Pastina With Clams And Mussels Recipes

CONCHIGLIE WITH CLAMS AND MUSSELS

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.

SPICY LINGUINE WITH CLAMS AND MUSSELS

Steps:

• Pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and transfer to a large serving bowl. Add the butter and parsley and toss until coated. Season with salt and pepper, to taste.
• Sauce: In a large skillet or saucepan, heat the oil over medium-high heat. Add the shallots and season with salt and pepper, to taste. Cook, stirring frequently, until soft, about 3 to 4 minutes. Add the garlic and cook for 30 seconds until aromatic. Add the wine and simmer until the liquid has reduced by half, about 2 minutes. Stir in the broth, red pepper flakes, clams and mussels. Season with salt and pepper, to taste. Bring the mixture to a simmer. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
• Using tongs, remove the shellfish from the pan and reserve. Season the cooking liquid with 2 teaspoons of salt and 1 teaspoon pepper. Pour the shellfish cooking liquid over the pasta and toss well. Season with salt and pepper, to taste. Arrange the reserved shellfish on top of the pasta and serve.

FREGOLA WITH CLAMS AND MUSSELS

Steps:

• In a large pot, combine the chicken stock, water, and 1 tablespoon salt, and bring to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
• While the pasta is cooking: Heat 1/4 cup of the oil, over medium-high heat, in a large Dutch oven. Add the onion, season with salt and pepper, and cook until soft, about 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the Marsala wine and grape tomatoes, and cook for 1 minute, scraping the brown bits that cling to the bottom of the pan with a wooden spoon. Add the clams and mussels to the pan. Cover the pan with a tight-fitting lid and cook until all the shellfish have opened, about 5 to 8 minutes. Discard any unopened shellfish.
• Using tongs, remove the shellfish from the pan and reserve. Drain the pasta and transfer to a large serving bowl. Pour the shellfish cooking liquid over the fregola. Add the remaining olive oil and 1/4 cup of the parsley and toss. Place the reserved shellfish on top of the fregola and garnish with the remaining parsley.

SPAGHETTI AND CLAMS

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.

PASTA WITH CLAMS AND MUSSELS MARINIERE

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.

SPAGHETTI WITH CLAMS

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.

TAGLIATELLE WITH MUSSELS, CLAMS AND PESTO

Steps:

• Combine clams, mussels and wine in heavy large pot; bring to boil over medium-high heat. Cover pot; cook until shellfish open, about 7 minutes (discard any that do not open). Using tongs, transfer shellfish to bowl; cover with foil to keep warm. Reserve shellfish juices.
• Meanwhile, cook pasta in medium pot of boiling salted water until just tender but still firm to bite.
• Drain pasta; return to same pot. Add reserved shellfish juices, pesto, sun-dried tomatoes and crushed red pepper. Toss over medium heat just until sauce coats pasta. Season with salt and pepper. Divide pasta between 2 bowls; top with shellfish and serve.

PASTA PAELLA WITH CLAMS AND SPICY SAUSAGE

Steps:

• Cut zucchini and tomatoes into 1/2-inch pieces and keep vegetables separate. Chop onion and mince garlic.
• In a heavy kettle heat oil over moderately high heat until hot but not smoking and sauté uncooked pasta, turning occasionally, until golden, about 2 minutes. With a slotted spoon transfer pasta to a bowl. In oil remaining in kettle sauté zucchini with salt to taste, stirring occasionally, until browned, about 3 minutes, and transfer to another bowl. Squeeze sausage from casings into kettle and add onion and garlic. Sauté mixture, stirring and breaking up sausage, until browned, about 5 minutes. Add tomatoes, water, and wine and bring to a boil. Add pasta and clams and boil, uncovered, stirring occasionally, 8 minutes, or until clams are opened and pasta is al dente. (Discard any unopened clams.) Stir in zucchini and parsley and cook until heated through.

ZUPPA DE CLAMS (OR MUSSELS)

Steps:

• Wash and dry the clams and soak them in a large bowl in cold, salted water for about 30 minutes.
• Any remaining sand should fall to the bottom of the bowl.
• Drain the clams and rinse them well in a colander under running water.
• Crush one clove of garlic, and slice the remaining cloves very thin.
• In a large, heavy pan, sauté the crushed garlic until it begins to brown, then remove from the pan and discard.
• Add the remaining sliced garlic and the parsley.
• Cook over very low heat for 2 to 3 minutes, then add the tomatoes and enough liquid to just make a slightly soupy dish.
• You don't want too much liquid in this, but judge the amount to your taste.
• Season with the salt and pepper, then raise the heat to medium and cook for 15 minutes.
• (Add more liquid if necessary).
• Add the clams, lower the heat again, cover pan, and let steam for about 10 minutes, or until the shells have opened and the clams are ready.
• Discard any unopened clams.
• Sprinkle with more freshly ground pepper and the basil, if desired.
• (You can substitute a teaspoon of dried if you wish).
• Serve in shallow bowls with slices of bread for dunking.

PARMESAN MONKFISH WITH PASTINA PASTA AND WHITE CLAM SAUCE

Steps:

• Preheat oven to 200°F. Using paper towels, pat monkfish dry. Place each medallion between 2 pieces plastic wrap and lightly pound with mallet or rolling pin until 1/4-inch-thick. Season with salt and pepper.
• Place panko, Parmigiano-Reggiano, and parsley in food processor, pulse until finely ground, then place in shallow bowl. Place flour and egg in separate shallow bowls. Dredge 1 medallion in flour, shaking off excess, then dip in egg, letting excess drip off, then dredge in panko mixture until evenly coated. Place on large plate. Repeat with remaining medallions, then chill at least 45 minutes and up to 2 hours.
• In large nonstick skillet over moderately high heat, heat 2 tablespoons oil until hot but not smoking. Working in two batches (wipe pan clean and add 2 tablespoons oil between batches), fry monkfish, turning once, until cooked through, about 6 minutes total. Transfer to ovenproof platter, loosely cover with foil, and keep warm in oven.
• In 4-quart pot of boiling salted water, cook pasta until al dente, about 6 minutes. Drain, then place in medium bowl and toss with olive oil, Parmigiano-Reggiano, and pepper. Cover bowl with foil to keep warm and set aside.
• In 6-quart pot, combine clams, wine, 1 half of lemon, 1 teaspoon garlic, and 1 teaspoon pepper. Bring to a boil, then cover, lower heat, and simmer until clams open, 4 to 5 minutes. (Discard any that do not open.) Strain, reserving both broth and clams. Using fine-mesh strainer lined with cheesecloth, strain broth again, returning it to pot. Remove meat from clams, coarsely chop, and add to broth in pot. Add juice from remaining 1/2 lemon, remaining 2 teaspoons garlic, remaining teaspoon pepper, shallots, and red pepper flakes and bring to a boil. Reduce heat to low and whisk in butter. Remove from heat and whisk in parsley.
• Place 1/4 cup pastina on each of 4 soup plates. Place 2 monkfish medallions on top of each, and pour 1/4 cup clam sauce into each bowl around pastina. Sprinkle with Parmigiano-Reggiano and pepper and garnish with parsley sprigs.

PASTINA WITH CLAMS AND MUSSELS

Steps:

• In a large pot, combine the chicken broth, 3 cups of water, and 1 tablespoon of salt, and bring to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 5 to 6 minutes. Drain.
• While the pasta is cooking, heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the onion, season with salt and pepper, and cook until soft, 5 to 7 minutes. Add the garlic and cook for 1 minute longer. Add the Marsala and grape tomatoes and cook for 1 minute, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Add the clams and mussels to the pan, cover with a tight-fitting lid, and cook until all the shellfish have opened, 5 to 8 minutes. Discard any shellfish that do not open.
• Using tongs, remove the clams and mussels from the pan and reserve. Transfer the pasta to a large serving bowl. Pour the shellfish cooking liquid and vegetables over the pasta, add the remaining 3 tablespoons of olive oil, sprinkle with 1/4 cup of the parsley, and toss. Arrange the clams and mussels on top of the pasta and sprinkle with the remaining parsley.