Manila Clam Pasta Recipes

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LINGUINE WITH CLAMS (LINGUINE ALLE VONGOLE)



Linguine with Clams (Linguine alle Vongole) image

This classic pasta dish in bianco, with fresh clams, garlic, and white wine is a family-favorite summer dinner that's easy to make.

Provided by Amanda Biddle

Categories     Main Course

Time 1h5m

Number Of Ingredients 10

3 to 4 pounds littleneck clams (, cleaned)
1 pound linguine
1/4 cup olive oil (, plus additional for serving)
5 to 8 cloves garlic (, chopped (quantity depending on how garlicky you like the dish))
1/4 to 1/2 teaspoon crushed red pepper flakes ((more or less, to taste))
1 cup dry white wine ((choose a bottle you'd drink))
1/4 cup fresh lemon juice ((increase or decrease, to taste)**)
3 tablespoons unsalted butter
1/3 cup chopped fresh parsley (, plus 2 tablespoons for garnish)
kosher salt

Steps:

  • Sort and clean clams following the instructions in my Fresh Clams Guide.
  • Cook linguine in a large pot of salted boiling water until it's about a minute shy of al dente, about 8 minutes (pasta will finish cooking in the clam sauce and should have a little firmness to it).
  • While the pasta is cooking, heat 1/4 cup of olive oil in a deep skillet, sauté pan, or braiser (12-14 inches wide). Add garlic and red pepper flakes and cook, stirring, until garlic is lightly-browned and fragrant, about 1-2 minutes.
  • Add white wine, lemon juice, and clams, cover pan, and steam over medium-high heat until clamshells have opened, about 5-8 minutes. Gently shake the pan occasionally. I like to start checking the clams at the early end of the range, transferring them from the pan one at a time to a holding bowl as they cook. For tender clams, it's important not to overcook. Tent the bowl of cooked clams with foil. (A few clams might need a little extra time. Discard any clams that don't open after 10-13 minutes.)
  • Reserve 1/2 to 1 cup of pasta water before draining the linguine. When all of the clams are cooked and removed from the pan, whisk 3 tablespoons of butter into the simmering steaming liquid.
  • Add the drained linguine to the pan, tossing to coat. Cook for about 2 minutes, until linguine is al dente. The sauce should be brothy, but will lightly cling to the noodles. If the linguine looks dry at any point, stir in some of the reserved pasta water, as needed.
  • Stir the chopped parsley into the pasta. Season to taste with salt*, additional red pepper flakes, and lemon juice**, if needed.
  • At this point, you can either remove the clams from their shells and stir the meat into the pasta, or serve the pasta tossed or topped with the whole clams for guests to de-shell in their bowls. We like to remove the meat from about half of the clams and leave half whole.
  • Garnish the dish with a drizzle of fruity olive oil, fresh lemon wedges, and the remaining parsely. Serve immediately with crusty bread for dipping.

Nutrition Facts : Calories 723 kcal, Carbohydrate 91 g, Protein 23 g, Fat 24 g, SaturatedFat 8 g, Cholesterol 38 mg, Sodium 324 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

STEAMED MANILA CLAMS



steamed manila clams image

Yield 4

Number Of Ingredients 9

4 pounds manila or native littleneck clams
1 cup white wine
2 cloves garlic, minced
½ teaspoon kosher salt
½ teaspoon freshly ground pepper
4 tablespoons (½ stick) butter
Fresh lemon juice, for garnish
2 tablespoons chopped parsley,
for garnish

Steps:

  • Shortly before steaming, scrub the clams with a stiff brush under cold running water to remove any grit on the shells. If any shells are broken, discard them.
  • In a Dutch oven or stockpot, combine wine, garlic, salt, and pepper and bring to a rolling boil.
  • Once boiling, add the clams and cover with a lid, reduce heat to medium high, and steam for 5 minutes. With a slotted spoon, remove all opened clams to a large serving bowl.
  • Stir the pot and cook any remaining clams for an additional 3 minutes until they open. Discard any clams that don't open. With a slotted spoon, divide clams into individual bowls.
  • Add the butter to the remaining clam broth, and stir until it melts. Ladle the clam broth over the bowls of clams.
  • Garnish with a splash of lemon juice and a sprinkle of parsley.

Nutrition Facts :

SPAGHETTI ALLE VONGOLE



Spaghetti alle Vongole image

The best homemade Spaghetti alle Vongole or spaghetti with clams. This authentic easy pasta recipe tastes much better than Italian restaurants and cheaper!

Provided by Rasa Malaysia

Categories     Italian Recipes

Time 20m

Number Of Ingredients 12

12 oz. (340 g) thick spaghetti or linguine
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
6 cloves garlic, sliced horizontally
1 1/2 - 2 lbs. (0.4 kg-1 kg) Manila clams, scrubbed, cleaned, and rinsed
1/2 cup pasta water
1/2 cup white wine or Japanese cooking sake
1/4 teaspoon chicken bouillon powder
Freshly ground black pepper
3 tablespoons chopped Italian parsley leaves
Salt to taste
Lemon wedges, for garnishing

Steps:

  • Heat up a pot of water and cook the thick spaghetti or linguine until al dente (with a bite in the center of the pasta) per the packaging instructions. Drained and set aside. Save 1/2 cup of the pasta water.
  • Heat up a deep skillet, add olive oil and butter. Lightly saute the garlic until you sell the aroma, but not browned.
  • Add the clams, pasta water and white wine. (If you can't have alcohol, use water or chicken broth.) Lightly stir the clams and cover the skillet with its lid until the clams open up. Add chicken bouillon powder, ground black pepper and Italian parsley.
  • Add the pasta into the skillet. Quickly stir to combine well with the clams and sauce. Add salt to taste. Dish out and serve immediately with lemon wedges.

Nutrition Facts : Calories 573 calories, Carbohydrate 68 grams carbohydrates, Cholesterol 33 milligrams cholesterol, Fat 22 grams fat, Fiber 3 grams fiber, Protein 20 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 399 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

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.

MANILA CLAM PASTA



Manila clam pasta image

Number Of Ingredients 6

3 pounds Manila clams
1 tablespoon Olive oil
4 garlic, whole
1/2 cup Italian parsley, chopped
1 pinch red pepper flakes
1 package spaghetti, thick

Steps:

  • Bring a large pot with salted water to a boil.
  • Put the garlic and the oil in a large pan on low flame, letting the garlic get golden brown. Put the chili in the oil, and a handful of chopped parsley.
  • Bring the flame to max and add the vongole to the pan. Cover with a large lid and lower the flame. At this point the water should be boiling. Throw the pasta in the water and cook to "al dente". Let the vongole go for less than 10 minutes, the time it takes for them to open and for the pasta to cook. When ready, throw the pasta in the pan and sprinkle with the remaining parsley. Toss the pasta and serve warm.

MANILA CLAMS WITH BASIL AND CHILES



Manila Clams with Basil and Chiles image

Both Thai and Vietnamese cuisines use healthy amounts of horapah basil (Thai basil), an aromatic plant with purple sterns and shiny leaves. Serve these fiery clams with plenty of steamed jasmine rice and a cold beer.

Provided by Vicki Butts (lazyme)

Categories     Seafood Appetizers

Time 25m

Number Of Ingredients 10

2 Tbsp canola oil
3 clove garlic, coarsley chopped
1 chili pepper, seeded and cut into long, narrow strips (thai, jalapeno, serrano)
1 red bell pepper, seeded, cut into long, narrow strips
1 yellow bell pepper, seeded, cut into long narrow strips
3 lb manila or littleneck clams, scrubbed
1 Tbsp thai roasted chile paste
1 Tbsp fish sauce
1/2 c fresh horapah basil (thai basil), torn if leaves are large
1/4 c fresh mint leaves

Steps:

  • 1. Place a large, deep frying pan or wok over high heat. When the pan is hot, add the canola oil and swirl to coat the bottom of the pan. When the oil is hot but not smoking, add the garlic. Cook, stirring, until golden, about 30 seconds. Add the chili pepper and the red and yellow bell peppers and cook, stirring constantly, until lightly cooked, 1-2 minutes.
  • 2. Add the clams, discarding any that fail to close to the touch. Stir to coat with the oil. Cook, tossing and stirring, for 2 minutes, then stir in the chili paste and the fish sauce. Cook, stirring frequently, until the clams have opened, 3-5 minutes longer. Stir in the basil and mint.
  • 3. Transfer the clams to a platter or serving bowl, discarding any that failed to open. Serve immediately.

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  • Soak the clams in cold water. Scrub the shells with a brush. Rinse with cold water, drained and set aside.
  • Heat up a pot of water and bring it to boil. Cook the linguine until al dente, per the package instructions. Drain the linguine and set aside. Reserve 1/4 cup of the pasta water.
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  • Add the linguine and pasta water into the skillet. Stir to combine well. Add the parsley, mix well. Turn off heat and serve immediately. Squeeze some lemon juice on the pasta before serving.


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