Spaghetti With Clams And Green Beans Recipes

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SPAGHETTI WITH CLAMS AND GREEN BEANS



Spaghetti With Clams and Green Beans image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

18 cherrystone clams, shucked, with clam juice reserved, about 2 cups
1 pound green beans
12 cups water
Salt to taste
1 pound imported spaghetti
2 tablespoons olive oil
1 tablespoon finely chopped garlic
5 ripe plum tomatoes, about 1 pound, cut into 1/2-inch cubes
1/8 teaspoon red hot-pepper flakes
1/3 cup Absolut lemon vodka or regular vodka flavored with the juice of 1/2 lemon, optional
1/3 cup heavy cream
Freshly ground pepper to taste
1/2 cup coarsely chopped fresh basil leaves or 1/2 cup chopped Italian parsley
Freshly grated peccorino or Parmesan cheese, optional

Steps:

  • Chop the clams coarsely; there should be about 1 cup.
  • Trim or break off the ends of the beans and remove the strings. Cut the beans into 2-inch lengths.
  • Bring the water, salted to taste, to a boil in a kettle and add the green beans. Bring to a simmer and cook for 6 to 7 minutes. Do not overcook; the beans should remain crisp. Drain and reserve the cooking liquid.
  • Bring the reserved cooking liquid to a boil. Add the spaghetti, stir and cook for about 6 minutes. Drain.
  • Meanwhile, heat the oil in a large skillet. Add the garlic and cook briefly, stirring, without browning. Add the tomatoes, pepper flakes and the reserved clam juice. Cook, stirring, over medium heat until the liquid has been reduced to about 2 cups.
  • Add the drained spaghetti, beans, vodka, if desired, cream and freshly ground pepper. Bring to a simmer. Cook until the spaghetti is al dente, stirring, and add the clams and basil. Toss and cook 1 minute. Serve immediately with peccorino or Parmesan cheese, if desired.

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.

SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Spaghetti with clams is very different from spaghetti with clam sauce. The former is a dish with a light, fragrant dressing tossed with whole clams; in my opinion, it's the only way to make this dish. It's also beautiful on the table; there's something about the shells combined with pasta that just looks so satisfying. And satisfying it is. You could also use mussels, for a twist, or small New Zealand cockles, whose refined shape and delicate flavor make for a more elegant version.

Yield 4 main-course servings

Number Of Ingredients 12

Salt
1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, finely chopped
5 garlic cloves, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup dry white wine
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons unsalted butter
Freshly grated zest of 1 lemon

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring constantly in the beginning to prevent it from sticking together, about 8 minutes.
  • Meanwhile, in a large sauté pan, heat the oil over a medium-high flame. When almost smoking, add the shallots and sauté until soft, about 3 minutes. Add the garlic and sauté until the garlic is golden brown and the shallots are translucent, about 3 minutes (being careful not to burn the garlic). Add the clams, wine, 2 tablespoons of the parsley, and 1/2 teaspoon each of sea salt and pepper. Cover and simmer until most of the clams have opened, about 6 minutes (discard any shellfish that do not open). Whisk in the butter to thicken the sauce slightly.
  • Drain the spaghetti, reserving 1/3 cup of the cooking liquid. Do not rinse the spaghetti with water; you want to retain the natural starches that help the sauce adhere to the spaghetti. Toss the spaghetti with the clam mixture in the pan to coat. Add enough of the reserved cooking liquid to moisten.
  • Transfer the pasta to a large serving bowl. Sprinkle the lemon zest over the pasta. Garnish with the remaining parsley and serve immediately.

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