Summer Pasta Salad With Clams Food

SUMMER PASTA SALAD I

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.
• In a small saucepan, bring vinegar and sugar to a boil. Boil for one minute.
• In large bowl, combine vinegar mixture, Catalina dressing and Italian dressing. Mix well. Add pasta, cucumber, olives, tomato, onion, carrots, and bell pepper; toss. Season with celery salt, salt and pepper. Refrigerate until serving.

SUMMER PASTA SALAD

Steps:

• Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until al dente. Drain and rinse under cold running water to cool the pasta and stop the cooking process. Drain well and set aside.
• Whisk together the olive oil, vinegar, mustard, honey, 2 teaspoons salt and 3/4 teaspoon pepper in a large bowl. Add the pasta, cucumbers, tomatoes, celery, radishes, corn, shallot, parsley and dill. Toss to combine and allow to marinate at room temperature for least 30 minutes or cover and refrigerate up to 8 hours. Season to taste with salt and pepper. Serve at room temperature.

SUMMER PASTA PRIMAVERA

Steps:

• Preheat the oven to 450°F. Line a baking sheet with heavy duty aluminum foil.
• Combine the tomatoes, shallots, garlic, olive oil, salt, and sugar on the prepared baking sheet. Toss with your hands or a rubber spatula until the vegetables are evenly coated. Arrange the vegetables in a single layer and roast for 15 to 20 minutes, or until the tomatoes are just starting to brown. Remove the pan from the oven and add the zucchini and corn. Toss with a rubber spatula (the tomatoes will collapse; that's okay) and spread into an even layer. Roast for 5 minutes more, until the zucchini and corn are tender-crisp.
• Meanwhile, cook the pasta in salted water until al dente. Drain, then add the pasta back to the pan. Add the roasted vegetables and all their juices to the pasta, along with the butter, herbes de Provence, red pepper flakes, pecorino Romano, basil, and pine nuts. Toss well, then taste and adjust seasoning if necessary. Spoon into pasta bowls and drizzle with olive oil, if desired. Serve with more grated cheese.
• Note: Herbes de Provence can be found in the spice section of your supermarket. Most markets carry it but if you can't find it, dried thyme may be substituted.
• Note: To toast the pine nuts, put them in a dry skillet and cook over medium-low heat, stirring frequently, until golden in spots, about 3 minutes.

BUTTERY MUSHROOM AND CLAM PASTA

Steps:

• 1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 3/4 cup of the pasta cooking water. Drain. 2. Meanwhile, heat the olive oil in a large skillet over high heat. When the oil shimmers, add the mushrooms and season lightly with salt and pepper. Cook undisturbed for 5 minutes or until golden, stir and continue cooking until the mushrooms have caramelized, 3-5 minutes. Reduce the heat to medium. Add the butter, corn, garlic, thyme, and oregano. Cook, stirring occasionally until the garlic is caramelized and fragrant, about 5 minutes. 3. Add the reserved pasta cooking water, the wine and the balsamic vinegar. Stir in the clams. Bring the mixture to a simmer over medium heat. Cover the pot with a lid and cook until all the clams have opened, about 5 to 8 minutes. Discard any unopened clams. Stir the pasta and manchego cheese. Remove from the heat and stir in the parsley, discard the garlic cloves.4. Divide among bowls and top with fresh herbs and crushed red pepper. Enjoy!

TAGLIATELLE WITH CLAMS AND BROCCOLI

Steps:

• Bring large pot of salted water to boil. Add pasta and broccoli and cook until pasta is tender, about 2 minutes. Drain and transfer to large bowl; cover to keep warm.
• Meanwhile, heat oil in 14-inch skillet or Dutch oven over medium heat. Add shallots and cook, stirring frequently, until softened, about 2 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds longer.
• Add clams to skillet and cook 1 minute. Add broth and lemon zest and juice; cook, covered, until clams open, about 8 minutes. Discard any clams that do not open. Add pasta, broccoli, and pepper to clams; cook, tossing, until mixed well and heated through, about 1 minute longer. Divide evenly among 4 large shallow bowls and sprinkle with parsley.
• Serving size: about 10 clams with 1 1/2 cups pasta and sauce

SUMMER PASTA SALAD WITH CLAMS

Steps:

• Cook a box of pasta, drain and set aside. I choose to use a pasta that is similar in size to the clams.
• Add olive oil to a hot dutch oven or a pan large enough to hold all ingredients. Add onion and cook until translucent.
• Add the diced zucchini and garlic cooking until zucchini is nicely browned, stir frequently.
• Add clams with liquid, parsley and basil. Turn off heat. Add tomato, lemon zest and juice. Add pasta to mixture. Mix well and serve.

SUMMER PASTA SALAD

Steps:

• Cook pasta al dente according to package directions. Drain and run under cold water to stop cooking.
• Combine all dressing ingredients in a mason jar and shake well to combine.
• Combine pasta and remaining ingredients in a large bowl. Toss top combine. Top with additional feta cheese and herbs if desired.

WHAT TO SERVE WITH STEAMED CLAMS? 7 BEST SIDE DISHES

Steps:

• Choose your favorite recipe from the list of options.
• Organize all required ingredients and prepare a delicious meal in 30 minutes or less!

PASTA WITH CLAMS AND TOMATOES

Steps:

• Peel the garlic and chop coarsely. Rinse clams thoroughly, sort and discard open shells.
• Heat 1 tablespoon oil in a shallow pot. Sauté garlic over medium heat for 1-2 minutes.
• Pour in broth and bring to a boil. Add clams, immediately top with a lid and cook covered, about 3 minutes over medium heat.
• Remove the pot from the heat and add the clams to a sieve, taking care to collect the broth in a bowl. Let clams cool slightly.
• Meanwhile, peel, halve and finely chop the onion. Rinse tomatoes, pat dry and cut into quarters.
• Remove clam meat from the shells. Sort out and discard closed shells.
• Cook the pasta according to package directions in plenty of boiling salted water until al dente. Heat the remaining olive oil in a large skillet and fry onion until translucent.
• Measure out approximately 1/4 cup of the collected broth and pour through a sieve into the onion. Bring to a boil, cover and cook for 5 minutes over low heat.
• Meanwhile, rinse parsley, shake dry, pluck off the leaves and set some aside. Chop the rest finely.
• Add clam meat and tomatoes to onion and broth mixture and heat. Stir in tomato paste. Season with salt and pepper.
• Strain the pasta and drain. Mix with chopped parsley and clams and cook briefly. Garnish with remaining parsley and serve.

CLAMS CASINO PASTA

Steps:

• Soak the clams in a large bowl of cool water for 20 minutes. Rinse well and keep cold until ready to use. (I like to chop and prep the rest of the ingredients while the clams soak!) Bring a large pot of water to a rolling boil and season the water generously with salt. Add in the spaghetti and cook one minute less than the package instructions. Meanwhile, in a large, deep skillet, add in the bacon and cook until crisp. Drain the bacon on paper towels and set aside. Add the shallots, bell pepper, and garlic to the rendered bacon fat. Cook the vegetables until they start to soften, about 2-3 minutes. Season with pepper and add in the vermouth and lemon juice. Add the clams to the pan and cover with a tight-fitting lid. Allow the clams to steam just until the open - I like to remove them as they open to avoid any overcooking! Toss the cooked pasta with clam sauce and add the clams back in. Make the topping by melting the butter with the garlic in a small skillet. Add in the breadcrumbs and toast them for about a minute. Stir in the parmesan cheese, parsley, lemon zest, and reserved bacon. Season with pepper to taste. Sprinkle the topping over the pasta and serve!

PASTA WITH CLAMS AND TOMATOES

Steps:

• Peel the garlic and chop coarsely. Rinse clams thoroughly, sort and discard open shells.
• Heat 1 tablespoon oil in a shallow pot. Sauté garlic over medium heat for 1-2 minutes.
• Pour in broth and bring to a boil. Add clams, immediately top with a lid and cook covered, about 3 minutes over medium heat.
• Remove the pot from the heat and add the clams to a sieve, taking care to collect the broth in a bowl. Let clams cool slightly.
• Meanwhile, peel, halve and finely chop the onion. Rinse tomatoes, pat dry and cut into quarters.
• Remove clam meat from the shells. Sort out and discard closed shells.
• Cook the pasta according to package directions in plenty of boiling salted water until al dente. Heat the remaining olive oil in a large skillet and fry onion until translucent.
• Measure out approximately 1/4 cup of the collected broth and pour through a sieve into the onion. Bring to a boil, cover and cook for 5 minutes over low heat.
• Meanwhile, rinse parsley, shake dry, pluck off the leaves and set some aside. Chop the rest finely.
• Add clam meat and tomatoes to onion and broth mixture and heat. Stir in tomato paste. Season with salt and pepper.
• Strain the pasta and drain. Mix with chopped parsley and clams and cook briefly. Garnish with remaining parsley and serve.

SUMMER PASTA SALAD WITH TUNA

Steps:

• Boil pasta as directed until al dente. Drain and rinse with cold water to stop the cooking. (I also boil the eggs at this time and rinse then in cold water when finished).
• In a large salad bowl, combine chopped eggs, diced onion, celery, mayo, lemon, spices, relish, and hot sauce.
• Drain the tuna well and flake into the bowl.
• Make sure the pasta is relatively dry (a little water clinging to them keeps the salad moist and cuts down the mayo needed).
• Thoroughly mix the salad and chill if desired.
• Serve in bowls or on a bed of lettuce.