Orecchiette Pasta And Littleneck Clams Recipes

ORECCHIETTE WITH CLAMS AND BROCCOLI

Orecchiette with Clams and Broccoli image

We love the quality and convenience of frozen artichoke hearts in this dish. You'll also save time on prep without sacrificing flavor with this pantry-driven, full-flavored pasta dish.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Kosher salt
12 ounces orecchiette
2 cups grated broccoli florets (grated on the large holes of a box grater)
1/4 cup breadcrumbs
3 tablespoons plus 2 teaspoons extra-virgin olive oil, plus more for drizzling
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
24 littleneck clams, scrubbed
1/4 cup dry white wine
2 tablespoons unsalted butter

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the grated broccoli during the last 30 seconds of cooking. Reserve 1 cup cooking water, then drain.
Meanwhile, combine the breadcrumbs and 2 teaspoons olive oil in a small nonstick skillet over medium heat. Season with salt and cook, stirring occasionally, until golden brown, about 5 minutes; remove to a bowl.
Heat the remaining 3 tablespoons olive oil with the garlic in a separate pot over medium-high heat. Cook until the garlic is just golden, about 3 minutes. Add the red pepper flakes, clams and wine. Cover and cook until the clams open, 5 to 7 minutes; remove the clams to a bowl using a slotted spoon (discard any unopened clams). Add the butter, pasta, broccoli and 1/2 cup of the reserved cooking water to the pot; cook, stirring, until the pasta is well coated, about 1 minute. Gradually add the remaining 1/2 cup cooking water if the pasta seems dry.
Stir the clams and any juices into the pasta. Drizzle each serving with olive oil and sprinkle with the breadcrumbs.

Nutrition Facts : Calories 570, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 31 milligrams, Sodium 498 milligrams, Carbohydrate 72 grams, Fiber 4 grams, Protein 21 grams, Sugar 4 grams

ORECCHIETTE WITH CLAMS, SAUSAGE AND PEPPERS

Orecchiette with Clams, Sausage and Peppers image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound orecchiette
5 tablespoons extra-virgin olive oil
8 ounces hot Italian sausage, casings removed
3 pounds littleneck clams, scrubbed well
1/2 cup chopped roasted red peppers
Freshly ground pepper
1/2 cup chopped fresh parsley

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
Meanwhile, heat 3 tablespoons olive oil in a separate large pot over medium-high heat. Add the sausage and cook, stirring and breaking up the meat with a wooden spoon, until browned and crumbled, 2 to 3 minutes. Add the clams and 1/4 cup water. Cover and cook, removing the clams to a bowl as they open, 5 to 8 minutes. Discard any unopened clams.
Add the pasta, 3/4 cup reserved cooking water, the roasted red peppers and remaining 2 tablespoons olive oil. Simmer, stirring, until the liquid is slightly thickened, about 2 minutes, adding more cooking water as needed; season with salt and pepper.
Stir in the parsley. Add the clams and gently toss.

ORECCHIETTE PASTA AND LITTLENECK CLAMS

Orecchiette Pasta and Littleneck Clams image

Categories Herb Pasta Low Fat Quick & Easy Clam Healthy Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

12 ounces orecchiette or shell pasta
2 tablespoons olive oil
4 tablespoons chopped fresh Italian parsley
2 teaspoons chopped fresh oregano or 3/4 teaspoon dried
3 dozen littleneck clams, scrubbed
1/3 cup dry white wine
2 tablespoons chopped shallot
1 tablespoon chopped garlic
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried

Steps:

Cook orecchiette in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Mix in oil, 2 tablespoons parsley and oregano.
Meanwhile, combine clams, wine, shallot, garlic and thyme in large Dutch oven. Cover; boil until clams open, about 8 minutes (discard any that do not open).
Add pasta to clams and stir to blend. Cook over medium-high heat until pasta absorbs some clam juices, about 3 minutes. Season with pepper. Transfer to large bowl. Sprinkle with remaining 2 tablespoons parsley and serve.

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