Spaghetti And Clams Recipes

SPAGHETTI AND CLAMS

Steps:

• Coat the bottom of a pan with the olive oil. Saute onion, green pepper, and chopped garlic in the olive oil.
• In a large pot combine clam juice, oregano and basil and a dash of salt and black pepper. Add Sauteed ingredients and 1/2 cup to 1 cup water. Bring all ingredients to a slow boil. Then add 1/4 cup dry white wine and chopped or minced clams.
• Let mixture continue to cook at a slow boil. Then add thoroughly cleaned little neck clams in shell. Add garlic powder, remaining oregano, and basil. Stir, cover, cook until necks open, (discard any clams that do not open, approximately 5 to 6 minutes). Stir again. Cover. Let simmer for 20 minutes stirring occasionally.
• To boiling water, add linguini or spaghetti. Cook 8 to 10 minutes. Strain spaghetti and put in bowl. Pour clam mixture over top.

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.

SPAGHETTI WITH CANNED CLAMS

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.

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.

SPAGHETTI AND CLAMS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
• Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

SPAGHETTI WITH WHITE CLAM SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
• Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano 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.

MARK BITTMAN'S PASTA WITH CLAMS

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.