Angel Hair Pasta Clams Tomatoes Basil And Parsle Recipes

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ANGEL HAIR PASTA WITH CLAMS



Angel Hair Pasta With Clams image

From Cooking Light. Per serving: 310 calories, 3.8 g fat, 19.6 g protien, 47 g carb, 47 mg cholesterol.

Provided by ratherbeswimmin

Categories     High Protein

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

8 ounces angel hair pasta, uncooked
1 teaspoon olive oil
1 1/2 teaspoons minced garlic
3 (6 1/2 ounce) cans minced clams
2 tablespoons shredded fresh parmesan cheese
fresh ground pepper

Steps:

  • Cook pasta by following the package directions (may omit salt and fat); drain.
  • While pasta is cooking, heat oil in a large nonstick skillet over medium heat.
  • Add in garlic; stir/saute 2 minutes.
  • Drain clams, reserving liquid.
  • Add clam liquid to skillet; simmer 5 minutes.
  • Add in clams; simmer 5 minutes.
  • Combine drained pasta and clam mixture in a serving bowl; toss gently.
  • Sprinkle with cheese and pepper; serve immediately.

CLAMS WITH ANGEL HAIR PASTA



Clams With Angel Hair Pasta image

This dish started out as an easy quick meal for myself. But it is really good. Don't be shy with the pepper and you'll love the results.

Provided by Paul Elliott

Categories     Low Cholesterol

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

1/2 vidalia onion
1 large plum tomato
1/3 cup olive oil
3 cloves garlic
1 (14 ounce) can baby clams, with juice
200 g angel hair pasta
cracked black pepper
salt

Steps:

  • Coarsely chop onion Coarsely dice tomato.
  • Crush garlic.
  • Heat olive oil in large frying pan on medium high heat.
  • Add garlic to pan and brown for about 30 seconds.
  • Add onion and fry about 2 minutes.
  • Add tomato and fry about 2 minutes.
  • Add clams with juice.
  • Add salt and pepper to taste.
  • Let mixture bubble until reduced by half (about 3-4 minutes).
  • Serve over angel hair pasta.

ANGEL HAIR PASTA WITH CLAMS



Angel Hair Pasta with Clams image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 1 serving

Number Of Ingredients 15

1 baguette
Olive oil
Salt and pepper
12 littleneck clams, scrubbed and soaked
1/4 cup Calabrian chiles, chopped
2 cloves garlic, minced
1/2 medium onion, chopped
4 sprigs thyme
1 cup white wine
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon extra-virgin olive oil
1 to 2 tablespoons cream
4 ounces Angel hair pasta, cooked
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • For the toasted breadcrumbs: Preheat the oven to 400 degrees F. Cut the baguette into large cubes. Add to a food processor and pulse until processed into crumbs. Spread the crumbs out on a baking sheet and toss with some olive oil, salt and pepper. Transfer to the oven and toast until golden brown, stirring as needed to evenly brown, 5 to 10 minutes.
  • For the clams: Add the clams, 2 tablespoons of the chopped Calabrian chiles, garlic, onion, two of the thyme sprigs, white wine, 1 cup water and some kosher salt to a saucepan. Cover with a lid, bring to a boil, and cook just until the clams open, 5 to 10 minutes. Remove the clams from the broth with tongs and allow to cool. Reserve the clam broth. Discard any clams that haven't opened. Once the clams have cooled, remove from shells and chop. Set aside.
  • For the sauce: To a large high-sided saute pan, add the butter and 1 tablespoon olive oil and allow the butter to melt. Once melted, add the remaining 2 tablespoons chopped Calabrian chilies and the remaining 2 thyme sprigs, along with a ladleful or two of the clam broth. Bring to a boil. Add a touch of cream and the chopped clams, stirring until just combined. Remove the thyme sprigs. Taste and adjust the seasoning as needed.
  • Add the cooked pasta to the sauce, along with more broth if needed, and toss.
  • Serve in a bowl, garnished with chopped parsley and toasted breadcrumbs.

ANGEL HAIR PASTA WITH WHITE CLAM SAUCE



Angel Hair Pasta With White Clam Sauce image

This one is a family tradition. I practically grew up on it. My father, grandmother, and several great-aunts made their own variations of it. Regardless of the variation, it was always delicious. This is my own variation on the recipe, originally learned from my father. It goes great with an appetizer of Traditional Caprese Salad, a side of a fresh garden salad with Raspberry Vinaigrette Dressing, and with a dessert of Italian Orange Slices. This makes for a hearty Italian dinner, that is also health conscious - though I highly recommend a walk afterwords to kick-start the metabolism and burn the carbs. (All referenced recipes/appetizers/desserts can be found in my public recipes list.) Note: as various brands of angel hair pasta recommend different cooking times, you may want to adjust when you put the pasta in to cook. Typically, dried angel hair pasta is cooked to "al dente" (tender, but firm) within 3-5 minutes.

Provided by Obsidian468

Categories     European

Time 12m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb angel hair pasta
1 (6 1/2 ounce) can clams, chopped
fresh basil, oregano, rosemary, parsley
2 teaspoons salt (or to taste)
2 garlic cloves, minced
3 tablespoons olive oil

Steps:

  • Combine all fresh herbs on a cutting board, and mince. You will need a very sharp knife to do this right.
  • Fill a large pot with water, and add salt to taste. Bring to a boil.
  • In a medium saucepan, add oil, and heat over medium heat until oil is hot.
  • Drain the canned clams.
  • Add clams and minced garlic to oil, and saute until clams are hot (about two minutes), stirring frequently.
  • While clam and garlic mixture is heating, put the angel hair pasta in the boiling water. Cook according to the directions on the box.
  • Continue stirring the clam and garlic mixture, being careful to not let the garlic burn.
  • Add chopped herbs to the clam/garlic mixture, and saute for another two minutes. Remove from heat.
  • When pasta is done to "al dente", remove from heat and drain water.
  • Put pasta into a large bowl, and add clam/garlic/herb mixture. Mix well to prevent the pasta from sticking. Serve immediately.
  • Optionally, you can add sliced or chopped fresh onion to the sauce. Also, you can substitute (or add in addition to) shrimp, chicken, scallops, crab meat, oysters, squid, etc, for the clams. It can also be topped with grated Parmesan or Romano cheese, though traditionally, it is not.
  • This sauce is highly flexible, and can be modified in any number of ways. I always recommend using angel hair pasta though, as it soaks up the flavors better than any other type of pasta.

Nutrition Facts : Calories 546.2, Fat 12.3, SaturatedFat 1.8, Cholesterol 15.5, Sodium 1194.4, Carbohydrate 86.3, Fiber 3.7, Sugar 2, Protein 20.7

ANGEL HAIR PASTA WITH BASIL & TOMATOES



Angel Hair Pasta With Basil & Tomatoes image

Fresh basil and garlic bring out the Italian flavors in this simple quick-cooking dish. This makes 3 1-cup servings. Recipe is from Land O Lakes. Your favorite pasta can be substituted for the angel hair.

Provided by CookingONTheSide

Categories     Vegetable

Time 17m

Yield 3 serving(s)

Number Of Ingredients 6

4 ounces uncooked dried angel hair pasta (capellini, broken in half)
1 teaspoon finely chopped fresh garlic
6 medium roma tomatoes, coarsely chopped
1/4 cup chopped fresh basil leaf
2 tablespoons light butter, with canola oil
freshly shredded parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • Drain and keep warm.
  • Meanwhile, spray 10-inch nonstick skillet with no-stick cooking spray; add garlic.
  • Cook over medium heat 1 minute.
  • Add tomatoes and basil.
  • Continue cooking, stirring occasionally, until heated through (1 to 2 minutes).
  • Toss together hot pasta, tomato mixture and light butter in large serving bowl. Sprinkle with cheese.

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