Ziti With Garlic Clam Sauce Food

ZITI WITH ROASTED ZUCCHINI AND GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
• Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
• While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
• Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.

LINGUINE WITH GARLIC CLAM SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside. , Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce.

BEST ZITI EVER WITH SAUSAGE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). 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.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat pasta sauce with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.

ZITI WITH GARLIC CLAM SAUCE

Steps:

• In large skillet, over medium heat, heat oil.
• Add onion; stirring frequently, cook 3 minutes, or until tender.
• Add garlic; cook, stirring, 2 minutes longer.
• Add undrained clams, chicken broth, salt and crushed red pepper; heat to simmering.
• Add parsley; simmer 1 minute longer.
• Add pasta; toss to coat. Place in large serving bowl.
• Sprinkle with parmesan.

LINGUINE WITH ROASTED GARLIC AND CLAM SAUCE

Steps:

• Place garlic on square of foil and drizzle with a little olive oil. Roast in a 400 degree oven for 20 minutes or until tender. Peel garlic and coarsely chop. Heat oil in a large pot and stir in garlic. Add pepper flakes and parsley. Pour in wine and bring to a simmer. Add clams and cover pot. Cook about 8 minutes or until clams are all open. Discard unopened clams. Remove clams from pot and pour off liquid into a bowl, leaving any sand in the bottom of the pot. Rinse the pot and return clams and liquid to the pot. Stir in linguine and toss to coat. Serve immediately.

CLAMS IN GARLIC SAUCE

Steps:

• In a heavy saucepan over medium heat, heat 1 tablespoon olive oil. Add shallots, garlic, thyme, parsley and bay leaf. Saute until shallots are translucent, about 3 minutes. Add clams and wine, raise heat to high, and cover. Boil until all of the clams have opened, about 3 minutes. Use a slotted spoon to transfer clams to a bowl, then cover.
• Add clam juice to the saucepan, and boil over high heat until liquid is reduced to about 1 cup. Remove and discard bay leaf, parsley and thyme sprigs. Transfer contents of pan to a blender, and add garlic confit and lemon juice. With blender running, add remaining 1/2 cup olive oil in a slow steady stream until sauce is smooth and emulsified. For extra garlic flavor, add some of the oil from garlic confit if desired.
• Season sauce with salt and pepper to taste. Adjust thickness of sauce with more clam juice, if desired. Toss with linguine, and top with clams. Serve immediately.

BAKED ZITI WITH VODKA SAUCE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Bring a large pot of lightly salted water to a boil. Add ziti and cook at a boil until tender yet firm to the bite, 9 to 11 minutes.
• While the ziti is cooking, heat a large skillet over medium-high heat. Add ground beef and onion to the hot skillet and cook until beef is browned and crumbly, 5 to 7 minutes. Stir in Worcestershire sauce, oregano, and garlic powder; cook until fragrant, about 1 minute. Drain and discard grease. Stir in marinara sauce.
• Drain ziti and transfer to the prepared baking dish. Sprinkle 1/2 of the mozzarella cheese over top, then layer with cottage cheese, meat sauce, and remaining mozzarella. Beat milk, eggs, salt, and pepper together in a bowl, and pour over top.
• Bake in the preheated oven until set and bubbly, about 45 minutes.

ZITI WITH GRILLED-GAZPACHO SAUCE AND SAUSAGE

Steps:

• Soak 5 (12 in) wooden skewers in water for 30 minutes.
• Stir 1 tsp each of salt and pepper into 6 TBL oil.
• Toss tomatoes with 1 TBL seasoned oil, then thread onto skewers.
• Trim off bottoms and tops of bell peppers, then halve peppers lengthwise.
• Quarter onions lengthwise, leaving root ends intact. Brush onions, peppers, and zucchini generously with some seasoned oil.
• Put garlic on a double layer of foil and drizzle with some seasoned oil, then wrap tightly in foil, twisting to seal. Put vegetables on a large tray.
• Brush sausages with some seasoned oil and put on a plate.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Grill vegetables, garlic, and sausages (covered only if using a gas grill), turning occasionally until tomatoes are charred and slightly wilted, 3-5 minutes; bell peppers are blackened in spots, 8-10 minutes; onions and zucchini are tender, 8-12 minutes; garlic is softened, about 10 minutes; and sausages are browned and cooked through, 12-15 minutes. Transfer to a platter as cooked and keep warm, covered.
• Peel peppers. Coarsely chop 2 bell pepper halves and 2 zucchini halves and transfer to a blender. Add garlic, 4 pieces of onion, vinegar, sugar, 3/4 tsp salt, 1/2 tsp pepper, half of tomatoes, and remaining 1/4 cup oil. Puree until as smooth as possible.
• Transfer remaining tomatoes to a large serving bowl and keep warm, covered. Chop remaining peppers, onion, and zucchini and add to tomatoes.
• Meanwhile, cook ziti in a pasta pot of boiling salted water until al dente. Drain in a colander, then add to grilled vegetables and toss with sauce. Sprinkle with herbs and cheese, then serve with sausages.

ZITI RIGATI WITH FLOUNDER AND CLAMS

Steps:

• Cook the pasta in the water until cooked but still firm.
• Drain and put aside.
• Using some cooking spray in a non-stick pan sauté the onions and garlic until they are just tender.
• Add the tomatoes and juice, tomato juice, parsley, lemon peel, basil, and cayenne.
• Bring it to a boil and then reduce heat and simmer, covered, for about 25 minutes.
• Stir in the fish and clams and bring it up to a boil.
• As soon as it boils reduce the heat, cover it, and let it simmer for 5 minutes or until the fish is cooked.
• Toss the pasta with the sauce and serve.

ZITI WITH HOT SAUSAGE SAUCE

Steps:

• In a skillet over medium heat, cook the sausage until evenly brown.
• Mix the red onion, garlic, and capers into the skillet, and cook until onion is tender. Mix in the mashed whole tomatoes, crushed tomatoes, tomato sauce, and red wine. Season with basil, parsley, oregano, red pepper, black pepper, and salt. Bring to a boil, and reduce heat to low. Simmer 45 minutes, stirring occasionally, until thickened.
• Bring a large pot of lightly salted water to a boil. Place the ziti in the pot, cook 10 minutes, until al dente, and drain.
• Serve the sauce mixture over the cooked pasta. Top with cheese.