Pasta E Vognole Pasta Clam Soup Recipes

PASTA ALLE VONGOLE

Steps:

• Heat the oil in a large saute pan with a tight-fitting lid over medium-low heat. Add the garlic and pepper flakes and saute until fragrant. Don't let the garlic brown. Add the white wine and clams, increase the heat to high and cover the pan. Cook, stirring occasionally, until all of the clams have opened, about 8 minutes. As the clams open, transfer them to a large bowl. When all of the clams are removed, reduce the heat to medium low, add the oregano 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. Using tongs, turn the linguine to coat it with the sauce. Top with parsley. Serve immediately.

PASTA E CECI CON VONGOLE

Steps:

• Place garbanzo beans in medium bowl. Pour enough cold water over to cover; let soak at room temperature overnight. Drain. Place garbanzo beans in large saucepan; add enough fresh water to cover. Boil 15 minutes. Drain. Return garbanzo beans to pan; add 4 cups water, 3 tablespoons oil, 2 garlic cloves, rosemary sprig, and crushed red pepper. Bring to boil. Reduce heat and simmer uncovered until beans are tender, adding more water as needed by 1/2 cupfuls, about 2 hours. Discard rosemary sprig. Transfer 1 cup garbanzo bean mixture to processor and puree until smooth; return to mixture in saucepan.
• Heat remaining 3 tablespoons oil in heavy large skillet over medium-high heat. Add remaining garlic clove; sauté until golden, about 2 minutes. Add clams and 1/4 cup water; cover and cook until clams open, about 5 minutes (discard garlic and any clams that do not open). Cool clams slightly; reserve pan juices. Working over bowl to catch juices, remove clams from shells; discard shells. Strain pan juices and clam juice from bowl into garbanzo bean mixture, then add 3 1/2 cups water and bring to boil. Add pasta and cook until pasta is just tender but still firm to bite, adding more water if soup is too thick and stirring occasionally, about 10 minutes. Stir in clams. Season to taste with salt and pepper.
• Ladle soup into bowls and serve.

ZUPPA DI VONGOLE: CLAM SOUP

Steps:

• Remove excess sand from clams by soaking them in a bowl of cold salted water. The clams will open up their shells and release any sand and grit that is inside.
• In a pan, heat the 1/4 cup oil and fry up 2 cloves garlic, the chili pepper, the stone, if using, and cherry tomatoes until the tomatoes soften and lose their shape, about 3 minutes.
• Add the clams, and cook for 30 seconds with the lid on, shaking the pan often.
• Add the wine to the pan, and cover with the lid until the clams have completely opened.
• The clams release some water, which is the base for the soup. Add a generous splash of white wine. You can make this more soupy by adding a little more wine or even a few spoonfuls of tomato puree.
• Add the parsley and salt, to taste. Continue cooking for another minute for all the flavors to come together.
• Rub some raw garlic on the toasted bread slices. Drizzle the bread with the extra virgin olive oil. Serve the clam soup in bowls with 2 half slices of toast per bowl.

PASTA E VOGNOLE (PASTA & CLAM SOUP)

Steps:

• In a large, heavy bottom, sauce pan, sauté bacon until cooked but not crisp. Add the onion, celery, bell pepper and carrot. Cook covered on medium-low until soft, about 10 minutes.
• Stir garlic into the vegetables, then deglaze with the white wine. Cook until liquid is gone.
• Add the chicken broth, the reserved clam juice and the remaining ingredients, except the pasta. Bring to a boil, then simmer covered for 30 minutes.
• Add the pasta and the clams and cook until the pasta is al dente, stirring frequently to keep the pasta from sticking to the bottom of the pan.

SPAGHETTI ALLE VONGOLE (SPAGHETTI WITH CLAMS)

Steps:

• Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
• Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.