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.
SPAGHETTI WITH WHITE CLAM SAUCE
Toss and serve this easy white clam sauce with spaghetti! Perfect when you want dinner to be ready in 25 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Cook spaghetti as directed on package.
- Meanwhile, in 1 1/2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
- Drain spaghetti. In large bowl, pour sauce over spaghetti; toss. Sprinkle with additional parsley and cheese.
Nutrition Facts : Calories 480, Carbohydrate 45 g, Cholesterol 100 mg, Fat 1/2, Fiber 3 g, Protein 36 g, SaturatedFat 8 g, ServingSize 1 Serving (about 1 1/4 cups), Sodium 410 mg, Sugar 0 g, TransFat 1 g
SPAGHETTI WITH CANNED CLAMS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
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.
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.
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
SPAGHETTI WITH CLAM SAUCE
This scrumptious pasta is DH's creation and star dish. Thank you to Starrynews for putting this in her best of 2009 cookbook!
Provided by Maito
Categories One Dish Meal
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
Steps:
- Start water to boil for pasta.
- Heat 2 tablespoons oil over medium high heat in a small or medium saucepan.
- Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high.
- Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes.
- Meanwhile, cook pasta until it is al dente.
- Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil.
- Take sauce off heat. Add black pepper to taste, and parsley.
- Immediately add half of the sauce to the pasta and toss.
- Plate pasta, top with other half of sauce, and serve.
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.
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
SPAGHETTI WITH CLAM SAUCE
Steps:
- Pour the olive oil into the saucepan, and set it over medium-high heat. Toss in the garlic slices, and heat and stir for a minute or so, until sizzling. Drop in the artichokes, stir, and season with the peperoncino and oregano. When the artichoke slices are sizzling, pour in the wine and orange juice, and heat to a boil.
- Immediately dump in the clams, shake the pan to spread them evenly over the bottom, and put on the cover. Adjust the heat to keep the liquid at a steady simmer, and cook just until the clamshells open, 5 minutes or so. Remove open clams to a colander set in a bowl; cook any tightly closed clams a bit longer, about 3 minutes. When all the clams are out of the pan and draining, turn off the heat (and discard any shellfish that have not opened at all).
- Meanwhile, bring a large pot of water to a boil (6 quarts, with a tablespoon of kosher salt).
- Shake the clams in the colander to collect all their juices in the bowl below, and pour this liquid back into the saucepan. Bring the clam juices to a boil over medium-high heat, and reduce to a thin sauce consistency (turn off the heat before it gets thick). Meanwhile, pluck the cooled clam meat from the shells, and chop it finely.
- Now cook the spaghetti-if you're in a hurry, it can cook at the same time as you reduce the sauce and shuck and chop the clams. Have the clam cooking sauce barely simmering in the pan, and stir in the chopped clams just before the spaghetti is al dente.
- Lift the cooked pasta from the pot, let it drain briefly, drop it into the saucepan, and toss well until all the strands are nicely coated with clam sauce. Sprinkle on the chopped parsley, toss again, and serve the pasta right away in warm bowls.
PASTA WITH CLAM SAUCE
Rich and satisfying.
Provided by Bea Gassman
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
- 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. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
- Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
- In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.
Nutrition Facts : Calories 938.2 calories, Carbohydrate 70.8 g, Cholesterol 224 mg, Fat 60.6 g, Fiber 4.7 g, Protein 32 g, SaturatedFat 36.4 g, Sodium 357.5 mg, Sugar 4.6 g
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