Clams Casino Pasta Food

BUCATINI A LA CLAMS CASINO

Steps:

• For the topping: Heat a small skillet over medium heat. Add the olive oil and breadcrumbs and toast, stirring often, until golden brown and crispy. Season with the salt. Set aside to cool. Stir in the Parmesan.
• For the pasta: Bring a large pot of salted water to a boil. Cook the pasta for 3 minutes less than the package directions, about 9 minutes. Drain well, reserving 1/2 cup pasta water.
• Put the olive oil and bacon in a large skillet over medium heat. Cook, stirring often, until browned and crispy, about 8 minutes. Add the garlic and red pepper flakes and cook until fragrant, about an additional minute. Add the tomatoes and toss to coat. Deglaze with the white wine and add the cockles. Cover the skillet with a lid and shake gently. Cook until all the shells have opened, 2 to 3 minutes. Remove the clams to a bowl, discarding any unopened clams. Add the pasta to the skillet and toss in the sauce. Add the reserved pasta water to create a loose sauce. Toss with the parsley. Stir the clams back into the pasta and sprinkle with the breadcrumb topping. Serve with a drizzle of olive oil.

CLAMS CASINO PASTA

Steps:

• Soak the clams in a large bowl of cool water for 20 minutes. Rinse well and keep cold until ready to use. (I like to chop and prep the rest of the ingredients while the clams soak!) Bring a large pot of water to a rolling boil and season the water generously with salt. Add in the spaghetti and cook one minute less than the package instructions. Meanwhile, in a large, deep skillet, add in the bacon and cook until crisp. Drain the bacon on paper towels and set aside. Add the shallots, bell pepper, and garlic to the rendered bacon fat. Cook the vegetables until they start to soften, about 2-3 minutes. Season with pepper and add in the vermouth and lemon juice. Add the clams to the pan and cover with a tight-fitting lid. Allow the clams to steam just until the open - I like to remove them as they open to avoid any overcooking! Toss the cooked pasta with clam sauce and add the clams back in. Make the topping by melting the butter with the garlic in a small skillet. Add in the breadcrumbs and toast them for about a minute. Stir in the parmesan cheese, parsley, lemon zest, and reserved bacon. Season with pepper to taste. Sprinkle the topping over the pasta and serve!

CLAMS CASINO LINGUINE

Steps:

• Bring a large pot of water to a boil and salt it generously.
• Heat 2 tablespoons of the olive oil in a large skillet over medium-low heat. Add the panko and cook, stirring, until golden brown, 2 to 3 minutes. Immediately transfer to a bowl, stir in the oregano, season the crumbs lightly with salt, and set aside. Wipe out the skillet.
• Drop the pasta into the boiling water, stir, and cook until just al dente, according to package instructions.
• Return the skillet to medium heat and add the remaining olive oil and the pancetta. Cook, stirring frequently, until golden brown and crisp. Transfer to a small bowl using a slotted spoon and set aside. Add the onions to the skillet and cook, stirring, until softened, 2 to 3 minutes. Stir in the garlic and red chili flakes and cook for about 2 minutes more.
• Increase the heat to medium-high and pour in the wine. Let it simmer until nearly evaporated, about 1 minute. Add the clams with their liquor and cook, stirring, until the clams are cooked through, 30 seconds to 1 minute. Stir in the butter, if using, lemon zest, parsley and reserved pancetta and toss until melted and hot.
• Remove about 1/2 cup of the pasta cooking water and reserve; drain the linguine and toss it in the skillet. Toss the pasta with the clam sauce using tongs until evenly coated and combined, adding some pasta water or olive oil if the mixture is too dry. Season the pasta with a little salt, if desired, and a healthy grind of black pepper.
• Transfer the pasta to a serving platter and scatter some of the breadcrumbs evenly over it. Serve immediately with more breadcrumbs passed at the table.

CLAMS CASINO

Steps:

• In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
• Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
• Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
• In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
• Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

FETTUCCINE WITH BACON-CLAM SAUCE

Steps:

• Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.

SUMMER PASTA SALAD WITH CLAMS

Steps:

• Cook a box of pasta, drain and set aside. I choose to use a pasta that is similar in size to the clams.
• Add olive oil to a hot dutch oven or a pan large enough to hold all ingredients. Add onion and cook until translucent.
• Add the diced zucchini and garlic cooking until zucchini is nicely browned, stir frequently.
• Add clams with liquid, parsley and basil. Turn off heat. Add tomato, lemon zest and juice. Add pasta to mixture. Mix well and serve.

SPAGHETTI AND CLAMS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
• Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

MARK BITTMAN'S PASTA WITH CLAMS

Steps:

• Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
• After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
• Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
• Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.