WHITE CLAM SAUCE AND VERMICELLI
This is my friend Nancy's mild, family-style recipe; one her young children enjoy. She serves it with her Casaburo Salad. (Another shared in my "birthday book").
Provided by Acerast
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of boiling water, cook the vermicelli according to package directons.
- In a medium skillet, heat the olive oil and add the chopped garlic; cook, stirring for 1 minute.
- Slowly stir in the white wine.
- Add the salt, oregano and pepper.
- Stir in the clams and their liquid.
- Heat through.
- Toss with the cooked vermicelli.
- Serve immediately.
Nutrition Facts : Calories 704.3, Fat 17, SaturatedFat 2.5, Cholesterol 56.7, Sodium 716.2, Carbohydrate 92.1, Fiber 3.8, Sugar 3, Protein 42.4
CLAM FRITTATA
Provided by Jason Epstein
Categories lunch, main course
Time 15m
Yield 3 to 4 servings as a lunch course with a simple green salad
Number Of Ingredients 13
Steps:
- Place the top oven rack about 8 inches from the flame. Preheat the broiler. Tightly wrap the handle of a 9-inch nonstick skillet with a double thickness of heavy-duty aluminum foil.
- Beat the eggs until smooth. Add the tomato, ham, cheese and half-and-half and stir to mix well.
- Heat the oil in the prepared skillet over medium heat and add thyme and garlic. Stir until the oil is aromatic, about 2 minutes. Slowly pour in the egg mixture while stirring slowly. Stir in the butter, pepper and hot sauce. When curds begin to form, reduce the heat to medium-low and stir in the clams and basil. Cook until the egg mixture thickens, adjusting the heat if necessary so the bottom does not scorch. (Or place the skillet over a pot of simmering water and cook eggs as in a double boiler or bain marie.)
- When the eggs have mostly set and only a thin, uncooked layer remains on top, place the skillet under the broiler, stirring once after 2 minutes, until the top is lightly browned, about 5 minutes. Serve while warm.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 27 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 10 grams, Sodium 1401 milligrams, Sugar 2 grams, TransFat 0 grams
JIMMY'S CLAM AND CORN FRITTERS
Came up with these because my son loves clam fritters and I love corn hush puppies! So instead of French fries for your next fried seafood dinner, give these a try!
Provided by Lisa Romolo-Dos Reis
Categories Side Dish Vegetables Corn
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 47.2 g, Cholesterol 21.4 mg, Fat 16.4 g, Fiber 2.5 g, Protein 12.7 g, SaturatedFat 2.2 g, Sodium 706.3 mg, Sugar 4.4 g
VERMICELLI WITH CLAM SAUCE
With thin vermicelli and tender small clams, this is a very quick-cooking (and very delicious) pasta. To yield their most intense flavor, though, the clams should be freshly shucked and totally raw when they go into the sauce, rather than being steamed in the shell. The method given here-freezing the clams briefly before shucking-makes this task easier than you can imagine, even if you are not a skilled shellfish shucker.
Yield serves 6
Number Of Ingredients 11
Steps:
- Put the clams in a single layer on a tray or platter, and freeze them for about 1/2 hour. Working over a bowl to catch every drop of clam liquor, open the clams with the shucking knife, cut the meat free from both half-shells, and let the meat and liquor fall into the bowl.
- Strain the collected clams through a sieve set over a small bowl or measuring cup. Let the sediment in the liquor settle, then pour off the clean liquor on top-1/2 cup or so-and save for the sauce. Chop the clams roughly into large pieces.
- Before starting the sauce, begin heating the pasta-cooking water-at least 6 quarts water and 1 tablespoon salt.
- Pour 1/2 cup of the olive oil into the big skillet, and set over medium-high heat. Scatter in the sliced garlic, heat to sizzling, and sprinkle over it the peperoncino. Cook another minute, add the sliced tomatoes and the reserved clam liquor, stir, and bring to the boil. Cook for 2 to 3 minutes and stir in the clams. Return to the boil, and cook at a bubbling simmer for 3 or 4 minutes-if the clams release a frothy scum, scoop it off the surface and discard. When the sauce has achieved a nice density, lower the heat, and season with salt to taste. Stir in the parsley and the remaining 2 tablespoons of olive oil.
- With the pasta water at a rolling boil, drop in the vermicelli when the clams are cooking in the sauce. Cook briefly, and lift the pasta from the pot while still quite al dente, let it drain briefly, and drop it onto the simmering sauce. Toss the vermicelli in the sauce for a couple of minutes, until the pasta is cooked through and dressed with the sauce and there's no soupiness in the pan. Serve immediately.
More about "vermicelli frittata with clams recipes"
VERMICELLI FRITTATA - CTV
From more.ctv.ca
- Add one tablespoon (15 milliliters) olive oil to a large frying pan over medium heat, then fry the anchovies, garlic and crushed red pepper for two to three minutes. Do not let garlic burn. Remove from heat.
- To a large bowl, add cooled vermicelli, anchovy-garlic oil, eggs, most of the fresh basil (reserve some for garnish), Parmesan, salt, and pepper and mix together.
- Add the remaining olive oil to the same pan you used to fry the anchovy fillets and garlic, and heat over medium heat. Add the vermicelli and egg mixture to the frying pan, making sure it sits in one even layer. Cook until browned on the bottom, about eight minutes, then flip and cook until the other side is browned.
VERMICELLI FRITTATA (FRITTATA DI VERMICELLI) | EASY MEALS | SBS …
From sbs.com.au
4/5 (39)Servings 4-6Cuisine ItalianCategory Dinner
VERMICELLI PASTA FRITTATA FROM BASILICATA – THE PASTA PROJECT
From the-pasta-project.com
5/5 (1)Total Time 25 minsCategory Breakfast, Main CoursePublished Jul 16, 2018
VERMICELLI FRITTATA RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
Servings 4Calories 343 per servingTotal Time 22 mins
VERMICELLI FRITTATA WITH CLAMS | RECIPE | VEGETABLE FRITTATA, SEAFOOD ...
From pinterest.com
HOUSE & HOME - VERMICELLI WITH RED CLAM SAUCE RECIPE
From houseandhome.com
STEAMED CLAMS WITH VERMICELLI RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
GUSTO TV - VERMICELLI FRITTATA (FRITTATA DI VERMICELLI)
From gustotv.com
VERMICELLI (PASTA) RECIPES - BBC FOOD
From bbc.co.uk
VERMICELLI FRITTATA (FRITTATA DI VERMICELLI) - GUSTO TV
From gustotv.com
STEAMED CLAMS WITH GARLIC VERMICELLI RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
OUR BEST DELICIOUS VERMICELLI RECIPES - THE KITCHEN …
From thekitchencommunity.org
10 BEST VERMICELLI NOODLES RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
15 DELICIOUS VERMICELLI NOODLE RECIPES - THE BRILLIANT …
From thebrilliantkitchen.com
VERMICELLI WITH CLAMS RECIPE - FILIPPO BERIO
From filippoberio.com
STEAMED CLAMS WITH NOODLES - RECIPE | SCMP COOKING
From scmp.com
17 BEST VERMICELLI RECIPES | FRITTATAS, PILAF, STIR FRY, …
From cookingchew.com
VERMICELLI WITH WHITE CLAM SAUCE - NEW ENGLAND
From newengland.com
You'll also love