Vermicelli Frittata With Clams Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

VERMICELLI FRITTATA WITH CLAMS



Vermicelli Frittata with Clams image

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

6 ounces uncooked vermicelli
2 cans (6 1/2 ounces each) minced clams, drained
1 tablespoon vegetable oil
1 small red bell pepper, chopped (1/2 cup)
2/3 cup sliced green onions (6 medium)
1 clove garlic, finely chopped
4 eggs
2 tablespoons milk
2 tablespoons grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon pepper

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



Clam Frittata image

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

6 very large fresh eggs, beaten until smooth
1 small tomato, peeled and squeezed to remove seeds and excess juice, and chopped
1 cup shredded Parma prosciutto ham (about 3 ounces)
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup half-and-half or cream
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves (no stems)
1 tablespoon minced fresh garlic
1 tablespoon unsalted butter, softened
Freshly ground pepper
A few drops hot sauce
1 1/2 cups shucked cherrystone or chowder clams, chopped medium fine
1/2 cup loosely packed shredded basil leaves

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



Vermicelli with Clam Sauce image

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

3 1/2 pounds littleneck clams
1/2 teaspoon coarse sea salt or kosher salt, or to taste
10 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and sliced
1/2 teaspoon peperoncino flakes
1 cup tomatoes al filetto-fresh or canned plum tomatoes seeded and sliced in thin strips
4 tablespoons chopped fresh Italian parsley
1 pound vermicelli
A clam- or oyster-shucking knife, or other knife with a sturdy, short, sharp blade
A heavy-bottomed skillet or sauté pan, 14-inch diameter or larger
A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta

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



White Clam Sauce and Vermicelli image

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

1/4 cup olive oil
2 garlic cloves, minced
1/4 cup water or 1/4 cup white wine
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground pepper
2 (8 ounce) cans minced clams with juice
1 lb vermicelli, dried

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
Jul 25, 2024 Allow the pasta frittata to cool to room temperature before storing. Place the cooled frittata in an airtight container and store it in the refrigerator. …
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
INGREDIENTS. 1 large onion -- chopped; 1 teaspoon garlic -- minced; 1/3 cup olive oil; 2 cans minced clams (7 oz. each) ½ teaspoon black pepper; 3 tablespoons parsley -- chopped fine
From familycookbook.org


VERMICELLI FRITTATA WITH CLAMS | RECIPE | VEGETABLE FRITTATA, SEAFOOD ...
Jul 11, 2020 - Enjoy this garlic flavored pasta and vegetable frittata with clams - a wonderful dinner.
From pinterest.com


VERMICELLI FRITTATA - CTV
Directions. Cook the vermicelli in plenty of boiling salted water until al dente. Drain, then set aside to cool. Add one tablespoon (15 milliliters) olive oil to a large frying pan over medium heat, …
From more.ctv.ca


VERMICELLI FRITTATA (FRITTATA DI VERMICELLI) | SBS FOOD
Apr 7, 2020 Instructions. 1. Cook the vermicelli in plenty of boiling salted water until al dente. Drain, then set aside to cool. 2. Add 3 tsp (15 ml) olive oil to a large frying pan over medium …
From sbs.com.au


VERMICELLI FRITTATA RECIPES
Steps: Whisk eggs, water, basil, parsley and pepper in medium bowl. Stir in vermicelli and ⅓ cup (75 mL) cheese; set aside. Spray 10-inch (25 cm) ovenproof non-stick skillet with …
From tfrecipes.com


ASTRAY RECIPES: VERMICELLI FRITTATA WITH GREEN ONIONS AND CHEDDAR
1. Cook vermicelli to desired doneness as directed on package. Drain; rinse with hot water. 2. Meanwhile, in small bowl, combine eggs, milk, ½ teaspoon of the salt.
From astray.com


VERMICELLI WITH WHITE CLAM SAUCE - NEW ENGLAND
May 23, 2017 Instructions. Drain the clams and reserve the juice. Or measure out 1 cup of the clam-steaming liquid and set aside. In a medium-size saucepan, heat the olive oil and butter …
From newengland.com


VERMICELLI FRITTATA (FRITTATA DI VERMICELLI) - GUSTO TV
Cook the vermicelli in plenty of boiling salted water until al dente. Drain, then set aside to cool. Heat 1 tablespoon (15 ml) olive oil in a large frying pan over medium heat, then fry the anchovies, garlic and crushed red pepper for 2-3 …
From gustotv.com


17 BEST VERMICELLI RECIPES - COOKING CHEW
Mar 28, 2022 14. Lebanese Rice Pilaf. This is a straightforward recipe for getting a fluffy and inviting rice pilaf to pair with your Middle Eastern dishes. There is a slight nutty flavor in this …
From cookingchew.com


VERMICELLI FRITTATA RECIPE | GET CRACKING - EGGS.CA
Whisk eggs, water, basil, parsley and pepper in medium bowl. Stir in vermicelli and ⅓ cup (75 mL) cheese; set aside. Spray 10-inch (25 cm) ovenproof non-stick skillet with cooking spray. Heat skillet over medium heat. Add onion and garlic; …
From eggs.ca


CLAM FRITTATA: A SAVORY SEAFOOD BREAKFAST - VISITNEWPORTRI
Sep 6, 2024 Ingredients. 6 large eggs. 1/2 cup heavy cream (or dairy-free alternative) 1/2 cup canned clams, drained and chopped (or fresh, pre-cooked clams) 1 small potato, peeled and …
From visitnewportri.org


VERMICELLI WITH CLAMS RECIPE | VERMICELLI RECIPE - FILIPPOBERIO.COM
Reserve 6 to 8 clams in the shell for garnish; set aside. Remove shells from remaining clams over fine-mesh sieve lined with damp cheesecloth set over a bowl. Add clams to bowl with …
From filippoberio.com


VERMICELLI FRITTATA | FROGA TAT-TARJA | GLOBAL TABLE …
Mar 11, 2012 Makes 1 8″ “frittata” style omelet. Ingredients: 4 medium eggs 1/4 cup ricotta cheese 1/3 cup parmesan cheese 2 cups angel hair or spaghetti, cooked fresh chopped parsley, to taste salt & pepper, to taste
From globaltableadventure.com


SEAFOOD FRITTATA | BACON | BREAKFAST | BRUNCH | TASTE LIFE
1. In a mixing bowl, beat 6 eggs first. Then add finely chopped green onions, finely chopped cilantro, chopped crab sticks, diced potatoes, minced shrimp, diced onions, flour, corn kernels, clam meat, and white wine. Blend to mix …
From tastelife.tv


43 NEW METRO PHOENIX RESTAURANTS: TACOS, PIZZA AND DOUGHNUTS
1 day ago Viet Bites offers pho, spring rolls, egg rolls, vermicelli, ribs, stir fry dishes, banh mi and curry. Drinks options include milk tea and Vietnamese coffee. Details : 20235 N. Cave Creek …
From azcentral.com


BASIC BAKED FRITTATA RECIPE (PLUS VARIATIONS!)
Bacon Frittata. Place your skillet on the stovetop over medium-high heat. Add diced bacon to skillet and sauté until cooked through and crispy, about 5-7 minutes. Drain off any excess grease. Add in tomatoes and spinach and sauté …
From thestayathomechef.com


Related Search