Spaghetti With Clam Sauce Food

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:

• 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.

SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Separate and peel garlic cloves. (To facilitate, you can soak the separated cloves in enough warm water to cover for 1/2 hour). Cut the peeled cloves into broad, thin slices.
• Place 12 tablespoons of the olive oil in a very wide saute pan or Dutch oven over medium-high heat. Add the sliced garlic, reserving about 4 cloves worth of slices for later. Cook, stirring occasionally, until garlic is almost brown (about 5 minutes).
• While the garlic is cooking, place the contents of the 2 cans of tomatoes in a colander and, working over a sink, squeeze the tomatoes in your hands until the tomatoes are a coarse pulp.
• When the garlic is almost brown, add tomatoes to the pan. Add 1/2 cup shredded basil. Cook over medium heat for 10 minutes, uncovered, then remove from heat and reserve.
• Open the 12 large clams with a clam knife, reserving juice. Chop coarsely and reserve.
• Add the spaghetti to a large pot of salted boiling water. Cook until al dente (about 10 minutes). When pasta is done, drain through colander. Toss the hot linguine in colander with a little olive oil.
• Place the remaining 4 tablespoons of olive oil in the now empty pasta pot over high heat. Add the reserved 4 cloves of garlic cut in thin slices. Saute until almost brown. Add Manilla clams. Add another 1/2 cup of shredded basil. Add half of the reserved tomato sauce. Add a little bit of the reserved clam juice. Cover the pot and cook until the clams open. As soon as the clams open, add chopped clams and spaghetti. Mix well. Add additional sauce if desired. Add the remaining basil. Season to taste with salt and pepper. Turn out onto large pasta platter. Garnish with extra sprigs of basil. Serve immediately.
• Suggested drink: Gai, Trebbiano dei Colli Martani, Rocca di Fabbri

SPAGHETTI WITH CANNED CLAMS

Steps:

• Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
• Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
• Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

ONE-POT CLAM SPAGHETTI

Steps:

• Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
• Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.

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.

OLD SPAGHETTI FACTORY'S CLAM SAUCE

Steps:

• Combine first four ingredients in a saucepan.
• Saute over medium-low heat until vegetables are tender but not brown.
• Add flour and mix to make a roux.
• In another saucepan, combine the juice from the clams, half and half, salt, white pepper, and thyme; heat until just below boiling.
• Add the half and half mixture and the clam meat to the roux.
• Stir until the sauce thickens.
• Serve over your favorite buttered spaghetti noodles with generous portions of Parmesan cheese.

CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE

Steps:

• Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
• Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

SPAGHETTI WITH WHITE CLAM SAUCE

Steps:

• Cook spaghetti as directed on package.
• Meanwhile, in 1 1/2-quart saucepan, melt butter over medium heat. Cook garlic in butter about 3 minutes, stirring occasionally, until light golden. Stir in 2 tablespoons parsley and the clams. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes.
• Drain spaghetti. In large bowl, pour sauce over spaghetti; toss. Sprinkle with additional parsley and cheese.

WHITE CLAM SPAGHETTI SAUCE

Steps:

• Drain clams, saving 3/4 cup of juices.
• Set aside.
• In a skillet, slowly heat the olive oil and butter, add garlic and saute until golden.
• Remove from heat.
• Stir in saved juices, add parsley, salt and bring to a boil.
• Reduce heat; simmer uncovered 10 minutes, add clams and simmer 3 minutes longer.
• Serve hot over cooked spaghetti or other Italian pasta and top with Parmesan cheese.
• This white sauce will cover about 1/2 pound of pasta.

PASTA WITH WHITE CLAM SAUCE

Steps:

• Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Heat slowly.
• Once pasta is done, combine with sauce mixture and garnish with parmesan cheese. Enjoy!

OLD SPAGHETTI FACTORY ORIGINAL CLAM SAUCE

Steps:

• Combine butter, garlic, onion and celery in a saucepan.
• Braise over medium-low heat until tender but not brown.
• Add the flour, and mix to make a roux.
• Drain clams, reserving juice.
• In a separate saucepan, combine clam juice, half-and-half, thyme and salt.
• Heat until just below boiling.
• Add to roux, and cook until sauce thickens.
• Add clams, stirring gently to mix through out the sauce.
• Serve over noodles.

PASTA WITH WHITE WINE CLAM SAUCE

Steps:

• Bring a large pot of water with a dash of salt to a boil, and add perciatelli, and cook until al dente. Drain pasta, but reserve some of pasta water in case you need to thin the sauce.
• In a large skillet, over a medium heat, heat the olive oil until warmed, but not smoking.
• Add garlic and stir to prevent burning, cooking until garlic releases scent, then add parsley and continue to cook for another minute or two.
• Add about 1 cup of clam juice from canned clams, white wine, and salt.
• If desired, add pepper flakes.
• Cook until bubbling.
• Mix flour with about 1/2 cup cold clam juice or wine, and then stir into the bubbling sauce, stirring constantly, until sauce thickens.
• Turn heat down to low, and add clams and cook over low heat for 5 minutes to gently heat clams. You may need to add more clam juice or a little pasta water. Taste to correct seasoning, and add more salt if you want.
• Pour drained perciatelli into the skillet, and mix well.
• Add squeeze of fresh lemon.

THE BEST CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil, add linguini and return water to a boil. Let linguini cook until al dente; drain well.
• In a large skillet, saute the onion and garlic in olive oil until the onions are translucent. Drain the cans of minced clams, reserving half of the juice.
• Stir the clams, reserved juice, butter, salt and pepper, and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
• Spoon the clam sauce over the linguini and serve.

SPAGHETTI WITH CLAM SAUCE

Steps:

• Pour the olive oil into the saucepan, and set it over medium-high heat. Toss in the garlic slices, and heat and stir for a minute or so, until sizzling. Drop in the artichokes, stir, and season with the peperoncino and oregano. When the artichoke slices are sizzling, pour in the wine and orange juice, and heat to a boil.
• Immediately dump in the clams, shake the pan to spread them evenly over the bottom, and put on the cover. Adjust the heat to keep the liquid at a steady simmer, and cook just until the clamshells open, 5 minutes or so. Remove open clams to a colander set in a bowl; cook any tightly closed clams a bit longer, about 3 minutes. When all the clams are out of the pan and draining, turn off the heat (and discard any shellfish that have not opened at all).
• Meanwhile, bring a large pot of water to a boil (6 quarts, with a tablespoon of kosher salt).
• Shake the clams in the colander to collect all their juices in the bowl below, and pour this liquid back into the saucepan. Bring the clam juices to a boil over medium-high heat, and reduce to a thin sauce consistency (turn off the heat before it gets thick). Meanwhile, pluck the cooled clam meat from the shells, and chop it finely.
• Now cook the spaghetti-if you're in a hurry, it can cook at the same time as you reduce the sauce and shuck and chop the clams. Have the clam cooking sauce barely simmering in the pan, and stir in the chopped clams just before the spaghetti is al dente.
• Lift the cooked pasta from the pot, let it drain briefly, drop it into the saucepan, and toss well until all the strands are nicely coated with clam sauce. Sprinkle on the chopped parsley, toss again, and serve the pasta right away in warm bowls.

PASTA WITH WHITE CLAM SAUCE

Steps:

• Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.