Clam And Shrimp Spaghetti Recipes

SPAGHETTI WITH CLAMS

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.

LINGUINE WITH SHRIMP AND CLAM SAUCE

Steps:

• Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
• Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
• In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
• In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
• With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
• Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
• Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
• Add parsley and cook 1 minute.
• Add salt to taste, serve over linguine.

SHRIMP, CLAMS, AND SCALLOPS PASTA

Steps:

• Heat 2 teaspoons olive oil in a saucepan over medium heat, and cook the onion and garlic until tender. Mix in crushed tomatoes, tomato paste, wine, sugar, salt, oregano, red pepper, and bay leaf. Simmer uncovered 1 hour, stirring occasionally.
• Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain.
• Place the clams in a pot fitted with a steamer basket over boiling water, and steam until opened. Discard clams that do not open. Stir into the sauce.
• Heat 2 teaspoons olive oil in a skillet over medium heat, and cook the shrimp and scallops 2 minutes, or until opaque. Mix in garlic. Stir into the sauce. Serve sauce with seafood over the cooked spaghetti, and top with Parmesan cheese.

SPAGHETTI WITH CLAMS

Steps:

• Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
• Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.
• Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.

CLAM AND SHRIMP SPAGHETTI

Steps:

• Melt 2 tablespoons butter in a skillet and add garlic and onions. Reserve a couple of tablespoons of the green part of the onion for garnish. Saute until nearly done. Drain Clams well into a measuring cup. You should get 1/4 to 1/2 cup of juice. Add clam juice, chicken broth and wine to the skillet. Add italian seasonings and bring to a rolling boil. Boil until sauce has reduced somewhat approximately 5 minutes, reduce heat to simmer. Continue to cook while pasta is cooking. If sauce is not to desired thickness you can add some parmesan cheese to help thicken the sauce or a little cornstarch mixture. I like to add about1/4 cup parmesan to the sauce. Sauce should be somewhat thin. When pasta has approximately 4 minutes until it is completely finished, add in the clams and the shrimp. Cook only until shrimp turns pink. Cover and set aside.
• PASTA:
• Prepare pasta according to directions. When finished rinsed lightly. You will want the pasta to retain some heat. Add 2 tablespoons butter which has been broken into smaller pieces, 2 tablespoons Italian seasonings and 1 cup of parmesan cheese. Blend well and cover.
• SERVE:.
• Divide pasta onto 4 dinner plates and top with sauce mixture, topping with parmesan cheese and a bit of reserved green onions.
• NOTES: If you like a lot of sauce with your pasta you can increase the sauce mixture to desired amount.

SPAGHETTI WITH CLAMS

Steps:

• Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
• Add spaghetti to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown.
• Add vermouth and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.
• Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.