SIMPLE SPAGHETTI WITH TOMATO SAUCE
This basic pasta dish can be transformed by adding extras like cooked bacon, shrimp or even a few handfuls of baby spinach to the sauce. We like canned San Marzano plum tomatoes because they are slightly sweeter and less acidic than other varieties.
Provided by Food Network Kitchen
Time 40m
Yield 4 cups sauce
Number Of Ingredients 9
Steps:
- Cook the oil, garlic, 1/2 teaspoon salt and pepper flakes in a large skillet over medium heat, stirring, until the oil heats up and the garlic just starts to turn golden, 4 to 6 minutes.
- Add the tomatoes; rinse the can with about 1 cup of water, and add the water to the skillet. Add the basil, raise the heat to medium-high and simmer until the sauce thickens, 15 to 20 minutes.
- Meanwhile, add the spaghetti to the boiling water, and cook according to package directions; strain well.
- Add the cooked spaghetti to the sauce, and stir to coat. Serve with Parmesan if desired.
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
SPAGHETTI WITH FRESH TOMATO AND BASIL SAUCE
This recipe came to The Times in 2003 from the chef Scott Conant, who was then cooking at his restaurant L'Impero in Manhattan. It is simple, classic Italian fare that makes the most of summer's tomatoes, but you can also make it with hothouse offerings and it will be delicious.
Provided by The New York Times
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Blanch the tomatoes and remove the skins. Cut in half lengthwise and scoop out the seeds. Cut the tomatoes crosswise. Set aside in a bowl.
- Heat 3 ounces olive oil in a large, deep skillet over medium-high heat until it smokes slightly. Add tomatoes, salt, pepper and crushed red pepper. Since the tomatoes will reduce and the salt will be concentrated, it is better to season initially with a lighter hand.
- Chop the tomatoes with a potato masher until they are in fine chunks and all their liquid is released. Be sure they are chopped and crushed fine, for a semichunky sauce. Simmer for 25 minutes over medium heat.
- While the sauce simmers, heat the water for the pasta. Cook the spaghetti in salted water about half of the way cooked. Drain, reserving some of the water.
- Taste the sauce and adjust the seasoning if necessary. Add the pasta to the sauce and cook over medium-high heat until all the liquid is absorbed and the pasta is al dente. If the sauce is over-reduced, use the pasta cooking liquid to adjust it.
- At the last moment, remove the pan from the heat; add the extra-virgin olive oil, butter, basil and cheese. Mix thoroughly until the pasta is an orangy color. Taste again and adjust the salt if necessary. Remove to a platter. Serve.
Nutrition Facts : @context http, Calories 852, UnsaturatedFat 32 grams, Carbohydrate 99 grams, Fat 43 grams, Fiber 8 grams, Protein 21 grams, SaturatedFat 8 grams, Sodium 1167 milligrams, Sugar 12 grams, TransFat 0 grams
LINGUINE WITH CLAMS, CHERRY TOMATOES AND BASIL
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 1 large or 2 small servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic, salt, pepper and red pepper flakes and saute until fragrant; don't let the garlic brown. Add the cherry tomatoes, white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all the clams are removed, reduce the heat to medium-low and swirl in the butter. Season with salt and pepper.
- Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl, the lemon zest and half of the basil. Using tongs, turn the linguine to coat it with the sauce. Top with the remaining basil. Serve immediately.
CLAMS WITH TOMATO AND BASIL
A Lidia Bastianich recipe that was adapted from a website that showcases many great chef's recipes. Posted for 2006 Zaar World Tour - Italy.
Provided by lauralie41
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large and wide heavy casserole or dutch oven, over a medium flame, heat 3 tablespoons of the olive oil. Add the garlic and cook until golden brown, stirring for approximately 2 minutes. Add crushed red pepper flakes, stir, than add the clams and wine. Place a lid on the pot, turn flame to high, and cook shaking the pot occasionally for approximately 7 minutes or until clams begin to open.
- Pour in tomato sauce, add scallions and basil. Stir well and bring mixture to a boil.
- Using a slotted spoon, transfer clams to a serving platter and discard any unopened shells. Spoon sauce over the clams and serve immediately.
Nutrition Facts : Calories 411.5, Fat 13.8, SaturatedFat 1.8, Cholesterol 115.8, Sodium 836, Carbohydrate 20, Fiber 2.2, Sugar 5.7, Protein 45.4
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
SPAGHETTI WITH RAZOR CLAMS, SEAWEED, AND TOMATO-BASIL SAUCE
This dish brings back memories of my childhood. I grew up only ten miles from the coast, and spent many Sunday mornings with my friends on the beach digging for clams, which we'd bring home to cook. I love the dense, chewy texture of razor clams, but if they're not available, other clams work great with this recipe, too, including Manila, Asari, and littleneck.
Yield serves 4
Number Of Ingredients 19
Steps:
- To make the sauce, prepare a small ice bath and bring a pot of water to a boil. With a paring knife, remove the core from the tomatoes and lightly score an X on the bottoms. Blanch the tomatoes in a two-step process: add 1 tomato to the boiling water for 10 seconds, then remove and submerge in the ice bath for 10 seconds. Now add this same tomato to the boiling water again, this time for 5 seconds, and then submerge in the ice bath until cold. Drain. Repeat with the remaining 5 tomatoes.
- Once chilled, peel the skins off the tomatoes with a paring knife, then cut the tomatoes into quarters. Use the paring knife to remove and discard the seeds, then chop the tomatoes into small pieces.
- Heat 2 tablespoons of the olive oil in a pot over medium heat. Add the shallot, garlic, and bell pepper and cook, stirring frequently, for 10 minutes, or until soft. Stir in the chopped tomatoes and the remaining 2 tablespoons olive oil and increase the heat to high. Once the liquid starts to boil (the tomatoes will release a lot of water), cook for 5 minutes, then stir in the tomato paste. Cook for 1 to 2 minutes longer, until tomato paste is well incorporated, then stir in the sugar, balsamic vinegar, basil, and salt and pepper. Adjust the seasonings to taste.
- To make the spaghetti with razor clams, prepare the clams by cutting the shell with a paring knife. Remove the meat, keeping the pieces as whole as possible. Rinse well in salted water to remove any sand, then wash under cold running water for a few minutes. Cut the clams into 1-inch pieces and refrigerate until ready to use.
- In a bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.
- Place a large pot of salted water over high heat and bring to a boil. Add the spaghetti noodles and cook, following package instructions. Drain well and return the noodles to the pot. Stir in the butter.
- Place a sauté pan over high heat and add the olive oil. When the oil just begins to smoke, add the clams and season with the salt and pepper. Cook for 15 seconds, turn over the clams, season again with salt and pepper, and cook for 15 seconds longer. Remove the pan from the heat.
- To serve, divide the noodles among 4 plates and top each with 1/2 cup of the sauce, then the wakame and clams.
More about "spaghetti with razor clams seaweed and tomato basil sauce recipes"
SPAGHETTI WITH RAZOR CLAMS - BEV COOKS
From bevcooks.com
Estimated Reading Time 5 minsCalories 2393 per serving
- Once you’ve hunted your clams (why do I keep saying hunt?), put them in a large bowl of salted water. Rinse each clam under running water. Bring a large pot of water to a boil, them submerge each clam into the water for 10 seconds, until the shells pop open. Remove the shells from the clams, and give it another rinse. Also, for specific instructions on EXACTLY how to clean and prep the clams, see the link in the post. I can’t take credit for how to do this. :) Once cleaned, give the clams a rough chop.
- In the meantime, in a medium saucepan, add 2 Tbs. butter to melt. Then add the onion and garlic, along with a pinch of crushed red pepper. Season with a pinch of salt, then let it sauté just about three minutes, until the onion sweats. Add the wine and let it burn off, about 30 seconds. Then add the chicken stock, lemon zest and juice. Let it simmer another five minutes. Transfer the cooked pasta (and the clams!) and toss toss toss. Turn the heat off and add the remaining Tbs. of butter, about 1/4 cup of parmesan cheese, another pinch of salt (if needed), and the chopped parsley. Toss and serve immediately!
SPAGHETTI WITH CLAMS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (22)Total Time 30 minsCategory Dinner, Comfort FoodCalories 329 per serving
SCOTT CONANT’S SPAGHETTI WITH TOMATO AND BASIL
From gastronomyblog.com
TOMATO AND BASIL SPAGHETTI RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SPAGHETTI WITH CLAMS ON TOMATO SAUCE - MYITALIAN.RECIPES
From myitalian.recipes
PASTA WITH TOMATO CLAM SAUCE - TODAY'S CREATIVE LIFE
From todayscreativelife.com
SPAGHETTI WITH RAZOR CLAMS SEAWEED AND TOMATO BASIL …
From tfrecipes.com
SPAGHETTI AND CLAMS WITH FRESH TOMATO SAUCE - LIVING THE GOURMET
From livingthegourmet.com
BEST SPAGHETTI WITH TOMATO BASIL SAUCE - MOM'S KITCHEN HANDBOOK
From momskitchenhandbook.com
RECIPES SPAGHETTI WITH CLAMS AND TOMATOES [SPORT] | SOSCUISINE
From soscuisine.com
SPAGHETTI WITH RAZOR CLAMS, SEAWEED, AND TOMATO-BASIL SAUCE …
From eatyourbooks.com
RAZOR CLAMS IN TOMATO SAUCE - CELINE'S RECIPES
From celinesrecipes.com
RECIPE FOR RAZOR CLAM LINGUINE - SEATTLE MAGAZINE
From seattlemag.com
SPAGHETTI WITH CLAMS WITH TOMATO SAUCE - IT'S COOKING HOUR
From itscookinghour.com
RECIPE: SEAWEED PASTA WITH WHITE CLAM SAUCE & PARSLEY
From jenniferbushman.com
PASTA WITH FRESH TOMATO SAUCE AND CLAMS RECIPE | MYRECIPES
From myrecipes.com
SPAGHETTI WITH CLAMS RECIPE: A TASTY ITALIAN PASTA DISH - THE BELLA …
From the-bella-vita.com
You'll also love