Pasta E Ceci Con Vongole Recipes

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SPAGHETTI VONGOLE



Spaghetti vongole image

This delicious Venetian clam pasta started life as peasant food, and has become an Italian classic

Provided by Jamie Oliver

Categories     Mains     Jamie Does...     Italian     Seafood     Pasta & risotto

Time 30m

Yield 4

Number Of Ingredients 8

1 kg small clams, from sustainable sources, ask your fishmonger, scrubbed clean
½ a bunch fresh flat-leaf parsley (15g)
4 cloves garlic
10 cherry tomatoes
250 ml white wine
400 g dried spaghetti
extra virgin olive oil
1-2 dried red chillies

Steps:

  • Put a pan of water on to boil. While that's happening, sort through your cleaned clams and if there are any that aren't tightly closed, give them a sharp tap. If they don't close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
  • Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking - you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chilli and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened.
  • By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra virgin olive oil. Stir or toss for a further minute or two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
  • PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!

Nutrition Facts : Calories 760 calories, Fat 24.4 g fat, SaturatedFat 3.3 g saturated fat, Protein 44.2 g protein, Carbohydrate 84.2 g carbohydrate, Sugar 6.4 g sugar, Sodium 0.9 g salt, Fiber 3.6 g fibre

PASTA ALLE VONGOLE



Pasta Alle Vongole image

Provided by Valerie Bertinelli

Categories     main-dish

Time 25m

Yield 1 large or 2 small servings

Number Of Ingredients 11

2 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/8 teaspoon red pepper flakes
1/3 cup dry white wine
1 dozen littleneck clams, scrubbed
1/4 teaspoon dried oregano
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
4 ounces linguine
1/2 cup loosely packed fresh flat-leaf parsley, chopped

Steps:

  • Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano 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. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.

SPAGHETTI ALLE VONGOLE



Spaghetti alle vongole image

This light dish makes a perfect midweek supper treat

Provided by Mary Cadogan

Categories     Dinner, Lunch, Main course, Pasta, Supper

Time 27m

Number Of Ingredients 8

140g spaghetti
500g fresh clams in shells
2 ripe tomatoes
olive oil
1 fat garlic clove chopped
1 small or half a large fresh red chilli finely chopped
splash white wine (about half a small glass)
chopped parsley

Steps:

  • Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
  • Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.

Nutrition Facts : Calories 409 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium

PASTA E CECI (ITALIAN PASTA AND CHICKPEA STEW)



Pasta e Ceci (Italian Pasta and Chickpea Stew) image

There is an incredible number of recipes for this classic Roman dish, and everyone has an opinion on how it should be prepared. This version is more stew than soup, but it can be loosened up with a bit more water if you prefer. It begins with sautéing onion, tomatoes, garlic and rosemary in olive oil, then tossing in the chickpeas, and smashing a few to give the stew a creamy texture. Water is added, then uncooked pasta, which cooks as the stew simmers (and results in one less dish for you wash). Escarole is folded in right before serving. This flexible stew can go in a number of directions, so tweak it as you see fit, but don't forget to finish each bowl with grated pecorino and a drizzle of olive oil. Ciao.

Provided by Colu Henry

Categories     dinner, weekday, soups and stews, appetizer, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons olive oil, plus more for drizzling
1 medium yellow onion, finely chopped
3 garlic cloves, finely chopped
2 teaspoons chopped fresh rosemary
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 packed cup canned whole tomatoes, drained
1 (15-ounce) can chickpeas, rinsed
1 cup ditalini
4 cups roughly chopped escarole, Tuscan kale or radicchio
Grated pecorino, for serving

Steps:

  • Heat the oil in a large stock pot or Dutch oven over medium. Add the onion and cook, stirring occasionally, until softened but not taking on any color, 4 to 5 minutes. Add the garlic, rosemary and red-pepper flakes, and cook 1 minute more. Season well with salt and pepper.
  • Stir in the tomatoes and the chickpeas, breaking up the tomatoes with the back of a spoon or spatula and smashing about 1/2 cup of the beans.
  • Add 3 cups water and bring to a boil over high. Add the pasta and simmer, stirring often to make sure nothing sticks to the bottom of the pan, until the pasta is al dente, about 10 minutes. The water will mostly be absorbed by the pasta, but if you prefer it brothier, you can add 1/2 to 1 cup water and simmer until warmed through, 1 minute more. Season to taste with salt and pepper.
  • Add the escarole and stir until wilted. Taste and adjust seasonings accordingly. Ladle into bowls and top with grated cheese and a drizzle of olive oil.

SPAGHETTI VONGOLE



Spaghetti Vongole image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
12 ounces spaghetti
1/4 cup extra-virgin olive oil, plus more for finishing
4 cloves garlic, crushed
1/4 teaspoon crushed hot pepper flakes
8 ounces very small cherry tomatoes, roughly crushed with your hands, or regular cherry tomatoes, halved
1 cup dry white wine
48 tiny clams such as cockles or vongole
1 cup coarsely chopped fresh parsley, plus more for serving
1/2 cup finely grated Parmigiano-Reggiano, plus more for serving
3 tablespoons unsalted butter

Steps:

  • Bring a large pot of water to a boil. Add a generous amount of salt (at least 2 tablespoons) and the pasta and stir to separate. Cook until 3 minutes short of al dente (according to package directions), then drain.
  • Meanwhile, heat the oil in a large straight-sided skillet over medium heat. Add the garlic and cook until fragrant and sizzling, 2 to 3 minutes. Add the pepper flakes and crushed tomatoes, season with salt and cook until the tomatoes are slightly softened, about 5 minutes. Add the wine and bring to a boil for 1 minute. Add the clams and cover for 2 to 3 minutes. Uncover and cook, stirring, until the clams open. Discard unopened clams.
  • Add the pasta to the skillet along with the parsley, cheese and butter. Cook, tossing and stirring and drizzling with olive oil, until the pasta is cooked through and the sauce is silky and thickened. Serve drizzled with oil and sprinkled with cheese and parsley.

PASTA E CECI CON VONGOLE



Pasta e Ceci con Vongole image

Categories     Soup/Stew     Pasta     Shellfish     Appetizer     Seafood     Clam     Chickpea     Noodle     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 7

1 cup dried garbanzo beans (chickpeas; about 7 ounces)
6 tablespoons extra-virgin olive oil, divided
3 garlic cloves, peeled, divided
1 6-inch-long fresh rosemary sprig
1/4 teaspoon dried crushed red pepper
1 3/4 pounds small clams (such as Manila)
1 cup ditalini or other short hollow pasta (about 5 ounces)

Steps:

  • Place garbanzo beans in medium bowl. Pour enough cold water over to cover; let soak at room temperature overnight. Drain. Place garbanzo beans in large saucepan; add enough fresh water to cover. Boil 15 minutes. Drain. Return garbanzo beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Bring to boil. Reduce heat and simmer uncovered until beans are tender, adding more water as needed by 1/2 cupfuls, about 2 hours. Discard rosemary sprig. Transfer 1 cup garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan.
  • Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add remaining garlic clove; sauté until golden, about 2 minutes. Add clams and 1/4 cup water; cover and cook until clams open, about 5 minutes (discard garlic and any clams that do not open). Cool clams slightly; reserve pan juices. Working over bowl to catch juices, remove clams from shells; discard shells. Strain pan juices and clam juice from bowl into garbanzo bean mixture, then add 3 1/2 cups water and bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper.
  • Ladle soup into bowls and serve.

LINGUINE PASTA ALLE VONGOLE (LINGUINE WITH CLAMS)



Linguine pasta alle vongole (linguine with clams) image

This classic seafood pasta recipe from Campania is simple to make and bursting with flavour.

Provided by Jacqueline De Bono

Categories     Main Course

Time 40m

Number Of Ingredients 8

320-400 g linguine ((11-14oz) or vermicelli or spaghetti)
800 g fresh clams ((1.8lbs) about 200g/7oz per person)
3-5 garlic cloves (peeled and finely chopped)
1 peperoncino (red chili pepper) or dried flakes (amount depends on your preference)
4-5 tbsp extra virgin olive oil
1-2 handfuls fresh parsley (finely chopped)
salt (to taste (we don't add it to the pasta cooking water))
1/2 glass dry white wine

Steps:

  • Chop the peeled garlic and parsley finely. If using a whole fresh or dried red chili chop finely too. Remove the seeds to make it milder. Be careful not to touch your eyes or mouth after doing this and wash your hands well before continuing to cook.
  • Wash the clams in cold water and remove any with broken shells. Some kinds of clams need a lot of rinsing if they have sand in them. But you can also filter the liquid after you have precooked them, so don't worry so much about the sand.
  • Put a pot of water on to boil for the pasta. When it starts to boil add the pasta. You probably don't need salt as the clams will already be a little salty.
  • While the water is boiling for the pasta, put the clams in a deep frying pan and cook covered over a medium to high heat until they have opened. (about 5 minutes)
  • Allow the clams to cool a little and then remove the meat from most of the clam shells keeping some intact. Discard the empty shells and, if necessary, filter the liquid that the clams have produced. Don't discard it.
  • Cook the pasta al dente according to the instructions on the packet.
  • Heat half the olive oil in a frying pan or skillet. Add the garlic and peperoncino. Cook until the garlic starts to soften. Add the clams (with shells and without) with their liquid to the pan and cook for a few minutes. Then, add the white wine and cook further until the alcohol evaporates. Finally, add the parsley and the rest of the olive oil. Continue cooking for another 3-5 minutes and then turn off the heat.
  • When the pasta is cooked, drain it and add to the pan with the cooked clams. Mix everything together well and serve immediately with another sprinkling of chopped parsley, if required.

Nutrition Facts : Calories 599 kcal, ServingSize 1 serving

PASTA E CECI (JAMIE OLIVER)



Pasta E Ceci (Jamie Oliver) image

Make and share this Pasta E Ceci (Jamie Oliver) recipe from Food.com.

Provided by DrGaellon

Categories     Beans

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 small onion, peeled and finely chopped
1 stick celery, trimmed and finely chopped (include celery leaves if possible)
1 garlic clove, peeled and finely chopped
2 sprigs fresh rosemary, leaves picked and finely chopped
2 (14 ounce) cans chickpeas, drained and rinsed
3 cups chicken stock or 3 cups vegetable stock
3 1/2 ounces ditalini (or other small soup pasta)
1/2 lemon, juice of
1/2 cup fresh basil or 1/2 cup fresh parsley, leaves picked and roughly chopped
extra virgin olive oil

Steps:

  • Heat a large skillet or soup pot over medium-low heat, and add 2 tbsp olive oil. Saute the onion, celery, celery leaves, and garlic, covered, until soft and translucent, about 15 minutes.
  • Add the rosemary, chickpeas and stock and bring to a gentle boil. Simmer for 20 minutes until the chickpeas are soft. Remove half the chickpeas with a slotted spoon, and purée the remaining soup in a blender, through a food mill, or with an immersion blender. Return the purée and reserved chickpeas to the pot, and add the pasta.
  • Cook until the pasta is tender, adding boiling water if necessary to loosen. Season to taste with salt and pepper and the lemon juice. Serve with parsley or basil leaves and a drizzle of olive oil.

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