SPAGHETTI ALLE VONGOLE
Steps:
- In a large saucepan over medium heat, warm the garlic and chile pepper in the olive oil until the garlic is golden brown, about 1 minute.
- Add the clams, clam juice and wine. Cover and simmer over medium heat, shaking the pan occasionally until all the clams open.
- While the clams are simmering, bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente.
- Drain the pasta and transfer to a large bowl. Add the clam sauce and parsley and toss well. Serve immediately.
SPAGHETTI VONGOLE
Steps:
- Bring a large pot of water to a boil. Add a generous amount of salt (at least 2 tablespoons) and the pasta and stir to separate. Cook until 3 minutes short of al dente (according to package directions), then drain.
- Meanwhile, heat the oil in a large straight-sided skillet over medium heat. Add the garlic and cook until fragrant and sizzling, 2 to 3 minutes. Add the pepper flakes and crushed tomatoes, season with salt and cook until the tomatoes are slightly softened, about 5 minutes. Add the wine and bring to a boil for 1 minute. Add the clams and cover for 2 to 3 minutes. Uncover and cook, stirring, until the clams open. Discard unopened clams.
- Add the pasta to the skillet along with the parsley, cheese and butter. Cook, tossing and stirring and drizzling with olive oil, until the pasta is cooked through and the sauce is silky and thickened. Serve drizzled with oil and sprinkled with cheese and parsley.
PASTA ALLE VONGOLE
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 1 large or 2 small servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano and swirl in the butter. Season with salt and pepper.
- Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.
FETTUCCINE ALLE VONGOLE
This Fettuccine alle Vongole (Clam Fettuccine) recipe is quick, easy and very tasty! It is a lovely dish you can enjoy anytime for any occasion! Buon Appetito! VIDEO https://www.youtube.com/watch?v=cH2Wn2Fc4wo
Provided by CLUBFOODY
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large saucepan over medium heat, add oil and butter. When butter turns brown, add onion, red pepper and garlic; cook until onions are translucent, about 4 minutes. Add wine and 1 tablespoons parsley; reduce liquid a little. Pour in cream and sherry; bring to a simmer.
- Stir in basil, red pepper flakes, and freshly ground black pepper; cook for 2 minutes. Add clams and heat through (do NOT overcook or they will become tough & chewy), about 2 minutes. Stir in cornstarch to thicken the sauce. Add pasta mixture and toss. Sprinkle Parmesan cheese, lemon zest and remaining parsley; serve.
Nutrition Facts : Calories 652.8, Fat 39.2, SaturatedFat 21.6, Cholesterol 193.2, Sodium 549.7, Carbohydrate 50, Fiber 1, Sugar 2, Protein 21.6
SPAGHETTI VONGOLE
Provided by Molly O'Neill
Categories dinner, pastas, main course
Time 20m
Yield Four servings
Number Of Ingredients 9
Steps:
- In a large pot over medium heat cook the garlic cloves in olive oil until golden, about 1 minute. Add the chili-pepper flakes, clams and wine. Cover the pot and steam until the clams open, about 5 to 7 minutes. Strain, reserve the broth and set the clams aside to cool.
- Boil the spaghetti in well-salted water until tender. While it is cooking, take the clams from the shells. Discard the shells. Put the reserved clam broth in a large saucepan over medium heat. When it is boiling, add the lemon juice, the parsley and the reserved clams. Add salt and pepper to taste. Add the spaghetti, toss and serve.
Nutrition Facts : @context http, Calories 873, UnsaturatedFat 7 grams, Carbohydrate 136 grams, Fat 10 grams, Fiber 6 grams, Protein 36 grams, SaturatedFat 2 grams, Sodium 938 milligrams, Sugar 6 grams, TransFat 0 grams
LINGUINI ALLE VONGOLE (LINGUINI WITH WHITE CLAM SAUCE)
This is my attempt to recreate my favorite pasta on the menu at a local Italian restaurant just outside The Woodlands, called Pallotta's Italian Grill. I think it's pretty darn close and we love it! I use the Delallo Seafoods Chopped Sea Clams that I get at my local HEB. They're tender and are in large pieces, rather than minced. I also use fresh herbs when they're growing in my garden- they make this even better, I think!
Provided by Leslie in Texas
Categories European
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- In a large pot, bring salted water to boil.
- Melt butter and olive oil together in large flat-bottomed saute' pan.
- Add onion, garlic,pepper flakes,oregano, basil, and parsley (if using dried herbs). If using fresh herbs, add them when you add the clams.
- Over low heat, cover pan and let mixture simmer until onions and garlic are tender. Do not let onions and garlic brown!
- Drain clams and set aside.
- Whisk in the 2 tablespoons of flour slowly, then whisk in the clam juice, lemon juice, and white wine.
- Turn heat to medium-low and simmer sauce for about 8 minutes, stirring often.( At this point you may want to add more flour to the sauce, depending on how thick you want the final product to be.).
- Cook linguini per package directions. When done, drain.
- Add clams to sauce (and fresh herbs if using them) and heat until the sauce returns to a simmer.
- Place portions of liguini into pasta bowls, top with clam sauce, top with Parmesan cheese, if desired and serve.
- A good crusty bread (garlic if you like) is a must for this to get every morsel of clam and sauce from the bowl!
- A side salad and chilled white wine are perfect to serve with this dish- enjoy!
Nutrition Facts : Calories 955.4, Fat 24.7, SaturatedFat 7.6, Cholesterol 165.3, Sodium 248.3, Carbohydrate 103, Fiber 4.1, Sugar 3.2, Protein 70.1
SPAGHETTI ALLA PUTTANESCA (SPAGHETTI WITH HOT SAUCE)
Spaghetti alla Puttanesca translates literally as "Whore's Spaghetti" it is also called Spaghetti alle Vongole Fujute (spaghetti with escaped clams), Neapolitan tradition claims that the former name (Spaghetti alla Puttanesca) is derived from the fact that good hearted Neapolitan prostitutes would prepare the dish for their clients from ingredients found in every Neapolitan kitchen and that the most visited ladies were the ones that made the best spaghetti . . . in Naples I guess the stomach rules the heart!
Provided by calou84523
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Over high heat bring a large pot of heavily salted water to the boil to cook the spaghetti.
- Rinse the anchovies (if used) and capers in cold water to remove saltiness.
- Put oil in a large sauce pan over medium heat. When the oil heats up, add the garlic, pepper flakes, and anchovies and sauté, stirring constantly (about 4 minutes). Do not allow the garlic to brown!
- When the oil becomes fragrant add the capers, and olives and continue sautéing for a few minutes, stirring often. Lower the heat to low and keep the sauce warm.
- Cook spaghetti in boiling water until al dente, drain reserving about ½ cup of the cooking water to "loosen" the sauce if seems too "tight".
- Add the chopped tomatoes and most of the basil (reserve a little to dress) to the sauce, stirring or tossing to combine and heat the tomatoes through (the idea is not to cook the tomatoes but only to heat them through).
- Add the cooked and drained spaghetti to the pan and toss to coat with the sauce and correct seasoning. Divide among the serving plates, dress each with chiffonade basil and serve accompanied by grated Parmesan or Romano cheese and crusty French or Italian bread.
Nutrition Facts : Calories 687.2, Fat 39.5, SaturatedFat 5.5, Sodium 285.9, Carbohydrate 71.7, Fiber 5.3, Sugar 4.7, Protein 12.9
SPAGHETTI ALLE VONGOLE
This light dish makes a perfect midweek supper treat
Provided by Mary Cadogan
Categories Dinner, Lunch, Main course, Pasta, Supper
Time 27m
Number Of Ingredients 8
Steps:
- Put the water for the spaghetti on to boil. Rinse the clams in several changes of cold water. Discard any that are open or damaged. Cover the tomatoes with boiling water, leave for 1 min, then drain and slip off the skins, Remove the seeds and chop the flesh.
- Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan, add the garlic and chilli, then fry gently for a few seconds. Stir in the tomatoes, then add the clams and a splash of wine, salt and pepper and bring to the boil. Cover the pan and cook for 3-4 mins, until the clams are open. Drain the pasta, then tip into the pan with the parsley and toss together. Serve in bowls with bread for mopping up the juices.
Nutrition Facts : Calories 409 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 0.1 milligram of sodium
SPAGHETTI ALLE VONGOLE (SPAGHETTI WITH CLAMS)
Another authentic dish from friends in Naples, Italy. So easy to make and so delicious. If only my husband wasn't allergic, I would make this at home.
Provided by Pilates Gal
Categories Spaghetti
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
- Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.
Nutrition Facts : Calories 875.8, Fat 31.4, SaturatedFat 4.3, Cholesterol 84.9, Sodium 153, Carbohydrate 98, Fiber 5.2, Sugar 5.6, Protein 48.2
TAIMEIKEN STYLE SPAGHETTI ALLE VONGOLE
Make and share this Taimeiken Style Spaghetti Alle Vongole recipe from Food.com.
Provided by Member 610488
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Rinse enoki mushrooms thoroughly and cut off bottoms of stems.
- Bring a large pot of salted water to a boil and cook spaghetti al dente according to package directions.
- Meanwhile, heat the butter in a skillet over medium heat, then add chopped garlic.
- Add clams and sake. Cover the pan with a lid and steam for about 3 minutes or until the clam shells open, which means the clams are cooked.
- Add enoki mushrooms and cook until they are softened. Add cooked spaghetti and soy sauce. Flavor with salt and pepper if needed. Mix all ingredients. Discard any clams that do not open during cooking.
- Transfer to serving bowls, garnish with green onions or shiso leaves.
Nutrition Facts : Calories 508.8, Fat 13.1, SaturatedFat 7.6, Cholesterol 40.7, Sodium 817.1, Carbohydrate 63.7, Fiber 3, Sugar 2.9, Protein 17.4
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SPAGHETTI ALLE VONGOLE RECIPE | BON APPéTIT
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3.9/5 (138)Estimated Reading Time 2 mins
- Bring 3 quarts water to a boil in a 5-qt. pot. Season lightly with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving 1/2 cup pasta cooking water.
- Meanwhile, heat 3 Tbsp. oil in a large skillet over medium heat. Add garlic and cook, swirling pan often, until just golden. Add red pepper flakes and continue cooking 15 more seconds. Add wine, then clams; increase heat to high. Cover skillet and cook until clams open and release their juices, 3-6 minutes, depending on size of clams. As clams open, use tongs to transfer them to a bowl.
- Add 1/4 cup of the reserved pasta water to skillet; bring to a boil. Add pasta to pan. Cook over high heat, tossing constantly, until pasta is al dente and has soaked up some of the sauce from the pan. Add clams and any juices from bowl to pan, along with parsley, and toss to combine. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and drizzle with remaining oil.
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