Ww Pasta With White Clam Sauce 7 Pts Recipes

WW PASTA WITH WHITE CLAM SAUCE - 7 PTS

Steps:

• Drain clams, reserving juice.
• Set clams and juice aside.
• Heat olive oil in a small saucepan over medium heat.
• Add garlic; saute' 2 minutes or until golden (do not allow to burn or garlic will be bitter).
• Add reserved clam juice, bottled clam juice, basil, and crushed red pepper flakes; bring mixture to a boil.
• Reduce heat, and simmer, uncovered, 3 minutes.
• Add clams and lemon juice; cook 3 minutes or until clams are thoroughly heated.
• Combine pasta and clam sauce in a large bowl.
• Add chopped parsley, lemon rind, salt, and pepper; toss well.
• Spoon 1 cup pasta into each of 6 individual shallow bowls, dividing clam sauce evenly.
• Sprinkle 2 tsp Parmesan cheese over each serving.

PASTA WITH WHITE CLAM SAUCE

Steps:

• Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
• Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!

PASTA WITH WHITE CLAM SAUCE

Steps:

• Put up 6 quarts of water to boil in a large pot.
• Open the chowder clams, making sure to catch all the clam juice. Mince the clams and reserve them. Measure the juice; it should come to about 2 cups. If it doesn't, make up the difference with bottled clam juice. Then add 1/2 cup water, making 2 1/2 cups liquid in all.
• Pour the olive oil into a wide heavy pot over medium heat. Add the minced garlic and saute for 4 to 5 minutes or until the garlic just starts to turn gold. Add a little clam juice to loosen the garlic then add the rest of the 2 1/2 cups. Raise heat.
• Salt the boiling water lightly and add the capellini, stirring well. Cook until just al dente, about 7 to 8 minutes.
• Simmer the clam juice in its pot for two minutes. Raise heat and add the Manilla clams. Cover. Within two minutes or so, their shells should swing open; remove the Manilla clams from the pot and place them in a bowl. Turn heat to low under clam juice in pot and add the reserved, raw, minced clams. Cook very gently for 1/2 minute.
• The pasta should be done at this point. Spill the pasta into a colander and place the cooking pot over a low flame. Return the pasta to the cooking pot. Add 2/3 of the clam juice, plus the liquid that has collected in the bowl of Manilla clams. Add 3 tablespoons of the minced parsley. Stir to blend, about one minute. Divide pasta among 5 to 6 individual pasta bowls and top with the remaining clam juice, the remaining parsley, and the Manilla clams. Serve immediately.

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.

ANGEL HAIR PASTA WITH WHITE CLAM SAUCE

Steps:

• Combine all fresh herbs on a cutting board, and mince. You will need a very sharp knife to do this right.
• Fill a large pot with water, and add salt to taste. Bring to a boil.
• In a medium saucepan, add oil, and heat over medium heat until oil is hot.
• Drain the canned clams.
• Add clams and minced garlic to oil, and saute until clams are hot (about two minutes), stirring frequently.
• While clam and garlic mixture is heating, put the angel hair pasta in the boiling water. Cook according to the directions on the box.
• Continue stirring the clam and garlic mixture, being careful to not let the garlic burn.
• Add chopped herbs to the clam/garlic mixture, and saute for another two minutes. Remove from heat.
• When pasta is done to "al dente", remove from heat and drain water.
• Put pasta into a large bowl, and add clam/garlic/herb mixture. Mix well to prevent the pasta from sticking. Serve immediately.
• Optionally, you can add sliced or chopped fresh onion to the sauce. Also, you can substitute (or add in addition to) shrimp, chicken, scallops, crab meat, oysters, squid, etc, for the clams. It can also be topped with grated Parmesan or Romano cheese, though traditionally, it is not.
• This sauce is highly flexible, and can be modified in any number of ways. I always recommend using angel hair pasta though, as it soaks up the flavors better than any other type of pasta.

SPAGHETTI WITH CLAMS

Steps:

• Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
• Add spaghetti to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown.
• Add vermouth and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.
• Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.

PASTA WITH WHITE CLAM SAUCE

Steps:

• Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.