Mussels And Clams Over Shell Pasta Recipe 435

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CONCHIGLIE WITH CLAMS AND MUSSELS



Conchiglie With Clams and Mussels image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound conchiglie (small shells) pasta
1 pound broccoli, cut into florets (about 4 cups)
1/4 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound small littleneck clams, scrubbed
1 pound mussels, debearded
1 cup white wine
1/3 cup chopped fresh flat-leaf parsley

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 6 minutes, stirring occasionally. Add the broccoli into the pasta water and continue cooking until the pasta is tender but still firm to the bite, and the broccoli is blanched, about 2 to 3 minutes. Drain pasta and broccoli, reserving 1 cup of the cooking liquid.
  • Meanwhile, in a large, heavy skillet heat the olive oil over medium heat. Add the garlic, red pepper flakes, salt and pepper and saute for 3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes, making sure all the shells have opened. Discard any shells that remain closed. Sprinkle with the parsley.
  • In a large bowl, toss together the pasta, broccoli, and shellfish. Add the reserved pasta water, 1/4 cup at a time, to moisten. Toss to combine. Transfer to a serving platter and serve immediately.

PASTA WITH CLAMS AND MUSSELS MARINIERE



Pasta with Clams and Mussels Mariniere image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 17

1/2 pound mussels
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil, plus more for pasta water
2 shallots, minced
4 cloves garlic, minced
Pinch dry red pepper flakes
1/2 pound clams
2 sprigs tarragon, leaves stripped
1 sprig thyme, leaves stripped
1 sprig fresh rosemary
1/2 cup dry white wine
12 ounces fresh fettucine
Salt
Freshly ground black pepper
1 tablespoon minced fresh parsley
2 teaspoons minced fresh tarragon leaves
1/4 cup grated Parmesan

Steps:

  • In a large stock pot, bring salted water to a boil. Debeard mussels. Set aside.
  • In a large saute pan, over high heat, combine the butter and olive oil. Add the shallots and garlic and cook for 1 to 2 minutes until translucent. Do not brown. Add the chili flakes and stir to combine.
  • Add the reserved mussels, clams, tarragon, thyme, and rosemary and continue to saute until herbs begin to turn fragrant. Deglaze with white wine and season with salt and pepper. Cover the pan and continue to cook over high heat until the shellfish have opened, about 3 to 4 minutes.
  • Meanwhile, add a couple tablespoons of salt and a drizzle of olive oil to the boiling water. Add the pasta and cook until al dente. Drain. Remove cover from saucepan containing the shellfish and discard the sprig of rosemary. Taste the sauce and adjust seasoning, if necessary. Add the cooked pasta, chopped parsley and tarragon, and Parmesan. Toss with sauce and shellfish until well blended. Serve immediately.

CLAM CHOWDER SHELL PASTA



Clam Chowder Shell Pasta image

Pastas done with sauces inspired by famous soups? We might have stumbled upon a new category of recipe with this one! A creamy, clam chowder-inspired sauce with potatoes and bacon pairs perfectly with shell pasta in this easy dinner recipe. This technique may not work with any soup, but it sure did with this one!

Provided by Chef John

Categories     Seafood Pasta

Time 1h

Yield 4

Number Of Ingredients 16

4 slices bacon, cut into 1/4-inch pieces
1 tablespoon butter
½ cup diced onion
¼ teaspoon kosher salt, or more to taste
1 tablespoon all-purpose flour
1 (6.5 ounce) can whole clams
1 (6.5 ounce) can minced clams
1 (8 ounce) bottle clam juice
1 (8 ounce) package shell pasta
½ cup peeled, diced Yukon Gold potatoes
⅓ cup diced celery
1 sprig fresh tarragon
1 pinch cayenne pepper, or to taste
½ cup heavy cream
1 tablespoon finely chopped Italian parsley, or more to taste
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or more to taste

Steps:

  • Place bacon in a large skillet and cook over medium heat, turning occasionally, until crisp, about 10 to 12 minutes. Pour bacon and grease into a strainer set over a bowl to let the grease drain out. Reserve bacon until needed and discard grease or set aside for another use.
  • Place the skillet back over medium heat and add butter, onion, and ¼ teaspoon salt. Cook and stir until onion starts to soften and turn translucent, about 5 minutes. Add flour and cook and stir for about 1 minute to create a roux.
  • Drain both cans clams and set clams aside for later.
  • Pour clam juice from the cans and the bottle into the skillet; whisk to scrape off any bits from the bottom of the skillet. Raise heat to medium-high and let come to a simmer.
  • While the clam juice is coming to a simmer, bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes.
  • Add potatoes, celery, tarragon, and cayenne to the simmering clam juice mixture. Let simmer for 5 minutes. Reduce heat to medium-low and add the reserved clams, cream, and all but 1 tablespoon of the reserved bacon. Simmer gently for another 10 minutes, then remove and discard tarragon sprig.
  • Drain pasta well and add to the clam sauce; mix until well combined. Turn off the heat and let sit for 1 minute.
  • Stir in parsley and Parmesan cheese. Taste and adjust salt if necessary.
  • Ladle into warm bowls. Sprinkle with more Parmesan, crumbled bacon, and parsley.

Nutrition Facts : Calories 569.9 calories, Carbohydrate 53 g, Cholesterol 115.8 mg, Fat 30.1 g, Fiber 2.8 g, Protein 24.1 g, SaturatedFat 14.1 g, Sodium 988.5 mg

LINGUINE WITH SHELLFISH SAUCE



Linguine with Shellfish Sauce image

Categories     Pasta     Tomato     Sauté     Valentine's Day     Dinner     Seafood     Clam     Lobster     Mussel     Scallop     Shrimp     Squid     White Wine     Anniversary     Noodle     Bon Appétit     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 15

6 tablespoons extra-virgin olive oil
2 garlic cloves, minced
3/4 teaspoon dried crushed red pepper
12 ounces cleaned squid, bodies cut into 1/2-inch-wide rings, tentacles left whole
1 1/4 cups dry white wine
1 28-ounce can Italian-style tomatoes with basil
2 teaspoons tomato paste
1/4 cup water
2 pounds small littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
1 10-ounce uncooked lobster tail, shelled, meat cut into 1-inch pieces
8 ounces uncooked large shrimp, peeled, deveined
4 ounces bay scallops
3 tablespoons chopped fresh Italian parsley
1 pound linguine

Steps:

  • Heat 3 tablespoons oil in large skillet over medium heat. Add garlic and crushed red pepper; stir 1 minute. Add squid; sauté just until opaque, about 3 minutes. Add wine; simmer until liquid is reduced by half, about 20 minutes. Add tomatoes with juices and tomato paste. Bring to simmer, breaking up tomatoes. Cover; simmer over low heat 40 minutes.
  • Bring 1/4 cup water to boil in another large skillet over high heat. Add clams and mussels. Cover; cook until shells open, about 6 minutes (discard any clams and mussels that do not open). Transfer shellfish to colander set over medium bowl; drain.
  • Strain juices from skillet and medium bowl through fine sieve into tomato sauce. Simmer sauce uncovered until slightly thickened, about 10 minutes. Add lobster, shrimp and scallops. Simmer 2 minutes. Add clams and mussels from colander. Simmer 1 minute longer. Stir in remaining 3 tablespoons oil and parsley. Season with salt and pepper.
  • Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add shellfish sauce; toss to coat.

STEAMED CLAMS WITH PASTA



Steamed Clams with Pasta image

Provided by Louisa Thomas Hargrave

Categories     Pasta     Shellfish     Steam     Quick & Easy     Clam     Hot Pepper     Spring     Parsley     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 6

1 pound linguine
6 pounds littleneck or other small clams, scrubbed
1/2 cup chopped fresh Italian parsley
3 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried crushed red pepper

Steps:

  • Cook linguine in pot of boiling salted water until tender but still firm to bite; drain.
  • Meanwhile, cook clams in large pot with parsley, garlic, olive oil, and red pepper. Let cook until clams open, about ten minutes.
  • Divide pasta among bowls. Top with seafood mixture and juices, discarding any clams that do not open; serve.

SIMPLE STEAMED CLAMS OR MUSSELS



Simple Steamed Clams or Mussels image

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

2 tablespoons extra-virgin olive oil
1 large shallot or small red onion, chopped
1/2 cup white wine, beer (ale is nice) or water
4 to 6 pounds clams or mussels, well washed
Fresh parsley leaves or sprigs for garnish
Lemon wedges for serving

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

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