Drunken Clams Over Cappellini Recipes

Steps:

• 1. 1 hour before cooking mix kosher salt, cornmeal and cold water to fill large bowl. Add clams and refrigerate for 1 hour to remove sand.
• 2. Remove clams from cornmeal mixture and scrub well under cold running water.
• 3. Melt butter over medium heat in large stockpot, add garlic and saute for 1 minute.
• 4. Add wine, lemon juice, lemon zest, and red pepper flakes and mix well into mixture.
• 5. Gently add clams in one layer.
• 6. Bring liquid to boil then cover tightly and lower heat to gentle simmer. Steam until clams open...typically between 10 and 12 minutes. Discard all clams that did not open.
• 7. To serve, add clams to a large bowl, pour broth over the clams and sprinkle with parsley. Add more lemon juice if desired. Use crusty french bread to soak up the broth.

Steps:

• In a large pot, bring salted water to a boil for the pasta.
• In a large skillet, heat the olive oil over medium-high heat, then add the garlic and saute until golden, about 2 to 3 minutes. Add the clams, white wine, and stock and cover. Allow to boil until the clams open, about 4 to 5 minutes.
• Meanwhile, boil the capellini in the water until al dente. When all the clams have opened, discard the unopened ones. Stir the capellini and three tablespoons of parsley into the pan juices. Season with salt and pepper. Serve on a platter with the clams and sprinkle with remaining parsley.

Steps:

• Cook pasta according to package directions. Drain and set aside.
• Meanwhile: heat oil in a large skillet over medium heat. Add prosciutto and saute 1 to 2 minutes. Add leeks and saute 3 to 5 minutes, until tender. Season, to taste, with salt and black pepper. Add chicken broth and cooked pasta and simmer 2 minutes to heat through. Remove from heat and sprinkle goat cheese over top just before serving.

Steps:

• Preheat oven to 450 degrees F.
• Cook sausage in the olive oil in a large skillet over medium-high heat until browned and crisp. Remove from heat.
• Press the thawed dough into a 15-inch circle. Top dough with spinach and sun-dried tomatoes. Top with chopped scallops, baby clams and half of the sausage, then both cheeses. Sprinkle with dried oregano. Bake 10 to 12 minutes, until cheese melts.

Steps:

• Heat a large saute pan, add butter, olive oil, garlic and razor clams. When butter has melted, add clam juice and white wine. Saute clams until heated through. Add pre-cooked linguini, Parmesan, and dried cilantro. Serve with fresh, crusty bread.

Steps:

• Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce.
• Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months.
• Mix all ingredients in a small bowl. Cover and refrigerate until use.
• In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.
• Yield: 3 1/2 cups