Clams Recipes Jamie Oliver Food

AMANDA'S LINGUINE VONGOLE

Steps:

• Cook the pasta in a large pan of boiling salted water according to the packet instructions.
• Meanwhile, peel and finely chop the garlic, then pick and finely chop the parsley (stalks and all).
• Sort through the clams, giving any that aren't tightly closed a tap. If they don't close, throw them away.
• When the pasta has 5 minutes to go, heat 1 tablespoon of olive oil in a large frying pan over a high heat, add the garlic and chilli flakes, and fry for 1 minute, or until lightly golden.
• Throw in the clams, give the pan a good a shake, then after 30 seconds add the wine and pop the lid on.
• After 3 or 4 minutes, the clams will start to open - keep shaking the pan until they've all opened, then remove from the heat, and discard any clams that remain closed.
• Using tongs, drag the pasta straight into the pan of clams, then simmer for a minute or two in all the delicious juices.
• Taste and adjust the seasoning, if needed, then add the parsley and good drizzle of extra virgin olive oil, and toss together. Delicious served with a glass of chilled white wine.

CLAMS CASINO

Steps:

• Preheat the grill to high.
• Wash the clams under cold running water, brushing the shells and pulling off any seaweed stuck to them. Make sure they are all tightly closed.
• Peel and very finely slice the garlic, Pick the thyme, and drain and finely slice the peppers.
• Place a deep pan, big enough to hold all the clams, over a high heat. Add the clams and a splash of water and cover with a lid. Cook over a high heat, shaking now and then, until all the clams have opened, then tip onto a tray and leave to cool.
• Snip each bacon rasher into three and place the pieces in a non-stick frying pan. Gently cook over a medium heat just until the bacon is just starting to crisp on both sides.
• Lift the pieces of bacon out of the pan onto a plate and put the pan back on the heat. Add the butter, garlic and thyme and, when sizzling, add the breadcrumbs. Fry, stirring, for 2 to 3 minutes or until golden and season with sea salt and black pepper. Take the crumbs off the heat and leave them to cool.
• When the clams are cool enough to handle, remove from the shells and chop each into quarters. Tip them into a bowl, add a squeeze of lemon juice, a drizzle of extra virgin olive oil and a pinch of seasoning.
• Rinse the shells and spread out on a large roasting tray.
• Place a few pepper strips into each shell, followed by 1 tablespoon of breadcrumbs. Nestle a couple of clam quarters in each one and cover with more crumbs. Top with a piece of bacon and drizzle extra virgin olive oil.
• Once all the clams are filled, pop the tray on a low shelf under the hot grill for 4 to 5 minutes, or until everything is warmed through, the bacon is sizzling and the crumbs are golden brown. Serve with the remaining lemon cut into wedges for squeezing over.

LINGUINE WITH PANCETTA, OLIVE OIL, CHILE, CLAMS AND WHITE WINE SAUCE

Steps:

• Cook your linguine in salted boiling water until al dente. Meanwhile, get a pan hot and add a couple of good lugs (tablespoons) of olive oil and the pancetta. Fry until golden, then add the garlic and chilies. Soften them slightly and add the clams. Stir, then add the white wine. Put a lid on the pan and cook for a further couple of minutes until all the clams have opened--discard any that remain closed. Remove from the heat and add the drained linguine. Stir in the parsley, correct the seasoning and serve with all the cooking juices.;

SPAGHETTI VONGOLE

Steps:

• Serving suggestion: Fresh bread.
• Put a pan of water on to boil. While that's happening, sort through your cleaned clams and if there are any that aren't tightly closed, give them a sharp tap. If they don't close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready. Add the pasta to the boiling water with a good pinch of salt and cook according to packet instructions until al dente. About 5 minutes before your pasta is ready, get ready to start cooking - you'll have to be quick about this, so no mucking about! Put 4 generous lugs of extra-virgin olive oil into the hot pan and add the garlic, parsley stalks and a good pinch of salt and pepper. Crumble in the dried chile and add the chopped tomatoes. Stir everything around constantly and just as the garlic starts to colour, tip in the clams and pour in the wine. It will splutter and steam, so give everything a good shake and put the lid on the pan. After about 3 or 4 minutes the clams will start to open, so keep shuffling the pan around until all of them have opened. Take the pan off the heat. Get rid of any clams that haven't opened. By now your pasta should be just about perfect. Drain and add to the pan of clams along with the parsley leaves and an extra drizzle of extra-virgin olive oil. Stir or toss for a further minute or 2 to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away.

SCOTT URE'S CLAMS AND GARLIC

Steps:

• Wash clams to remove any dirt or sand.
• In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
• Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.