Clams With Red Peppers And Pasta Recipes

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.

SPAGHETTI WITH RED CLAM SAUCE

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!

LINGUINE WITH RED CLAM SAUCE

Steps:

• Heat butter and olive oil in pan over medium high heat.
• Add garlic and cook till garlic is golden, about 3 minutes.
• Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well.
• Add undrained clams.
• Bring mixture to a boil.
• Simmer for 5 minutes.
• Cook pasta according to directions; drain.
• Add lemon juice to sauce, cook for 1 minute.
• Put pasta in platter and toss with sauce.

SPAGHETTI WITH RED CLAM SAUCE

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.

LINGUINE WITH CLAMS AND PEPPERS

Steps:

• Bring a large pot of salted water to a boil, and cook pasta until just al dente. Drain.
• Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic, shallot, Cubanelle pepper, and red-pepper flakes; saute until translucent, about 4 minutes. Add wine; bring to a boil, scraping up browned bits. Add clam juice; return to a boil. Add clams, cover, and cook just until they open, about 5 minutes (start checking after 4 minutes, and discard any clams that have not opened after 6 minutes).
• Add linguine, tossing with tongs to combine with clams. Season with salt if necessary (depending on saltiness of clams), remove from heat, and add parsley. Serve immediately.

PASTA WITH WHITE CLAM SAUCE

Steps:

• Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.

SPICY SPAGHETTI WITH CLAMS AND RED BELL PEPPER

Steps:

• Heat oil in heavy large pot over medium-high heat. Add bell pepper, garlic, oregano and dried red pepper. Sauté until bell pepper is almost tender, about 5 minutes. Add tomatoes and wine and simmer until flavors blend, about 2 minutes. Add clams. Cover and cook until clams open, about 8 minutes. Using tongs, transfer clams to bowl (discard any that do not open). Season sauce to taste with salt and pepper.
• Divide spaghetti among 4 bowls. Top with sauce and clams and serve.