Angel Hair Pasta With Clams Food

ANGEL HAIR PASTA WITH PESTO

Steps:

• Bring a large pot of salted water to a boil for the pasta. Combine the basil, pine nuts, garlic, and olive oil in a blender and blend to a puree. Add the cheese, salt and pepper, and blend again.
• Cook the pasta in the boiling, salted water until al dente, about 3 minutes. Drain and transfer to a large bowl. Add the pesto and toss. Taste for salt and pepper, and add a drizzle of oil, if you like.

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!

ANGEL HAIR PASTA WITH CLAMS

Steps:

• Cook pasta by following the package directions (may omit salt and fat); drain.
• While pasta is cooking, heat oil in a large nonstick skillet over medium heat.
• Add in garlic; stir/saute 2 minutes.
• Drain clams, reserving liquid.
• Add clam liquid to skillet; simmer 5 minutes.
• Add in clams; simmer 5 minutes.
• Combine drained pasta and clam mixture in a serving bowl; toss gently.
• Sprinkle with cheese and pepper; serve immediately.

ANGEL HAIR WITH WHITE CLAM SAUCE

Steps:

• In a saute pan add washed clams in the shell
• Cook for 1 - 2 minutes,
• Add Garlic, sautee for 1 minute
• Add wine, cook for 1 minute, add chopped clams
• Add Lemon Juice, red pepper, butter, parsley
• Let sauce develop as butter melts, mix together
• Add 2 cups veloute, stir all ingredients together
• Dip pasta in boiling water or time so that the pasta is drained just prior to mixing the two
• Combine hot pasta with clam sauce, mix thoroughly, adjust seasonings. Serve

CLAMS WITH TOASTED BREAD CRUMBS WITH ORANGE ZEST AND ANGEL HAIR

Steps:

• Cook pasta according to package directions.
• Combine clams, broth, onions and orange zest in a large skillet over medium-high heat. Bring to a simmer and simmer 5 minutes.
• Toast bread crumbs in a small, dry skillet over medium heat. Drain pasta, adding 1/2 cup of cooking water to clam mixture in skillet. Simmer 1 minute.
• Place pasta in a large serving bowl. Pour over clam mixture and top with toasted bread crumbs.

CLAMS WITH ANGEL HAIR PASTA

Steps:

• Coarsely chop onion Coarsely dice tomato.
• Crush garlic.
• Heat olive oil in large frying pan on medium high heat.
• Add garlic to pan and brown for about 30 seconds.
• Add onion and fry about 2 minutes.
• Add tomato and fry about 2 minutes.
• Add clams with juice.
• Add salt and pepper to taste.
• Let mixture bubble until reduced by half (about 3-4 minutes).
• Serve over angel hair pasta.

ANGEL HAIR PASTA WITH CLAMS, RADISHES, AND SPINACH

Steps:

• Bring a large pot of salted water to a boil over high heat. Stir pasta into boiling water and cook, stirring often to keep strands separated, for about 2 minutes, or until tender but still firm to the bite. Scoop out and re­serve 1/2 cup of the pasta cooking water. Drain the pasta.
• Meanwhile, heat a large heavy skillet over high heat. Add 1 tablespoon of olive oil, then add clams and cook for 1 minute. Stir in shallots, garlic, lemon zest, bay leaf, and red pepper flakes. Add wine, cover, and cook for about 2 minutes, or until clams open. Using tongs, transfer clams to a large bowl, then cover to keep warm.
• Simmer clam-wine broth until it is reduced by about one-fourth, about 2 minutes (pasta will absorb a lot of liquid, so don't reduce liquid too much). Stir in remaining 3 tablespoons olive oil and season with salt and pepper. Reduce heat to low.
• Add pasta to skillet and toss to coat with liquid. Add clams and any accumulated juices in bowl to pasta. Add spinach and half of radishes and toss, adding enough of reserved pasta water to make a light sauce.
• Using tongs, divide pasta and clams among four wide pasta bowls or place them in one large shallow serving bowl. Pour in broth. Drizzle olive oil over each serving and sprinkle with scallions and remaining rad­ishes. Discard lemon zest and bay leaf and serve immediately.

ANGEL HAIR PASTA WITH BROCCOLI AND CLAMS

Steps:

• Drain clams over a medium-size skillet; reserve clams. Add bottled clam juice, water, garlic, oregano, and red pepper flakes to skillet. Bring to boiling. Add broccoli; cook 3 to 4 minutes. Add pasta and olive oil; cook 3 minutes more, stirring occasionally. Remove from heat.
• Stir clams into skillet. Cover; let stand 5 minutes or until pasta is tender. Stir mixture. Serve. Sprinkle with Parmesan 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.

ANGEL HAIR DE LA MER

Steps:

• Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 3 to 4 minutes; drain and keep warm.
• Heat the olive oil in a large skillet over medium-high heat. Add the sausage slices, and cook until lightly browned on both sides, about 2 minutes per side. Reduce the heat to medium, and stir in 2 tablespoons of butter along with the onion, garlic, bell pepper, stir-fry vegetables, salt, and pepper. Cook and stir until the sausage is no longer pink in the center, and the vegetables have softened, 10-12 minutes.
• Meanwhile, place the clams, mussels, and shrimp in a steamer over 1 inch of boiling water, and cover. Remove the shrimp once they turn pink, after about 3 minutes. Remove the clams and mussels as soon as they open, after 3 to 5 minutes all together. Discard any clams and mussels that do not open. Set the seafood aside and keep warm.
• Place the scallops into the skillet with the vegetable mixture, and gently cook until the scallops are no longer opaque in the center, about 3 minutes. Gently stir in the steamed seafood, parsley, and remaining 2 tablespoons of butter. Serve the seafood and vegetable mixture over a bed of angel hair pasta.

ANGEL HAIR PASTA WITH CLAMS

Steps:

• For the toasted breadcrumbs: Preheat the oven to 400 degrees F. Cut the baguette into large cubes. Add to a food processor and pulse until processed into crumbs. Spread the crumbs out on a baking sheet and toss with some olive oil, salt and pepper. Transfer to the oven and toast until golden brown, stirring as needed to evenly brown, 5 to 10 minutes.
• For the clams: Add the clams, 2 tablespoons of the chopped Calabrian chiles, garlic, onion, two of the thyme sprigs, white wine, 1 cup water and some kosher salt to a saucepan. Cover with a lid, bring to a boil, and cook just until the clams open, 5 to 10 minutes. Remove the clams from the broth with tongs and allow to cool. Reserve the clam broth. Discard any clams that haven't opened. Once the clams have cooled, remove from shells and chop. Set aside.
• For the sauce: To a large high-sided saute pan, add the butter and 1 tablespoon olive oil and allow the butter to melt. Once melted, add the remaining 2 tablespoons chopped Calabrian chilies and the remaining 2 thyme sprigs, along with a ladleful or two of the clam broth. Bring to a boil. Add a touch of cream and the chopped clams, stirring until just combined. Remove the thyme sprigs. Taste and adjust the seasoning as needed.
• Add the cooked pasta to the sauce, along with more broth if needed, and toss.
• Serve in a bowl, garnished with chopped parsley and toasted breadcrumbs.

CAPELLINI VONGOLA

Steps:

• Bring 1 gallon of water to a boil with lots of salt. Boil pasta until al dente. Be careful it will quickly over cook.
• At the same time finely mince the garlic and saute in a large skillet with a couple of tablespoons of the butter.
• Bring the skillet to a high heat and add the clams. Saute for a bit and add white wine cover and steam until clams open.
• When clams open, add clam juice and choped clams and salt and pepper. Bring to gentle simmer and stir in whole butter.
• Pour over hot angel hair or add angel hair to broth and toss. Garnish with parsley and serve with fresh bread.