Pasta With Cherry Tomatoes Basil Lemon And Clams Food

LINGUINE WITH CLAMS, CHERRY TOMATOES AND BASIL

Steps:

• Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic, salt, pepper and red pepper flakes and saute until fragrant; don't let the garlic brown. Add the cherry tomatoes, white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all the clams are removed, reduce the heat to medium-low and swirl in the butter. Season with salt and pepper.
• Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl, the lemon zest and half of the basil. Using tongs, turn the linguine to coat it with the sauce. Top with the remaining basil. Serve immediately.

CREAMY CAMPFIRE CLAM PASTA WITH TOMATOES

Steps:

• Mix together the parsley, red pepper flakes, garlic, butter, lemon zest and 1/2 teaspoon salt in a medium bowl. Transfer to a small plastic storage container with a lid and freeze until ready to use. (Pack the frozen butter in your cooler, it will help cool your food.)
• Heat the oil in a small skillet over medium-high heat until it shimmers, about 1 minute. Add the breadcrumbs and a pinch of salt and cook, stirring, until golden and toasted, about 4 minutes. Can be made a day ahead, pack in a small plastic re-sealable bag.
• (Make sure to pack all of the other ingredients and equipment.)
• Build a medium-high campfire that has a grate for cooking.
• When ready to cook, combine the tomatoes, clams and 1 1/2 cups water in a large saucepan, on the grate, directly over the fire and bring to a boil. Add the pasta to the boiling sauce and stir to coat. Bring back to a boil for 30 seconds then remove from the heat and cover with a lid, let sit for 3 minutes. Uncover and stir in the butter (which will have thawed in the cooler) and the juice of the zested lemon.
• Divide among 4 bowls and top with breadcrumbs.

CLAM PASTA WITH BASIL AND HOT PEPPER

Steps:

• Make the purée: Grind basil and parsley together in a food processor. (Alternatively, hand chop herbs or pound them in a mortar.) Add garlic paste and 1/4 cup olive oil and pulse to combine. Season to taste with salt and pepper.
• Bring a large pot of well-salted water to a rapid boil. Add pasta and cook according to package directions, taking care to keep pasta quite al dente. It's best to use a timer, and drain pasta as soon as it's done.
• While pasta is cooking, heat 3 tablespoons olive oil in a heavy-bottomed wide pot with a lid over medium-high heat. Add minced garlic, fennel seed if using and pepperoncino, and let sizzle without browning, about 1 minute. Add clams, stirring to coat with a wooden spoon. Raise heat to high, add wine and put on the lid. Cook, covered, until all clams have opened, 5 to 7 minutes. Turn off heat. (Discard any clams that fail to open.)
• Add cooked pasta and basil purée to pot and toss gently to combine. Transfer to a serving bowl. Garnish with basil leaves and lemon wedges.

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC

Steps:

• Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
• In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
• Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
• Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

PASTA WITH CHERRY TOMATOES, BASIL, LEMON, AND CLAMS

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.
• Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired.

PASTA WITH ROASTED GARLIC, CHERRY TOMATOES AND BASIL

Steps:

• Preheat oven to 400. Halve tomatoes and garlic cloves and toss with olive oil and balsamic (to taste - probably just a few dashes) in a baking dish.
• Combine bread crumbs, parmesan, and salt and pepper to taste. Spoon mixture evenly over tomatoes.
• Roast mixture for 30-40 minutes or until mixture is bubbly, browned, or slightly thickened.
• Meanwhile, in a large pot of salted water, cook pasta according to package directions. Drain well.
• Add pasta to the tomato mixture and toss with fresh chopped basil.

ANGEL HAIR PASTA WITH LEMON, GARLIC AND TOMATOES

Steps:

• Cook the pasta in several quarts of salted water (keep an eye on it - angel hair cooks a lot faster than other pasta and you don't want it mushy). Place it in a large serving bowl, add the basil and Parmesan cheese and toss to mix.
• While the pasta is cooking, heat the olive oil in a large skillet and saute the garlic for a minute or so until it *just* begins to change color. Add the wine and cook until it has been reduced by about half (2-4 minutes). Stir in the lemon juice and tomatoes and remove the sauce from heat until the pasta is ready.
• Pour lemon-tomato sauce over pasta mixture, add salt and pepper to taste and toss to mix. Serve with extra Parmesan on the side, if desired.