Quicktunaandclampappardelle Recipes

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QUICK TUNA AND CLAM PAPPARDELLE



Quick Tuna and Clam Pappardelle image

This is such a cool recipe! It's like a tuna noodle casserole combined with linguine in clam sauce. Great after-work dinner (which I always love).

Provided by Hey Jude

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 red onion, chopped
2 tablespoons butter
8 ounces packages pappardelle pasta or 8 ounces packages wide egg noodles
2 tablespoons chopped parsley
1 teaspoon dill weed
1 teaspoon chopped capers
1/2 teaspoon fresh ground pepper
1 (16 ounce) can clam chowder (Wolfgang Puck is the best)
1 (6 ounce) can albacore tuna, drained
lemon wedge

Steps:

  • Heat a large pot of water to a boil.
  • Combine onion and butter in a large skillet; cook over medium-high heat until onion is softened, about 5 minutes.
  • Add pappardelle (or egg noodles) to boiling water; cook according to package directions, drain, place in a large serving bowl.
  • Meanwhile, add parsley, dill weed, capers and pepper to the onion and butter in skillet; cook 1 minute and stir in clam chowder and tuna; cook, stirring occasionally, until hot throughtout, about 5 minutes.
  • Season to taste, if necessary.
  • Pour over pasta; toss to coat and serve with lemon wedges.

Nutrition Facts : Calories 329.8, Fat 7.9, SaturatedFat 4.2, Cholesterol 33.1, Sodium 226.9, Carbohydrate 45.7, Fiber 2.4, Sugar 2.2, Protein 17.9

ZUCCHINI AND TUNA PAPPARDELLE



Zucchini and Tuna Pappardelle image

Think of this recipe as a roadmap - salmon or chicken work as well as the tuna, as does any shorter pasta. This recipe goes together quickly once you start cooking, so have everything ready to go. I do not recall where I got this recipe. I always use low-sodium broths.

Provided by duonyte

Categories     Tuna

Time 35m

Yield 6 serving(s)

Number Of Ingredients 16

3/4 lb dried pappardelle pasta
1 tablespoon butter
4 shallots, thinly sliced or 1/4 cup finely chopped red onion
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/2 cup dry white wine
1/2 cup chicken broth or 1/2 cup vegetable broth
2/3 cup heavy cream
1 cup frozen peas
1/2 cup grated parmesan cheese
2 (5 ounce) cans tuna, drained
1 lb zucchini, about 3
1/4 cup chopped chives (optional)
3 tablespoons lemon juice
2 tablespoons grated parmesan cheese
additional salt and pepper, to taste

Steps:

  • Cook pasta in salted water until al dente, 8 to 10 minutes.
  • Using a vegetable peeler, slice the zucchini into ribbons and set aside.
  • Melt the butter in a large skillet over medium-high heat. Add shallots or onions, 1/2 tsp salt, 1/4 tsp pepper and saute until golden, about 5 minutes.
  • Add wine and cook until it is almost all evaporated, 3 to 4 minutes. Add the broth and cook 2 to 3 minutes.
  • Reduce heat to medium, add the cream and simmer until just thickened., 3 to 4 minutes.
  • Add the peas and cook 1 minute.
  • Add the 1/2 cup cheese and the tuna and cook until heated through, 1 to 2 minutes.
  • Drain the pasta, reserving a few tablespoons of the cooking water, and add the pasta and reserved cooking water to the skillet.
  • Add the zucchini, 3 tbl chives, and lemon juice, and toss gently. Correct seasonings.
  • Transfer to a serving platter and sprinkle with remaining chives and 2 tbl parmesan.

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