VERMICELLI FRITTATA WITH CLAMS
Enjoy this garlic flavored pasta and vegetable frittata with clams - a wonderful dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°. Grease 10-inch pie plate. Cook and drain vermicelli as directed on package. Mix vermicelli and clams. Place in pie plate; press down slightly.
- Heat oil in 8-inch skillet over medium heat. Cook bell pepper, onions and garlic in oil, stirring occasionally, until vegetables are crisp-tender. Spread evenly over vermicelli mixture.
- Beat eggs, milk, cheese, salt and pepper. Pour over vegetables. Bake 20 to 25 minutes or until center is set. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 230, Carbohydrate 27 g, Cholesterol 160 mg, Fiber 1 g, Protein 16 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 200 mg
VERMICELLI FRITTATA
A happy blending of herbs and cheeses together with the egg-vermicelli combination ensures this frittata is satisfying and also colourful with strips of roasted red peppers throughout. Save a bit of fresh basil for a garnish.
Time 22m
Yield Serves: 4
Number Of Ingredients 10
Steps:
- Whisk eggs, water, basil, parsley and pepper in medium bowl. Stir in vermicelli and ⅓ cup (75 mL) cheese; set aside.
- Spray 10-inch (25 cm) ovenproof non-stick skillet with cooking spray. Heat skillet over medium heat. Add onion and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in peppers.
- Pour egg mixture into skillet. As mixture sets around edge of skillet, with spatula, gently lift cooked portions to allow uncooked egg to flow underneath. Cook until bottom is set and top is almost set. Sprinkle remaining cheese over top.
- Place skillet under preheated broiler for 1 to 2 minutes to melt cheese, or cover skillet with lid and cook another minute on stovetop.
- Loosen frittata around edge of skillet, then slide frittata onto plate. Cut into wedges and serve warm or cold.
Nutrition Facts :
SPAGHETTI WITH FRESH CLAMS
Steps:
- In a large saucepan heat the olive oil add the garlic and cook 1 minute. Add the wine, tomatoes, clams and red pepper flakes and cook, covered, shaking the pan occasionally, for 5 minutes, or until the clams open. Add the parsley, stir once, and add the pasta. Toss to heat the pasta, then transfer to a warmed serving bowl.
FREGOLA WITH CLAMS AND MUSSELS
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 13
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.
CLAM FRITTERS
My stepmother got this recipe from an 80-year-old woman back in the 1940's.
Provided by Christine Johnson
Categories Appetizers and Snacks Seafood
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Beat the egg and gradually beat in the flour. Slowly stir in the milk, clams, salt, pepper and onion. If desired, stir in the green pepper. With hands shape mixture into 2 inch diameter patties.
- In a medium skillet heat the oil over medium-high heat until hot. Fry the patties in the hot oil until golden brown. Place cooked fritters on paper towels to soak up any excess oil.
Nutrition Facts : Calories 346 calories, Carbohydrate 14.5 g, Cholesterol 53.4 mg, Fat 29.6 g, Fiber 0.6 g, Protein 6 g, SaturatedFat 4.4 g, Sodium 183.5 mg, Sugar 2.1 g
JIMMY'S CLAM AND CORN FRITTERS
Came up with these because my son loves clam fritters and I love corn hush puppies! So instead of French fries for your next fried seafood dinner, give these a try!
Provided by Lisa Romolo-Dos Reis
Categories Side Dish Vegetables Corn
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Mix cornmeal, cream-style corn, clams, onion, flour, baking powder, salt, and sugar in a bowl until batter is thoroughly combined. If batter is too thick, stir in milk, about 1 tablespoon at a time.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Scoop about 1 heaping tablespoon of batter per fritter and gently drop into the hot oil; deep-fry in small batches of 3 or 4 fritters until golden brown, 3 to 4 minutes. Drain fritters on paper towels.
Nutrition Facts : Calories 381.6 calories, Carbohydrate 47.2 g, Cholesterol 21.4 mg, Fat 16.4 g, Fiber 2.5 g, Protein 12.7 g, SaturatedFat 2.2 g, Sodium 706.3 mg, Sugar 4.4 g
FREGOLA WITH CLAMS
You probably won't have to salt the sauce itself since the clams are so briny; taste right before serving.
Provided by Bon Appétit Test Kitchen
Categories Pasta Dinner Clam Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cook fregola in a large pot of boiling salted water, stirring occasionally, until very al dente, 6-8 minutes; drain.
- Meanwhile, heat 1/2 cup oil in a Dutch oven or other large heavy pot over medium-high heat. Add garlic and red pepper flakes and cook, stirring, until fragrant, about 30 seconds. Carefully add wine; bring to a boil, reduce heat, and simmer until reduced by half, about 3 minutes.
- Add clams, cover, and cook, transferring clams to a bowl as they open (discard any that do not open), 6-8 minutes. Add fregola to cooking liquid in pot and cook, stirring, until fregola is tender and sauce is slightly thickened (there should still be plenty of liquid), about 2 minutes. Return clams to pot and cook until warmed through.
- Divide fregola and clams among bowls, drizzle with oil, and top with parsley and lemon zest.
WHITE CLAM SAUCE AND VERMICELLI
This is my friend Nancy's mild, family-style recipe; one her young children enjoy. She serves it with her Casaburo Salad. (Another shared in my "birthday book").
Provided by Acerast
Categories European
Time 15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot of boiling water, cook the vermicelli according to package directons.
- In a medium skillet, heat the olive oil and add the chopped garlic; cook, stirring for 1 minute.
- Slowly stir in the white wine.
- Add the salt, oregano and pepper.
- Stir in the clams and their liquid.
- Heat through.
- Toss with the cooked vermicelli.
- Serve immediately.
Nutrition Facts : Calories 704.3, Fat 17, SaturatedFat 2.5, Cholesterol 56.7, Sodium 716.2, Carbohydrate 92.1, Fiber 3.8, Sugar 3, Protein 42.4
CLAM FRITTATA
Provided by Jason Epstein
Categories lunch, main course
Time 15m
Yield 3 to 4 servings as a lunch course with a simple green salad
Number Of Ingredients 13
Steps:
- Place the top oven rack about 8 inches from the flame. Preheat the broiler. Tightly wrap the handle of a 9-inch nonstick skillet with a double thickness of heavy-duty aluminum foil.
- Beat the eggs until smooth. Add the tomato, ham, cheese and half-and-half and stir to mix well.
- Heat the oil in the prepared skillet over medium heat and add thyme and garlic. Stir until the oil is aromatic, about 2 minutes. Slowly pour in the egg mixture while stirring slowly. Stir in the butter, pepper and hot sauce. When curds begin to form, reduce the heat to medium-low and stir in the clams and basil. Cook until the egg mixture thickens, adjusting the heat if necessary so the bottom does not scorch. (Or place the skillet over a pot of simmering water and cook eggs as in a double boiler or bain marie.)
- When the eggs have mostly set and only a thin, uncooked layer remains on top, place the skillet under the broiler, stirring once after 2 minutes, until the top is lightly browned, about 5 minutes. Serve while warm.
Nutrition Facts : @context http, Calories 414, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 27 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 10 grams, Sodium 1401 milligrams, Sugar 2 grams, TransFat 0 grams
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