SPICY LINGUINE WITH CLAMS AND MUSSELS
Provided by Giada De Laurentiis
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
- Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
- Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
PORTUGUESE STEAMED CLAMS
Being of Portuguese descent and raised in Rhode Island along the Eastern seaboard, this recipe is a wonderful combination of my two heritages. If desired serve with a small cup of melted butter for dipping clams and don't forget a fresh loaf of warm, crusty bread!!! Note: If the clams seem sandy, soak them for a couple of hours or overnight in the refrigerator in salted water with a bit of vinegar, cornmeal, and cayenne pepper.
Provided by Star Pooley
Categories World Cuisine Recipes European Portuguese
Time 50m
Yield 6
Number Of Ingredients 6
Steps:
- Wash clams well in a sink of cold water. Discard any clams that are already opened.
- In a large stock pot with a tight fitting lid, place the cleaned clams. Add the sausage, onion, tomatoes and wine. Cover and set over high heat. Steam until all the clams open up. Be sure to shake the pan often to insure even heat.
- Drizzle olive oil over the cooked clams. Evenly divide all the ingredients into warm soup plates. Divide the broth into side cups for dipping.
Nutrition Facts : Calories 697.1 calories, Carbohydrate 9.1 g, Cholesterol 104.2 mg, Fat 52.6 g, Fiber 0.9 g, Protein 29.9 g, SaturatedFat 17.6 g, Sodium 1567.1 mg, Sugar 3.6 g
SIMPLE STEAMED CLAMS OR MUSSELS
This straightforward method of cooking mussels or clams produces an excellent dinner in 30 minutes. You can build in extra flavors by varying the aromatic vegetables, the liquid and the last-minute stir-ins. All you need is some bread or simply cooked rice, grain or potatoes to sop up the broth.
Provided by Emily Weinstein
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the oil in a saucepan large enough to hold all the clams or mussels over medium heat. When hot, add the shallot and cook, stirring occasionally, until it begins to soften, 5 minutes.
- Add the liquid along with the clams or mussels, turn the heat up to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat.
- Scoop the mussels into a serving bowl. Remove as many shallots as you can with a slotted spoon and scatter them on top. Pour or ladle off the accumulated liquid, leaving any sediment in the bottom of the pan, and pour it over the mussels. Garnish with parsley and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 0 grams, Protein 83 grams, SaturatedFat 2 grams, Sodium 3410 milligrams, Sugar 1 gram, TransFat 0 grams
CLAMS AND MUSSELS POSILLIPO
Number Of Ingredients 11
Steps:
- 1 Soak the clams and mussels and clams in cold water 30 minutes. Scrub the clams under cold running water with a stiff brush. Cut or pull off the beards from the mussels. Discard any clams or mussels with cracked shells or that refuse to close tightly when touched. 2 Pour the oil into a large heavy pot. Add the garlic and hot pepper. Cook over medium heat until the garlic is lightly golden, about 2 minutes. Add the wine and cook 1 minute more. Stir in the tomatoes. oregano, and salt and pepper to taste. Bring to a simmer and cook 15 minutes. 3 Add the clams and mussels to the pot and cover tightly. Cook until the shells open, about 5 minutes. 4 Place slices of Italian bread in the bottom of 4 pasta bowls. Spoon on the clams and mussels. Sprinkle with chopped parsley and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SCOTT URE'S CLAMS AND GARLIC
So simple, but so good - steamed clams served in their own liquor. Serve with a crusty Italian bread, or over pasta.
Provided by Scott Ure
Categories Main Dish Recipes Seafood Main Dish Recipes Clams
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Wash clams to remove any dirt or sand.
- In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
- Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Nutrition Facts : Calories 191.5 calories, Carbohydrate 4.3 g, Cholesterol 24 mg, Fat 12.8 g, Fiber 0.3 g, Protein 3.9 g, SaturatedFat 4.6 g, Sodium 63.5 mg, Sugar 1 g
More about "clams and mussels posillipo recipes"
CLAMS AND MUSSELS POSILLIPO RECIPE | ITALIAN RECIPES IN ENGLISH
From kfoods.com
FOOD COOKING RECIPES PAKISTANI INDIAN CUISINES - KFOODS.COM
From kfoods.com
GRILLED CLAMS AND MUSSELS IN THE BAG - POSEIDON COOKS
From poseidoncooks.com
10 BEST CLAMS MUSSELS SHRIMP AND PASTA RECIPES | YUMMLY
From yummly.com
10 BEST CLAMS MUSSELS SHRIMP AND PASTA RECIPES | YUMMLY
From yummly.com
EASY APPETIZER: CLAMS AND MUSSELS ON THE GRILL | KITCHN
From thekitchn.com
FRANK SINATRA'S FAVORITE DISH: THE CLAMS POSILLIPO AT PATSY'S ITALIAN ...
From pinterest.ca
CLAMS POSILLIPO - RECIPE PETITCHEF
From en.petitchef.com
CLAMS POSILLIPO — EAT DRINK & BAKE WITH ANDREA
From eatdrinkandbake.com
CLAMS AND MUSSELS MARINARA RECIPE - GRANDPA JOE'S …
From grandpajoesitaliankitchen.com
RECIPE: THE PALM’S SEAFOOD POSILLIPO - AJC
From ajc.com
24 CLAM, OYSTER, AND MUSSEL RECIPES FOR SHELLFISH LOVERS
From seriouseats.com
RECIPE: MUSSELS & CLAMS - STYLE AT HOME
From styleathome.com
CLAMS AND MUSSELS POSILLIPO RECIPE - COOK WITH HAMARIWEB.COM
From hamariweb.com
TOM YUM SOUP WITH MUSSELS, CLAMS AND NOODLES - NADIA LIM
From nadialim.com
TIPS & TRICKS TO LOW CARB COOKING WITH CLAMS & MUSSELS
From thelowcarbgrocery.com
MUSSELS, CLAMS AND SCALLOPS - RECIPES FROM NYT COOKING
From cooking.nytimes.com
FRANK SINATRA'S FAVORITE DISH: THE CLAMS POSILLIPO AT …
From pinterest.com
CLAMS AND MUSSELS POSILLIPO – THIS IS ITALIAN
From thisisitalian.com
PAUL'S RECIPE PAGE: CLAMS POSILLIPO
From paulsrecipepage.blogspot.com
GRILLED MUSSELS AND CLAMS - CIAO CHOW LINDA
From ciaochowlinda.com
RECIPE FOR MICROWAVE-STEAMED CLAMS OR MUSSELS - THE SPRUCE EATS
From thespruceeats.com
CLAMS AND MUSSELS POSILLIPO RECIPE
From pinterest.com
SPAGHETTI WITH CLAMS & MUSSELS - GINO D'ACAMPO
From ginodacampo.com
CLAMS POSILLIPO – NARRAGANSETT BEER
From narragansettbeer.com
RECIPES – THIS IS ITALIAN
From thisisitalian.com
SPICY CLAMS AND MUSSELS (SAUTè DI VONGOLE E COZZE) - CRAVE LOCAL
From cravelocal.com
SEARCHABLE RECIPE DATABASE - CLAMS AND SHRIMP POSILLIPO WITH …
From directaccessrecipes.com
POTATO GNOCCHI WITH MUSSELS AND CLAMS - FLAVOR OF ITALY
From flavorofitaly.com
CLAMS AND MUSSELS POSILLIPO | ARANCINI, FOOD, RECIPES
From pinterest.co.uk
10 MINUTE MUSSELS & CLAMS | GIANNI'S NORTH BEACH
From gianni.tv
MUSSELS AND CLAMS IN WHITE WINE - VALERIE HOFF
From valeriehoff.com
CIOPPINO WITH CLAM AND MUSSELS RECIPE - FOOD FUN & FARAWAY …
From kellystilwell.com
LINGUINE WITH MUSSELS AND CLAMS | MEAL AND A SPIEL
From mealandaspiel.com
OYSTERS, MUSSELS & CLAMS RECIPES | MARTHA STEWART
From marthastewart.com
FRANK'S CLAMS POSILLIPO | RECIPE | ITALIAN RECIPES, RECIPES, SEAFOOD ...
From pinterest.co.uk
STEAMED CLAMS AND MUSSELS IN COCONUT CURRY BROTH - KITCHEN …
From kitchenconfidante.com
LOBSTER, CLAM AND MUSSELS BOIL RECIPE | CHATELAINE
From chatelaine.com
CLAMS MUSSELS AND TORTELLINI IN RED WINE SAUCE - POPPOP COOKS
From poppopcooks.com
SEAFOOD PAELLA WITH CLAMS, SHRIMP & MUSSELS - GRITS AND CHOPSTICKS
From gritsandchopsticks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love