your evening in with Linguine with Red Clam Sauce. This classic Italian Linguine with Red Clam Sauce is the perfect entrée.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, heat oil in large skillet on medium heat. Add garlic; cook and stir 1 min. Stir in clams; cook 3 min. or until heated through, stirring frequently.
- Stir pasta sauce into clam mixture; bring to boil, stirring frequently. Add all remaining ingredients except shaved Parmesan; mix well. Simmer on medium-low heat 3 to 4 min. or until butter is completely melted and pasta sauce mixture is heated through, stirring occasionally.
- Drain pasta. Serve topped with pasta sauce mixture and shaved Parmesan.
Nutrition Facts : Calories 420, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 17 g
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