PASTA ALLE VONGOLE
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 1 large or 2 small servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
- Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.
LINGUINE CON VONGOLE
Linguine con Vongole is one of those pasta dishes that you can find basically anywhere in coastal Italy. Mysteriously, in the States, it is often presented cloaked in a tomato-based sauce, not how you'd find it in Italy (though they might throw in a handful of fresh chopped tomatoes at the end). The pasta and clams come generously brothy, and I love to fai la scarpetta (sop up the sauce with a piece of bread).
Provided by Food Network
Categories main-dish
Time 30m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- Fill a large pot with water and add enough salt so the water tastes like seawater, and bring to a boil. Add the pasta and cook according to the directions on the package until 2 minutes shy of al dente.
- Meanwhile, heat the olive oil over medium heat in a large saute pan until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute.
- Add the cockles, red pepper flakes and white wine and shake to combine. Cover and cook until the cockles open, 4 to 5 minutes. Remove the lid and discard any cockles that haven't opened (those are dead).
- Drain the pasta and add it to the pan with the cockles. Cook, tossing to combine, until the pasta is al dente and absorbs some of the clam juices.
- Add the butter and parsley and shake the pan to combine.
- Season to taste with salt and black pepper and serve immediately with slices of bread on the side to sop up the juices in the bowl.
CHICKEN VONGOLE
Chicken stuffed with herbed ricotta cheese with a blend of baby clams and mushrooms, topped with a creamy white mushroom sauce.
Provided by Neena sha Beena
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- In food processor mix all stuffing ingredients.
- Process until smooth.
- Add 1 T reserved clam juice.
- Process again 15seconds.
- Taste and season more if necessary.
- Take 1 chicken fillet and put about 2T of filling on fillet.
- Roll chicken and secure with wooden toothpick or skewer.
- Repeat with other chicken breasts.
- Sprinkle outside of chicken with salt and pepper and Italian seasoning.
- Spray baking pan.
- Place chicken in oven set at 400°F and cook until juices run clear.
- While chicken is baking, prepare the sauce by combining all ingredients over medium heat constantly stirring. Will be a runny sauce, but add a tablespoon of flour or more cornstarch for a thicker sauce. Taste and season more if necessary.
- Serve stuffed chicken with sauce on top.
Nutrition Facts : Calories 58.8, Fat 0.7, SaturatedFat 0.1, Cholesterol 9.1, Sodium 536.8, Carbohydrate 8.4, Fiber 0.7, Sugar 2.5, Protein 5.1
SPAGHETTI VONGOLE
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 20m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.
- Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved clams. Add salt and pepper to taste. Add the spaghetti, toss and serve.
Nutrition Facts : @context http, Calories 873, UnsaturatedFat 7 grams, Carbohydrate 136 grams, Fat 10 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 938 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN VEGETABLE CASSEROLE
"This recipe works wonders with leftover turkey or chicken," says Genia McClinchey of Lakeview, Michigan. "It's a great quick-and-easy entree to make when company pops in unexpectedly. I always get compliments when I serve it!"
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and sour cream until smooth. Beat in egg. Combine the flour, baking powder, salt and sage; add to creamed mixture. Spread into a greased 3-qt. baking dish. , In a large bowl, combine the vegetables, chicken, soup and onion. Pour over crust; sprinkle with cheese. Bake, uncovered, at 400° for 35-40 minutes or until heated through.
Nutrition Facts : Calories 515 calories, Fat 32g fat (18g saturated fat), Cholesterol 157mg cholesterol, Sodium 1125mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.
PAN-ROASTED CHICKEN AND VEGETABLES
This one-dish roast chicken with vegetables tastes as if it took hours of hands-on time to put together, but the simple ingredients can be prepped in mere minutes. The rosemary gives it a rich flavor, and the meat juices cook the veggies to perfection. It's unbelievably easy! -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large bowl, combine potatoes, onion, oil, garlic, 3/4 teaspoon salt, 1/2 teaspoon rosemary and 1/2 teaspoon pepper; toss to coat. Transfer to a 15x10x1-in. baking pan coated with cooking spray., In a small bowl, mix paprika and the remaining salt, rosemary and pepper. Sprinkle chicken with paprika mixture; arrange over vegetables. Roast until a thermometer inserted in chicken reads 170°-175° and vegetables are just tender, 35-40 minutes., Remove chicken to a serving platter; keep warm. Top vegetables with spinach. Roast until vegetables are tender and spinach is wilted, 8-10 minutes longer. Stir vegetables to combine; serve with chicken.
Nutrition Facts : Calories 357 calories, Fat 14g fat (3g saturated fat), Cholesterol 87mg cholesterol, Sodium 597mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
FETTUCCINE ALLE VONGOLE
This Fettuccine alle Vongole (Clam Fettuccine) recipe is quick, easy and very tasty! It is a lovely dish you can enjoy anytime for any occasion! Buon Appetito! VIDEO https://www.youtube.com/watch?v=cH2Wn2Fc4wo
Provided by CLUBFOODY
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, add oil and butter. When butter turns brown, add onion, red pepper and garlic; cook until onions are translucent, about 4 minutes. Add wine and 1 tablespoons parsley; reduce liquid a little. Pour in cream and sherry; bring to a simmer.
- Stir in basil, red pepper flakes, and freshly ground black pepper; cook for 2 minutes. Add clams and heat through (do NOT overcook or they will become tough & chewy), about 2 minutes. Stir in cornstarch to thicken the sauce. Add pasta mixture and toss. Sprinkle Parmesan cheese, lemon zest and remaining parsley; serve.
Nutrition Facts : Calories 652.8, Fat 39.2, SaturatedFat 21.6, Cholesterol 193.2, Sodium 549.7, Carbohydrate 50, Fiber 1, Sugar 2, Protein 21.6
More about "chicken vongole recipes"
SPAGHETTI ALLE VONGOLE RECIPE | BON APPéTIT
SPAGHETTI ALLE VONGOLE RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Category MainTotal Time 25 minsEstimated Reading Time 2 mins
LINGUINE CON VONGOLE RECIPE | RECIPE - RACHAEL RAY …
From rachaelrayshow.com
ROASTED CHICKEN AND VEGETABLES IN THE OVEN
From wholesomeyum.com
CRISPY ITALIAN BREADED CHICKEN CUTLETS - COLEY COOKS
From coleycooks.com
SPICY 'NDUJA VONGOLE | SEAFOOD RECIPES | JAMIE OLIVER …
From jamieoliver.com
VIETNAMESE GRILLED CHICKEN WITH RICE VERMICELLI NOODLES
From tamingofthespoon.com
THOMASINA MIERS’ RECIPE FOR PROVENçAL CHICKEN CASSEROLE WITH NEW …
From theguardian.com
GOOD FOOD’S 10 MOST POPULAR RECIPES OF AUTUMN (STARRING …
From smh.com.au
SHEET-PAN ROAST CHICKEN WITH TANGY GREENS RECIPE - NYT COOKING
From cooking.nytimes.com
GRILLED CHICKEN CUTLETS WITH PISTACHIO-AVOCADO RELISH …
From thekitchn.com
LINGUINE ALLE VONGOLE (LINGUINE WITH CLAMS) - SUPERMAN COOKS
From supermancooks.com
JAMIE’S QUICK AND EASY FOOD | VONGOLE, STICKY CHICKEN WINGS, …
From youtube.com
HOW TO MAKE CHICKEN SALAD—AND RECIPES TO TRY - REAL SIMPLE
From realsimple.com
ONE PAN LEMON PEPPER YOGURT CHICKEN AND RICE.
From halfbakedharvest.com
SPAGHETTI VONGOLE RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
PASTA VONGOLE - SIMPLY DELICIOUS
From simply-delicious-food.com
15+ NEW CHICKEN DINNER RECIPES IN THREE STEPS - EATINGWELL
From eatingwell.com
ORANGE-SICHUAN PEPPER CHICKEN RECIPE - THE WASHINGTON POST
From washingtonpost.com
FIVE ANTHONY BOURDAIN RECIPES YOU CAN MAKE AT HOME
From drafthouse.com
BEST SLOW COOKER TUSCAN CHICKEN MEATBALLS WITH GNOCCHI RECIPE
From delish.com
JULIA LOUIS-DREYFUS SAYS THIS CHICKEN RECIPE IS HER ‘GO-TO’ WHEN ...
From people.com
LINGUINE ALLE VONGOLE | RICARDO
From ricardocuisine.com
You'll also love