Spaghetti Alle Vongole Recipes

Steps:

• Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
• Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.

Steps:

• Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
• Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.

Steps:

• Bring 3 quarts water to a boil in a 5 quart pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
• Meanwhile, heat 3 tablespoons oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
• Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.

Steps:

• In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
• Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
• While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
• Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.

Steps:

• In a large saucepan over medium heat, add oil and butter. When butter turns brown, add onion, red pepper and garlic; cook until onions are translucent, about 4 minutes. Add wine and 1 tablespoons parsley; reduce liquid a little. Pour in cream and sherry; bring to a simmer.
• Stir in basil, red pepper flakes, and freshly ground black pepper; cook for 2 minutes. Add clams and heat through (do NOT overcook or they will become tough & chewy), about 2 minutes. Stir in cornstarch to thicken the sauce. Add pasta mixture and toss. Sprinkle Parmesan cheese, lemon zest and remaining parsley; serve.

Steps:

• Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
• Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.

Steps:

• In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.
• Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved clams. Add salt and pepper to taste. Add the spaghetti, toss and serve.

Steps:

• Roasted-Garlic Butter: Mash together butter, garlic confit, and lemon zest. Season with salt. Refrigerate in an airtight container up to 2 weeks, or freeze up to 3 months. (Makes 1/2 cup.)
• Pasta: Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain.
• Meanwhile, heat garlic with oil in a large straight-sided skillet over medium-high until just golden brown, 2 to 3 minutes, transferring each slice to a plate when browned. Add pepper flakes and tomatoes to skillet; cook until tomatoes soften a bit, about 3 minutes.
• Add wine and bring to a boil; cook until reduced by half, 1 to 2 minutes. Add clam juice and return to a boil. Add clams, cover, and cook 20 seconds. Uncover and cook, removing clams to a large bowl as they open, 3 to 4 minutes. Discard unopened clams.
• Add pasta, parsley, 1/2 cup pasta water, and 3 tablespoons garlic butter to skillet (reserve remaining garlic butter for another use). Cook, stirring, until pasta is cooked through, about 2 minutes. Remove from heat. Add cheese and stir, adding more pasta water as needed to create a silky sauce. Pour over clams; toss to combine. Drizzle with oil and sprinkle with garlic slices and more cheese and parsley; serve.