Spaghetti And Clams Recipes

SPAGHETTI WITH WHITE CLAM SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
• Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

SPAGHETTI VONGOLE

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!

SPAGHETTI WITH CLAMS

Steps:

• Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
• Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.
• Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.

MARK BITTMAN'S PASTA WITH CLAMS

Steps:

• Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
• After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
• Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
• Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

SPAGHETTI WITH CLAM SAUCE

Steps:

• Start water to boil for pasta.
• Heat 2 tablespoons oil over medium high heat in a small or medium saucepan.
• Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high.
• Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes.
• Meanwhile, cook pasta until it is al dente.
• Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil.
• Take sauce off heat. Add black pepper to taste, and parsley.
• Immediately add half of the sauce to the pasta and toss.
• Plate pasta, top with other half of sauce, and serve.

SPAGHETTI WITH CANNED CLAMS

Steps:

• Drain the chopped clams reserving the clam juice and set aside. You will yield about 1 1/2 cups clam juice.
• Bring a pot of water to a boil and cook the pasta to al dente(one to two minutes under time recommended in package). Reserve about 1/2 cup of the pasta water right before you drain the pasta in case you need it for the sauce.
• In a large skillet, heat the butter and a few tablespoons olive oil to medium. Add the garlic and crushed red pepper if using. (See Note) Cook for four to five minutes or until the garlic slices start to turn golden.
• Add the wine, turn the heat up to medium high and allow one to two minutes for the alcohol to cook off. Add the clam juice (Not the chopped clams), the lemon juice and season with salt and pepper. Once the liquid starts boiling reduce the heat to medium. Check your pasta. Reserve your pasta water and drain. If your clam sauce is done and your pasta is not, turn off the heat until your pasta is ready.
• When the pasta is done, drain and add to the skillet with the clam sauce. Add the chopped clams and chopped parsley and toss. It will seem like a lot of sauce but it will thicken and be absorbed by the pasta over time. You shouldn't need more liquid but if you feel it needs it, add some of the pasta water a little at a time. I like to add extra drizzles of olive oil before serving. Taste and adjust according to your liking for more salt and/or lemon juice. Plate and 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.

SPAGHETTI WITH CANNED CLAMS

Steps:

• Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
• Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
• Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

SPAGHETTI WITH CLAMS AND CHILLI

Steps:

• Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don't close when tapped on the edge of the sink. Place the rest in a large bowl. Cover with lots of cold water and leave to stand for 20 minutes to give the clams a chance to dislodge any sand that might be present inside the shells. (Don't leave for any longer than 20 minutes or the clams will die and become unusable.)
• Half-fill your largest saucepan or flame-proof casserole with cold water, add the salt and bring to the boil. Score a cross through the skin in the base of the tomato and lower gently into the bubbling water. Leave for 30 seconds and then remove with a slotted spoon or tongs, place on a chopping board and leave until cool enough to handle.
• Return the water to the boil and gradually add the spaghetti, pushing down and separating the strands as it enters the water. Stir well as it begins to soften and return to the boil. Cook for 10 minutes, or according to the packet instructions, until just tender (al dente).
• While the spaghetti is boiling, remove the clams from the bowl they have been soaking in with a slotted spoon - so that any sand is left at the bottom of the bowl - rinse in a colander and transfer to a clean bowl.
• Heat the oil in a large non-stick, lidded sauté pan or wide-based saucepan. Very gently fry the garlic, shallot and chilli for 5 minutes, or until well softened, stirring regularly. Slip the skin off the tomato and discard. Cut the tomato into quarters, throw away the seeds, and cut the tomato flesh into 1cm/½in dice.
• Increase the heat under the pan to high, add the tomatoes and cook for a minute, stirring. Pour in the wine and bring to a simmer. Add the clams and stir well. Cover with a tight-fitting lid and cook for 1 minute. Carefully give the pan a good shake, holding the lid firmly in place, and cook for 2 minutes more.
• Remove the lid, stir the clams with a wooden spoon and cook for a further 30-60 seconds, or until the clams have all opened. Remove the pan from the heat, pick through the clams and discard any that haven't opened. Season the clam mixture well with salt and freshly ground black pepper.
• Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the chopped parsley, season with ground black pepper and toss well together (Tongs or a large spoon and fork work well for tossing.) Check the seasoning and serve.