Spaghetti With Razor Clams Seaweed And Tomato Basil Sauce 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:

• Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
• Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
• Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
• While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
• Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
• At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.

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.

Steps:

• Heat the olive oil in a skillet over medium heat; cook the onion and garlic in the hot oil until tender, about 5 minutes. Stir the tomatoes, red pepper flakes, vinegar, and sugar into the onion and garlic mixture; bring to a boil, reduce heat to low, and simmer until the flavors blend to your liking, 45 to 60 minutes. Stir the basil into the sauce; season with salt and pepper.

Steps:

• In a large saucepan or Dutch oven over medium heat, saute onion and garlic in oil until tender. Add tomatoes, basil, parsley, salt, pepper and sugar; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours.

Steps:

• Make the purée: Grind basil and parsley together in a food processor. (Alternatively, hand chop herbs or pound them in a mortar.) Add garlic paste and 1/4 cup olive oil and pulse to combine. Season to taste with salt and pepper.
• Bring a large pot of well-salted water to a rapid boil. Add pasta and cook according to package directions, taking care to keep pasta quite al dente. It's best to use a timer, and drain pasta as soon as it's done.
• While pasta is cooking, heat 3 tablespoons olive oil in a heavy-bottomed wide pot with a lid over medium-high heat. Add minced garlic, fennel seed if using and pepperoncino, and let sizzle without browning, about 1 minute. Add clams, stirring to coat with a wooden spoon. Raise heat to high, add wine and put on the lid. Cook, covered, until all clams have opened, 5 to 7 minutes. Turn off heat. (Discard any clams that fail to open.)
• Add cooked pasta and basil purée to pot and toss gently to combine. Transfer to a serving bowl. Garnish with basil leaves and lemon wedges.

Steps:

• To make the sauce, prepare a small ice bath and bring a pot of water to a boil. With a paring knife, remove the core from the tomatoes and lightly score an X on the bottoms. Blanch the tomatoes in a two-step process: add 1 tomato to the boiling water for 10 seconds, then remove and submerge in the ice bath for 10 seconds. Now add this same tomato to the boiling water again, this time for 5 seconds, and then submerge in the ice bath until cold. Drain. Repeat with the remaining 5 tomatoes.
• Once chilled, peel the skins off the tomatoes with a paring knife, then cut the tomatoes into quarters. Use the paring knife to remove and discard the seeds, then chop the tomatoes into small pieces.
• Heat 2 tablespoons of the olive oil in a pot over medium heat. Add the shallot, garlic, and bell pepper and cook, stirring frequently, for 10 minutes, or until soft. Stir in the chopped tomatoes and the remaining 2 tablespoons olive oil and increase the heat to high. Once the liquid starts to boil (the tomatoes will release a lot of water), cook for 5 minutes, then stir in the tomato paste. Cook for 1 to 2 minutes longer, until tomato paste is well incorporated, then stir in the sugar, balsamic vinegar, basil, and salt and pepper. Adjust the seasonings to taste.
• To make the spaghetti with razor clams, prepare the clams by cutting the shell with a paring knife. Remove the meat, keeping the pieces as whole as possible. Rinse well in salted water to remove any sand, then wash under cold running water for a few minutes. Cut the clams into 1-inch pieces and refrigerate until ready to use.
• In a bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.
• Place a large pot of salted water over high heat and bring to a boil. Add the spaghetti noodles and cook, following package instructions. Drain well and return the noodles to the pot. Stir in the butter.
• Place a sauté pan over high heat and add the olive oil. When the oil just begins to smoke, add the clams and season with the salt and pepper. Cook for 15 seconds, turn over the clams, season again with salt and pepper, and cook for 15 seconds longer. Remove the pan from the heat.
• To serve, divide the noodles among 4 plates and top each with 1/2 cup of the sauce, then the wakame and clams.