CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE
Steps:
- Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
- Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.
Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g
GNOCCHI WITH GARLICKY RED CLAM SAUCE
Make and share this Gnocchi With Garlicky Red Clam Sauce recipe from Food.com.
Provided by dicentra
Categories Potato
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare gnocchi according to package directions, omitting salt.
- While the gnocchi are cooking, heat oil in a large nonstick skillet over medium heat. Add onion and garlic; cook 5 minutes or until soft, stirring frequently.
- Stir in tomatoes and clams. Bring to a boil; reduce heat, and simmer 10 minutes or until thick.
- Stir basil into sauce; cook 30 seconds. Serve over the gnocchi.
Nutrition Facts : Calories 145.8, Fat 3.5, SaturatedFat 0.5, Cholesterol 31, Sodium 406.6, Carbohydrate 16.3, Fiber 2.9, Sugar 7, Protein 13.5
LINGUINE WITH GARLICKY WHITE CLAM SAUCE
This is a great and tasty recipe I'm sure you will enjoy. Check seasonings to taste. This has a heavy garlic and wine taste. When using a cooking wine do not add salt because there's salt already in the cooking wine. You can try sherry in place of the white wine. Top with Parmigiano-Reggiano cheese.
Provided by Eugene Caccaitore
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- Heat olive oil in a large skillet over medium-high heat. Cook anchovies in the skillet until they dissolve into the oil, about 5 minutes; add garlic and continue cooking until it is lightly browned, 2 to 3 minutes. Melt butter into the anchovies mixture. When the butter begins to bubble, stir parsley, oregano, red pepper flakes, and black pepper into the butter mixture; cook to soften the parsley, about 1 minute.
- Pour wine and about 3/4 of the reserved clam juice into the skillet. Place a cover on the skillet and reduce heat to medium-low. Bring liquid to a simmer; add clams and continue to cook until the clams are heated through, 2 to 3 minutes. Pour clam sauce over linguine to serve.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 46.8 g, Cholesterol 140.5 mg, Fat 21.1 g, Fiber 3.4 g, Protein 24.2 g, SaturatedFat 5.4 g, Sodium 585.1 mg, Sugar 0.3 g
GNOCCHI WITH MUSHROOM CLAM SAUCE
Make and share this Gnocchi With Mushroom Clam Sauce recipe from Food.com.
Provided by lucy k.
Categories Potato
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Saute onions and celery in butter until soft.
- Add garlic and cook one minute more.
- Add mushrooms and cook five minutes.
- Gradually sprinkle flour into mushroom mixture.
- Add clams and juice.
- Add salt, pepper, thyme and cayenne.
- Add the milk a little at a time, stirring until thick.
- Serve over cooked gnocchi.
- Sprinkle with parsley.
Nutrition Facts : Calories 223.5, Fat 17, SaturatedFat 10.5, Cholesterol 51.3, Sodium 290.3, Carbohydrate 12.1, Fiber 1.3, Sugar 1.9, Protein 7.1
CRISPY GNOCCHI WITH LITTLENECK CLAMS
Don't be tempted to disturb the gnocchi when browning-the hands-off approach is key to letting them develop a deep brown color on one side. This recipe is from Oberlin, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.
Categories Bon Appétit Pasta Potato Clam Seafood Shellfish Dinner
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat to 425°F. Prick potatoes all over with a fork and place directly on oven rack; roast until flesh is very soft when squeezed gently and skin is crisp, 60-75 minutes. Immediately slice open lengthwise and scoop out flesh; set skins aside. Pass potato flesh through ricer onto a clean work surface. Let cool.
- Meanwhile, bring clams, reserved potato skins, and 1 cup water to a boil in a large pot. Cover and cook, shaking pot occasionally, until clams open, 5-8 minutes; discard any clams that do not open. Pluck clams from shells and place in a medium bowl. Cover and chill until ready to use. Pour clam cooking liquid through a fine-mesh sieve into a small bowl. Cover and chill until ready to use.
- Dust riced potatoes with 3/4 cup flour and sprinkle with 2 tsp. or 1 1/2 tsp. salt. Drizzle egg over, then use a fork or your fingers to gently mix ingredients until just incorporated and a smooth dough forms (be careful not to overwork or cooked gnocchi will be gluey and tough), about 3 minutes. Transfer dough to a pastry bag fitted with 1/2" round tip. (Alternatively, use a large resealable plastic bag and snip off 1 corner.)
- Pipe dough onto a lightly floured surface into 24" lengths about 1/2" thick. Cut crosswise into 1/2" pieces and dust lightly with flour. Arrange gnocchi in a single layer on a lightly floured rimmed baking sheet.
- Working in 3 batches, cook gnocchi in a large pot of simmering lightly salted water until doubled in size and they float to the top, about 3 minutes (a minute or so more if frozen). Using a slotted spoon, transfer gnocchi to a rimmed baking sheet as they are done cooking. Reserve 1 cup pasta cooking liquid.
- Melt a third of the butter in a large nonstick skillet over medium-high. Add one-third of gnocchi to skillet and arrange in a single layer. Cook, undisturbed, until dark brown and crisp underneath, about 5 minutes. Transfer to another rimmed baking sheet. Working in 2 batches, repeat with remaining butter and remaining gnocchi.
- Wipe out skillet and heat oil in skillet over medium-high. Add garlic and cook, stirring occasionally, until golden, about 2 minutes. Add clam cooking liquid and 1/2 cup pasta cooking liquid and bring to a simmer; cook, stirring occasionally, until sauce is slightly thickened, about 5 minutes.
- Add clams, gnocchi, and lemon juice to sauce; season with salt and pepper. Cook, gently tossing and adding more pasta cooking liquid as needed, until sauce coats gnocchi.
- Divide gnocchi among bowls and top with chives.
- Do Ahead
- Gnocchi can be formed 1 month ahead. Freeze on baking sheet until solid; transfer to resealable plastic bags. Clams can be cooked 6 hours ahead. Cover and chill clams and cooking liquid separately.
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