Pasta With Clams And Jalapeño Recipes

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SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

Steps:

  • In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
  • Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
  • Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
  • Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
  • Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

SPAGHETTI WITH CLAMS



Spaghetti with Clams image

Succulent spaghetti in a bracing clam sauce is the heart of a rustic Italian supper to usher in spring.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 11

Coarse salt
1 pound spaghetti
2 tablespoons olive oil
2 cloves garlic, minced
1 small dried chile pepper, crumbled, or pinch of red pepper flakes
1 1/2 pounds littleneck clams, scrubbed
1 cup dry white wine
2 tablespoons coarsely chopped fresh flat-leaf parsley, plus whole leaves for garnish
Juice of 1 lemon
3 tablespoons unsalted butter
Freshly ground black pepper

Steps:

  • Bring a large pot of water to a boil; salt generously. Add spaghetti, and cook until slightly underdone, about 7 minutes. Drain pasta, reserving 1 cup of cooking liquid. Set aside.
  • Meanwhile, heat oil in a large skillet over medium heat. Add garlic and chile pepper; cook until garlic is golden, about 2 minutes. Add clams and white wine, and raise heat to high. Bring to a boil; cover, and cook, shaking occasionally, 2 to 3 minutes, until clams open. Stir in parsley. Transfer to a bowl; set aside.
  • Return skillet to medium-high heat. Add reserved pasta water and lemon juice; reduce until slightly thickened, about 2 minutes. Remove from heat; whisk in butter. Add clam mixture and spaghetti. Cook over medium-low heat until heated through, 2 to 3 minutes. Season with salt and pepper; garnish with parsley.

PASTA WITH CLAMS AND JALAPEñO



Pasta With Clams and Jalapeño image

Jalapeño adds a welcome kick to this otherwise simple clam pasta. Ready in less than 30 minutes, it's a perfect weeknight meal for the height of summer, paired with a crisp, dry white.

Provided by Jason Epstein

Categories     dinner, weekday, pastas, main course

Time 25m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 small jalapeño, seeded, diced fine
1 large clove garlic, diced fine
1 teaspoon dried oregano or 1 tablespoon coarsely chopped fresh oregano, or both
2 pounds Manila clams, scrubbed and rinsed
1 pound linguine or spaghettini
Salt and freshly ground white pepper to taste
1 tablespoon coarsely chopped Italian parsley

Steps:

  • Boil salted water for the pasta. Meanwhile, combine the oil, jalapeño and garlic in a deep skillet over low heat and cook until fragrant. The aroma will tell you when the infusion is complete. If using dried oregano, add it now. (Add fresh at the last minute.) Increase the heat a bit, add clams and cover. Cook about 5 minutes, until all the clams have opened. (Move them around to make sure they're evenly heated.) The clam liquid should prevent the garlic and jalapeño from burning, but keep a careful eye. Remove pan from the heat, discard any unopened clams, cover and set over low heat.
  • Cook the pasta until al dente. Drain and add the pasta to the clam mixture, tossing gently to coat it with the sauce and distribute the clams evenly. Season very sparingly with salt, if needed, and freshly ground white pepper. Sprinkle with fresh oregano and parsley and serve immediately.

Nutrition Facts : @context http, Calories 679, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 11 grams, Fiber 4 grams, Protein 48 grams, SaturatedFat 2 grams, Sodium 1371 milligrams, Sugar 3 grams, TransFat 0 grams

PASTA WITH CLAMS, WHITE WINE AND SPICY ITALIAN SAUSAGE



Pasta with Clams, White Wine and Spicy Italian Sausage image

Provided by Guy Fieri

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 16

36 littleneck clams
2 tablespoons extra-virgin olive oil
1/2 yellow onion, diced
2 cloves garlic, minced
1 medium red chile, such as red jalapeno or red Fresno, finely sliced
2 teaspoons fennel seeds
1/2 pound spicy Italian sausage, casings removed
1 cup dry white wine
1 1/2 cups grape tomatoes
3 sprigs fresh thyme, leaves picked
1 pound linguine
Kosher salt and freshly ground black pepper
3 tablespoons butter, cold, cubed
Zest and juice of 1/2 lemon
1/4 cup fresh flat-leaf parsley, chopped
Pecorino Romano, grated, for serving, optional

Steps:

  • Preheat the oven to 350 degrees F.
  • Place the clams in a large bowl and cover with cool tap water. Salt the water well and let the clams sit for 20 minutes to an hour to purge them of sand and grit. Drain and scrub the shells well under cold running water.
  • Set a large roasting pan across two burners. Heat the olive oil over medium-high heat. Add the onions and garlic and saute for 2 to 3 minutes, or until softened. Add the chile, fennel and sausage, and cook for 3 to 4 minutes, stirring occasionally to break up the sausage.
  • Once the sausage is nicely browned, deglaze the pan with the white wine. Add the clams and stir everything together until well combined. Arrange the tomatoes on top, add the thyme, and sprinkle with salt and pepper. Transfer the pan to the oven and cook until the clams pop open and the cherry tomatoes are roasted and juicy, 10 to 12 minutes.
  • Meanwhile, in a large pot of boiling, salted water, cook the linguine until al dente. When the clams are done, return the roasting pan to the stovetop over high heat. Simmer to reduce excess liquid and to open any clams that are still closed (stirring vigorously with a wooden spoon also helps).
  • Taste sauce and season with salt as needed.
  • Drain the pasta and transfer it directly into the roasting pan. Add the butter, lemon zest and juice, and the parsley. With tongs, toss everything together to coat the pasta in the sauce.
  • Serve topped with plenty of grated pecorino if using.

SPAGHETTI WITH CLAM SAUCE



Spaghetti With Clam Sauce image

This scrumptious pasta is DH's creation and star dish. Thank you to Starrynews for putting this in her best of 2009 cookbook!

Provided by Maito

Categories     One Dish Meal

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 12

10 ounces spaghetti or 10 ounces linguine
2 1/2 tablespoons extra virgin olive oil, divided use
4 garlic cloves, minced
4 ounces mixed mushrooms, finely chopped (optional)
2 (6 1/2 ounce) cans minced clams, including juice from 1 can
1/16 teaspoon red pepper flakes (optional)
3/4 teaspoon italian seasoning
2 teaspoons fresh oregano or 1 teaspoon dried oregano
2 tablespoons white wine
1/2 lemon, juice of
fresh ground black pepper
1 bunch fresh Italian parsley, coarsely chopped (or less, if you prefer)

Steps:

  • Start water to boil for pasta.
  • Heat 2 tablespoons oil over medium high heat in a small or medium saucepan.
  • Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high.
  • Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes.
  • Meanwhile, cook pasta until it is al dente.
  • Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil.
  • Take sauce off heat. Add black pepper to taste, and parsley.
  • Immediately add half of the sauce to the pasta and toss.
  • Plate pasta, top with other half of sauce, and serve.

CLAMS WITH ZUCCHINI AND JALAPEñO



Clams with Zucchini and Jalapeño image

Categories     Steam     Quick & Easy     Clam     Zucchini     White Wine     Spring     Jalapeño     Gourmet

Yield Serves 2 as a main course

Number Of Ingredients 7

4 dozen small hard-shelled clams such as littlenecks (less than 2 inches in diameter)
2 small zucchini
1 fresh jalapeño chile
1 small onion
3 tablespoons unsalted butter
1 cup dry white wine
Accompaniment: crusty Italian or French bread

Steps:

  • Scrub clams well and in a large bowl cover with salted cold water. Cut zucchini into 2 x 1/2-inch sticks. Wearing rubber gloves, halve jalapeño lengthwise and discard seeds from one half. Finely chop jalapeño and onion. In a large saucepan heat 2 tablespoons butter over moderately high heat until foam subsides and sauté zucchini, jalapeño, and onion, stirring, until zucchini is crisp tender, about 5 minutes. Transfer zucchini mixture to a bowl.
  • In pan melt remaining tablespoon butter over moderately high heat and add clams and wine. Steam clams, covered, over moderately high heat 5 to 8 minutes, checking them every minute after 5 minutes and transferring them with tongs as they open to a serving bowl. Reserve cooking liquid in pan. (Discard clams that are unopened after 8 minutes.) Stir zucchini mixture into reserved cooking liquid and pour over clams.
  • Serve clams with bread.

PASTA WITH CLAM SAUCE



Pasta with Clam Sauce image

Rich and satisfying.

Provided by Bea Gassman

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 6

Number Of Ingredients 15

1 pound fresh mushrooms, sliced
1 green bell pepper, diced
2 tablespoons butter
1 pound fettuccini pasta
½ large head broccoli, cut into florets
¾ cup butter, divided
¼ cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried parsley
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ cup all-purpose flour
1 pint heavy cream
1 (14.5 ounce) can chicken broth
2 (6.5 ounce) cans minced clams, drained

Steps:

  • In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes.
  • Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm.
  • In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.

Nutrition Facts : Calories 938.2 calories, Carbohydrate 70.8 g, Cholesterol 224 mg, Fat 60.6 g, Fiber 4.7 g, Protein 32 g, SaturatedFat 36.4 g, Sodium 357.5 mg, Sugar 4.6 g

SPAGHETTI AND CLAMS



Spaghetti and Clams image

A simple, tasty, and relatively light pasta dish that can be whipped up in no time for a delicious weeknight meal or even for company. Goes great with a sprinkling of freshly grated Parmesan cheese, green salad, and good crusty bread!

Provided by Cindy

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 45m

Yield 4

Number Of Ingredients 9

½ pound uncooked pasta
¼ cup butter
½ cup chopped onion
3 garlic cloves, peeled and chopped
2 (8 ounce) cans chopped clams, drained with juices reserved
¼ cup fresh parsley, minced
2 tablespoons olive oil
water
1 (3 ounce) package freshly grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
  • Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.

Nutrition Facts : Calories 558.2 calories, Carbohydrate 34.2 g, Cholesterol 126.1 mg, Fat 27.5 g, Fiber 1.3 g, Protein 42.2 g, SaturatedFat 12.5 g, Sodium 539.9 mg, Sugar 1.5 g

CLAMS WITH JALAPENO, LEMON AND BASIL



Clams With Jalapeno, Lemon and Basil image

From Bon Appetit, this looks really good. Sounds like crusty bread would be great to soak up the sauce.

Provided by lazyme

Categories     < 30 Mins

Time 25m

Yield 8 serving(s)

Number Of Ingredients 9

1/4 cup butter (1/2 stick)
3 garlic cloves, minced
1 tablespoon jalapeno, minced
1 cup tomato sauce, canned
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 lbs littleneck clams, scrubbed
1/2 cup fresh basil, chopped
1 1/2 tablespoons lemon peel, grated

Steps:

  • Melt butter in very large pot over medium-high heat.
  • Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes.
  • Add tomato sauce, wine, and lemon juice and bring to boil.
  • Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open).
  • Add basil and lemon peel.
  • Season with pepper.
  • Transfer clams and sauce to large bowl and serve.

Nutrition Facts : Calories 366.9, Fat 9.1, SaturatedFat 4.3, Cholesterol 117.4, Sodium 2258.7, Carbohydrate 15.1, Fiber 0.7, Sugar 1.6, Protein 50.6

STEAMED CLAMS WITH JALAPEñO BUTTER



Steamed Clams With Jalapeño Butter image

Recipes do not come easier, though you will want to make sure that you take the time to scrub the shells before steaming. There's nothing worse than sand in your clams. The bacon is optional, but I like the smokiness it adds to the broth. As for the jalapeño butter, it provides a zip against the brine and sweetness. You can heat it to make a brown butter, adding nuttiness to the mix, but it's not necessary.

Provided by Sam Sifton

Categories     seafood, appetizer

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 5

50 littleneck clams
4 tablespoons plus 2 teaspoons unsalted butter
2 slices bacon, diced (optional)
1 cup beer, approximately half a can or bottle
1 to 2 jalapeño peppers, to taste, seeded and diced

Steps:

  • Scrub the clams under cold running water to remove grit and sand, then set aside.
  • Melt 2 teaspoons of the butter in a large pot set over medium heat. Add the bacon, if using, and cook, stirring occasionally, until it has started to crisp, approximately 5 minutes.
  • Add the beer to the pot, and allow to heat through, then carefully add the clams in layers. Cover the pot, and let the clams steam and open, approximately 10 to 12 minutes.
  • While the clams cook, put a small pot over medium heat, and add the remaining 4 tablespoons of butter. When it melts, add the jalapeños and stir to combine. Keep the butter warm until ready to use.
  • Drain the clams, reserving their liquor, and serve them on a platter, with the reserved clam broth and the melted butter.

Nutrition Facts : @context http, Calories 151, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 8 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 547 milligrams, Sugar 0 grams, TransFat 0 grams

CLAMS WITH JALAPEñO, LEMON, AND BASIL



Clams with Jalapeño, Lemon, and Basil image

Categories     Garlic     Pepper     Steam     Low Carb     Quick & Easy     Lemon     Basil     Clam     White Wine     Summer     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

1/4 cup (1/2 stick) butter
3 garlic cloves, minced
1 tablespoon minced jalapeño chiles
1 cup canned tomato sauce
1/2 cup dry white wine
2 tablespoons fresh lemon juice
6 pounds littleneck clams, scrubbed
1/2 cup chopped fresh basil
1 1/2 tablespoons grated lemon peel

Steps:

  • Melt butter in very large pot over medium-high heat. Add minced garlic and jalapeño; stir until garlic is golden, about 2 minutes. Add tomato sauce, wine, and lemon juice and bring to boil. Add clams; cover and boil until clams open, about 9 minutes (discard any clams that do not open). Add basil and lemon peel. Season with pepper. Transfer clams and sauce to large bowl and serve.

LINGUINE WITH CLAMS AND LIME



Linguine with Clams and Lime image

This version of spaghetti alle vongole--the classic Neapolitan dish made with clams, white wine, and garlic--gets a delicious kick from a jalapeno chile, in addition to the zest and juice of limes. Recipes reprinted from CITRUS: SWEET AND SAVORY SUN-KISSED RECIPES Copyright © 2015 by Valerie Aikman-Smith. Photos © 2015 by Victoria Pearson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

Sea salt and freshly ground black pepper
1 pound dried linguine
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1 small yellow onion, finely diced
1 jalapeno chile, finely chopped
1 1/2 cups dry white wine
Zest and juice of 3 limes
2 pounds Manila or other small clams, scrubbed
1 cup coarsely chopped fresh flat-leaf parsley leaves

Steps:

  • Bring a large pot of water to a boil and add 1 teaspoon salt. Add linguine and cook until al dente, about 9 minutes.
  • While pasta is cooking, in a large saute pan, heat oil over medium. Add garlic, onion, and chile and saute until onion is translucent, a few minutes. Pour in wine and bring to a boil. Add lime zest and juice and stir well. Add clams, cover with a tight-fitting lid, and cook until they open, 3 to 5 minutes. Uncover and discard any clams that did not open. Turn off heat.
  • Drain pasta and add to clams. Cover pan and let rest 5 minutes, so pasta soaks up juices.
  • Season with salt and pepper and spoon into individual bowls. Sprinkle with parsley and serve.

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From foodandstyle.com


FRESH SPAGHETTI, MANILA CLAM, WHITE WINE, JALAPENO
2018-07-24 Bring cold water and salt to a boil in a deep, heavy bottomed pot. Meanwhile, heat olive oil in a wide, heavy bottomed sauté pan until warmed. Add garlic, jalapeno and a pinch of salt. Cook over medium-low heat, stirring constantly, until the garlic begins to slightly color – approximately 2-3 minutes. Add the clams, then immediately add ...
From hawksworthrestaurant.com


SPAGHETTI ALLE VONGOLE (CLAMS) - JALAPENO MANIA
2015-04-23 Bell peppers stuffed with cheese, mushrooms and thinly sliced beef make a perfect lunch or light dinner!
From jalapenomania.com


CAJUN CLAM PASTA - CREATIVELY DELISH
2019-09-18 The sauce doesn't use any heavy cream, just some whipped cream cheese, milk, a little butter and flour to make a roux, chicken broth and lots and lots of cajun seasoning. The pancetta (shown above), is cooked in a pan for 8-10 minutes over medium heat, so it can get nice and crispy. I used linguine for this dish, but you could also use a wider ...
From creativelydelish.com


CLAMS AND MUSHROOM RECIPES : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SPAGHETTI WITH CLAMS RECIPE | BON APPéTIT
2012-07-25 Step 2. Heat 2 Tbsp. oil in a large pot with a lid over medium heat. Add ¼ cup wine, 1 garlic clove, and 1 chile. Add half of clams, cover, and cook over high heat, shaking pan frequently, until ...
From bonappetit.com


PASTA WITH RED CLAM SAUCE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


PASTA WITH CLAM SAUCE RECIPE | MYRECIPES
Cook reserved clam juice in a small skillet over medium heat 15 minutes or until reduced by half; set aside. Advertisement. Step 2. Cook pasta according to package directions, and drain. Step 3. Meanwhile, heat oil in a large skillet over medium-high heat, add garlic, and cook until golden. Add reduced clam juice and parsley; cook 2 minutes or ...
From myrecipes.com


SPICY CLAM CHORIZO PASTA - PATI JINICH
Drain well. Heat 2 tablespoons of the olive oil in a large pot or casserole set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with two wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
From patijinich.com


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