VERMICELLI FRITTATA WITH CLAMS
Enjoy this garlic flavored pasta and vegetable frittata with clams - a wonderful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°. Grease 10-inch pie plate. Cook and drain vermicelli as directed on package. Mix vermicelli and clams. Place in pie plate; press down slightly.
- Heat oil in 8-inch skillet over medium heat. Cook bell pepper, onions and garlic in oil, stirring occasionally, until vegetables are crisp-tender. Spread evenly over vermicelli mixture.
- Beat eggs, milk, cheese, salt and pepper. Pour over vegetables. Bake 20 to 25 minutes or until center is set. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 160 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg
CLAM FRITTATA
Provided by Jason Epstein
Categories lunch, main course
Time 15m
Yield 3 to 4 servings as a lunch course with a simple green salad
Number Of Ingredients 13
Steps:
- Place the top oven rack about 8 inches from the flame. Preheat the broiler. Tightly wrap the handle of a 9-inch nonstick skillet with a double thickness of heavy-duty aluminum foil.
- Beat the eggs until smooth. Add the tomato, ham, cheese and half-and-half and stir to mix well.
- Heat the oil in the prepared skillet over medium heat and add thyme and garlic. Stir until the oil is aromatic, about 2 minutes. Slowly pour in the egg mixture while stirring slowly. Stir in the butter, pepper and hot sauce. When curds begin to form, reduce the heat to medium-low and stir in the clams and basil. Cook until the egg mixture thickens, adjusting the heat if necessary so the bottom does not scorch. (Or place the skillet over a pot of simmering water and cook eggs as in a double boiler or bain marie.)
- When the eggs have mostly set and only a thin, uncooked layer remains on top, place the skillet under the broiler, stirring once after 2 minutes, until the top is lightly browned, about 5 minutes. Serve while warm.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 27 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 10 grams, Sodium 1401 milligrams, Sugar 2 grams, TransFat 0 grams
VERMICELLI WITH CLAM SAUCE
With thin vermicelli and tender small clams, this is a very quick-cooking (and very delicious) pasta. To yield their most intense flavor, though, the clams should be freshly shucked and totally raw when they go into the sauce, rather than being steamed in the shell. The method given here-freezing the clams briefly before shucking-makes this task easier than you can imagine, even if you are not a skilled shellfish shucker.
Yield serves 6
Number Of Ingredients 11
Steps:
- Put the clams in a single layer on a tray or platter, and freeze them for about 1/2 hour. Working over a bowl to catch every drop of clam liquor, open the clams with the shucking knife, cut the meat free from both half-shells, and let the meat and liquor fall into the bowl.
- Strain the collected clams through a sieve set over a small bowl or measuring cup. Let the sediment in the liquor settle, then pour off the clean liquor on top-1/2 cup or so-and save for the sauce. Chop the clams roughly into large pieces.
- Before starting the sauce, begin heating the pasta-cooking water-at least 6 quarts water and 1 tablespoon salt.
- Pour 1/2 cup of the olive oil into the big skillet, and set over medium-high heat. Scatter in the sliced garlic, heat to sizzling, and sprinkle over it the peperoncino. Cook another minute, add the sliced tomatoes and the reserved clam liquor, stir, and bring to the boil. Cook for 2 to 3 minutes and stir in the clams. Return to the boil, and cook at a bubbling simmer for 3 or 4 minutes-if the clams release a frothy scum, scoop it off the surface and discard. When the sauce has achieved a nice density, lower the heat, and season with salt to taste. Stir in the parsley and the remaining 2 tablespoons of olive oil.
- With the pasta water at a rolling boil, drop in the vermicelli when the clams are cooking in the sauce. Cook briefly, and lift the pasta from the pot while still quite al dente, let it drain briefly, and drop it onto the simmering sauce. Toss the vermicelli in the sauce for a couple of minutes, until the pasta is cooked through and dressed with the sauce and there's no soupiness in the pan. Serve immediately.
WHITE CLAM SAUCE AND VERMICELLI
This is my friend Nancy's mild, family-style recipe; one her young children enjoy. She serves it with her Casaburo Salad. (Another shared in my "birthday book").
Provided by Acerast
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of boiling water, cook the vermicelli according to package directons.
- In a medium skillet, heat the olive oil and add the chopped garlic; cook, stirring for 1 minute.
- Slowly stir in the white wine.
- Add the salt, oregano and pepper.
- Stir in the clams and their liquid.
- Heat through.
- Toss with the cooked vermicelli.
- Serve immediately.
Nutrition Facts : Calories 704.3, Fat 17, SaturatedFat 2.5, Cholesterol 56.7, Sodium 716.2, Carbohydrate 92.1, Fiber 3.8, Sugar 3, Protein 42.4
More about "vermicelli frittata with clams recipes"
PASTA FRITTATA FROM BASILICATA, ITALY – THE PASTA PROJECT
From the-pasta-project.com
- If you are using uncooked pasta, cook the pasta al dente in plenty of salted boiling water according to the instructions on the packet. Drain it and allow it to cool.
- Fry the chopped anchovies, peperoncino flakes and chopped garlic in extra virgin olive oil until the garlic starts to soften and the anchovies begin to melt. Don’t let the garlic brown.
- Add the garlic mixture to the cold pasta, along with the eggs and parsley, some salt and pepper. Mix everything together well.
- Pour the mixture into a large non-stick frying pan and fry, turn the frittata to cook the other side. Both sides should be nicely browned and slightly crispy.
VERMICELLI WITH CLAM SAUCE - THE FAMILY COOKBOOK
From familycookbook.org
VERMICELLI FRITTATA WITH CLAMS | RECIPE | VEGETABLE FRITTATA, SEAFOOD ...
From pinterest.com
VERMICELLI FRITTATA - CTV
From more.ctv.ca
VERMICELLI FRITTATA (FRITTATA DI VERMICELLI) | SBS FOOD
From sbs.com.au
VERMICELLI FRITTATA RECIPES
From tfrecipes.com
ASTRAY RECIPES: VERMICELLI FRITTATA WITH GREEN ONIONS AND CHEDDAR
From astray.com
VERMICELLI WITH WHITE CLAM SAUCE - NEW ENGLAND
From newengland.com
VERMICELLI FRITTATA (FRITTATA DI VERMICELLI) - GUSTO TV
From gustotv.com
17 BEST VERMICELLI RECIPES - COOKING CHEW
From cookingchew.com
VERMICELLI FRITTATA RECIPE | GET CRACKING - EGGS.CA
From eggs.ca
CLAM FRITTATA: A SAVORY SEAFOOD BREAKFAST - VISITNEWPORTRI
From visitnewportri.org
VERMICELLI WITH CLAMS RECIPE | VERMICELLI RECIPE - FILIPPOBERIO.COM
From filippoberio.com
VERMICELLI FRITTATA | FROGA TAT-TARJA | GLOBAL TABLE …
From globaltableadventure.com
SEAFOOD FRITTATA | BACON | BREAKFAST | BRUNCH | TASTE LIFE
From tastelife.tv
43 NEW METRO PHOENIX RESTAURANTS: TACOS, PIZZA AND DOUGHNUTS
From azcentral.com
BASIC BAKED FRITTATA RECIPE (PLUS VARIATIONS!)
From thestayathomechef.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search