Canned Clam Pasta Food

CANNED CLAM PASTA

Steps:

• In a large pot of boiling salted water, cook the pasta until al dente. Reserve about 3 tablespoons of the cooking water.
• Heat oil in a large deep skillet over medium heat. Cook shallots and garlic just until translucent and soft for 1-2 minutes. Keep stirring and careful not to burn the garlic.
• Add clam juice, chicken broth, and white wine. Cook until the sauce on medium-high heat until the sauce is reduced, enough to fully submerge the cooked pasta. Season with salt, black pepper, or chili pepper flakes if needed.
• Add butter, basil, clam meat, pasta, and pasta water to the skillet. Stir just until the clam is warm throughout. Turn off the heat immediately so you don't overcook the clam meat. Serve with chopped parsley.

SPAGHETTI WITH CANNED CLAMS

Steps:

• Drain the chopped clams reserving the clam juice and set aside. You will yield about 1 1/2 cups clam juice.
• Bring a pot of water to a boil and cook the pasta to al dente(one to two minutes under time recommended in package). Reserve about 1/2 cup of the pasta water right before you drain the pasta in case you need it for the sauce.
• In a large skillet, heat the butter and a few tablespoons olive oil to medium. Add the garlic and crushed red pepper if using. (See Note) Cook for four to five minutes or until the garlic slices start to turn golden.
• Add the wine, turn the heat up to medium high and allow one to two minutes for the alcohol to cook off. Add the clam juice (Not the chopped clams), the lemon juice and season with salt and pepper. Once the liquid starts boiling reduce the heat to medium. Check your pasta. Reserve your pasta water and drain. If your clam sauce is done and your pasta is not, turn off the heat until your pasta is ready.
• When the pasta is done, drain and add to the skillet with the clam sauce. Add the chopped clams and chopped parsley and toss. It will seem like a lot of sauce but it will thicken and be absorbed by the pasta over time. You shouldn't need more liquid but if you feel it needs it, add some of the pasta water a little at a time. I like to add extra drizzles of olive oil before serving. Taste and adjust according to your liking for more salt and/or lemon juice. Plate and serve.

SPAGHETTI WITH CANNED CLAMS

Steps:

• Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
• Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
• Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of salted water to boil. Cook pasta according to package directions.
• Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
• While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
• Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
• Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.

LINGUINE WITH CANNED CLAMS, CHILES AND LEMON

Steps:

• Bring 4 quarts of water to a boil in a large pot and season with 1 tablespoon salt. Add the pasta and cook 3 minutes less than called for on the directions on the box. Reserve 1 cup of the pasta water, then drain.
• While the pasta cooks, combine the olive oil, garlic and red pepper flakes in a large skillet over medium heat. Once the oil is hot and the garlic starts to sizzle, remove from the heat and allow the garlic to toast. Juice the lemon into the skillet then add the butter, clams, vermouth, 1/2 cup of the reserved pasta water and the cooked pasta. Stir to evenly combine, then turn the heat up to medium and simmer, stirring occasionally, until the sauce has reduced and fully coats the pasta, 3 to 5 minutes. Taste and adjust the salt as needed and add black pepper, the lemon zest and parsley. Use tongs to toss then divide among bowls and serve immediately.