Rigatoni With Fresh Clams And Tomatoes Recipes

CLAM LINGUINE

Steps:

• In a medium saucepan over medium heat, combine olive oil, butter, garlic, tomatoes and parsley; simmer and let reduce. Add some clam juice if the sauce reduces too much.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 3 minutes or until al dente; drain.
• Add clams to the skillet and heat through; top with cheese and serve immediately.

RIGATONI AND TOMATOES

Steps:

• Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
• Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.

LINGUINE WITH CLAMS, ROASTED TOMATOES AND CARAMELIZED GARLIC

Steps:

• Heat the oven to 450 degrees. Smash and peel 8 garlic cloves; peel and finely chop the remaining 6. Toss the smashed garlic with the tomatoes, 2 tablespoons of oil, fine sea salt, and 1/4 teaspoon black pepper. Spread the tomatoes out in a layer in one or two baking pans (make sure they aren't too crowded, so they don't steam) and roast tomatoes, tossing occasionally, until bursting, 15 to 20 minutes.
• In a large pot of heavily salted boiling water, cook the pasta until it is 2 minutes from being done to taste. Drain.
• Return the pasta pot to medium-high heat. Warm 4 tablespoons oil in the pot. Add the chopped garlic and red pepper flakes; cook for 30 seconds. Add the wine and let simmer 2 minutes. Stir in the roasted tomatoes and garlic. Add the clams. Cover the pot and cook until the clams open, 5 to 10 minutes. Use tongs to transfer open clams to a bowl; discard any that do not open.
• Add the pasta and 3/4 teaspoon black pepper to the sauce in the pot. Cook, tossing, until pasta is just cooked through. Return the clams to the pot and toss with the pasta. Divide mixture among serving bowls. Garnish with mint and drizzle with more oil.

RIGATONI WITH TOMATOES AND MOZZARELLA

Steps:

• In a large pot of boiling salted water, cook pasta until al dente, according to package instructions; drain.
• Meanwhile, in a large bowl, combine tomatoes, vinegar, and 1/2 teaspoon salt; set aside.
• In a small skillet, heat oil over low heat. Add garlic; cook, stirring often, until tender and just beginning to take on color, about 4 minutes. Remove from heat, and stir in red-pepper flakes.
• Stir garlic mixture into reserved tomato mixture. Add parsley, oregano, mozzarella, and pasta; toss.

RIGATONI WITH FRESH TOMATOES AND BASIL

Steps:

• Heat oil in large skillet.
• Add garlic and fry until sizzling.
• Add tomatoes and basil and saute until tomatoes are tender. (about 5 minutes).
• Stir in salt and pepper.
• Add cheese cubes, stir quickly, and pour over pasta. (Cubes should be slightly melted but still retaining their shape).
• Serve and enjoy!

STEAMED CLAMS WITH TOMATOES

Steps:

• In a large pot heat oil over medium-high. Add garlic, hot pepper flakes, and oregano and cook until fragrant, 1 minute. Add tomatoes, increase heat to high, and cook until tomatoes burst, about 4 minutes. Add clams and 3/4 cup water, cover, and cook until clams open, stirring once, 8 to 10 minutes. Discard any unopened clams. Drizzle with oil to serve.

RIGATONI WITH EGGPLANT, PEPPERS, AND TOMATOES

Steps:

• Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the diced eggplant in the hot oil, stirring frequently, until lightly browned, about 10 minutes. Stir in the red pepper and garlic; season with salt and pepper. Reduce heat to medium-low, cover, and cook until the vegetables are tender, about 20 minutes.
• Meanwhile, heat 1 tablespoon of olive oil in a saucepan over medium-high heat. Stir in the chopped tomatoes, and bring to a simmer; season with fresh thyme, salt, and pepper. Reduce heat to medium-low and simmer until the tomatoes have reduced slightly, about 15 minutes.
• bring a large pot of lightly-salted water to a boil; stir in the rigatoni and cook uncovered, stirring occasionally, until tender but still firm to the bite, about 13 minutes. Drain and return to the pot.
• Stir the eggplant mixture into the pasta along with the basil and olives. Spoon the tomato sauce overtop to serve.

LINGUINE WITH CLAMS AND TOMATOES

Steps:

• Slice the garlic and chop the fresh thyme. Combine with wine in a pot large enough for all ingredients.
• Scrub clams and add to pot. Bring to a boil and cook until the clam shells open. As they open, remove them from the pot and set aside. Continue cooking broth until it is reduced by half.
• Bring water to a boil for the linguine in a covered pot.
• Wash and trim the tomatoes, and cut in half. Squeeze out the seeds. Chop tomatoes in a food processor or with a knife. When the broth has been reduced, add the fish stock or clam juice and chopped tomatoes, and cook over high heat, continuing to reduce the liquid slightly.
• Cook the linguine according to package directions.
• Remove the clams from their shells, and pour any reserved liquid from them into the pot.
• Wash and dry basil, and cut into thin strips.
• Drain the pasta, and add to the sauce with the clams; stir to blend, and serve topped with basil.

BEEFY TOMATO RIGATONI

Steps:

• Preheat oven to 400°. In a large saucepan, saute onion in oil until tender. Stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in beef, salt and pepper flakes. Cover and simmer 5 minutes. Add pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, 20-25 minutes or until cheese is melted.

RIGATONI WITH FRESH CLAMS AND TOMATOES

Steps:

• place clams in large saucepan. add water and lemon juice, cover and cook over medium heat until shells open. discard any unopened shells.
• remove clams from shells, chop and set aside (do not throw out liquid).
• strain cooking liquid from clams through a sieve lined with a cheesecloth. set liquid aside.
• heat oil in a saute pan over medium heat. add shallots, onions and gralic, cook for 3 minutes over low heat.
• add tomatoes, tomato paste and seasonings, bring to a boil. reduce heat to low and cook 45 minutes. stir a few times during cooking.
• pour reserved cooking liquid from clams into small saucepan. cook 6 minutes over high heat.
• incorporate 1/2 cup of reduced cooking liquid into tomato sauce. continue cooking sauce for 15 more minutes over medium heat.
• place chopped clams in tomato sauce and mix well. simmer 3 minutes over low heat.
• add pasta to sauce, mix and serve.