ANGEL HAIR PASTA WITH CLAMS
Steps:
- For the toasted breadcrumbs: Preheat the oven to 400 degrees F. Cut the baguette into large cubes. Add to a food processor and pulse until processed into crumbs. Spread the crumbs out on a baking sheet and toss with some olive oil, salt and pepper. Transfer to the oven and toast until golden brown, stirring as needed to evenly brown, 5 to 10 minutes.
- For the clams: Add the clams, 2 tablespoons of the chopped Calabrian chiles, garlic, onion, two of the thyme sprigs, white wine, 1 cup water and some kosher salt to a saucepan. Cover with a lid, bring to a boil, and cook just until the clams open, 5 to 10 minutes. Remove the clams from the broth with tongs and allow to cool. Reserve the clam broth. Discard any clams that haven't opened. Once the clams have cooled, remove from shells and chop. Set aside.
- For the sauce: To a large high-sided saute pan, add the butter and 1 tablespoon olive oil and allow the butter to melt. Once melted, add the remaining 2 tablespoons chopped Calabrian chilies and the remaining 2 thyme sprigs, along with a ladleful or two of the clam broth. Bring to a boil. Add a touch of cream and the chopped clams, stirring until just combined. Remove the thyme sprigs. Taste and adjust the seasoning as needed.
- Add the cooked pasta to the sauce, along with more broth if needed, and toss.
- Serve in a bowl, garnished with chopped parsley and toasted breadcrumbs.
ANGEL HAIR PASTA WITH CLAMS
From Cooking Light. Per serving: 310 calories, 3.8 g fat, 19.6 g protien, 47 g carb, 47 mg cholesterol.
Provided by ratherbeswimmin
Categories High Protein
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook pasta by following the package directions (may omit salt and fat); drain.
- While pasta is cooking, heat oil in a large nonstick skillet over medium heat.
- Add in garlic; stir/saute 2 minutes.
- Drain clams, reserving liquid.
- Add clam liquid to skillet; simmer 5 minutes.
- Add in clams; simmer 5 minutes.
- Combine drained pasta and clam mixture in a serving bowl; toss gently.
- Sprinkle with cheese and pepper; serve immediately.
ANGEL HAIR PASTA WITH WHITE CLAM SAUCE
This one is a family tradition. I practically grew up on it. My father, grandmother, and several great-aunts made their own variations of it. Regardless of the variation, it was always delicious. This is my own variation on the recipe, originally learned from my father. It goes great with an appetizer of Traditional Caprese Salad, a side of a fresh garden salad with Raspberry Vinaigrette Dressing, and with a dessert of Italian Orange Slices. This makes for a hearty Italian dinner, that is also health conscious - though I highly recommend a walk afterwords to kick-start the metabolism and burn the carbs. (All referenced recipes/appetizers/desserts can be found in my public recipes list.) Note: as various brands of angel hair pasta recommend different cooking times, you may want to adjust when you put the pasta in to cook. Typically, dried angel hair pasta is cooked to "al dente" (tender, but firm) within 3-5 minutes.
Provided by Obsidian468
Categories European
Time 12m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all fresh herbs on a cutting board, and mince. You will need a very sharp knife to do this right.
- Fill a large pot with water, and add salt to taste. Bring to a boil.
- In a medium saucepan, add oil, and heat over medium heat until oil is hot.
- Drain the canned clams.
- Add clams and minced garlic to oil, and saute until clams are hot (about two minutes), stirring frequently.
- While clam and garlic mixture is heating, put the angel hair pasta in the boiling water. Cook according to the directions on the box.
- Continue stirring the clam and garlic mixture, being careful to not let the garlic burn.
- Add chopped herbs to the clam/garlic mixture, and saute for another two minutes. Remove from heat.
- When pasta is done to "al dente", remove from heat and drain water.
- Put pasta into a large bowl, and add clam/garlic/herb mixture. Mix well to prevent the pasta from sticking. Serve immediately.
- Optionally, you can add sliced or chopped fresh onion to the sauce. Also, you can substitute (or add in addition to) shrimp, chicken, scallops, crab meat, oysters, squid, etc, for the clams. It can also be topped with grated Parmesan or Romano cheese, though traditionally, it is not.
- This sauce is highly flexible, and can be modified in any number of ways. I always recommend using angel hair pasta though, as it soaks up the flavors better than any other type of pasta.
Nutrition Facts : Calories 546.2, Fat 12.3, SaturatedFat 1.8, Cholesterol 15.5, Sodium 1194.4, Carbohydrate 86.3, Fiber 3.7, Sugar 2, Protein 20.7
CLAM CHOWDER MEATLOAF
A nice, tender, creamy meatloaf! My husband is fairly picky, and he said it's the best meatloaf he's ever tasted! I originally based it on my mother's recipe, which called for cream of mushroom soup, but had to change it due to my mushroom allergy.
Provided by Susan Hepp-Cymbalista
Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes
Time 1h50m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a small roasting pan with cooking spray.
- Combine ground beef, 1/2 can chowder, onion, eggs, celery, bread crumbs, parsley, salt, and pepper in a bowl; mix until smooth. Mound meatloaf mixture in the prepared roasting pan. Cover pan with aluminum foil.
- Bake in the preheated oven until no longer pink in the center, about 1 hour.
- Remove from oven; pour remaining 1/2 can chowder over top and sides of meatloaf. Return uncovered pan to the hot oven; bake until an instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C), about 30 minutes more.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 7 g, Cholesterol 104.2 mg, Fat 13.3 g, Fiber 0.6 g, Protein 21.1 g, SaturatedFat 5.1 g, Sodium 294.6 mg, Sugar 2.4 g
CLAM LOAF
Provided by Craig Claiborne And Pierre Franey
Categories dinner, sauces and gravies, appetizer, main course
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Shuck the clams, and reserve the clams and juice. There should be about one and one-half cups of clams and about one and threequarter cups of juice to be used for a sauce. Set aside
- Heat two tablespoons of the butter in a saucepan and add the flour, stirring with a wire whisk. Add three-quarters of a cup of the milk, stirring rapidly with the whisk. Cook, stirring often, about five minutes.
- Crumble the crackers in a mixing bowl and add the sauce, stirring.
- Heat the remaining two tablespoons of butter in a separate saucepan, and add the onion, celery and garlic. Cook, stirring, until the mixture is wilted.
- Put the clams on a flat surface and chop them finely with a knife. Add the clams to the cracker mixture. Add the cooked vegetables, the parsley and the pepper. Add the remaining milk and the eggs, and stir to blend.
- Butter a loaf pan measuring about 9 by 5 by 2 3/4 inches. Add the clam mixture and smooth over the top. Cover with foil and place in the oven.
- Bake 30 minutes and remove the foil. Continue baking 30 minutes longer. Spoon portions of the loaf onto serving plates and serve with clam sauce with Pernod or Ricard.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 8 grams, Carbohydrate 24 grams, Fat 17 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 8 grams, Sodium 907 milligrams, Sugar 5 grams, TransFat 1 gram
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ANGEL HAIR PASTA WITH CLAMS RECIPE | MYRECIPES
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Servings 4Calories 310 per servingTotal Time 13 mins
- While pasta cooks, heat oil in a large nonstick skillet over medium heat. Add garlic; saute 2 minutes. Drain clams, reserving liquid. Add clam liquid to skillet, and simmer 5 minutes. Add clams; simmer 5 additional minutes.
- Combine drained pasta and clam mixture in a serving bowl; toss gently. Sprinkle with cheese and pepper. Serve immediately.
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- Scrub clams thoroughly, discarding any that are cracked or open. Place remaining clams in a large bowl; cover with cold water, and sprinkle with cornmeal. Let stand 30 minutes. Drain and rinse clams, discarding cornmeal. Set clams aside.
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- Place clams on top of tomato mixture. Cover and cook 8 to 10 minutes or until clams open. Remove and discard any unopened clams.
- Cook pasta according to package directions, omitting salt and fat. Drain. Remove clams from tomato mixture; set aside. Toss pasta with tomato mixture, and transfer to serving plates. Arrange clams evenly over pasta. Sprinkle with parsley.
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