Bucatini With Red Clam Sauce And Hot Pepper Recipes

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BUCATINI WITH RED CLAM SAUCE



Bucatini With Red Clam Sauce image

Provided by Julia Moskin

Categories     dinner, easy, quick, weekday, pastas, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
4 dozen hard-shell clams, scrubbed and rinsed
2 tablespoons olive oil, plus more for pasta
4 garlic cloves, slivered
Freshly ground black pepper
1 pound bucatini or thick spaghetti
2 cups thick tomato sauce
1/4 cup chopped flat-leaf parsley
Hot red pepper flakes or Turkish maras pepper (optional)

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.

Nutrition Facts : @context http, Calories 668, UnsaturatedFat 7 grams, Carbohydrate 99 grams, Fat 11 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 2 grams, Sodium 1636 milligrams, Sugar 7 grams, TransFat 0 grams

BUCATINI WITH RED CLAM SAUCE AND HOT PEPPER



Bucatini with Red Clam Sauce and Hot Pepper image

This recipe calls for mostly canned and jarred items. Keep them on hand, and you'll always have the fixings for a satisfying dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 10

Coarse salt
1/4 cup extra-virgin olive oil, plus more for drizzling
4 garlic cloves, smashed
1/2 teaspoon dried oregano
Red-pepper flakes
1 can (14 ounces) whole plum tomatoes, chopped, plus 1/2 cup juice
2 cans (6.5 ounces each) chopped clams, drained, reserving 1 cup clam juice
1 tablespoon capers (preferably salt-packed), rinsed and drained
3/4 pound bucatini (perciatelli) or other long pasta
Coarse sea salt, for sprinkling

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.

BUCATINI WITH ROSE RED PEPPER SAUCE AND SHRIMP



Bucatini with Rose Red Pepper Sauce and Shrimp image

This simple, summery pasta dish gets its vibrant flavor from briny shrimp, red bell peppers and a generous addition of rose wine-and just a little heavy cream, for richness. Red pepper flakes give it a kick of spicy heat. Pour a glass of the same wine used in cooking, and serve the dish for a sunny taste all year round.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 11

3 tablespoons olive oil
1 pound large peeled and deveined shrimp, tails on
Kosher salt and freshly ground black pepper
2 large red bell peppers, diced
1 red onion, diced
2 cloves garlic, sliced
4 teaspoons chopped fresh oregano
1/4 teaspoon crushed red pepper flakes
1 cup dry rose wine
1/2 cup heavy cream
One 12-ounce package dried bucatini

Steps:

  • Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Season the shrimp with a good pinch of salt and several grinds of black pepper. Add the shrimp to the hot skillet in an even layer and cook until pink and opaque throughout, about 2 minutes per side. Transfer to a plate.
  • Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Stir in the bell peppers, onion, garlic, 2 teaspoons of the oregano, red pepper flakes, and 1/4 teaspoon salt. Cook, stirring occasionally, until vegetables are tender and browned in spots, about 5 minutes. Pour in the wine and cream, then scrape any brown bits from the bottom of the pan with a wooden spoon. Bring to a steady simmer, then continue to simmer until the alcohol has cooked off and the sauce has reduced by half, about 3 minutes. Transfer to a blender and puree until very smooth. Season with salt and pepper. Pour back into the skillet and keep warm on medium-low heat.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just al dente according to package directions; drain well. Add the pasta to the sauce along with the shrimp and 1 teaspoon of the oregano. Continue tossing until everything is well coated and warmed through.
  • Transfer the pasta to a large shallow serving bowl and top with the remaining 1 teaspoon oregano.

CLAM PASTA WITH BASIL AND HOT PEPPER



Clam Pasta With Basil and Hot Pepper image

The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly. High heat and a covered pot will have the shells open in minutes.

Provided by David Tanis

Categories     dinner, easy, quick, weekday, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup basil leaves
1 cup Italian parsley leaves
3 garlic cloves, smashed to a paste
1/4 cup olive oil
Salt and pepper
1 pound bucatini, spaghetti or linguine
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon crushed fennel seed, optional
1/2 teaspoon peperoncino (hot red-pepper flakes)
4 pounds small clams, such as little neck or Manila, rinsed of sand
1/2 cup dry white wine
Basil leaves, for garnish
Lemon wedges

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.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 15 grams, Carbohydrate 70 grams, Fat 20 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 3 grams, Sodium 1830 milligrams, Sugar 2 grams, TransFat 0 grams

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