SPAGHETTI WITH WHITE CLAM SAUCE
Great dinner for a Friday night.
Provided by ANGCHICK
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 866.8 calories, Carbohydrate 90.7 g, Cholesterol 81 mg, Fat 37.3 g, Fiber 3.9 g, Protein 39.9 g, SaturatedFat 8.5 g, Sodium 198.2 mg, Sugar 3.2 g
PASTA WITH ARUGULA AND TOMATOES
This is a super-simple, quick pasta recipe that tastes best with cherry tomatoes or other sun-ripened tomatoes. It is perfect during the summer months when tomatoes are in season.
Provided by ChristyM
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 3
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a skillet over medium-low heat and cook garlic until translucent and fragrant, about 2 minutes. Add cherry tomatoes. Increase heat, cook, and stir until lightly browned, 5 to 7 minutes. Season with salt and pepper.
- Remove skillet from heat and mix in arugula. Mix in cooked spaghetti and drizzle with olive oil. Serve immediately with Parmesan cheese.
Nutrition Facts : Calories 555.3 calories, Carbohydrate 76.8 g, Cholesterol 2.9 mg, Fat 21 g, Fiber 4.9 g, Protein 15.6 g, SaturatedFat 3.4 g, Sodium 130.5 mg, Sugar 3.5 g
SPAGHETTI WITH CLAM SAUCE
This scrumptious pasta is DH's creation and star dish. Thank you to Starrynews for putting this in her best of 2009 cookbook!
Provided by Maito
Categories One Dish Meal
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 12
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 ARUGULA & CLAM SAUCE
Canned clams are a great ingredient to have on hand for a fast dinner. Plus, their juices amp up the flavor of this sauce. Look for cans with certification from the Marine Stewardship Council for the most sustainable choice.
Provided by Devon O'Brien
Categories Healthy Clam Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Cook pasta according to package directions. Drain.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion and cook until starting to soften, about 2 minutes. Add garlic and crushed red pepper and cook, stirring, until fragrant, about 1 minute. Add clams and their juice, wine, lemon zest and lemon juice. Bring to a simmer. Adjust heat to maintain a simmer and cook, stirring occasionally, until reduced by half, 6 to 8 minutes.
- Stir in butter and salt. Add the hot pasta and toss to coat. Add arugula and toss until slightly wilted, about 1 minute. Serve with Parmesan, if desired.
Nutrition Facts : Calories 397 calories, Carbohydrate 50 g, Cholesterol 64 mg, Fat 14 g, Fiber 6 g, Protein 21 g, SaturatedFat 4 g, Sodium 460 mg, Sugar 4 g
SPAGHETTI WITH CLAMS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
LINGUINE WITH CLAMS AND ARUGULA
From Il Pastaio, Beverly Hills, California.
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat 2 tablespoons oil in heavy large skillet over medium heat. Add shallots and garlic; sauté until translucent, about 2 minutes. Add clams, 1/2 cup tomatoes and wine; bring to boil. Cover; cook until clams open, about 8 minutes. Using tongs, transfer clams to bowl; discard any that do not open. Cover clams with foil.
- Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite.
- Drain pasta. Add to skillet. Add arugula and 1/2 cup tomatoes; toss over high heat until pasta is coated, 2 minutes.
- Place pasta in large bowl. Top with clams. Drizzle with 2 tablespoons oil.
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