Spaghetti With Razor Clams Seaweed And Tomato Basil Sauce Recipes

SPAGHETTI WITH RAZOR CLAMS

Steps:

• Once you've hunted your clams (why do I keep saying hunt?), put them in a large bowl of salted water. Rinse each clam under running water. Bring a large pot of water to a boil, them submerge each clam into the water for 10 seconds, until the shells pop open. Remove the shells from the clams, and give it another rinse. Also, for specific instructions on EXACTLY how to clean and prep the clams, see the link in the post. I can't take credit for how to do this. :) Once cleaned, give the clams a rough chop.
• Bring a large pot of salted water to a boil. Cook the spaghetti until just shy of al dente.
• In the meantime, in a medium saucepan, add 2 Tbs. butter to melt. Then add the onion and garlic, along with a pinch of crushed red pepper. Season with a pinch of salt, then let it sauté just about three minutes, until the onion sweats. Add the wine and let it burn off, about 30 seconds. Then add the chicken stock, lemon zest and juice. Let it simmer another five minutes. Transfer the cooked pasta (and the clams!) and toss toss toss. Turn the heat off and add the remaining Tbs. of butter, about 1/4 cup of parmesan cheese, another pinch of salt (if needed), and the chopped parsley. Toss and serve immediately!

SPAGHETTI WITH RAZOR CLAMS, SEAWEED, AND TOMATO-BASIL SAUCE

Steps:

• To make the sauce, prepare a small ice bath and bring a pot of water to a boil. With a paring knife, remove the core from the tomatoes and lightly score an X on the bottoms. Blanch the tomatoes in a two-step process: add 1 tomato to the boiling water for 10 seconds, then remove and submerge in the ice bath for 10 seconds. Now add this same tomato to the boiling water again, this time for 5 seconds, and then submerge in the ice bath until cold. Drain. Repeat with the remaining 5 tomatoes.
• Once chilled, peel the skins off the tomatoes with a paring knife, then cut the tomatoes into quarters. Use the paring knife to remove and discard the seeds, then chop the tomatoes into small pieces.
• Heat 2 tablespoons of the olive oil in a pot over medium heat. Add the shallot, garlic, and bell pepper and cook, stirring frequently, for 10 minutes, or until soft. Stir in the chopped tomatoes and the remaining 2 tablespoons olive oil and increase the heat to high. Once the liquid starts to boil (the tomatoes will release a lot of water), cook for 5 minutes, then stir in the tomato paste. Cook for 1 to 2 minutes longer, until tomato paste is well incorporated, then stir in the sugar, balsamic vinegar, basil, and salt and pepper. Adjust the seasonings to taste.
• To make the spaghetti with razor clams, prepare the clams by cutting the shell with a paring knife. Remove the meat, keeping the pieces as whole as possible. Rinse well in salted water to remove any sand, then wash under cold running water for a few minutes. Cut the clams into 1-inch pieces and refrigerate until ready to use.
• In a bowl, cover the wakame with the hot water and let sit for 10 minutes. Drain well and set aside.
• Place a large pot of salted water over high heat and bring to a boil. Add the spaghetti noodles and cook, following package instructions. Drain well and return the noodles to the pot. Stir in the butter.
• Place a sauté pan over high heat and add the olive oil. When the oil just begins to smoke, add the clams and season with the salt and pepper. Cook for 15 seconds, turn over the clams, season again with salt and pepper, and cook for 15 seconds longer. Remove the pan from the heat.
• To serve, divide the noodles among 4 plates and top each with 1/2 cup of the sauce, then the wakame and clams.

SPEEDY SPAGHETTI WITH CLAMS

Steps:

• Firstly, cook the pasta. Boil the kettle, then three-quarters fill a large pan with boiling water. Add some salt - the water will seethe - then coil in the spaghetti. Simmer, uncovered, for 12 mins or according to pack instructions.
• Meanwhile, to make the sauce, tip the clam sauce into a small pan, pour in the wine and add the garlic. Simmer for a few mins while you coarsely chop the parsley, then stir into the sauce and grind in a good amount of black pepper.
• Drain the spaghetti and tip into a warmed bowl. Pour in the sauce and toss well. Serve at once, with grated parmesan scattered over if you like.

SPAGHETTI WITH CLAM SAUCE

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.

LINGUINE WITH TOMATO-BASIL CLAM SAUCE

Steps:

• In a saucepan of boiling water blanch tomatoes, 2 or 3 at a time, 10 seconds and transfer to a bowl of ice and cold water. Peel, seed, and dice tomatoes.
• In a large heavy kettle steam clams in water, covered, over moderately high heat 5 to 10 minutes, checking after 5 minutes and transferring them as they open to a bowl. (Discard any clams that are unopened after 10 minutes.) Remove kettle from heat, reserving liquid.
• In a 6-quart kettle bring 4 quarts salted water to a boil and cook linguine until al dente. Drain linguine in a colander.
• While linguine is cooking, with a small knife remove meat from the largest 24 clams, discarding shells, and in a food processor pulse just until chopped coarse. Into reserved clam liquid stir chopped clams, tomatoes, garlic, oil, and red pepper flakes and simmer 2 minutes. Add linguine, basil, remaining 12 clams in their shells, and any liquid in bowl and toss well with salt and pepper to taste.