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 CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
- In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
- Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
- Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams
CLAMS AND SPAGHETTI WITH SPICY TOMATO BROTH
Many Italian recipes call for simmering fish and shellfish in "acqua pazza," or crazy water. It's a quick way to make a small amount of tasty broth, and obviously more flavorful than cooking fish in plain water would be. Every cook makes it differently, but most recipes involve olive oil, tomato and a pinch of crushed red pepper. Garlic, parsley, capers, lemon and even smashed anchovy could also be part of the mixture. The end result is the perfect year-round medium for cooking fish fillets or shrimp or to serve as the base for a brothy bowlful of clams and spaghetti. It takes only a few minutes, and the cooking liquid, conveniently, is also the sauce. Basil leaves and fresh cherry tomatoes, halved and drizzled with olive oil and salt, give the dish a summery feel.
Provided by David Tanis
Categories dinner, lunch, pastas, seafood, main course
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Set a large pot of water on a back burner over medium-high heat, covered, so it is ready and boiling when it's time to cook the pasta.
- Put a wide Dutch oven or deep heavy-bottomed skillet with a lid over medium-high heat. Add 2 tablespoons olive oil. When the oil is hot, add onion, and cook, stirring, for about 2 minutes, until softened and lightly colored.
- Stir in chopped green garlic, bay leaf, hot pepper and thyme sprig. Stir to coat and let sizzle. Season mixture generously with salt and pepper. Add tomatoes and wine, and bring mixture to a brisk simmer, stirring. Simmer 5 minutes, then taste and adjust seasoning. Thin with water if necessary: You don't want it to be too thick.
- Salt the pasta water and cook the spaghetti at a rapid boil until al dente - usually a minute or 2 less than instructions on package.
- Add clams to Dutch oven or skillet, turn heat to high and put on the lid. Stir clams with a large spoon a couple of times (to help heat disperse evenly) and replace lid. They should take 5 to 6 minutes to open. Once all clams are open, turn off heat and leave to rest, covered, for a few minutes.
- Drain pasta and, using tongs, divide among 4 to 6 bowls. Using a large slotted spoon or tongs, top pasta with an equal amount of clams. Ladle all remaining broth in the pot over each serving.
- Season halved cherry tomatoes with salt and a little olive oil. Spoon seasoned cherry tomatoes over top of the bowls.
- Sprinkle with chives, parsley and basil leaves. Serve.
Nutrition Facts : @context http, Calories 31, UnsaturatedFat 0 grams, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 0 grams
PASTA WITH CLAMS AND TOMATOES
Steps:
- Bring a large pot of water to a boil and salt it. Meanwhile, put 2 tablespoons of the olive oil in a large, deep skillet that can later be covered and turn the heat to high. A minute later, add the clams, reduce the heat to medium-high, give the pan a shake, and cover. Continue to cook the clams, shaking the pan occasionally, until they begin to open, as little as 5 minutes later. Add the garlic and cook until most of the clams are open.
- Meanwhile, cook the pasta. When it is nearly tender, remove a cup of its cooking water and drain. When the clams are ready, add the pasta and the tomatoes to the skillet and cook, tossing frequently, until the pasta is tender and hot; add some of the pasta-cooking water if the mixture is too dry.
- Add the remaining olive oil and taste and adjust the seasoning if necessary; garnish with the parsley and serve.
- Variation
- White Pasta with Clams: Omit the tomatoes and substitute about 3/4 cup dry white wine, adding it to the clams about a minute before the pasta.
SPAGHETTI WITH CLAMS AND TOMATOES
I prepare this similar to Mussels in White Wine Sauce. I first steam the clams and then use the broth to cook the tomatoes, garlic, parsley and butter. It produces a wonderful sauce which we soak up with crostini. Serve with a salad or some extra vegetables added in and this 20 minute meal never fails to disappoint. Smaller...
Provided by Kitchen Dreaming
Categories Seafood
Time 25m
Number Of Ingredients 8
Steps:
- 1. Bring water to a boil in a large stockpot to cook the pasta. Add the pasta and return to a boil, stirring frequently. Cook until pasta is al dente, stirring occasionally. Drain the spaghetti and place in a large bowl. Sprinkle with salt, tossing well. Cover and keep warm.
- 2. While pasta cooks, bring 1 cup water to a boil in a large Dutch oven. Add clams; cover and cook 6 minutes or until shells open. Remove clams from pan with a slotted spoon, reserving the clam broth liquid in pan. Add tomatoes and garlic; reduce heat, and simmer 5 minutes. Stir in fresh parsley and butter; cook 1 minute. Serve tomato mixture and clams over spaghetti.
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