SUMMER PASTA SALAD WITH CLAMS
We absolutely love a summer pasta salad. A great dinner for two or a side salad for four, this is a great way to enjoy clams when you don't want a chowder. You can use fresh clams if you like, I use canned with no apologies! It's less messy...
Provided by Shes a Moser Girl
Categories Pasta Shells
Time 40m
Yield 3 quarts, 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 389.1, Fat 4.5, SaturatedFat 0.6, Cholesterol 31.8, Sodium 60.7, Carbohydrate 64.3, Fiber 4, Sugar 2.8, Protein 22.7
WHITE WINE AND GARLIC CLAM PASTA
Steps:
- Gather the ingredients.
- Boil a generous amount of water in a large pot. Soak the clams in a bowl of cold water for about 10 minutes. Drain and rinse under cold running water.
- In a large, heavy-based pot, heat the oil and butter over medium heat. Add the onion and sauté for 2 to 3 minutes, stirring occasionally, until translucent.
- Add the garlic, chili flakes, and salt to the pot and stir for about 20 seconds.
- Add the chopped tomatoes and fry for about 7 minutes, until their juice starts to evaporate.
- Salt the boiling water and cook the pasta according to packet instructions.
- In the pot with the sauce, turn the heat up to medium-high and add the clams to the pot. Cover with a lid. After about 2 to 3 minutes, add the wine to the pot. Cover again and shake the pot from side to side.
- Cook the clams for a further 5 minutes, or until they open. Add the parsley and stir with a wooden spoon. Cover and shake the pot again. Check for any unopened clams and discard.
- Approximately at this point, the pasta should be ready to be drained. Drain and place in a big serving bowl or large plate.
- Pour the clam mixture on top. Mix the pasta and sauce well with the help of two big serving forks or some tongs. Serve immediately.
Nutrition Facts : Calories 662 kcal, Carbohydrate 62 g, Cholesterol 95 mg, Fiber 5 g, Protein 40 g, SaturatedFat 6 g, Sodium 2022 mg, Sugar 9 g, Fat 23 g, ServingSize 2 servings, UnsaturatedFat 0 g
CLAM LINGUINE
This a simple and delicious recipe with clams and garlic. It can be served as an elegant dish or as a quick meal with french bread, if desired.
Provided by Paris
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 35m
Yield 3
Number Of Ingredients 8
Steps:
- In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
- Add clams to the skillet and heat through; top with cheese and serve immediately.
Nutrition Facts : Calories 755.3 calories, Carbohydrate 67.5 g, Cholesterol 93.6 mg, Fat 40.6 g, Fiber 5.1 g, Protein 33.2 g, SaturatedFat 15.1 g, Sodium 401.2 mg, Sugar 7.6 g
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- In a large pot of boiling salted water, cook the spaghetti until just al dente, then drain the pasta well.
- Meanwhile, in a large, deep skillet, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open.
- Add the spaghetti and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the spaghetti absorbs some of the juices, about 1 minute. Transfer the spaghetti and clams to shallow bowls and serve right away.
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