Bucatini With Mussels Clams And Oven Dried Tomatoes Recipes

BUCATINI A LA CLAMS CASINO

Steps:

• For the topping: Heat a small skillet over medium heat. Add the olive oil and breadcrumbs and toast, stirring often, until golden brown and crispy. Season with the salt. Set aside to cool. Stir in the Parmesan.
• For the pasta: Bring a large pot of salted water to a boil. Cook the pasta for 3 minutes less than the package directions, about 9 minutes. Drain well, reserving 1/2 cup pasta water.
• Put the olive oil and bacon in a large skillet over medium heat. Cook, stirring often, until browned and crispy, about 8 minutes. Add the garlic and red pepper flakes and cook until fragrant, about an additional minute. Add the tomatoes and toss to coat. Deglaze with the white wine and add the cockles. Cover the skillet with a lid and shake gently. Cook until all the shells have opened, 2 to 3 minutes. Remove the clams to a bowl, discarding any unopened clams. Add the pasta to the skillet and toss in the sauce. Add the reserved pasta water to create a loose sauce. Toss with the parsley. Stir the clams back into the pasta and sprinkle with the breadcrumb topping. Serve with a drizzle of olive oil.

BUCATINI WITH MUSSELS

Steps:

• Bring a large pot of salted water to a boil. Pulse the bread, garlic and parsley in a food processor to form moist, green crumbs.
• Cook the bucatini in the boiling water as the label directs. Reserve 1/4 cup cooking water, then drain.
• Meanwhile, melt the butter in a wide pot over medium heat. Add the prosciutto and shallots and cook until the shallots are tender and beginning to brown, about 6 minutes. Add half of the breadcrumbs and cook, stirring, 2 minutes. Add the wine and the reserved cooking water and cook, uncovered, until the liquid is almost completely reduced, about 2 minutes. Season with pepper.
• Add the mussels to the pot, cover and cook, shaking the pot occasionally, until the mussels open, about 6 minutes (discard any that do not open). Add the pasta and heat through, tossing to coat. Divide among bowls and top with the remaining breadcrumbs.

BUCATINI WITH RED CLAM SAUCE

Steps:

• Bring a large pot of water to a boil and add a tablespoon of salt.
• Take about half the clams, choosing the largest ones, and put them in a wide skillet with a lid. Add olive oil, turn heat to high, cover, and cook until clams pop open and release liquid, about 3 minutes. Reduce heat to low, remove clams, and add garlic to liquid in pan. Add a few grinds of pepper and cook, stirring, until garlic is softened and golden. Remove cooked clams from shells, coarsely chop meat, and add back to skillet. Stir. (Empty shells can be discarded.)
• Add bucatini to boiling water, stir, and bring back to a boil.
• Add remaining clams to skillet, cover, and raise heat to high. When clams open, about 3 minutes, stir in tomato sauce and half the parsley. Stir, cover, and reduce heat to very low.
• When pasta is cooked, drain, drizzle with olive oil, and sprinkle with black pepper. Add pasta to skillet with clams, sprinkle with pepper flakes, and toss until well combined. Sprinkle with remaining parsley and serve in skillet.

BUCATINI WITH RED CLAM SAUCE AND HOT PEPPER

Steps:

• While bringing a large pot of salted water to a boil, heat oil with garlic, oregano, and a large pinch of red-pepper flakes in a large skillet over medium-high heat. Cook until fragrant and garlic is golden, about 2 minutes.
• Stir in tomatoes and their juice, and the reserved clam juice. Bring to a simmer, and cook until sauce is slightly thickened, about 7 minutes. Reduce heat to low. Stir in clams and capers, and cook until heated through.
• When water boils, add pasta to boiling water, and cook until almost al dente, about 10 minutes (do not drain water). Transfer pasta to skillet using a strainer. Gradually stir in 1 cup pasta water, about 1/2 cup at a time, and cook over low heat, tossing, until pasta has absorbed some sauce and is well coated, 2 to 3 minutes.
• Divide among 4 bowls. Drizzle with oil, and sprinkle with red-pepper flakes and coarse sea salt.