Spaghetti With Clams And Tomatoes Recipes

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.

Steps:

• Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
• In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
• Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
• Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

Steps:

• Set a large pot of water on a back burner over medium-high heat, covered, so it is ready and boiling when it's time to cook the pasta.
• Put a wide Dutch oven or deep heavy-bottomed skillet with a lid over medium-high heat. Add 2 tablespoons olive oil. When the oil is hot, add onion, and cook, stirring, for about 2 minutes, until softened and lightly colored.
• Stir in chopped green garlic, bay leaf, hot pepper and thyme sprig. Stir to coat and let sizzle. Season mixture generously with salt and pepper. Add tomatoes and wine, and bring mixture to a brisk simmer, stirring. Simmer 5 minutes, then taste and adjust seasoning. Thin with water if necessary: You don't want it to be too thick.
• Salt the pasta water and cook the spaghetti at a rapid boil until al dente - usually a minute or 2 less than instructions on package.
• Add clams to Dutch oven or skillet, turn heat to high and put on the lid. Stir clams with a large spoon a couple of times (to help heat disperse evenly) and replace lid. They should take 5 to 6 minutes to open. Once all clams are open, turn off heat and leave to rest, covered, for a few minutes.
• Drain pasta and, using tongs, divide among 4 to 6 bowls. Using a large slotted spoon or tongs, top pasta with an equal amount of clams. Ladle all remaining broth in the pot over each serving.
• Season halved cherry tomatoes with salt and a little olive oil. Spoon seasoned cherry tomatoes over top of the bowls.
• Sprinkle with chives, parsley and basil leaves. Serve.

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:

• Bring a large pot of water to a boil and salt it. Meanwhile, put 2 tablespoons of the olive oil in a large, deep skillet that can later be covered and turn the heat to high. A minute later, add the clams, reduce the heat to medium-high, give the pan a shake, and cover. Continue to cook the clams, shaking the pan occasionally, until they begin to open, as little as 5 minutes later. Add the garlic and cook until most of the clams are open.
• Meanwhile, cook the pasta. When it is nearly tender, remove a cup of its cooking water and drain. When the clams are ready, add the pasta and the tomatoes to the skillet and cook, tossing frequently, until the pasta is tender and hot; add some of the pasta-cooking water if the mixture is too dry.
• Add the remaining olive oil and taste and adjust the seasoning if necessary; garnish with the parsley and serve.
• Variation
• White Pasta with Clams: Omit the tomatoes and substitute about 3/4 cup dry white wine, adding it to the clams about a minute before the pasta.