Spicy Spaghetti With Clams And Red Bell Pepper Recipes

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SPICY CLAMS WITH SPAGHETTI



Spicy Clams with Spaghetti image

Turn up the heat on spaghetti alle vongole with a generous dose of red-pepper flakes. Serve it on Valentine's Day, or better yet, make it a date -- and make it together.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Number Of Ingredients 9

Coarse salt and freshly ground pepper
8 ounces spaghetti
2 tablespoons extra-virgin olive oil
2 cloves garlic, minced
1/4 teaspoon crushed red-pepper flakes, plus more for serving
1/4 cup dry white wine
18 littleneck clams (about 1 1/2 pounds), scrubbed
1 tablespoon unsalted butter
1/4 cup fresh flat-leaf parsley leaves, chopped, plus 1 tablespoon thinly sliced stems

Steps:

  • Bring a medium pot of generously salted water to a boil. Cook pasta until al dente. Reserve 1/2 cup pasta water; drain.
  • Meanwhile, heat oil in a large pot over medium heat. Add garlic and red-pepper flakes and cook, stirring, 30 seconds. Add wine and bring to a simmer. Increase heat to medium-high and add clams. Cover and cook just until clams open, 4 to 5 minutes. Discard unopened clams.
  • Stir in butter and parsley leaves and stems. Add pasta and toss to coat, adding reserved pasta water 1 tablespoon at a time, until sauce is loose and creamy. Season with salt and pepper.

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Food Network

Time 50m

Number Of Ingredients 7

2 large heads of garlic
1 cup medium-quality extra-virgin olive oil, plus a little extra for drizzling
2 28-ounce cans whole tomatoes (preferably Muir Glen from California)
1 1/2 cups shredded fresh basil, plus a few sprigs for garnish
12 very large clams, each one 8 to 10 ounces
1 pound spaghetti
2 pounds Manilla clams or New Zealand cockles, washed

Steps:

  • Separate and peel garlic cloves. (To facilitate, you can soak the separated cloves in enough warm water to cover for 1/2 hour). Cut the peeled cloves into broad, thin slices.
  • Place 12 tablespoons of the olive oil in a very wide saute pan or Dutch oven over medium-high heat. Add the sliced garlic, reserving about 4 cloves worth of slices for later. Cook, stirring occasionally, until garlic is almost brown (about 5 minutes).
  • While the garlic is cooking, place the contents of the 2 cans of tomatoes in a colander and, working over a sink, squeeze the tomatoes in your hands until the tomatoes are a coarse pulp.
  • When the garlic is almost brown, add tomatoes to the pan. Add 1/2 cup shredded basil. Cook over medium heat for 10 minutes, uncovered, then remove from heat and reserve.
  • Open the 12 large clams with a clam knife, reserving juice. Chop coarsely and reserve.
  • Add the spaghetti to a large pot of salted boiling water. Cook until al dente (about 10 minutes). When pasta is done, drain through colander. Toss the hot linguine in colander with a little olive oil.
  • Place the remaining 4 tablespoons of olive oil in the now empty pasta pot over high heat. Add the reserved 4 cloves of garlic cut in thin slices. Saute until almost brown. Add Manilla clams. Add another 1/2 cup of shredded basil. Add half of the reserved tomato sauce. Add a little bit of the reserved clam juice. Cover the pot and cook until the clams open. As soon as the clams open, add chopped clams and spaghetti. Mix well. Add additional sauce if desired. Add the remaining basil. Season to taste with salt and pepper. Turn out onto large pasta platter. Garnish with extra sprigs of basil. Serve immediately.
  • Suggested drink: Gai, Trebbiano dei Colli Martani, Rocca di Fabbri

SPICY SPAGHETTI WITH CLAMS AND RED BELL PEPPER



Spicy Spaghetti with Clams and Red Bell Pepper image

Categories     Herb     Pasta     Pepper     Shellfish     Tomato     Appetizer     Sauté     Clam     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

2 tablespoons olive oil
1 cup coarsely chopped red bell pepper
2 tablespoons chopped garlic
2 tablespoons chopped fresh oregano or 2 1/2 teaspoons dried
1/2 teaspoon dried crushed red pepper
1 1/2 cups crushed tomatoes with added puree
1/2 cup dry red wine
24 small clams, scrubbed
3/4 pound spaghetti, freshly cooked

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add bell pepper, garlic, oregano and dried red pepper. Sauté until bell pepper is almost tender, about 5 minutes. Add tomatoes and wine and simmer until flavors blend, about 2 minutes. Add clams. Cover and cook until clams open, about 8 minutes. Using tongs, transfer clams to bowl (discard any that do not open). Season sauce to taste with salt and pepper.
  • Divide spaghetti among 4 bowls. Top with sauce and clams and serve.

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 RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

Three 6 1/2-ounce cans minced or whole clams
1/4 cup extra-virgin olive oil
6 cloves garlic, minced
1/2 teaspoon red pepper flakes or more to taste
One 28-ounce can whole tomatoes packed in juice, drained, and chopped
1 pound dry spaghetti or linguini
10 fresh basil leaves, chopped
2 tablespoons finely chopped flat-leaf parsley
Kosher salt
Freshly ground black pepper

Steps:

  • Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

CLAM PASTA WITH BASIL AND HOT PEPPER



Clam Pasta With Basil and Hot Pepper image

The beauty of this dish is that the clams can be steamed in the time it takes to cook the pasta, so the whole affair can be put together quite rapidly. High heat and a covered pot will have the shells open in minutes.

Provided by David Tanis

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

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup basil leaves
1 cup Italian parsley leaves
3 garlic cloves, smashed to a paste
1/4 cup olive oil
Salt and pepper
1 pound bucatini, spaghetti or linguine
3 tablespoons olive oil
2 garlic cloves, minced
1/2 teaspoon crushed fennel seed, optional
1/2 teaspoon peperoncino (hot red-pepper flakes)
4 pounds small clams, such as little neck or Manila, rinsed of sand
1/2 cup dry white wine
Basil leaves, for garnish
Lemon wedges

Steps:

  • Make the purée: Grind basil and parsley together in a food processor. (Alternatively, hand chop herbs or pound them in a mortar.) Add garlic paste and 1/4 cup olive oil and pulse to combine. Season to taste with salt and pepper.
  • Bring a large pot of well-salted water to a rapid boil. Add pasta and cook according to package directions, taking care to keep pasta quite al dente. It's best to use a timer, and drain pasta as soon as it's done.
  • While pasta is cooking, heat 3 tablespoons olive oil in a heavy-bottomed wide pot with a lid over medium-high heat. Add minced garlic, fennel seed if using and pepperoncino, and let sizzle without browning, about 1 minute. Add clams, stirring to coat with a wooden spoon. Raise heat to high, add wine and put on the lid. Cook, covered, until all clams have opened, 5 to 7 minutes. Turn off heat. (Discard any clams that fail to open.)
  • Add cooked pasta and basil purée to pot and toss gently to combine. Transfer to a serving bowl. Garnish with basil leaves and lemon wedges.

Nutrition Facts : @context http, Calories 707, UnsaturatedFat 15 grams, Carbohydrate 70 grams, Fat 20 grams, Fiber 3 grams, Protein 55 grams, SaturatedFat 3 grams, Sodium 1830 milligrams, Sugar 2 grams, TransFat 0 grams

LINGUINE WITH SPICY CLAM SAUCE



Linguine with Spicy Clam Sauce image

Categories     Pasta     Sauté     Quick & Easy     Dinner     Basil     Clam     Summer     Simmer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 9

1/4 cup olive oil
1 1/2 cups chopped onion
1 tablespoon chopped garlic
1 tablespoon chopped jalapeño chili
1 teaspoon dried oregano
3 6.5-ounce cans chopped clams
1/2 cup whipping cream
12 ounces linguine, freshly cooked
6 tablespoons chopped fresh basil

Steps:

  • Heat oil in heavy large pot over medium heat. Add onion, garlic, chili and oregano to skillet. Sauté until onion is tender, about 6 minutes. Add clams with their juices and cream. Simmer until sauce thickens slightly, about 4 minutes. Add pasta and 4 tablespoons basil; toss until sauce coats pasta, about 2 minutes. Season with salt and pepper. Transfer pasta to large bowl. Sprinkle with remaining basil.

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.

CHEF JOHN'S SPAGHETTI WITH RED CLAM SAUCE



Chef John's Spaghetti with Red Clam Sauce image

This is one of my 'go to' recipes and it takes only about 15 minutes from start to finish. The only prep work really is mashing the garlic. The sauce is great on any pasta, but I prefer angel hair or spaghetti.

Provided by Chef John

Categories     Seafood     Fish

Time 20m

Yield 4

Number Of Ingredients 13

2 tablespoons olive oil
3 cloves garlic
2 tablespoons capers
1 tablespoon anchovy paste
1 teaspoon red pepper flakes
1 (24 ounce) jar tomato pasta sauce
¼ cup water
1 cup good-quality crisp white wine
2 (6.5 ounce) cans chopped clams, drained with juice reserved
salt and pepper to taste
1 pound dry spaghetti
¼ cup freshly grated Parmesan cheese
Chopped fresh basil leaves or parsley

Steps:

  • Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
  • Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

Nutrition Facts : Calories 852 calories, Carbohydrate 116.9 g, Cholesterol 71.5 mg, Fat 16.5 g, Fiber 8.4 g, Protein 44.3 g, SaturatedFat 3.5 g, Sodium 1513.8 mg, Sugar 18.6 g

SPEEDY SPAGHETTI WITH CLAMS



Speedy spaghetti with clams image

This simple Italian pasta dish uses jars of clams in tomato sauce - a great time-saver

Provided by Good Food team

Categories     Lunch, Supper

Time 20m

Number Of Ingredients 6

175g spaghetti
2 x 130g jars clams in tomato sauce
splash of wine, whatever you have
1 garlic clove, finely crushed
handful parsley
freshly grated parmesan, to serve (optional)

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.

Nutrition Facts : Calories 385 calories, Fat 3 grams fat, Carbohydrate 72 grams carbohydrates, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.17 milligram of sodium

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti With Red Clam Sauce image

Fast, easy, and very delicious!! I usually have everything that I need for this recipe on hand. Use as much or as little garlic that you like, or, that your family and friends can tolerate. You can throw in a pinch of crushed red pepper flakes, if you want...but, I prefer it without. Served with a salad, some fresh Italian bread, a glass of wine...and, presto, dinner is ready!

Provided by Alan in SW Florida

Categories     Sauces

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 15

2 (6 1/2 ounce) cans minced clams
1/4 cup dry vermouth (red or white wine, your choice) or 1/4 cup dry wine (red or white wine, your choice)
1/4 cup extra virgin olive oil
2 tablespoons butter
4 garlic cloves, minced (more or less, if desired)
3 tablespoons chopped fresh Italian parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt (or to taste)
1/4 teaspoon fresh ground black pepper (or to taste)
1 (28 ounce) can san marzano tomatoes (regular canned Italian or crushed tomatoes will do, but San Marzano are the best.)
1 (8 ounce) can tomato sauce
1 pinch crushed red pepper flakes (optional)
1 (1 lb) package spaghetti or 1 (1 lb) package linguine, cooked al dente according to package directions
4 -6 tablespoons freshly grated parmesan cheese (optional)

Steps:

  • Drain the clams and reserve the juices. To the reserved juices, add enough vermouth or wine to measure about 3/4 cup (approximately 1/4 cup of vermouth or wine).
  • In a large saucepan over medium heat, heat the olive oil and butter. Add the minced garlic and simmer for about 3 minutes, or until garlic begins to color; do NOT let the garlic brown or the sauce will taste bitter. Add the parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, and clam juice/vermouth mixture, and a pinch of crushed red pepper, if desired. Break the tomatoes up with the back of a wooden spoon. Reduce heat and simmer for 45 minutes, stirring occasionally.
  • Add the clams and cook just long enough to heat through, a minute or so.
  • Meanwhile, cook the pasta in boiling salted water until al dente, according to package instructions. Place the spaghetti into serving bowls and pour the sauce over each. Pass the grated Parmesan cheese and sprinkle, if desired.
  • Mangia!

SPICY CLAM SAUCE



Spicy Clam Sauce image

A very quick, simple clam sauce to serve with any light pasta. I always serve it with farfalle. This has been one of my family's favorite pasta recipes for years, and I always serve it with buttery garlic bread.

Provided by QUIRKYIQ

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Seafood

Time 30m

Yield 8

Number Of Ingredients 7

3 tablespoons olive oil
2 tablespoons minced garlic
3 (10 ounce) cans chopped clams, drained with juices reserved
3 tablespoons dried oregano leaves, crumbled
ground black pepper to taste
1 teaspoon red pepper flakes, or to taste
½ cup grated Parmesan cheese for topping

Steps:

  • Heat the olive oil in a large skillet over medium-high heat. Add the garlic and drained clams; cook and stir for about 5 minutes. Season with oregano, pepper, and red pepper flakes. Pour in the reserved clam juice. Reduce heat to low, and simmer for about 20 minutes. Remove from heat and serve over pasta. Garnish with Parmesan cheese, if desired.

Nutrition Facts : Calories 231.5 calories, Carbohydrate 7.7 g, Cholesterol 74.8 mg, Fat 8.8 g, Fiber 0.9 g, Protein 29.1 g, SaturatedFat 1.8 g, Sodium 194.9 mg, Sugar 0.2 g

SPAGHETTI WITH RED CLAM SAUCE



Spaghetti with Red Clam Sauce image

Provided by Melissa Roberts

Categories     Pasta     Tomato     Quick & Easy     High Fiber     Dinner     Clam     Healthy     Gourmet     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 to 6 servings

Number Of Ingredients 7

1/3 cup olive oil
3 large garlic cloves, chopped
1/2 teaspoon dried hot red-pepper flakes
1 (28- to 32-ounce) can whole tomatoes in juice, coarsely chopped, reserving juice
2 teaspoons sugar
1 pound spaghetti
3 dozen hard-shelled clams such as littlenecks

Steps:

  • Heat oil in a 12- to 14-inch heavy skillet over medium heat until it shimmers, then cook garlic with red-pepper flakes, stirring, until pale golden, 1 to 2 minutes. Add tomatoes with their juice, sugar, and 1/2 teaspoon salt and briskly simmer, uncovered, stirring occasionally, until thickened, 7 to 10 minutes.
  • Cook spaghetti in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.
  • Meanwhile, add clams (in shells) to sauce and cook, covered, shaking skillet occasionally, until clams open wide, 6 to 10 minutes (discard any clams that remain unopened after 10 minutes). Transfer clams (still in shells) as cooked to a large shallow bowl. If sauce is too watery, boil until slightly thickened, about 2 minutes.
  • Drain spaghetti. Return clams to sauce and add pasta, tossing

SPAGHETTI WITH SWEET RED PEPPER SAUCE



Spaghetti with Sweet Red Pepper Sauce image

Great alternative to traditional tomato-based sauces. Creamier than you'd think. From Joie Warner's Spaghetti cookbook.

Provided by Moody

Categories     Sauces

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
1 tablespoon butter
3 cloves garlic, chopped
1 cup chopped red onion
3 sweet red peppers, seeded,chopped
1 1/3 cups vegetable stock
salt
fresh ground pepper
3/4 lb spaghetti or 3/4 lb spaghettini
1/2 cup chpped fresh basil or 1/2 cup parsley, plus extra for garnish
1 large lemon, grated zest of
freshly grated parmesan cheese

Steps:

  • Heat oil and butter in large nonstick skillet over medium high heat.
  • Add garlic, onion, and red peppers and cook for 5 minutes, or until tender.
  • Add stock, salt and pepper.
  • Cover, reduce heat, and simmer for 10 minutes or until vegetables are very tender.
  • Puree in food processor (or use immersion blender), return to pan and simmer 8 minutes until sauce thickens.
  • Cook pasta in large pot of boiling salted water until al dente.
  • Drain well and add to sauce in skillet.
  • Sprinkle with basil; toss for one minute to allow pasta to absorb flavours.
  • Transfer to large serving bowl and sprinkle with lemon zest.
  • Serve with cheese and pass the peppermill.

Nutrition Facts : Calories 422.7, Fat 8, SaturatedFat 2.6, Cholesterol 7.6, Sodium 29.2, Carbohydrate 77.1, Fiber 6.6, Sugar 7, Protein 13

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From damndelicious.net


SPICY ROASTED RED PEPPER PASTA - PINEAPPLEANDCOCONUT.COM
2022-03-23 While the pasta is cooking, take the peppers from the bowl and rinse under cool water while gently removing all of the charred skin. Remove the stem and seeds as well and place in a blender or food processor. Add the rest of the sauce ingredients to the blender or food processor. Start with one teaspoon of the red pepper flakes.
From pineappleandcoconut.com


SPAGHETTI WITH CLAMS | SAVEUR
2005-12-06 Preheat oven to 400°. Bring a large pot of salted water to a boil over high heat. Meanwhile, use your fingertips to combine bread crumbs, 2 tbsp. of the oil, 1 …
From saveur.com


SPICY CLAMS WITH SPAGHETTI RECIPE | RECIPE | SPAGHETTI RECIPES, …
Feb 5, 2014 - Turn up the heat on spaghetti alle vongole with a generous dose of red-pepper flakes. Serve it on Valentine's Day, or better yet, make it a date -- and make it together. Serve it on Valentine's Day, or better yet, make it a date -- and make it together.
From pinterest.co.uk


SPICY SPAGHETTI WITH PEPPERS AND OLIVES | COOKSTR.COM
In a large pot of boiling salted water, cook pasta until tender but still firm, about 5 to 7 minutes. Reserve 1/3 cup (75 mL) of cooking liquid. Drain pasta well and return to pot. Meanwhile in casserole dish, combine red peppers, olives, capers, oil, onion, garlic, oregano and hot pepper flakes. Microwave, covered, on High for 3 to 5 minutes ...
From cookstr.com


SPAGHETTI WITH SPICY CLAMS AND PARSLEY - EVERYDAYRECIPES
Spaghetti with Spicy Clams and Parsley Looking for some exotic but easy-to-cook recipe? Then this one is just the thing for! If you are planning a romantic dinner or just want to impress your guests and look like an excellent cook, this recipe will do the trick - spaghetti tossed with clams is a no-fail dish! Your guests will certainly ask for seconds! 25 min + 15 min. Easy. Main dish ...
From everydayrecipes.us


SPAGHETTI WITH CLAMS AND GARLIC RECIPE - FOOD & WINE
Step 2. Meanwhile, in a large, deep skillet, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly ...
From foodandwine.com


SPICY RED CLAM SAUCE RECIPES ALL YOU NEED IS FOOD
Cook pasta according to package directions, omitting salt and fat. Drain. Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and crushed red pepper to pan; sauté 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes; cook 4 minutes or until thick, stirring constantly. Stir in clams ...
From stevehacks.com


A SPICY CLAM PASTA FOR EVERY MOOD | KITCHENAID STORIES
2021-08-04 Add tomato, bell pepper and eggplant. Adjust to medium flame and cook till soft, turning frequently. Remove bird’s eye chilli if you don’t want the pasta to be too spicy. Mash tomato a little with spatula so tomato juice gets into the sauce. Add clams and white wine, cover with lid and let simmer until clams open.
From stories.kitchenaid.com


SPAGHETTI WITH ROASTED RED PEPPER SAUCE - PRODUCE MADE SIMPLE
1 lb Ontario Greenhouse Grown Red Bell Peppers; ½ medium red onion, thinly sliced; 1 cup Ontario Greenhouse cherry tomatoes, cut in half; 2 cups water; ½ tsp sugar; ¼ tsp salt; 1 lb dried spaghetti (Optional) 2-3 Slices or Prosciutto or Bacon or 1 fresh Italian sausage, removed from casing and finely chopped
From producemadesimple.ca


SPICY CLAMS IN A GARLICKY HABANERO RED SAUCE | POWERFUL PEPPER
Make pasta (if using), add oil and set aside; While the pasta is cooking, add the wine and lemon juice to a separate pan and bring to a boil. Add the clams to the pot, cover and cook for 4-7 minutes until the clams are opened up. Discard any unopened clams. Pass the liquid left over from the clam boil through a cheese cloth, and clean and dry ...
From powerfulpepper.co


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