SPAGHETTI WITH CANNED CLAMS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
- Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
- Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.
LINGUINE AND CLAMS WITH FRESH RED SAUCE
This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.
Provided by Kay Chun
Categories pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
- Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
- Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
- Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
- Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.
SPAGHETTI WITH CLAMS AND GREEN BEANS
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Chop the clams coarsely; there should be about 1 cup.
- Trim or break off the ends of the beans and remove the strings. Cut the beans into 2-inch lengths.
- Bring the water, salted to taste, to a boil in a kettle and add the green beans. Bring to a simmer and cook for 6 to 7 minutes. Do not overcook; the beans should remain crisp. Drain and reserve the cooking liquid.
- Bring the reserved cooking liquid to a boil. Add the spaghetti, stir and cook for about 6 minutes. Drain.
- Meanwhile, heat the oil in a large skillet. Add the garlic and cook briefly, stirring, without browning. Add the tomatoes, pepper flakes and the reserved clam juice. Cook, stirring, over medium heat until the liquid has been reduced to about 2 cups.
- Add the drained spaghetti, beans, vodka, if desired, cream and freshly ground pepper. Bring to a simmer. Cook until the spaghetti is al dente, stirring, and add the clams and basil. Toss and cook 1 minute. Serve immediately with peccorino or Parmesan cheese, if desired.
CLAMS WITH LINGUINE
Provided by Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Shuck clams or have them shucked. Reserve the juice and clams separately. Chop or slice clams coarsely. There should be about 1 cup chopped clams and 2 cups juice.
- Trim off ends of zucchini. Cut zucchini lengthwise into quarters and each quarter into thin slices crosswise. There should be about 2 cups.
- Cut tomatoes into 1/2-inch cubes.
- Bring 2 1/2 quarts of water to boil.
- Heat olive oil in a skillet and add garlic and pepper flakes. Cook briefly, stirring, and add zucchini and tomatoes. Sprinkle with salt and pepper and stir. Add reserved clam juice. Bring to boil and add basil leaves.
- Drop linguine into the water. If the pasta is fresh, cook 1 to 1 1/2 minutes; if dried, cook 9 minutes or to desired degree of doneness. Drain quickly.
- Put linguine in the sauce and add clams. Toss to blend. Serve immediately.
Nutrition Facts : @context http, Calories 418, UnsaturatedFat 12 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 662 milligrams, Sugar 5 grams, TransFat 0 grams
SPAGHETTI WITH CLAMS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
MARK BITTMAN'S PASTA WITH CLAMS
Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.
Provided by Mark Bittman
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
- After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
- Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
- Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.
Nutrition Facts : @context http, Calories 551, UnsaturatedFat 12 grams, Carbohydrate 69 grams, Fat 16 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 790 milligrams, Sugar 2 grams, TransFat 0 grams
PASTA WITH CLAMS MERIDIONALE
Provided by Craig Claiborne And Pierre Franey
Categories dinner, pastas, main course
Time 30m
Yield Four to six servings
Number Of Ingredients 11
Steps:
- Shuck the clams and reserve the clams and the juice. There should be about one cup of clams and one and one-half cups of juice.
- Put the clams on a flat surface and chop them finely.
- Bring the water to the boil, and add one-half cup of the clam juice and salt.
- Add the spaghetti to the kettle and let it boil as the sauce is prepared. Cook the spaghetti to the desired state of doneness. We prefer it al dente.
- Add the oil to a small skillet and heat it. Add the remaining clam juice to another skillet or casserole large enough to toss the spaghetti in sauce once it is added. Drain the spaghetti and add it to the clam juice. Add the cream and stir. Let heat slowly as you prepare the sauce.
- Add the clams, garlic and parsley to the oil and heat for about 30 seconds or until thoroughly hot. Do not cook. Pour and scrape this over the spaghetti and add the butter. Toss. Add the Pernod or Ricard and serve immediately.
Nutrition Facts : @context http, Calories 493, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 26 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 2303 milligrams, Sugar 2 grams, TransFat 0 grams
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