Pasta With Clams Meridionale Recipes

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PASTA WITH CLAMS AND MUSSELS MARINIERE



Pasta with Clams and Mussels Mariniere image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

1/2 pound mussels
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for pasta water
2 shallots, minced
4 cloves garlic, minced
Pinch dry red pepper flakes
1/2 pound clams
2 sprigs tarragon, leaves stripped
1 sprig thyme, leaves stripped
1 sprig fresh rosemary
1/2 cup dry white wine
12 ounces fresh fettucine
Salt
Freshly ground black pepper
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon leaves
1/4 cup grated Parmesan

Steps:

  • In a large stock pot, bring salted water to a boil. Debeard mussels. Set aside.
  • In a large saute pan, over high heat, combine the butter and olive oil. Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Do not brown. Add the chili flakes and stir to combine.
  • Add the reserved mussels, clams, tarragon, thyme, and rosemary and continue to saute until herbs begin to turn fragrant. Deglaze with white wine and season with salt and pepper. Cover the pan and continue to cook over high heat until the shellfish have opened, about 3 to 4 minutes.
  • Meanwhile, add a couple tablespoons of salt and a drizzle of olive oil to the boiling water. Add the pasta and cook until al dente. Drain. Remove cover from saucepan containing the shellfish and discard the sprig of rosemary. Taste the sauce and adjust seasoning, if necessary. Add the cooked pasta, chopped parsley and tarragon, and Parmesan. Toss with sauce and shellfish until well blended. Serve immediately.

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.

PASTA WITH WHITE CLAM SAUCE



Pasta with White Clam Sauce image

Garlic and oregano enhance the seafood flavor of this delicious main dish. "An Italian friend of my mom's passed on the recipe to her, and I began preparing it when I was 14," writes Kelli Soike of Tallahassee, Florida. "For convenience, it can be made in advance...and leftovers are just as good."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 12

12 ounces uncooked linguine
2 garlic cloves, minced
1 can (2 ounces) anchovies, undrained
1 tablespoon olive oil
1 bottle (8 ounces) clam juice
1 can (6-1/2 ounces) minced clams, undrained
1/3 cup water
2 tablespoons dried oregano
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/2 teaspoon pepper
5 tablespoons shredded Parmesan cheese

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.

Nutrition Facts : Calories 379 calories, Fat 13g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 874mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges

PASTA WITH CLAMS MERIDIONALE



Pasta with clams meridionale image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield Four to six servings

Number Of Ingredients 11

18 cherrystone clams
5 quarts water
1 1/2 cups fresh clam juice
Salt to taste if desired
3/4 pound spaghetti
6 tablespoons olive oil
1/2 cup heavy cream
1 tablespoon finely minced garlic
1/3 cup finely chopped parsley
2 tablespoons butter
1 tablespoon Pernod or Ricard

Steps:

  • Shuck the clams and reserve the clams and the juice. There should be about one cup of clams and one and one-half cups of juice.
  • Put the clams on a flat surface and chop them finely.
  • Bring the water to the boil, and add one-half cup of the clam juice and salt.
  • Add the spaghetti to the kettle and let it boil as the sauce is prepared. Cook the spaghetti to the desired state of doneness. We prefer it al dente.
  • Add the oil to a small skillet and heat it. Add the remaining clam juice to another skillet or casserole large enough to toss the spaghetti in sauce once it is added. Drain the spaghetti and add it to the clam juice. Add the cream and stir. Let heat slowly as you prepare the sauce.
  • Add the clams, garlic and parsley to the oil and heat for about 30 seconds or until thoroughly hot. Do not cook. Pour and scrape this over the spaghetti and add the butter. Toss. Add the Pernod or Ricard and serve immediately.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 26 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 2303 milligrams, Sugar 2 grams, TransFat 0 grams

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