Spaghetti And Clams Food

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.

SPAGHETTI WITH CLAM SAUCE

Steps:

• Start water to boil for pasta.
• Heat 2 tablespoons oil over medium high heat in a small or medium saucepan.
• Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high.
• Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes.
• Meanwhile, cook pasta until it is al dente.
• Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil.
• Take sauce off heat. Add black pepper to taste, and parsley.
• Immediately add half of the sauce to the pasta and toss.
• Plate pasta, top with other half of sauce, and serve.

SPAGHETTI WITH CLAMS

Steps:

• Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
• Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.
• Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.

SPAGHETTI WITH CLAMS

Steps:

• Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
• Add spaghetti to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown.
• Add vermouth and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.
• Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.

SPAGHETTI VONGOLE

Steps:

• 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 chilli 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 two to let the beautiful seashore juices from the clams be absorbed into the pasta. Serve right away. No sane Italian would eat this dish without some fresh hunks of bread to mop up the juices. Beautiful!
• PS The first time you make this it will be good, but you might find things don't come together exactly at the right time. But don't worry, this dish is all about confidence and the more you make this, the more you'll find the pasta and clams are ready and perfect at the same time. And then it will be great!

SPAGHETTI WITH WHITE CLAM SAUCE

Steps:

• Cook pasta according to package directions.
• Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
• Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

SPAGHETTI WITH CLAMS

Steps:

• In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
• Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
• Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
• Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
• Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

TOASTED SPAGHETTI WITH CLAMS

Steps:

• In a large deep skillet, heat the olive oil until shimmering.
• Add the spaghetti and cook over moderate heat, stirring constantly, until golden, about 3 minutes.
• Add the garlic and a large pinch of crushed red pepper flakes and cook until fragrant, about 1 minute.
• Add the clam broth and water and bring to a boil.
• Cover tightly and cook over moderate heat until the pasta is barely al dente, about 8 minutes.
• Nestle the clams into the pasta, cover and cook until the pasta is al dente and the clams open, about 7 minutes.
• Add a few tablespoons of water if the pasta is too dry.
• Stir in the parsley and serve.
• Serve with Pecorino-Romano, for serving (optional).

SPAGHETTI AND CLAMS

Steps:

• Coat the bottom of a pan with the olive oil. Saute onion, green pepper, and chopped garlic in the olive oil.
• In a large pot combine clam juice, oregano and basil and a dash of salt and black pepper. Add Sauteed ingredients and 1/2 cup to 1 cup water. Bring all ingredients to a slow boil. Then add 1/4 cup dry white wine and chopped or minced clams.
• Let mixture continue to cook at a slow boil. Then add thoroughly cleaned little neck clams in shell. Add garlic powder, remaining oregano, and basil. Stir, cover, cook until necks open, (discard any clams that do not open, approximately 5 to 6 minutes). Stir again. Cover. Let simmer for 20 minutes stirring occasionally.
• To boiling water, add linguini or spaghetti. Cook 8 to 10 minutes. Strain spaghetti and put in bowl. Pour clam mixture over top.

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.

SPAGHETTI WITH CLAMS AND CHILLI

Steps:

• Rinse the clams well and scrub if necessary in cold water. Discard any with cracked or damaged shells and those that don't close when tapped on the edge of the sink. Place the rest in a large bowl. Cover with lots of cold water and leave to stand for 20 minutes to give the clams a chance to dislodge any sand that might be present inside the shells. (Don't leave for any longer than 20 minutes or the clams will die and become unusable.)
• Half-fill your largest saucepan or flame-proof casserole with cold water, add the salt and bring to the boil. Score a cross through the skin in the base of the tomato and lower gently into the bubbling water. Leave for 30 seconds and then remove with a slotted spoon or tongs, place on a chopping board and leave until cool enough to handle.
• Return the water to the boil and gradually add the spaghetti, pushing down and separating the strands as it enters the water. Stir well as it begins to soften and return to the boil. Cook for 10 minutes, or according to the packet instructions, until just tender (al dente).
• While the spaghetti is boiling, remove the clams from the bowl they have been soaking in with a slotted spoon - so that any sand is left at the bottom of the bowl - rinse in a colander and transfer to a clean bowl.
• Heat the oil in a large non-stick, lidded sauté pan or wide-based saucepan. Very gently fry the garlic, shallot and chilli for 5 minutes, or until well softened, stirring regularly. Slip the skin off the tomato and discard. Cut the tomato into quarters, throw away the seeds, and cut the tomato flesh into 1cm/½in dice.
• Increase the heat under the pan to high, add the tomatoes and cook for a minute, stirring. Pour in the wine and bring to a simmer. Add the clams and stir well. Cover with a tight-fitting lid and cook for 1 minute. Carefully give the pan a good shake, holding the lid firmly in place, and cook for 2 minutes more.
• Remove the lid, stir the clams with a wooden spoon and cook for a further 30-60 seconds, or until the clams have all opened. Remove the pan from the heat, pick through the clams and discard any that haven't opened. Season the clam mixture well with salt and freshly ground black pepper.
• Drain the pasta in a large colander and return to the saucepan. Tip all the clam mixture into the saucepan, scatter over the chopped parsley, season with ground black pepper and toss well together (Tongs or a large spoon and fork work well for tossing.) Check the seasoning and serve.

SPAGHETTI WITH CLAMS

Steps:

• Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring constantly in the beginning to prevent it from sticking together, about 8 minutes.
• Meanwhile, in a large sauté pan, heat the oil over a medium-high flame. When almost smoking, add the shallots and sauté until soft, about 3 minutes. Add the garlic and sauté until the garlic is golden brown and the shallots are translucent, about 3 minutes (being careful not to burn the garlic). Add the clams, wine, 2 tablespoons of the parsley, and 1/2 teaspoon each of sea salt and pepper. Cover and simmer until most of the clams have opened, about 6 minutes (discard any shellfish that do not open). Whisk in the butter to thicken the sauce slightly.
• Drain the spaghetti, reserving 1/3 cup of the cooking liquid. Do not rinse the spaghetti with water; you want to retain the natural starches that help the sauce adhere to the spaghetti. Toss the spaghetti with the clam mixture in the pan to coat. Add enough of the reserved cooking liquid to moisten.
• Transfer the pasta to a large serving bowl. Sprinkle the lemon zest over the pasta. Garnish with the remaining parsley and serve immediately.