Clams Vinaigrette Over Pasta Recipes

PASTA WITH CLAMS

Steps:

• Heat 3 tablespoons oil in a deep 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté pancetta, stirring occasionally, until golden, about 6 minutes. Add garlic and sauté, stirring, until golden, about 30 seconds.
• Stir in clams, clam juice, wine, and chiles and boil, covered, until clams open, about 4 to 5 minutes (discard any clams that do not open after 6 minutes). If using whole chiles, remove with a slotted spoon and discard.
• While clams are cooking, cook pasta in a 6-quart pot of well-salted boiling water until al dente. Drain in a colander, then add to clams and simmer, stirring, 30 seconds.
• Toss pasta with parsley and drizzle with remaining 5 tablespoons oil.

MARK BITTMAN'S PASTA WITH CLAMS

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 WITH CANNED CLAMS

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.

SPAGHETTI WITH CLAMS

Steps:

• In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
• Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
• Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
• Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
• Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

SPAGHETTI WITH CLAMS

Steps:

• Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
• Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.
• Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.

SPAGHETTI WITH WHITE CLAM SAUCE

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.

ANGEL HAIR PASTA WITH WHITE CLAM SAUCE

Steps:

• Combine all fresh herbs on a cutting board, and mince. You will need a very sharp knife to do this right.
• Fill a large pot with water, and add salt to taste. Bring to a boil.
• In a medium saucepan, add oil, and heat over medium heat until oil is hot.
• Drain the canned clams.
• Add clams and minced garlic to oil, and saute until clams are hot (about two minutes), stirring frequently.
• While clam and garlic mixture is heating, put the angel hair pasta in the boiling water. Cook according to the directions on the box.
• Continue stirring the clam and garlic mixture, being careful to not let the garlic burn.
• Add chopped herbs to the clam/garlic mixture, and saute for another two minutes. Remove from heat.
• When pasta is done to "al dente", remove from heat and drain water.
• Put pasta into a large bowl, and add clam/garlic/herb mixture. Mix well to prevent the pasta from sticking. Serve immediately.
• Optionally, you can add sliced or chopped fresh onion to the sauce. Also, you can substitute (or add in addition to) shrimp, chicken, scallops, crab meat, oysters, squid, etc, for the clams. It can also be topped with grated Parmesan or Romano cheese, though traditionally, it is not.
• This sauce is highly flexible, and can be modified in any number of ways. I always recommend using angel hair pasta though, as it soaks up the flavors better than any other type of pasta.

SPAGHETTI AND CLAMS

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.

TAGLIATELLE WITH MUSSELS, CLAMS AND PESTO

Steps:

• Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open). Using tongs, transfer shellfish to bowl; cover with foil to keep warm. Reserve shellfish juices.
• Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite.
• Drain pasta; return to same pot. Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper. Toss over medium heat just until sauce coats pasta. Season with salt and pepper. Divide pasta between 2 bowls; top with shellfish and serve.

SPICY CLAMS WITH SPAGHETTI

Steps:

• Bring a medium pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water; drain.
• Meanwhile, heat oil in a large pot over medium heat. Add garlic and red-pepper flakes and cook, stirring, 30 seconds. Add wine and bring to a simmer. Increase heat to medium-high and add clams. Cover and cook just until clams open, 4 to 5 minutes. Discard unopened clams.
• Stir in butter and parsley leaves and stems. Add pasta and toss to coat, adding reserved pasta water 1 tablespoon at a time, until sauce is loose and creamy. Season with salt and pepper.

SPAGHETTI WITH CREAMY WHITE CLAM SAUCE

Steps:

• In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; cook and stir for 5 minutes until slightly thickened. , Meanwhile, cook spaghetti according to package directions; drain. Pour sauce over spaghetti.