Spaghetti With Canned Clams Recipes

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:

• 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-CLAM SAUCE RECIPE

Steps:

• In a 12-inch stainless steel skillet, melt 2 tablespoons of butter over medium heat, and swirl pan until foaming subsides. Add celery, shallots, half the parsley (1/4 cup; 15g), garlic, Thai chile (if using), and a couple healthy grinds of black pepper to pan and cook, stirring occasionally, until vegetables are soft and mixture is fragrant, 1 to 2 minutes. Add bottled clam juice along with liquid from canned clams but not the clam meat. Increase heat to high and bring mixture to a boil, then reduce heat to a simmer until liquid is slightly reduced and vegetables have infused broth, about 5 minutes-there should be enough liquid in the pan to fully submerge the pound of cooked pasta. Turn off heat and add clam meat and soy sauce.
• In a pot of salted, boiling water, cook spaghetti, stirring frequently, until about 4 minutes shy of the way you like your pasta cooked (some would say "al dente"). When spaghetti is almost at that point of doneness, bring pan of clam sauce to a boil over high heat.
• Using tongs, transfer spaghetti to pan with clam sauce, distributing pasta so it is mostly submerged in sauce. Cook, tossing and stirring occasionally, until pasta is cooked to your liking and sauce has thickened slightly, about 4 minutes. Taste for seasoning, and add salt if necessary.
• Turn off heat, add remaining butter and parsley, and toss and stir spaghetti vigorously to incorporate parsley and emulsify butter into sauce. Divide pasta among four serving plates, spooning sauce and clams evenly over each portion. Garnish with celery leaves, and serve immediately, passing lemon wedges, for squeezing, at the table.

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of salted water to boil. Cook pasta according to package directions.
• Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
• While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
• Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
• Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

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.

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 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.

LINGUINE WITH CANNED CLAMS, CHILES AND LEMON

Steps:

• Bring 4 quarts of water to a boil in a large pot and season with 1 tablespoon salt. Add the pasta and cook 3 minutes less than called for on the directions on the box. Reserve 1 cup of the pasta water, then drain.
• While the pasta cooks, combine the olive oil, garlic and red pepper flakes in a large skillet over medium heat. Once the oil is hot and the garlic starts to sizzle, remove from the heat and allow the garlic to toast. Juice the lemon into the skillet then add the butter, clams, vermouth, 1/2 cup of the reserved pasta water and the cooked pasta. Stir to evenly combine, then turn the heat up to medium and simmer, stirring occasionally, until the sauce has reduced and fully coats the pasta, 3 to 5 minutes. Taste and adjust the salt as needed and add black pepper, the lemon zest and parsley. Use tongs to toss then divide among bowls and serve immediately.