One Pot Clam Spaghetti Recipes

QUICK CLAM SPAGHETTI

Steps:

• Bring a large pot of lightly salted water to a boil. Add spaghetti, cook for 8 to 10 minutes, until al dente, and drain.
• Heat the oil in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the clams and juice. Cook, stirring occasionally, until liquid is reduced to about 1/2 cup.
• In a large bowl, toss the spaghetti with the sauteed clams, chopped parsley, and Parmesan cheese. Garnish with parsley sprigs to serve.

ONE-POT SPAGHETTI WITH CLAMS IN A WHITE WINE GARLIC SAUCE

Steps:

• Prepare your ingredients by finely chopping your onion, mincing the garlic, and chopping your fresh basil and parsley.
• In a medium pot, melt 4 tbsp of butter into 2 tbsp of olive oil.
• Add your onions and garlic to the butter. Sauté over medium heat until the onions begin to get translucent. About 5 minutes. Stir often to prevent your garlic from browning.
• Open your cans of clams and squeeze the juice into the pot. Set the clam meat aside for later.
• Stir in 2 tsp of clam or vegetable bouillon, 1 cup of dry white wine, 2 cups of water, and the spices-basil, oregano, and red pepper flake. Bring to a boil.
• Break your dried spaghetti in half and add directly to the clam broth. Stir immediately and separate any spaghetti noodles that try to stick together. Cook for 10 minutes, stirring occasionally to keep the spaghetti loose.
• Stir in the clam meat and cook for 3 more minutes.
• Serve topped with fresh parsley.

CANNED CLAM PASTA

Steps:

• In a large pot of boiling salted water, cook the pasta until al dente. Reserve about 3 tablespoons of the cooking water.
• Heat oil in a large deep skillet over medium heat. Cook shallots and garlic just until translucent and soft for 1-2 minutes. Keep stirring and careful not to burn the garlic.
• Add clam juice, chicken broth, and white wine. Cook until the sauce on medium-high heat until the sauce is reduced, enough to fully submerge the cooked pasta. Season with salt, black pepper, or chili pepper flakes if needed.
• Add butter, basil, clam meat, pasta, and pasta water to the skillet. Stir just until the clam is warm throughout. Turn off the heat immediately so you don't overcook the clam meat. Serve with chopped parsley.

ONE POT PASTA WITH CLAM SAUCE

Steps:

• Boil Pasta, drain and set aside.
• In original pot, saute garlic in the olive oil until garlic is tender and aromatic.
• Stir in diced tomatoes and drained artichoke hearts and use a wooden spoon to break up the hearts.
• Once mixture is steaming nicely, then add the clams, including juice.
• Bring entire mixture back to a simmer, then add pasta. Be sure to only add as much as required to make a satisfying texture. Depending on the type of pasta you use, you might lose the clams in the pasta.
• Heat until everything is nicely heated through.
• Put entire mixture into a large serving bowl and bring to the table to serve family style.
• Sprinkle the shredded cheese over the individual bowls and enjoy!
• Suggestions: Use italian spiced tomatoes; use tri-color Rotini for your pasta; use a good parmasean/romano mixture for the cheese. One major thought, NEVER use onions. Something about the texture just doesn't work. If you like onion flavor use a bit of onion powder. If you like a stronger garlic flavor, add a half a teaspoon of garlic powder. To make it exotic, a few shakes of bay seasoning. (Go light on this, it can get REAL salty quick.) Pick a good quality clam option, and don't be afraid to substitute muscles if you like.

ONE SKILLET SPAGHETTI AND CLAMS

Steps:

• Use a deep 12" saute pan or Dutch oven to prepare this one skillet dish since the anchovies tend to splatter.
• Heat the saute pan to medium high; add the 2 tablspoons of olive oil and all of the contents in the jar of anchovies. Stir the anchovies till they start to break up; add the minced garlic and cook a bit to bring out the flavors.
• Add the red pepper flakes and reserved clam juice and two cans of chicken broth and bring up to a slow boil.
• Pour in the white wine and add the whole pound of spaghetti and cook till almost done. The spaghetti will absorb most of the liquid.
• When almost done to your desired tenderness add the clams and parsley. If the spaghetti has absorbed too much liquid just add more water. There is no need to add any more salt.

ONE-POT PASTA WITH CLAM SAUCE

Steps:

• Place a mesh strainer over a 4-cup measuring cup and drain the canned clams, reserving the clams and their juice separately.
• You'll have about 3/4 cup clam juice; add enough wine or broth to make 2 1/4 cups total liquid. Reserve an extra 1/4 cup liquid just in case.
• Heat the olive oil in a deep 10-inch skillet over medium-low heat.
• Stir in the garlic and red pepper flakes and cook just until the garlic is fragrant, about 30 seconds.
• Add the wine and clam juice and increase the heat to medium.
• Bring to a simmer and add the pasta. Bend and press the strands into the liquid to help them soften, stirring until all the pasta is mostly submerged.
• Cook for about 10 minutes, stirring occasionally, until the pasta is almost al dente and has absorbed most of the liquid.
• If the liquid is evaporating too quickly and the pasta is still a little toothy, turn the heat down and add the remaining 1/4 cup liquid.
• Stir the reserved clams and parsley into the pasta and continue to simmer for 1 to 2 minutes more.
• Season with freshly ground black pepper, along with a few flakes of sea salt if needed-I usually find that the clams give the dish enough briny body.
• Sprinkle with Parmesan if that's your thing.
• Eat it all. Don't even bother putting half of it in a storage container for later.

EGGPLANT PARM ONE-POT PASTA

Steps:

• Add the butter to a large Dutch oven over medium heat. When the butter is melted, add the breadcrumbs and toast until golden, 2 to 3 minutes. Transfer to a plate and set aside.
• Heat the olive oil in the Dutch oven until hot. Add the garlic, eggplant and onion, season with the salt and cook, stirring, until softened, 1 to 2 minutes. Add the tomatoes, pasta, chicken stock, red pepper flakes and basil. Bring to simmer, cover and cook, stirring occasionally, until the pasta is al dente, 12 to 15 minutes.
• Remove the lid and stir in the Parmesan and mozzarella. Turn off the heat and continue to stir until the cheese has melted and the sauce is thick.
• Serve garnished with plenty of toasted breadcrumbs, Parmesan, parsley and basil.

ONE-POT CLAM SPAGHETTI

Steps:

• Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
• Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.