Clam Pasta

MARK BITTMAN'S PASTA WITH CLAMS



Mark Bittman's Pasta With Clams image

Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.

Recipe From cooking.nytimes.com

Provided by Mark Bittman

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

24 to 48 littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed
Salt (probably not much) and pepper to taste
12 ounces long pasta, like spaghetti or linguine
1/4 cup olive oil, or more
1/4 teaspoon red pepper flakes, or to taste
2 cloves sliced garlic, or to taste
Chopped fresh parsley for garnish
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Calories551
UnsaturatedFat12 grams
Carbohydrate69 grams
Fat16 grams
Fiber3 grams
Protein30 grams
SaturatedFat2 grams
Sodium790 milligrams
Sugar2 grams
TransFat0 grams

Steps:

  • Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
  • After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
  • Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
  • Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

SPAGHETTI AND CLAMS



Spaghetti and Clams image

A simple, tasty, and relatively light pasta dish that can be whipped up in no time for a delicious weeknight meal or even for company. Goes great with a sprinkling of freshly grated Parmesan cheese, green salad, and good crusty bread!

Recipe From allrecipes.com

Provided by Cindy

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 45m

Yield 4

Number Of Ingredients 9

½ pound uncooked pasta
¼ cup butter
½ cup chopped onion
3 garlic cloves, peeled and chopped
2 (8 ounce) cans chopped clams, drained with juices reserved
¼ cup fresh parsley, minced
2 tablespoons olive oil
water
1 (3 ounce) package freshly grated Parmesan cheese
Calories558.2 calories
Carbohydrate34.2 g
Cholesterol126.1 mg
Fat27.5 g
Fiber1.3 g
Protein42.2 g
SaturatedFat12.5 g
Sodium539.9 mg
Sugar1.5 g

Steps:

  • 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.
  • Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
  • Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

LINGUINI WITH CLAM SAUCE



Linguini with Clam Sauce image

Nothing beats fresh clam sauce, unless you're hungry and have only your pantry to work with. This version of a favorite is made entirely out of the kitchen cupboard, with the exception of flat leaf parsley, which I most always have on hand.

Recipe From foodnetwork.com

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 10

1 pound linguini
Salt
1/4 cup extra-virgin olive oil, 4 turns of the pan
6 fillets flat anchovies, chopped
4 cloves garlic, chopped
1 teaspoon dried thyme leaves
1/2 to 1 teaspoon crushed red pepper flakes
1/2 cup dry white wine, 2 turns of pan
1 (15-ounce) can whole baby clams, with their juice
Handful flat-leaf parsley, chopped

Steps:

  • Bring a large pot of water to a boil. Add salt and the linguini and cook to an extra chewy al dente, 7 minutes or so. The linguini will continue to cook in sauce, later. To a large skillet heated over medium heat, add oil, anchovies, garlic, thyme and red pepper flakes. Cook together until anchovies melt into oil and break up completely. Add wine to the pan and give the pan a shake. Add clams and their juice. Drain pasta and add it to the clam sauce. Toss and coat the pasta in sauce with clams until the pasta absorbs the flavor and juices, 2 to 3 minutes. Remove from heat and season with salt, add parsley and serve.

SPAGHETTI WITH WHITE CLAM SAUCE



Spaghetti with White Clam Sauce image

Great dinner for a Friday night.

Recipe From allrecipes.com

Provided by ANGCHICK

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Yield 4

Number Of Ingredients 11

½ cup olive oil
2 cloves garlic, minced
2 tablespoons butter
1 tablespoon dried parsley
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon dried basil
¼ teaspoon ground black pepper
2 (6.5 ounce) cans minced clams, with juice
1 pound spaghetti
2 tablespoons grated Romano cheese
Calories866.8 calories
Carbohydrate90.7 g
Cholesterol81 mg
Fat37.3 g
Fiber3.9 g
Protein39.9 g
SaturatedFat8.5 g
Sodium198.2 mg
Sugar3.2 g

Steps:

  • Cook pasta according to package directions.
  • Meanwhile, in a small saucepan, brown garlic in olive oil over medium heat. Stir in butter or margarine and seasonings until butter or margarine is melted. Add clams with some of their liquid; heat through.
  • Drain pasta. Toss spaghetti with clam sauce, and top with grated Romano cheese.

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