Pasta With Clams And Tomatoes Recipes

SPAGHETTI WITH CLAMS AND CHERRY TOMATOES

Steps:

• Cook the pasta in salted boiling water until al dente.
• Meanwhile, in a medium saucepan, heat the oil, then add the garlic and chile pepper and cook for just about 1 minute.
• Add the tomatoes and cook for a few minutes or just until the tomatoes begin to soften.
• Add the parsley, clams and wine, and cook over medium heat until the clams open, about 5 minutes.
• Shake the pan occasionally to ensure even heat distribution.
• Discard any clams that do not open.
• Drain the pasta, reserving a small cup of pasta water.
• Add the pasta to the clams and mix well, adding a little of the pasta water if the mixture seems dry.
• Serve immediately.

CLAM LINGUINE

Steps:

• In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
• Add clams to the skillet and heat through; top with cheese and serve immediately.

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC

Steps:

• Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
• In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
• Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
• Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

PASTA WITH CLAMS AND TOMATOES

Steps:

• Bring a large pot of water to a boil and salt it. Meanwhile, put 2 tablespoons of the olive oil in a large, deep skillet that can later be covered and turn the heat to high. A minute later, add the clams, reduce the heat to medium-high, give the pan a shake, and cover. Continue to cook the clams, shaking the pan occasionally, until they begin to open, as little as 5 minutes later. Add the garlic and cook until most of the clams are open.
• Meanwhile, cook the pasta. When it is nearly tender, remove a cup of its cooking water and drain. When the clams are ready, add the pasta and the tomatoes to the skillet and cook, tossing frequently, until the pasta is tender and hot; add some of the pasta-cooking water if the mixture is too dry.
• Add the remaining olive oil and taste and adjust the seasoning if necessary; garnish with the parsley and serve.
• Variation
• White Pasta with Clams: Omit the tomatoes and substitute about 3/4 cup dry white wine, adding it to the clams about a minute before the pasta.

PASTA WITH CHERRY TOMATOES, BASIL, LEMON, AND CLAMS

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.
• Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired.