CANNED CLAM PASTA
This clam pasta is a delicious seafood pasta that can be ready in less than 30 minutes. It's a fancy dish that you can serve to feed a crowd without breaking your bank.
Provided by Rika
Categories Main Course
Number Of Ingredients 12
Steps:
- In a large pot of boiling salted water, cook the pasta until al dente. Reserve about 3 tablespoons of the cooking water.
- Heat oil in a large deep skillet over medium heat. Cook shallots and garlic just until translucent and soft for 1-2 minutes. Keep stirring and careful not to burn the garlic.
- Add clam juice, chicken broth, and white wine. Cook until the sauce on medium-high heat until the sauce is reduced, enough to fully submerge the cooked pasta. Season with salt, black pepper, or chili pepper flakes if needed.
- Add butter, basil, clam meat, pasta, and pasta water to the skillet. Stir just until the clam is warm throughout. Turn off the heat immediately so you don't overcook the clam meat. Serve with chopped parsley.
Nutrition Facts : Calories 464 kcal, Carbohydrate 66 g, Protein 12 g, Fat 14 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 15 mg, Sodium 71 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
SPAGHETTI WITH CANNED CLAMS
Provided by Katie Lee Biegel
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
- Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
- Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.
CHICKEN WITH CLAMS
This is a dish inspired by the classic Portuguese pork with clams (usually called á alentejana, because it's from Alentejo), a magnificent expression of surf and turf, with the brininess of the clams almost overwhelmingly flavoring the pork. Here, it's done with chicken, which is more reliably tender (good pork is harder to find than good chicken) and marries with the clam juice equally well. It can also be made in a kind of Chinese style, by adding not only ginger to the garlic but also sesame oil and soy sauce.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil over medium-high heat in a large, deep skillet or broad pot that can later be covered. When the oil is hot, season the chicken pieces with salt and pepper, and add them to the oil. Regulate the heat so that the meat browns evenly, turning as needed. (Drumsticks have 4 sides, really; thighs only 2, so timing is variable.) When the chicken is well browned, it will be almost done.
- Add the garlic and ginger and cook for a minute, just until they soften a bit. Add the clams and sprinkle them with the scallion whites and the cilantro stems. Cover and cook until all the clams open, about 10 minutes; they will generate a good deal of liquid.
- Remove the top and cook that liquid down as desired. (Perhaps not at all, perhaps until syrupy - your call.) Serve over rice, or with crispy potatoes or bread, sprinkled with the scallion greens and cilantro leaves.
Nutrition Facts : @context http, Calories 527, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 6 grams, Sodium 881 milligrams, Sugar 1 gram, TransFat 0 grams
PASTA WITH CLAM SAUCE
Rich and satisfying.
Provided by Bea Gassman
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
- 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. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
- Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
- In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.
Nutrition Facts : Calories 938.2 calories, Carbohydrate 70.8 g, Cholesterol 224 mg, Fat 60.6 g, Fiber 4.7 g, Protein 32 g, SaturatedFat 36.4 g, Sodium 357.5 mg, Sugar 4.6 g
LINGUINE AND CLAMS WITH FRESH RED SAUCE
This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.
Provided by Kay Chun
Categories pastas, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
- Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
- Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
- Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
- Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.
SPICY CLAM DIP
In this chile-flecked take on a classic 1950s clam dip, the cream cheese-based mixture is spooned into a gratin dish, sprinkled with Parmesan and baked until the topping melts and the dip turns molten and savory. Canned clams are traditional here, providing a gentle saline note and nubby texture without an assertive flavor. If you're starting with cream cheese straight from the fridge, soften it briefly in the microwave before adding it to the bowl; cold cream cheese is a lot harder to mix.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 40m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Heat oven to 425 degrees. In a large bowl, using a fork or rubber spatula, stir and mash together the softened cream cheese and sour cream until smooth.
- Add clams, mozzarella, parsley, scallions, jalapeño, lemon juice, Worcestershire sauce, hot sauce, fish sauce or a teaspoon of reserved clam juice, and lots of black pepper, and stir until well combined. If the mixture seems thick, stir in a little more reserved clam juice.
- Taste and adjust seasonings, if necessary. If you think it needs salt, add it lightly, or try adding a little more fish sauce or more clam juice instead. Dip can be made up to 3 days in advance and stored in the refrigerator before baking.
- Transfer mixture to shallow 1-quart ceramic baking dish or gratin dish. Sprinkle Parmesan on top and bake until golden brown and bubbling, about 30 to 35 minutes. Garnish with sliced scallions, and serve hot or warm with potato chips.
CREAMY CLAM LINGUINE
This is a fast but special entree that I made up when my sons were home from touring. They loved it so much that they request it whenever they're home. You can use the juice from the canned clams, but bottled clam juice gives a better flavor to this dish.-Margie Clevenger, Bowling Green, Kentucky
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- Cook linguine according to package directions. , Meanwhile, in a large saucepan, saute onion in butter and oil. Add garlic; saute for 1-2 minutes longer. Stir in flour until blended; gradually add the broth, clam juice and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. , Add the clams and seasonings; cook and stir for 2-3 minutes or until heated through. Drain linguine. Add pasta and cheese to sauce; toss to coat.
Nutrition Facts : Calories 419 calories, Fat 18g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 788mg sodium, Carbohydrate 49g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein.
LINGUINE WITH CANNED CLAMS, CHILES AND LEMON
This spicy take on linguine with clam sauce uses affordable tinned clams for a quick and inexpensive version of the restaurant fave that comes together quickly. If your store carries them, opt for more flavorful smoked clams packed in oil instead of the brined version; they're priced about the same, but the smoked clams have a deeper, toastier flavor that works well with the chile flakes and toasted garlic.
Provided by Alejandra Ramos
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Bring 4 quarts of water to a boil in a large pot and season with 1 tablespoon salt. Add the pasta and cook 3 minutes less than called for on the directions on the box. Reserve 1 cup of the pasta water, then drain.
- While the pasta cooks, combine the olive oil, garlic and red pepper flakes in a large skillet over medium heat. Once the oil is hot and the garlic starts to sizzle, remove from the heat and allow the garlic to toast. Juice the lemon into the skillet then add the butter, clams, vermouth, 1/2 cup of the reserved pasta water and the cooked pasta. Stir to evenly combine, then turn the heat up to medium and simmer, stirring occasionally, until the sauce has reduced and fully coats the pasta, 3 to 5 minutes. Taste and adjust the salt as needed and add black pepper, the lemon zest and parsley. Use tongs to toss then divide among bowls and serve immediately.
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- Bring a large pot of salted water to boil (use about one tablespoon of salt per two quarts of water—it should taste as salty as seawater). Add in the spaghetti and cook until al dente (about 2 minutes less than the time listed on the package). Reserve about 1 cup of the cooking water and set aside, then drain the pasta. Do not rinse.
- While the spaghetti cooks, heat the oil over medium heat in a large skillet. Add in the garlic and red pepper flakes, and sauté until just fragrant and tender, about 3 minutes.
- Add in the liquid from the two cans of clams and the wine or chicken broth. Bring to a boil, reduce heat to low, and simmer until the mixture reduces down and thickens slightly, about 5 minutes.
- Remove from heat. Add in the zest and juice from a lemon, the butter, and the chopped clams. Add in the hot, drained pasta, and toss to combine. Add in the pasta cooking water, a couple of tablespoons at a time, if the mixture feels dry.
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