Pierre Franeys Pasta With Clams 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.

PIERRE FRANEY'S PASTA WITH CLAMS



Pierre Franey's Pasta With Clams image

Provided by Jason Epstein

Categories     dinner, easy, lunch, quick, weekday, pastas, appetizer, main course

Time 30m

Yield 4 appetizer servings

Number Of Ingredients 11

1 tablespoon olive oil
2 medium cloves garlic, chopped fine
1 teaspoon fresh thyme leaves
1 cup fresh clam juice
1/4 cup dry white wine
1 cup (or more) heavy cream
1 cup loosely packed fresh basil leaves, plus more to taste
1 pint shucked chowder or cherrystone clams, coarsely chopped
Salt and freshly ground pepper
1 pound fresh fettuccine
1/2 cup grated fresh Parmesan, or to taste

Steps:

  • In a 10- or 12-inch frying pan, heat the olive oil over medium heat and fry the garlic until fragrant, taking care not to burn it. Add the thyme and clam juice and reduce by half, about 4 minutes. Add the wine and reduce, about 2 minutes. Add 1 cup heavy cream and simmer till the mixture thickens slightly, about 5 minutes. Remove from heat.
  • Combine 1 cup of the basil leaves and the clams and add to the sauce. Season with salt and pepper. Set aside and keep warm.
  • Cook the fettuccine until al dente. Reserve 1 cup of the cooking water, then drain. Add the pasta to the sauce and stir to coat. Add Parmesan to taste. Correct the seasonings. If the sauce is too thick, add some of the reserved pasta water or additional cream, sparingly. Simmer the pasta and stir until sauce is the desired thickness. Add more basil to taste and serve immediately.

Nutrition Facts : @context http, Calories 748, UnsaturatedFat 13 grams, Carbohydrate 70 grams, Fat 33 grams, Fiber 0 grams, Protein 40 grams, SaturatedFat 17 grams, Sodium 1307 milligrams, Sugar 2 grams, TransFat 0 grams

ONE-POT CLAM SPAGHETTI



One-Pot Clam Spaghetti image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

12 ounces whole wheat spaghetti
One 6.5-ounce can chopped clams, with juices
2 tablespoons olive oil
1 tablespoon fresh oregano leaves, plus more for garnish
2 teaspoons crushed red pepper flakes, plus more for garnish
4 cloves garlic, sliced
1 small yellow onion, sliced thinly
Kosher salt
2 cups baby spinach
1 1/2 cups grated Parmesan
2 tablespoons salted butter
Freshly ground black pepper

Steps:

  • Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
  • Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.

SPAGHETTI WITH CANNED CLAMS



Spaghetti with Canned Clams image

Provided by Katie Lee Biegel

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

6 tablespoons olive oil
1/2 cup fresh breadcrumbs
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1 pound spaghetti
2 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
1/4 cup dry white wine
Two 6.5-ounce cans minced clams, with liquid
2 tablespoons chopped fresh parsley

Steps:

  • Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
  • Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
  • Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.

LINGUINE AND CLAMS WITH FRESH RED SAUCE



Linguine and Clams With Fresh Red Sauce image

This weeknight clam pasta comes together easily under 30 minutes without compromising flavor. Canned whole clams, packed in valuable clam juices, are the pantry hero. Opt for whole canned clams, since they're more tender and delicate than the chopped or minced varieties. The key to achieving the most seafood flavor is finishing the pasta right in the clam sauce, so that the pasta absorbs all of the briny flavors as it cooks. The sauce gets a nice fresh boost from the addition of sweet cherry tomatoes, while Parmesan and butter stirred in at the end create a rich, silky sauce.

Provided by Kay Chun

Categories     pastas, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 10

Kosher salt and black pepper
1 pound linguine
2 tablespoons extra-virgin olive oil
1 pound cherry tomatoes
3 garlic cloves, thinly sliced
2 (6-ounce) cans whole clams, juices reserved
2 tablespoons unsalted butter
1/2 cup freshly grated Parmigiano-Reggiano, plus more for garnish
1/2 cup chopped fresh curly or flat-leaf parsley, plus more for garnish
Red-pepper flakes, for garnish (optional)

Steps:

  • Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions until 3 minutes shy of al dente. (It will finish cooking in the sauce; pasta should be toothsome but not crunchy.) Reserve 1 cup of the pasta cooking water, then drain pasta.
  • Meanwhile, once pasta is cooking, in a large skillet, heat oil over medium. Add tomatoes, season with salt and pepper, and cook, stirring occasionally, until they soften and start to pop, about 5 minutes. Stir in garlic until fragrant, about 1 minute.
  • Add reserved clam juice (you should have about 1 cup) and stir to scrape up any browned bits on the bottom of the skillet. Add sauce, pasta, 1/2 cup of the pasta water and the butter back to the large pot, and cook, stirring vigorously, until sauce is thickened and pasta is al dente, about 3 minutes. Stir in 1/4 cup more pasta water if a thinner sauce is desired.
  • Turn off the heat and stir in the clams, cheese and parsley. Season with salt and pepper.
  • Divide pasta among bowls and garnish with cheese, parsley, black pepper and red-pepper flakes, if using.

PASTA WITH CLAMS MERIDIONALE



Pasta with clams meridionale image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield Four to six servings

Number Of Ingredients 11

18 cherrystone clams
5 quarts water
1 1/2 cups fresh clam juice
Salt to taste if desired
3/4 pound spaghetti
6 tablespoons olive oil
1/2 cup heavy cream
1 tablespoon finely minced garlic
1/3 cup finely chopped parsley
2 tablespoons butter
1 tablespoon Pernod or Ricard

Steps:

  • Shuck the clams and reserve the clams and the juice. There should be about one cup of clams and one and one-half cups of juice.
  • Put the clams on a flat surface and chop them finely.
  • Bring the water to the boil, and add one-half cup of the clam juice and salt.
  • Add the spaghetti to the kettle and let it boil as the sauce is prepared. Cook the spaghetti to the desired state of doneness. We prefer it al dente.
  • Add the oil to a small skillet and heat it. Add the remaining clam juice to another skillet or casserole large enough to toss the spaghetti in sauce once it is added. Drain the spaghetti and add it to the clam juice. Add the cream and stir. Let heat slowly as you prepare the sauce.
  • Add the clams, garlic and parsley to the oil and heat for about 30 seconds or until thoroughly hot. Do not cook. Pour and scrape this over the spaghetti and add the butter. Toss. Add the Pernod or Ricard and serve immediately.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 26 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 9 grams, Sodium 2303 milligrams, Sugar 2 grams, TransFat 0 grams

CLAMS WITH LINGUINE



Clams With Linguine image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

18 cherrystone clams
1/2 pound small zucchini
4 red ripe tomatoes, about 3/4 pound, peeled
1/4 cup olive oil
2 tablespoons finely minced garlic
1/8 teaspoon hot red pepper flakes
Salt to taste if desired
Freshly ground pepper to taste
18 whole basil leaves, rinsed and patted dry
1/2 pound freshly made or dried linguine

Steps:

  • Shuck clams or have them shucked. Reserve the juice and clams separately. Chop or slice clams coarsely. There should be about 1 cup chopped clams and 2 cups juice.
  • Trim off ends of zucchini. Cut zucchini lengthwise into quarters and each quarter into thin slices crosswise. There should be about 2 cups.
  • Cut tomatoes into 1/2-inch cubes.
  • Bring 2 1/2 quarts of water to boil.
  • Heat olive oil in a skillet and add garlic and pepper flakes. Cook briefly, stirring, and add zucchini and tomatoes. Sprinkle with salt and pepper and stir. Add reserved clam juice. Bring to boil and add basil leaves.
  • Drop linguine into the water. If the pasta is fresh, cook 1 to 1 1/2 minutes; if dried, cook 9 minutes or to desired degree of doneness. Drain quickly.
  • Put linguine in the sauce and add clams. Toss to blend. Serve immediately.

Nutrition Facts : @context http, Calories 418, UnsaturatedFat 12 grams, Carbohydrate 51 grams, Fat 15 grams, Fiber 4 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 662 milligrams, Sugar 5 grams, TransFat 0 grams

SPAGHETTI WITH CLAMS AND GREEN BEANS



Spaghetti With Clams and Green Beans image

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 40m

Yield 4 servings

Number Of Ingredients 14

18 cherrystone clams, shucked, with clam juice reserved, about 2 cups
1 pound green beans
12 cups water
Salt to taste
1 pound imported spaghetti
2 tablespoons olive oil
1 tablespoon finely chopped garlic
5 ripe plum tomatoes, about 1 pound, cut into 1/2-inch cubes
1/8 teaspoon red hot-pepper flakes
1/3 cup Absolut lemon vodka or regular vodka flavored with the juice of 1/2 lemon, optional
1/3 cup heavy cream
Freshly ground pepper to taste
1/2 cup coarsely chopped fresh basil leaves or 1/2 cup chopped Italian parsley
Freshly grated peccorino or Parmesan cheese, optional

Steps:

  • Chop the clams coarsely; there should be about 1 cup.
  • Trim or break off the ends of the beans and remove the strings. Cut the beans into 2-inch lengths.
  • Bring the water, salted to taste, to a boil in a kettle and add the green beans. Bring to a simmer and cook for 6 to 7 minutes. Do not overcook; the beans should remain crisp. Drain and reserve the cooking liquid.
  • Bring the reserved cooking liquid to a boil. Add the spaghetti, stir and cook for about 6 minutes. Drain.
  • Meanwhile, heat the oil in a large skillet. Add the garlic and cook briefly, stirring, without browning. Add the tomatoes, pepper flakes and the reserved clam juice. Cook, stirring, over medium heat until the liquid has been reduced to about 2 cups.
  • Add the drained spaghetti, beans, vodka, if desired, cream and freshly ground pepper. Bring to a simmer. Cook until the spaghetti is al dente, stirring, and add the clams and basil. Toss and cook 1 minute. Serve immediately with peccorino or Parmesan cheese, if desired.

CASSEROLE OF CLAMS AND CHINESE SAUSAGES



Casserole Of Clams And Chinese Sausages image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 25m

Yield Four appetizer servings

Number Of Ingredients 8

40 small littleneck clams
1/3 cup each of roasted, thinly julienned sweet yellow and sweet red peppers
2 sweet cured Chinese sausages (lap cheung), available in stores that specialize in Asian food
2 tablespoons plus 1 1/2 teaspoons butter
1 teaspoon finely minced garlic
1 cup finely chopped scallions
1 cup dry white wine
1/2 cup fresh or bottled clam juice

Steps:

  • Rinse the clams and drain well. Prepare the pepper strips and set aside.
  • Cut each sausage on the bias into quarter-inch-thick slices. There should be about one-half cup.
  • Heat two tablespoons of the butter in a heavy casserole and add the sausage, garlic and half the scallions. Cook, stirring, about one minute and add the wine and clam juice. Cook over moderately high heat about two minutes or until the liquid is reduced to about one and a third cups. Add the clams and pepper strips. Cover closely and cook three to five minutes. As each clam opens up, remove it. If the cooking liquid has evaporated excessively, add a bit of water. Swirl in the remaining butter. Put the clams in a shallow serving dish and pour the sauce over all. Sprinkle with the remaining scallions.

Nutrition Facts : @context http, Calories 244, UnsaturatedFat 4 grams, Carbohydrate 8 grams, Fat 11 grams, Fiber 1 gram, Protein 18 grams, SaturatedFat 6 grams, Sodium 830 milligrams, Sugar 2 grams, TransFat 0 grams

CLAM SAUCE WITH PERNOD OR RICARD



Clam sauce with Pernod or Ricard image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, sauces and gravies

Time 10m

Yield About one cup

Number Of Ingredients 9

2 tablespoons butter
3 tablespoons flour
1 cup clam juice
1/4 cup dry white wine
1/2 cup heavy cream
1 egg yolk
Freshly ground pepper to taste
1/8 teaspoon cayenne pepper
1 tablespoon Pernod or Ricard

Steps:

  • Heat the butter in a saucepan and add the flour, stirring with a wire whisk. Add the clam juice and wine, stirring constantly with the whisk. Let cook about five minutes, stirring occasionally.
  • Blend the cream and egg yolk, and add it to the sauce, beating rapidly with the whisk for about five seconds. Do not overcook. Continue beating and remove the sauce from the stove. Stir in the ground pepper, cayenne and Pernod or Ricard.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 12 grams, Carbohydrate 12 grams, Fat 35 grams, Fiber 1 gram, Protein 11 grams, SaturatedFat 22 grams, Sodium 783 milligrams, Sugar 2 grams, TransFat 0 grams

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PIERRE FRANEY'S PASTA WITH CLAMS RECIPE - NYT COOKING
Pierre Franey's Pasta With Clams By Jason Epstein. Yield 4 appetizer servings; Time 30 minutes; Email Share on Pinterest Share on Facebook Share on Twitter. Pastas, Cherrystone Clam, Fettuccine, Dinner, Easy, Lunch, Quick, Weekday, Appetizer, Main Course, Nut Free, Vegetarian. Ingredients . 1 tablespoon olive oil 2 medium cloves garlic, chopped fine 1 …
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