Blackfish With Tomatoes Basil And Littleneck Clams Recipes

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LINGUINE AND CLAMS WITH TOMATO-FENNEL SALSA



Linguine and Clams with Tomato-Fennel Salsa image

Categories     Pasta     Tomato     Low Fat     Clam     Fennel     White Wine     Bon Appétit

Yield Serves 6

Number Of Ingredients 12

2 cups chopped seeded tomatoes (about 4 large)
1/2 cup chopped fresh fennel bulb
1/4 cup chopped red onion
3 tablespoons (packed) chopped fresh basil
1 tablespoon olive oil (preferably extra-virgin)
1/2 teaspoon (packed) grated orange peel
2 cups dry white wine
1 teaspoon fennel seeds
1 teaspoon salt
1 large garlic clove, crushed
30 littleneck clams, scrubbed
12 ounces linguine

Steps:

  • Combine tomatoes, chopped fennel, red onion, basil, olive oil and orange peel in medium bowl. Season salsa with salt and pepper.
  • Bring wine, fennel seeds, salt and garlic to boil in very large pot. Reduce heat, cover tightly and simmer 10 minutes to blend flavors. Add clams. Increase heat to high, cover and cook until clams open, about 7 minutes (discard any clams that do not open.) Using slotted spoon, transfer clams to bowl. Strain clam cooking liquid through fine strainer; return to same pot. Boil until liquid is reduced to 1 2/3 cups, about 7 minutes. Add tomato salsa and bring to simmer. Remove from heat. Meanwhile, cook linguine in large pot with tomato mixture. Season with salt and pepper; toss to blend. Add clams; stir over medium heat until heated through, about 3 minutes.

LINGUINE WITH TOMATO-BASIL CLAM SAUCE



Linguine with Tomato-Basil Clam Sauce image

Categories     Pasta     Tomato     Low Fat     Quick & Easy     Basil     Clam     Summer     Gourmet

Yield Serves 4

Number Of Ingredients 8

1 pound plum tomatoes
3 dozen littleneck clams, scrubbed well
1/4 cup water
1/2 pound linguine
3 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1/2 teaspoon dried hot red pepper flakes
1/2 cup fresh basil leaves, chopped

Steps:

  • In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice tomatoes.
  • In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. (Discard any clams that are unopened after 10 minutes.) Remove kettle from heat, reserving liquid.
  • In a 6-quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander.
  • While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste.

CLAMS WITH TOMATO AND BASIL



Clams With Tomato and Basil image

A Lidia Bastianich recipe that was adapted from a website that showcases many great chef's recipes. Posted for 2006 Zaar World Tour - Italy.

Provided by lauralie41

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 tablespoons extra virgin olive oil
3 garlic cloves, peeled
1/2 teaspoon crushed red pepper flakes
3 lbs littleneck clams, washed and brushed
1/2 cup dry white wine, such as Pinot Grigio
2 cups lidia's flavors of italy tomato sauce, with basil or 2 cups tomato and basil pasta sauce
2 scallions
10 fresh basil leaves, washed, dried, and cut into very thin strips, chopped
salt, to taste

Steps:

  • In a large and wide heavy casserole or dutch oven, over a medium flame, heat 3 tablespoons of the olive oil. Add the garlic and cook until golden brown, stirring for approximately 2 minutes. Add crushed red pepper flakes, stir, than add the clams and wine. Place a lid on the pot, turn flame to high, and cook shaking the pot occasionally for approximately 7 minutes or until clams begin to open.
  • Pour in tomato sauce, add scallions and basil. Stir well and bring mixture to a boil.
  • Using a slotted spoon, transfer clams to a serving platter and discard any unopened shells. Spoon sauce over the clams and serve immediately.

Nutrition Facts : Calories 411.5, Fat 13.8, SaturatedFat 1.8, Cholesterol 115.8, Sodium 836, Carbohydrate 20, Fiber 2.2, Sugar 5.7, Protein 45.4

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