Fettucini W Clams Basil Tomato Corn And Garlic Recipes

LITTLENECKS, ROASTED CORN, CHORIZO AND TOMATOES OVER SPAGHETTI

Steps:

• Have a pot of boiling salted water ready for cooking the spaghetti.
• Heat the oil in a large saute pan over medium heat, and then add the chorizo, garlic, shallots, clams, basil and red pepper flakes, being careful to brown but not burn the garlic. Add the clam broth and wine and cover.
• At this point you can drop the spaghetti and cook until al dente, 6 to 9 minutes. Drain and set aside, keeping a small amount of the cooking water in case you need a little for your sauce.
• When the clams are all open, add the butter, tomatoes, corn and some salt and black pepper and simmer for another minute. Turn off the heat and cover for another minute. Add the pasta and a small amount of hot pasta water if needed and toss. Add some fresh basil to garnish and serve immediately.

FETTUCCINE WITH BACON-CLAM SAUCE

Steps:

• Cook fettuccine according to package directions. Meanwhile, drain clams, reserving 1/4 cup juice. In a large saucepan, combine the butter, garlic, parsley, oregano, pepper, clams and reserved juice. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. , Stir in the cream and Parmesan cheese; cook 2-3 minutes longer or until heated through. Add bacon. Drain fettuccine; stir into sauce.

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC

Steps:

• Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
• In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
• Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
• Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

LINGUINE WITH CLAMS, CHERRY TOMATOES AND BASIL

Steps:

• Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic, salt, pepper and red pepper flakes and saute until fragrant; don't let the garlic brown. Add the cherry tomatoes, white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all the clams are removed, reduce the heat to medium-low and swirl in the butter. Season with salt and pepper.
• Meanwhile, bring a pot of generously salted water to a boil. Cook the linguine according to the package direction. Using tongs, transfer the linguine to the saute pan with the clam juice and toss to coat. Turn off the heat and add the clams and any juices that have collected in the bowl, the lemon zest and half of the basil. Using tongs, turn the linguine to coat it with the sauce. Top with the remaining basil. Serve immediately.

PASTA WITH CHERRY TOMATOES, BASIL, LEMON, AND CLAMS

Steps:

• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot.
• Meanwhile, heat oil in heavy large skillet over medium-high heat. Add garlic and sauté until fragrant, about 2 minutes. Add tomatoes; sauté until beginning to soften, about 5 minutes. Add drained clams and basil; stir 1 minute.
• Add clam sauce, 1 cup Parmesan cheese and lemon juice to pasta. Toss over medium-high heat until heated through, adding reserved clam juices by 1/4 cupfuls if pasta is dry. Season with salt and pepper. Serve with additional Parmesan cheese, if desired.

FETTUCCINE WITH BASIL, TOMATO, CORN & GARLIC

Steps:

• Combine garlic, tomatoes, corn, wine, oil and basil into a large pot.
• Cover and bring to a boil.
• Reduce heat.
• Keep warm.
• Bring 4 quarts of water to a boil.
• Add pasta and stir to separate noodles.
• Cook about 8 minutes or until al dente, drain.
• Add to the tomato mixture and toss.
• Serve immediately and season to taste with salt and pepper.
• For a different taste try a flavored pasta: spinach, garlic, tomato.

LINGUINE WITH TOMATO-BASIL CLAM SAUCE

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.

FETTUCINI W/ CLAMS, BASIL, TOMATO, CORN AND GARLIC

Steps:

• Fill a large pot 3/4 full with water and bring to a boil.
• Add the pasta and cook until al dente (tender), about 8 minutes, or according to the package directions.
• Drain the pasta thoroughly.
• In a large saucepan, add the garlic, tomatoes, corn, wine, olive oil and basil.
• Cover and bring to a boil, stirring frequently.
• Uncover and allow to simmer until the tomatoes start to break down and half of the liquid has been absorbed.
• Reduce heat and add the clams and pasta.
• Toss gently to coat.
• Season with salt and pepper and serve immediately.