CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE
Steps:
- Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
- Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.
Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g
MARK'S SPAGHETTI WITH BROOKLYN CLAM SAUCE
Served at Mark Strausman's NYC restaurant Campagna, this pasta reminds the chef of the Italian restaurants he frequented in 1950's Brooklyn.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 11
Steps:
- In a large covered pot, heat a gallon of water to a boil. When water boils, add 1 tablespoon salt and pasta, stir well, and cover until boiling. Uncover, and boil until just tender to the bite all the way through.
- Meanwhile, make the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat oil over medium-low heat. Add garlic, and slowly cook, stirring, until golden, about 5 minutes. Add clams with their juice, wine, tomatoes, red-pepper flakes, and salt and pepper to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat, and simmer until slightly thickened, about 5 minutes.
- Reserving 1/2 cup cooking water, drain pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover, and cook 1 minute. Serve immediately.
SPAGHETTI WITH RED CLAM SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.
SPAGHETTI WITH RED CLAM SAUCE
Provided by Food Network
Time 50m
Number Of Ingredients 7
Steps:
- Separate and peel garlic cloves. (To facilitate, you can soak the separated cloves in enough warm water to cover for 1/2 hour). Cut the peeled cloves into broad, thin slices.
- Place 12 tablespoons of the olive oil in a very wide saute pan or Dutch oven over medium-high heat. Add the sliced garlic, reserving about 4 cloves worth of slices for later. Cook, stirring occasionally, until garlic is almost brown (about 5 minutes).
- While the garlic is cooking, place the contents of the 2 cans of tomatoes in a colander and, working over a sink, squeeze the tomatoes in your hands until the tomatoes are a coarse pulp.
- When the garlic is almost brown, add tomatoes to the pan. Add 1/2 cup shredded basil. Cook over medium heat for 10 minutes, uncovered, then remove from heat and reserve.
- Open the 12 large clams with a clam knife, reserving juice. Chop coarsely and reserve.
- Add the spaghetti to a large pot of salted boiling water. Cook until al dente (about 10 minutes). When pasta is done, drain through colander. Toss the hot linguine in colander with a little olive oil.
- Place the remaining 4 tablespoons of olive oil in the now empty pasta pot over high heat. Add the reserved 4 cloves of garlic cut in thin slices. Saute until almost brown. Add Manilla clams. Add another 1/2 cup of shredded basil. Add half of the reserved tomato sauce. Add a little bit of the reserved clam juice. Cover the pot and cook until the clams open. As soon as the clams open, add chopped clams and spaghetti. Mix well. Add additional sauce if desired. Add the remaining basil. Season to taste with salt and pepper. Turn out onto large pasta platter. Garnish with extra sprigs of basil. Serve immediately.
- Suggested drink: Gai, Trebbiano dei Colli Martani, Rocca di Fabbri
SPAGHETTI WITH BROOKLYN RED CLAM SAUCE
Make and share this Spaghetti With Brooklyn Red Clam Sauce recipe from Food.com.
Provided by Valerie in Florida
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large covered pot, heat a gallon of water with a tablespoon of salt to a boil. When it boils, add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way through.
- Meanwhile, make the sauce. In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-low heat. Add the garlic and slowly cook, stirring, until golden, about 5 minutes. Add the claims with their juice, wine, tomatoes, red pepper flakes and salt and pepper, to taste, keeping in mind that the claims are quite salty. Stir, reduce the heat to simmer and simmer until slightly thickened, about 5 minutes.
- Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to taste to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Serve immediately.
MARIE'S SPAGHETTI WITH RED CLAM SAUCE
I used Barilla's whole wheat thin spaghetti for this recipe and it is wonderful! Very light and very tasty. You can also substitute linguine or regular thin spaghetti.
Provided by Marie
Categories Spaghetti
Time 40m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and garlic lightly in olive oil over medium heat, being careful not to brown.
- Add tomatoes, sauce and basil to blender and blend until fairly smooth.
- Add mixture back to saute pan and add salt and pepper and red pepper flakes to taste. (Tomatoes have sodium, so be careful with how much you add.).
- Drain one can of clams and add liquid only to sauce.
- Stir and bring to boil, lower heat and simmer sauce for about 20 minutes.
- Drain other 2 cans clams and reserve liquid.
- Cook pasta and about 5 minutes before it is done, add clams to sauce.
- If sauce is too thick add a little more of the reserved clam liquid.
- Add cooked pasta to sauce and stir for a few minutes, then serve.
Nutrition Facts : Calories 707.2, Fat 13.5, SaturatedFat 2, Cholesterol 50.5, Sodium 1624.1, Carbohydrate 95.8, Fiber 3.1, Sugar 7.6, Protein 49.9
OLD SPAGHETTI FACTORY ORIGINAL CLAM SAUCE
Make and share this Old Spaghetti Factory Original Clam Sauce recipe from Food.com.
Provided by JandBsMom
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine butter, garlic, onion and celery in a saucepan.
- Braise over medium-low heat until tender but not brown.
- Add the flour, and mix to make a roux.
- Drain clams, reserving juice.
- In a separate saucepan, combine clam juice, half-and-half, thyme and salt.
- Heat until just below boiling.
- Add to roux, and cook until sauce thickens.
- Add clams, stirring gently to mix through out the sauce.
- Serve over noodles.
Nutrition Facts : Calories 573.5, Fat 46, SaturatedFat 28.4, Cholesterol 160.5, Sodium 1363.1, Carbohydrate 20.6, Fiber 0.9, Sugar 1.6, Protein 20.8
MARTHA STEWART'S SPAGHETTI WITH BROOKLYN WHITE CLAM SAUCE
This is Martha's easy to make clam sauce and pasta. Goes together so quickly and is very tasty. The kitchen smells so good while it is cooking!
Provided by Irish Rose
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In large covered pot, heat a gallon of water with a Tbls. of salt and bring to a boil. When it boils, add the pasta and cook al dente.
- Meanwhile, make the sauce. In a skillet, large enough to hold the pasta later on, heat the oil over medium-low heat.
- Add the garlic and slowly cook until golden brown. Do not burn! Add the clams with their juice, red pepper flakes and salt and pepper to taste. Stir, reduce the heat to a simmer and simmer until slightly thickened, about 5 minutes.
- Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed. Cook 1 minute and then serve.
Nutrition Facts : Calories 697.5, Fat 19.8, SaturatedFat 4.2, Cholesterol 64.6, Sodium 1848.1, Carbohydrate 90.3, Fiber 3.8, Sugar 2.1, Protein 36.8
SPAGHETTI WITH RED CLAM SAUCE
Provided by Melissa Roberts
Categories Pasta Tomato Quick & Easy High Fiber Dinner Clam Healthy Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.
- Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
- Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Transfer clams (still in shells) as cooked to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 2 minutes.
- Drain spaghetti. Return clams to sauce and add pasta, tossing
SPAGHETTI WITH RED CLAM SAUCE
Fast, easy, and very delicious!! I usually have everything that I need for this recipe on hand. Use as much or as little garlic that you like, or, that your family and friends can tolerate. You can throw in a pinch of crushed red pepper flakes, if you want...but, I prefer it without. Served with a salad, some fresh Italian bread, a glass of wine...and, presto, dinner is ready!
Provided by Alan in SW Florida
Categories Sauces
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Drain the clams and reserve the juices. To the reserved juices, add enough vermouth or wine to measure about 3/4 cup (approximately 1/4 cup of vermouth or wine).
- In a large saucepan over medium heat, heat the olive oil and butter. Add the minced garlic and simmer for about 3 minutes, or until garlic begins to color; do NOT let the garlic brown or the sauce will taste bitter. Add the parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, and clam juice/vermouth mixture, and a pinch of crushed red pepper, if desired. Break the tomatoes up with the back of a wooden spoon. Reduce heat and simmer for 45 minutes, stirring occasionally.
- Add the clams and cook just long enough to heat through, a minute or so.
- Meanwhile, cook the pasta in boiling salted water until al dente, according to package instructions. Place the spaghetti into serving bowls and pour the sauce over each. Pass the grated Parmesan cheese and sprinkle, if desired.
- Mangia!
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