SPAGHETTI WITH CLAMS AND CHERRY TOMATOES
Spaghetti with clam sauce is a very traditional, simple dish found across Italy.
Provided by Deborah
Categories Dried Pasta - Seafood
Number Of Ingredients 9
Steps:
- Cook the pasta in salted boiling water until al dente.
- Meanwhile, in a medium saucepan, heat the oil, then add the garlic and chile pepper and cook for just about 1 minute.
- Add the tomatoes and cook for a few minutes or just until the tomatoes begin to soften.
- Add the parsley, clams and wine, and cook over medium heat until the clams open, about 5 minutes.
- Shake the pan occasionally to ensure even heat distribution.
- Discard any clams that do not open.
- Drain the pasta, reserving a small cup of pasta water.
- Add the pasta to the clams and mix well, adding a little of the pasta water if the mixture seems dry.
- Serve immediately.
CHERRY TOMATO RED CLAM SAUCE WITH LINGUINI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 37m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.
- While water comes to a boil, heat extra-virgin olive oil over medium to medium-high heat. Add anchovies and melt into oil. Add tomatoes, onions and garlic to the pan, season with crushed red pepper flakes, oregano, parsley and pepper, saute until the tomatoes and onions are soft, 8 to 10 minutes.
- Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add clams to pot. Cover the pot and cook clams until they open, 6 to 7 minutes.
- Remove any unopened clams and add pasta to the pan. Toss linguini with sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add basil to pasta and taste to adjust seasonings.
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, ROASTED TOMATOES AND CARAMELIZED GARLIC
Here is a very cool recipe that calls for roasting cherry tomatoes with garlic and oil, then using that mixture as the base of a pasta sauce heavy with clams. The juxtaposition of the slick linguine with the roasted, caramelized tomatoes and garlic, as well as the soft, briny clams, is an uncommon delight. Work hard to make sure not to overcook the pasta, so that it may finish in the sauce.
Provided by Melissa Clark
Categories dinner, pastas, main course
Time 45m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 1 gram, Carbohydrate 69 grams, Fat 3 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 0 grams, Sodium 787 milligrams, Sugar 5 grams, TransFat 0 grams
CLAMS WITH FENNEL AND TOMATOES OVER SPAGHETTI
Easy seafood dinner with pasta. Spaghetti, Linguini, Spaghettini, any other long pasta is lovely with this recipe. Serve with a chilled, crisp, semi-dry Reisling style from Vineland Estates VQA; perfect with seafood or chicken dishes. A nice Reif Estate Vidal VQA with its peach flavour and hints of tropical fruit and a refreshing lemony crispness make this wine an easy sipper. Excellent with any seafood salad as well. I have served this recipe with suggested wines to guests; of course I doubled the recipe for "More Please" requests. It is a hit. Serve with a salad of Romaine, Escarole, Endive, with a simple Olive Oil and Balsamic vinegar dressing
Provided by TOOLBELT DIVA
Categories Spaghetti
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat butter in a large saucepan over mediun heat.
- Add onion and cook until soft.
- Add garlic, fennel and cook until fragrant.
- Add wine and thyme; bring to a boil.
- Add clams, cover and cook covered for 10 minutes stirring occasionally just until shells open.
- Continue to cook until remaining clams open.
- Discard any unopened clams.
- Meanwhile, bring a large pot of water to a boil.
- Add salt and spaghett, and cook until al dente.
- Drain, keeping 1 cup (250 mL) of the cooking water aside.
- Toss with hot fennel mixture and cherry tomatoes- add a little pasta water if necessary.
- divide between 4 bowls.
- Top with clams and fennel fronds.
Nutrition Facts : Calories 684, Fat 6.7, SaturatedFat 2.4, Cholesterol 68.8, Sodium 1887.2, Carbohydrate 106.9, Fiber 5.5, Sugar 4.3, Protein 40.7
CLAMS WITH CHERRY TOMATOES
Make and share this Clams With Cherry Tomatoes recipe from Food.com.
Provided by dicentra
Categories Spanish
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add tomatoes; sauté 6 minutes or until lightly browned.
- Add wine, clams, garlic, and lemon, stirring to coat; cover, reduce heat, and cook 8 minutes or until shells open.
- Discard any unopened shells. Sprinkle with parsley. Serve clam mixture with French bread.
Nutrition Facts : Calories 614.3, Fat 13.1, SaturatedFat 2, Cholesterol 77.2, Sodium 916.5, Carbohydrate 79.4, Fiber 6.3, Sugar 2.5, Protein 41.6
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.
SPAGHETTI WITH CLAMS AND CHERRY TOMATOES
A clam and pasta dish with the taste of the sea. So easy to prepare and just so delicious. You can also substitute mussels for the clams.
Provided by Allrecipes Member
Categories Italian Recipes
Time 2h35m
Yield 4
Number Of Ingredients 7
Steps:
- Soak clams in plenty of salted cold water for 2 hours so that they will release any sand they have in them. Rinse well under cold running water and drain.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, 2 minutes less than as directed on the package, about 10 minutes. Drain.
- Heat 1 tablespoon olive oil in a large pan over medium heat and cook garlic until fragrant, about 1 minute. Add clams and white wine, cover, and cook on high heat until clams open, 3 to 5 minutes. Remove clams from the pan. Strain the pan juices through a fine sieve and set aside.
- Add 2 tablespoons olive oil to the same pan and cook cherry tomatoes until softened, about 7 minutes. Stir in a few basil leaves. Add cooked clams and juices back to the pan and stir to combine. Mix in remaining 1 tablespoon olive oil. Add drained spaghetti and cook for 2 minutes over high heat with the tomatoes. Serve garnished with remaining basil.
Nutrition Facts : Calories 590.8 calories, Carbohydrate 87.4 g, Cholesterol 10.6 mg, Fat 17.2 g, Fiber 4.1 g, Protein 19.2 g, SaturatedFat 2.5 g, Sodium 47.4 mg, Sugar 3.1 g
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