BUCATINI WITH ROSE RED PEPPER SAUCE AND SHRIMP
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
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.
BUCATINI WITH CLAMS AND SCALLOPS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
- Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.
Nutrition Facts : Calories 596 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 1068 milligrams, Carbohydrate 72 grams, Fiber 2 grams, Protein 31 grams
BUCATINI A LA CLAMS CASINO
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 14
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 RED CLAM SAUCE AND HOT PEPPER
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
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.
CLAM PASTA WITH BASIL AND HOT PEPPER
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
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
BUCATINI WITH RED CLAM SAUCE
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, pastas, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
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
PICK-A-PEPPER PASTA (BUCATINI WITH HOT AND SWEET AND PICKLED PEPPERS SAUCE)
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a deep skillet or Dutch oven with the EVOO, 2 turns of the pan, over medium-high heat. Add the guanciale and brown until lightly crisp. Add the garlic, bell pepper, cubanelles, onions and fresno peppers, and cook until tender, 7 to 8 minutes. Add the pickled peppers and a big splash of their juice, about 2 tablespoons, and deglaze the pan - hold your head back or you'll really clean out your sinuses. Add the tomatoes and crush up a bit, then stir in the passata and basil. Simmer to thicken 30 minutes or so. Add the parsley, season with salt and pepper. Cool and store for a make-ahead meal. Reheat over medium flame.
- To serve: While the sauce heats, bring a large pot of water to a boil. Salt the water and cook the pasta to al dente. Reserve a ladle of the starchy cooking water and drain. Toss the pasta with the butter and half the sauce. Add a little starchy water if too thick. Serve the pasta in shallow bowls, topped with the remaining sauce and pecorino cheese.
BUCATINI WITH CAULIFLOWER, CAPERS, AND LEMON
A fast weeknight pasta that doesn't skimp on flavor. The bucatini cooks in the what becomes the sauce (yes, a one-pot dinner!). The cauliflower is chopped fine, then mixed with capers and Parmesan, and cooks under the broiler atop the pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 25m
Number Of Ingredients 9
Steps:
- Heat broiler with rack 8 inches from heating element. Combine pasta, 5 cups water, 2 tablespoons oil, oregano sprig, pepper flakes, and 2 teaspoons salt in a large, straight-sided ovenproof skillet. Bring to a boil over medium-high heat; continue cooking, stirring occasionally, until sauce is mostly reduced and pasta is al dente, about 8 minutes. Remove from heat; stir in lemon zest and juice.
- In a bowl, toss cauliflower with remaining 2 tablespoons oil and 1/2 teaspoon salt, capers, Parmesan, and oregano leaves. Sprinkle over pasta in skillet. Broil until cauliflower is golden in spots and pasta is heated through, about 5 minutes. Toss to combine. Serve with more cheese and pepper flakes, a drizzle of oil, and lemon wedges.
FETTUCCINE WITH RED CLAM SAUCE
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place the clams in a bowl with cold water sprinkled with salt. Leave for an hour, or overnight. Rinse and scrub.
- Heat 1 tablespoon olive oil in a heavy skillet. Add the clams and cook for three to four minutes, stirring so that all are exposed to heat. Discard any clams that do not open.
- Place a collander over a large bowl. Pour the clams with their juice into the collander. Drain, reserving the clam juice.
- Wipe the skillet with a paper towel. Heat 2 tablespoons olive oil and add the onion and garlic. Cook until soft.
- Add the tomatoes and the peppers to the onions and garlic.
- Bring six quarts salted water to boil for the pasta.
- Remove the clams from their shells, reserving about eight to 10 clams for decoration. Drain the juice through one thickness of paper towel into a clean bowl. Wash out the other bowl, and drain the juice once again, through a paper towel into the bowl.
- Add a cup of clam juice to the tomatoes. Bring to boil, stir and let simmer for a few minutes. Taste for seasonings. Salt will probably not be needed, but add a little freshly ground pepper. If the sauce is too thick, add more clam juice. Do not add too much or this sauce will be watery. (Reserve leftover clam juice for another dish.)
- Add the clams, the unopened clams and the parsley leaves to the sauce.
- Cook the pasta until al dente and drain. Place in a heated bowl. Stir the remaining tablespoon olive oil into the pasta to prevent it from sticking. Top with the sauce, decorate with the clams in the shells and serve.
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BUCATINI WITH CLAMS AND RED PEPPERS RECIPE - JODY ADAMS
From foodandwine.com
4/5 Total Time 45 minsAuthor Jody Adams
- Preheat the oven to 350°. Spread the walnuts in a pie plate and toast for about 12 minutes, until golden. Let cool, then coarsely chop the walnuts.
- Roast the peppers over a gas flame or under a broiler until blackened all over. Transfer to a bowl, cover and let cool. Peel and seed the peppers, then cut into very thin strips.
- In a very large, deep skillet, heat the 6 tablespoons of olive oil. Add the garlic and cook over moderate heat, stirring, until fragrant, 30 seconds. Add the peppers, tomatoes, cumin and paprika and cook until the tomatoes are softened and just beginning to break down, 3 minutes. Add the orange juice and molasses and bring to a boil. Add the clams, cover and cook over high heat, shaking the pan occasionally, until the shells have opened, 6 minutes. Discard any unopened clams.
- Meanwhile, in a large pot of boiling salted water, cook the bucatini until al dente. Drain the pasta and reserve 1/2 cup of the water. Return the pasta to the pot. Pour the clams, vegetables and sauce over the pasta and cook, stirring, for 1 minute; add some of the reserved pasta water if it seems dry. Add the chopped herbs and walnuts, season lightly with salt and toss gently. Transfer the pasta to wide bowls, drizzle with olive oil andserve.
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- Bucatini Cacio e Pepe. Bucatini is the perfect pasta shape for cacio e pepe. Its hollow shape captures all that cheesy, creamy sauce. If you’re not familiar with cacio e pepe, you can think of it as kind of like a posh mac and cheese.
- Bucatini all’Amatriciana. Looking for something a little more flavorful than a simple marinara sauce? Try out this bucatini all’Amatriciana! Pan-fried, crispy pancetta adds extra saltiness and flavor to a simple tomato sauce.
- Bucatini Pasta With Garlic Butter Sauce. The next time you’re craving something a little special, try out this bucatini pasta with garlic butter sauce.
- Bucatini Carbonara. You can keep the heavy cream. This bucatini carbonara is the real deal. Carbonara is a simple Italian dish from Rome. It traditionally only uses a handful of ingredients.
- Bucatini with Spinach, Bacon, and Creamy Parmesan Sauce. Need a tasty, easy meal on the table in 30 minutes? This bucatini with spinach, bacon, and creamy parmesan sauce has you covered!
- Garlic Cream Bucatini with Peas and Asparagus. Take advantage of spring veggies! Cook up something magical with this garlic cream bucatini with peas and asparagus.
- 15-Minute Bucatini Marinara with Ricotta. This 15-minute bucatini marinara with ricotta is perfect for when you’re strapped on time. It doesn’t get easier than this!
- Bucatini in Vodka Sauce. Whip up this bucatini in vodka sauce for dinner and the whole family will be begging for seconds! This dish is loaded with creamy, rich vodka sauce.
- Bucatini Bolognese. Some things are worth the extra effort. Like this bucatini Bolognese! It’s a true labor of love. The key to developing all that rich, meaty flavor is leaving the sauce to simmer for over 2 hours.
- Homemade Bucatini Primavera. Fancy a challenge? Try making your very own pasta with this homemade bucatini primavera recipe! It’s a lot simpler than you might think.
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