Angel Hair Pasta Clams Tomatoes Basil And Parsle Recipes

ANGEL HAIR PASTA WITH BASIL & TOMATOES

Steps:

• Cook pasta according to package directions.
• Drain and keep warm.
• Meanwhile, spray 10-inch nonstick skillet with no-stick cooking spray; add garlic.
• Cook over medium heat 1 minute.
• Add tomatoes and basil.
• Continue cooking, stirring occasionally, until heated through (1 to 2 minutes).
• Toss together hot pasta, tomato mixture and light butter in large serving bowl. Sprinkle with cheese.

ANGEL HAIR PASTA WITH BASIL & TOMATOES

Steps:

• Cook pasta according to package directions. Drain. Keep warm.
• Place garlic into 10-inch nonstick skillet. Cook over medium heat 1 minute. Add tomatoes and basil. Continue cooking, stirring occasionally, 1-2 minutes or until heated through.
• Toss together hot pasta, tomato mixture and Butter with Canola Oil in serving bowl. Sprinkle with cheese, if desired.

ANGEL HAIR PASTA WITH CLAMS

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 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 CLAMS. TOMATOES, BASIL AND PARSLE

Steps:

• Prepare pasta according to package directions; drain. Pour olive oil into a skillet. Lightly saute garlic. Add parsley, basil, tomatoesc and chopped or minced clams, juice from clams and bottled clam juice to skillet. Cook for 3 minutes. Add hot pasta to skillet; toss well. Toss with Parmesan cheese and serve immediately.

ANGEL HAIR WITH CRUSHED TOMATOES AND BASIL

Steps:

• 1. Bring a large pot of water to a boil and generously salt it.
• 2. Cut a slit in the stem end of each tomato. Gently lower the tomatoes into the boiling water. Boil until the skin peels back from the slits, about 30 seconds. With a slotted spoon, transfer to a large bowl. Keep the water boiling.
• 3. While the tomatoes cool, on a cutting board, finely mince the garlic with the sugar into a paste. Peel off and discard the tomato skins, then transfer the tomatoes to a large bowl. With your hands, crush the tomatoes until chunky. Add the garlic-sugar paste and oil and crush the tomatoes into fine bits.
• 4. Add the pasta to the boiling water and cook until just al dente. Drain and transfer to the tomato sauce. Toss well. Tear the basil leaves into the bowl, season to taste with salt and pepper, and toss again.
• 5. Wipe up any oil drips or tomato sauce splatters from the counter with Clorox® Disinfecting Wipes*.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

ANGEL HAIR PASTA WITH SHRIMP AND BASIL

Steps:

• Bring a large pot of water to a boil, and add 1 tablespoon oil. Cook pasta in boiling water until al dente. Place pasta in a colander, and give it a quick rinse with cold water.
• Heat remaining olive oil in a 10 inch skillet over medium heat. Cook garlic, stirring constantly, until the garlic is tender, about 1 minute. Do not let the garlic burn. Add shrimp, and cook for 3 to 5 minutes. Remove shrimp from the skillet, and set aside.
• Stir tomatoes, wine, parsley, and basil into the skillet. Continue cooking, stirring occasionally, until liquid is reduced by half, 8 to 12 minutes. Add shrimp, and continue cooking until the shrimp are heated through, about 2 to 3 minutes. Serve the shrimp mixture over the pasta. Sprinkle with Parmesan cheese.

ANGEL HAIR WITH TOMATO AND BASIL

Steps:

• In 10-inch skillet, heat 2 tablespoons of the oil over medium heat. Add onion and red pepper flakes; cook 5 minutes, stirring frequently, until onion is tender. Add tomatoes, garlic and salt. Heat to boiling. Reduce heat; simmer uncovered 3 minutes, stirring occasionally.
• Meanwhile, cook pasta as directed on package. Drain; place in serving bowl. Pour tomato mixture over pasta; toss gently to coat. Add basil, cheese and remaining 1 tablespoon oil; toss.

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.