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.
LINGUINE WITH CLAM SAUCE
Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you've decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it's great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.
Provided by Colu Henry
Categories dinner, easy, quick, weekday, pastas, seafood, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
SPAGHETTI WITH CLAMS
Succulent spaghetti in a bracing clam sauce is the heart of a rustic Italian supper to usher in spring.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 11
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.
SPAGHETTI AND CLAMS
A simple, tasty, and relatively light pasta dish that can be whipped up in no time for a delicious weeknight meal or even for company. Goes great with a sprinkling of freshly grated Parmesan cheese, green salad, and good crusty bread!
Provided by Cindy
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 558.2 calories, Carbohydrate 34.2 g, Cholesterol 126.1 mg, Fat 27.5 g, Fiber 1.3 g, Protein 42.2 g, SaturatedFat 12.5 g, Sodium 539.9 mg, Sugar 1.5 g
CREAMY CLAM LINGUINE
This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.-Margie Clevenger, Bowling Green, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.
Nutrition Facts : Calories 419 calories, Fat 18g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 788mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
CREAMY SPAGHETTI WITH CLAMS
Wow them with Creamy Spaghetti with Clams, a pasta dish that tastes more difficult to make than it really is-it'll be our little secret. Creamy Spaghetti with Clams features fresh clams, PHILADELPHIA cream cheese and shredded parmesan.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Cook spaghetti in saucepan as directed on package, omitting salt.
- Meanwhile, place clams in separate large saucepan. Add wine and water; cover. Bring to boil; simmer on medium-low heat 5 to 7 min. or until clams open. Use slotted spoon to transfer opened clams to bowl; cover to keep warm. Remove and discard any unopened clams.
- Pour clam cooking liquid into heatproof bowl, being careful to not pour any grit from bottom of pan into bowl. Rinse saucepan to remove any grit. Return cooking liquid to saucepan. Add garlic; bring to boil. Cook 3 min. or until liquid is reduced to 1 cup. Add Neufchatel and butter; cook on medium-low heat 2 to 3 min. or until melted, stirring constantly. Add Parmesan; cook and stir 1 to 2 min. or until melted.
- Drain spaghetti. Add to Neufchatel sauce; toss until evenly coated. Sprinkle with parsley. Top with clams.
Nutrition Facts : Calories 600, Fat 21 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 160 mg, Sodium 600 mg, Carbohydrate 54 g, Fiber 3 g, Sugar 2 g, Protein 40 g
CREAMY CAMPFIRE CLAM PASTA WITH TOMATOES
You can make a campfire seafood pasta with minimal provisions. All it takes is a few cans, some dry spaghetti and garlic-lemon butter (that you made back at home). Once the water comes to a boil the dish comes together quickly, so more time for marshmallow toasting and star-gazing.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.)
- Heat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag.
- (Make sure to pack all of the other ingredients and equipment.)
- Build a medium-high campfire that has a grate for cooking.
- When ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon.
- Divide among 4 bowls and top with breadcrumbs.
CREAMY LINGUINE WITH CLAM SAUCE
Very easy, quick and sinfully satisfying. Great with a tossed green salad with vinaigrette dressing.
Provided by Lorraine Williams
Categories Main Dish Recipes Pasta
Time 45m
Yield 4
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta, stirring occasionally, until cooked through but still slightly firm, about 11 minutes. Drain well.
- Heat the butter and olive oil in a skillet over medium heat until it begins to brown slightly. Stir in the onion; cook and stir until the onion becomes lightly golden, about 10 minutes. Stir in the garlic and cook for 1 minute more. Add the reserved clam juice and wine. Simmer until reduced by half, about 15 minutes. Stir in the Alfredo sauce and clams; cook and stir until heated through, about 5 minutes.
- Serve the clam sauce over the linguine, and sprinkle with Parmesan cheese and red pepper flakes.
Nutrition Facts : Calories 726.7 calories, Carbohydrate 51.4 g, Cholesterol 108.4 mg, Fat 44.9 g, Fiber 2.1 g, Protein 31.3 g, SaturatedFat 17.4 g, Sodium 1230.5 mg, Sugar 6 g
SPAGHETTI WITH CLAMS
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano. This was a very long time ago, and I've been hooked ever since. I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company. Besides, this is quick and easy to make, and it's important sometimes to give yourself the treat of the perfect supper alone.
Provided by Nigella Lawson
Categories dinner, quick, pastas, appetizer, main course
Time 15m
Yield 1 serving
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 825, UnsaturatedFat 24 grams, Carbohydrate 92 grams, Fat 30 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 782 milligrams, Sugar 4 grams, TransFat 0 grams
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
More about "creamy spaghetti with clams recipes"
RESTAURANT-STYLE LINGUINE WITH CLAMS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine ItalianTotal Time 30 minsCategory DinnerCalories 627 per serving
- In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
- Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, 3/4 teaspoon kosher salt, clams, and 1/4 cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
- Reserving 1/2 cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
- Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.
CREAMY CANNED CLAM PASTA WITH PESTO - FOR FISK SAKE
From forfisksake.com
FETTUCCINE WITH CREAMY WHITE CLAM SAUCE - THE …
From bakeatmidnite.com
SPAGHETTI WITH CANNED CLAMS RECIPE - READY IN 15 …
From wholefully.com
SPAGHETTI WITH CLAMS | SPAGHETTI ALLE VONGOLE ITALIAN …
From recipesfromitaly.com
STROZZAPRETI WITH CREAMY PASTA SAUCE & CLAMS …
From kitchenswagger.com
PASTA WITH CLAM SAUCE - CREAMY PASTA RECIPE …
From avocadopesto.com
SPAGHETTI WITH CLAMS RECIPE
From simplyrecipes.com
5/5 (25)Total Time 30 minsCategory Dinner, Comfort FoodCalories 329 per serving
SPAGHETTI WITH CREAMY CLAM SAUCE
From thedailymeal.com
4.5/5 (50)Author Jeanmarie Brownson
34 BEST DINNER IDEAS WITH SAUSAGE FOR FAST WEEKNIGHT MEALS
From realsimple.com
COTTAGE CHEESE PASTA RECIPE | KITCHN
From thekitchn.com
AUTHOR FRANCES MAYES ON FAST PASTA, SLOW LIFE UNDER THE STILL …
From mercurynews.com
TOM KERRIDGE’S BUDGET RECIPES FOR PEANUT NOODLES AND CHEESY …
From theguardian.com
18 NOODLE AND PASTA SALAD RECIPES THAT'LL WIN YOU THE POTLUCK
From bonappetit.com
GARLIC AND CLAM PASTA RECIPE
From foodandwine.com
LINGUINE WITH CREAMY CLAM SAUCE - FRAMED COOKS
From framedcooks.com
OUR 50 BEST PASTA RECIPES
From foodandwine.com
LINGUINE WITH CREAMY WHITE CLAM SAUCE
From eatingwell.com
RECIPE FOR CLAMS, LOVAGE, LINGUINE BY FLORENCE KNIGHT | PASTA
From theguardian.com
CREAMY LEMON PASTA WITH CHICKEN | FLIPBOARD
From flipboard.com
TO FULLY APPRECIATE THE POTENTIAL OF CANNED CLAMS, PAIR THEM …
From salon.com
DEVILED EGG PASTA SALAD RECIPE
From southernliving.com
THE 20 BEST EASY PASTA RECIPES – FROM PISTACHIO PESTO TO GREAT …
From theguardian.com
RECIPES FOR FOCACCIA CRUST PIZZA AND PESTO PASTA
From bostonglobe.com
SPAGHETTI WITH CANNED-CLAM SAUCE RECIPE
From seriouseats.com
You'll also love