Taimeiken Style Spaghetti Alle Vongole Recipes

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SPAGHETTI ALLA PUTTANESCA (SPAGHETTI WITH HOT SAUCE)



Spaghetti Alla Puttanesca (Spaghetti With Hot Sauce) image

Spaghetti alla Puttanesca translates literally as "Whore's Spaghetti" it is also called Spaghetti alle Vongole Fujute (spaghetti with escaped clams), Neapolitan tradition claims that the former name (Spaghetti alla Puttanesca) is derived from the fact that good hearted Neapolitan prostitutes would prepare the dish for their clients from ingredients found in every Neapolitan kitchen and that the most visited ladies were the ones that made the best spaghetti . . . in Naples I guess the stomach rules the heart!

Provided by calou84523

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/2-2/3 cup pitted black olives (Kalamata or Gaeta)
6 -10 garlic cloves, finely chopped
4 -5 anchovy fillets (optional)
1 lb firm roma tomato, seeded and roughly chopped
2 tablespoons capers
2/3 cup extra-virgin olive oil
1/2 tablespoon red pepper flakes
12 large basil leaves, chiffonade
12 ounces spaghetti
kosher salt, coarse ground

Steps:

  • Over high heat bring a large pot of heavily salted water to the boil to cook the spaghetti.
  • Rinse the anchovies (if used) and capers in cold water to remove saltiness.
  • Put oil in a large sauce pan over medium heat. When the oil heats up, add the garlic, pepper flakes, and anchovies and sauté, stirring constantly (about 4 minutes). Do not allow the garlic to brown!
  • When the oil becomes fragrant add the capers, and olives and continue sautéing for a few minutes, stirring often. Lower the heat to low and keep the sauce warm.
  • Cook spaghetti in boiling water until al dente, drain reserving about ½ cup of the cooking water to "loosen" the sauce if seems too "tight".
  • Add the chopped tomatoes and most of the basil (reserve a little to dress) to the sauce, stirring or tossing to combine and heat the tomatoes through (the idea is not to cook the tomatoes but only to heat them through).
  • Add the cooked and drained spaghetti to the pan and toss to coat with the sauce and correct seasoning. Divide among the serving plates, dress each with chiffonade basil and serve accompanied by grated Parmesan or Romano cheese and crusty French or Italian bread.

Nutrition Facts : Calories 687.2, Fat 39.5, SaturatedFat 5.5, Sodium 285.9, Carbohydrate 71.7, Fiber 5.3, Sugar 4.7, Protein 12.9

SPAGHETTI ALLE VONGOLE



Spaghetti alle Vongole image

Provided by Anne Burrell

Categories     main-dish

Time 55m

Yield 2 servings

Number Of Ingredients 17

Extra-virgin olive oil, for cooking
6 cloves garlic, smashed and minced, plus 3 cloves garlic, smashed
2 bay leaves
Pinch crushed red peppers
Small bunch fresh thyme, secured with twine
1 pound littleneck clams
Half a 750-milliliter bottle dry white wine
1 pound dried spaghetti
Kosher salt
Zest and juice of 1 lemon
4 ounces clam juice
1 stick unsalted butter, cut into 6 pats
Leaves from 1 small bunch fresh oregano, finely chopped
Leaves from 1 small bunch fresh parsley, finely chopped
1 small bunch fresh chives, finely chopped
1/2 cup grated Parmesan, plus more for garnish
1 small loaf seeded semolina bread, sliced thick on the bias

Steps:

  • Add 1/4 cup olive oil to a high-sided pan with a lid. Add the minced garlic, bay leaves, red pepper flakes and thyme bundle. Heat pan over medium heat and cook, being careful not to burn the garlic, until fragrant, 2 to 3 minutes. Add the clams and wine and turn the heat to high. Cover and steam until the clams have fully opened, 3 to 5 minutes. Transfer the clams to a glass bowl and return the liquid, thyme bundle and bay leaves back to the pan. Remove most of the clams from their shells and set aside. Reserve the remaining clams in their shells for garnish.
  • Drop the pasta in a large pot of generously salted boiling water. Cook, stirring occasionally to make sure pasta does not stick to the pot, until al dente, 7 to 8 minutes. Drain the pasta and set aside.
  • Increase the heat to medium under the sauce and add the lemon zest and juice and clam juice. Taste for seasoning and simmer. Add the drained pasta, shelled clams and 2 pats of butter. Toss to combine. Remove the bay leaves and thyme bundle. Sprinkle with the herbs, a handful of grated Parmesan and a drizzle of oil. Toss to fully coat the pasta.
  • Preheat the broiler.
  • Melt the remaining 4 pats butter in a saucepan together with the garlic. Brush the bread with the garlic butter and toast in the broiler for about 2 minutes.
  • Divide the pasta into 2 bowls and drizzle with the remaining pan sauce. Garnish with the reserved clams, a sprinkle of Parmesan and a slice of garlic bread.

SPAGHETTI ALLE VONGOLE (SPAGHETTI WITH CLAMS)



Spaghetti Alle Vongole (Spaghetti With Clams) image

Another authentic dish from friends in Naples, Italy. So easy to make and so delicious. If only my husband wasn't allergic, I would make this at home.

Provided by Pilates Gal

Categories     Spaghetti

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb spaghetti
4 garlic cloves, chopped
1/2 cup olive oil
2 1/4 lbs clams, in shells
1 hot pepper, minced
1 lb tomatoes, chopped

Steps:

  • Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
  • Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.

Nutrition Facts : Calories 875.8, Fat 31.4, SaturatedFat 4.3, Cholesterol 84.9, Sodium 153, Carbohydrate 98, Fiber 5.2, Sugar 5.6, Protein 48.2

SPAGHETTI ALLE VONGOLE



Spaghetti alle Vongole image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 large cloves garlic, finely chopped
1 small dried red chile pepper, crushed, or a pinch of red pepper flakes
1/3 cup olive oil
3 pounds small hard shell clams
1 cup clam juice
1 cup dry white wine
Salt
1 pound spaghetti or linguine
1 cup fresh Italian parsley leaves, finely chopped

Steps:

  • In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
  • Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
  • While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
  • Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.

FETTUCCINE ALLE VONGOLE



FETTUCCINE Alle VONGOLE image

This Fettuccine alle Vongole (Clam Fettuccine) recipe is quick, easy and very tasty! It is a lovely dish you can enjoy anytime for any occasion! Buon Appetito! VIDEO https://www.youtube.com/watch?v=cH2Wn2Fc4wo

Provided by CLUBFOODY

Categories     European

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

10 ounces fettuccine pasta, cooked and drained
2 tablespoons butter
1 tablespoon olive oil
1/2 cup red onion, finely chopped
1/2 cup red pepper, finely chopped
3 large garlic cloves, pressed
1/4 cup dry white wine (substitute chicken broth)
2 tablespoons fresh parsley, divided
1 1/4 cups heavy cream
1/2 tablespoon cooking sherry
1 teaspoon dry basil (substitute 1 tbsp. fresh basil)
1/4 teaspoon red pepper flakes (to taste)
1/4 teaspoon fresh ground black pepper (to taste)
2 (5 ounce) cans baby clams, drained
2 teaspoons cornstarch mixed with 1/2 cup cold water
1/2 cup grana padano, grated
1 teaspoon lemon zest, finely grated

Steps:

  • In a large saucepan over medium heat, add oil and butter. When butter turns brown, add onion, red pepper and garlic; cook until onions are translucent, about 4 minutes. Add wine and 1 tablespoons parsley; reduce liquid a little. Pour in cream and sherry; bring to a simmer.
  • Stir in basil, red pepper flakes, and freshly ground black pepper; cook for 2 minutes. Add clams and heat through (do NOT overcook or they will become tough & chewy), about 2 minutes. Stir in cornstarch to thicken the sauce. Add pasta mixture and toss. Sprinkle Parmesan cheese, lemon zest and remaining parsley; serve.

Nutrition Facts : Calories 652.8, Fat 39.2, SaturatedFat 21.6, Cholesterol 193.2, Sodium 549.7, Carbohydrate 50, Fiber 1, Sugar 2, Protein 21.6

TAIMEIKEN STYLE SPAGHETTI ALLE VONGOLE



Taimeiken Style Spaghetti Alle Vongole image

Make and share this Taimeiken Style Spaghetti Alle Vongole recipe from Food.com.

Provided by Member 610488

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 9

1/3 lb spaghetti, dried uncooked
1 lb manila clams, washed and cleaned
1 (2 ounce) package enoki mushrooms
2 garlic cloves, finely chopped
2 tablespoons butter
1 tablespoon soy sauce
1/2 cup sake
2 tablespoons green onions or 2 tablespoons shiso leaves, chopped
salt and pepper, to taste

Steps:

  • Rinse enoki mushrooms thoroughly and cut off bottoms of stems.
  • Bring a large pot of salted water to a boil and cook spaghetti al dente according to package directions.
  • Meanwhile, heat the butter in a skillet over medium heat, then add chopped garlic.
  • Add clams and sake. Cover the pan with a lid and steam for about 3 minutes or until the clam shells open, which means the clams are cooked.
  • Add enoki mushrooms and cook until they are softened. Add cooked spaghetti and soy sauce. Flavor with salt and pepper if needed. Mix all ingredients. Discard any clams that do not open during cooking.
  • Transfer to serving bowls, garnish with green onions or shiso leaves.

Nutrition Facts : Calories 508.8, Fat 13.1, SaturatedFat 7.6, Cholesterol 40.7, Sodium 817.1, Carbohydrate 63.7, Fiber 3, Sugar 2.9, Protein 17.4

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