Vermicelli Frittata With Clams Recipes

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VERMICELLI FRITTATA WITH CLAMS



Vermicelli Frittata with Clams image

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

6 ounces uncooked vermicelli
2 cans (6 1/2 ounces each) minced clams, drained
1 tablespoon vegetable oil
1 small red bell pepper, chopped (1/2 cup)
2/3 cup sliced green onions (6 medium)
1 clove garlic, finely chopped
4 eggs
2 tablespoons milk
2 tablespoons grated Romano cheese
1/4 teaspoon salt
1/4 teaspoon pepper

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

SPAGHETTI WITH FRESH CLAMS



Spaghetti with Fresh Clams image

Provided by Food Network

Categories     main-dish

Time 11m

Yield 4 servings

Number Of Ingredients 8

1 1/2 dozen littleneck clams, scrubbed well
1/3 cup olive oil
3 cloves garlic, minced
1/2 cup dry white wine
1 cup canned plum tomatoes, drained and chopped
1 teaspoon red pepper flakes
2 tablespoons finely chopped parsley
3/4 pounds spaghetti, cooked and drained

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



Fregola with Clams and Mussels image

Provided by Giada De Laurentiis

Categories     main-dish

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 13

3 cups chicken stock
3 cups water
1 tablespoon kosher salt, plus more for seasoning
1 pound (3 1/4 cups) fregola pasta
1/4 cup plus 3 tablespoons olive oil
1 medium onion, chopped
Freshly ground black pepper
2 garlic cloves, chopped
1 cup dry Marsala wine or dry sherry
1 cup (about 6 ounces) grape or cherry tomatoes
12 little neck clams, cleaned
12 mussels, cleaned
1/2 cup chopped fresh flat-leaf parsley

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



Clam Fritters image

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

1 egg
½ cup all-purpose flour
½ cup milk
1 cup minced clams
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 tablespoons minced onion
2 tablespoons minced green bell pepper
½ cup vegetable oil

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



Jimmy's Clam and Corn Fritters image

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

1 ¼ cups finely ground cornmeal
1 (14.75 ounce) can cream-style corn
1 (6.5 ounce) can minced clams, drained
1 small onion, finely chopped
½ cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon white sugar
¼ cup milk, or as needed
1 quart vegetable oil for frying

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



Fregola with Clams image

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

1 1/2 cups fregola (about 10 ounces)
Kosher salt
1/2 cup olive oil, plus more for drizzling
2 garlic cloves, finely chopped
1 teaspoon crushed red pepper flakes
1/2 cup dry white wine
24 littleneck clams, scrubbed
2 tablespoons chopped fresh flat-leaf parsley
1/2 teaspoon finely grated lemon zest

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



White Clam Sauce and Vermicelli image

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

1/4 cup olive oil
2 garlic cloves, minced
1/4 cup water or 1/4 cup white wine
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground pepper
2 (8 ounce) cans minced clams with juice
1 lb vermicelli, dried

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



Clam Frittata image

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

6 very large fresh eggs, beaten until smooth
1 small tomato, peeled and squeezed to remove seeds and excess juice, and chopped
1 cup shredded Parma prosciutto ham (about 3 ounces)
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup half-and-half or cream
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves (no stems)
1 tablespoon minced fresh garlic
1 tablespoon unsalted butter, softened
Freshly ground pepper
A few drops hot sauce
1 1/2 cups shucked cherrystone or chowder clams, chopped medium fine
1/2 cup loosely packed shredded basil leaves

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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Top Asked Questions

How do you cook fresh vermicelli?
Cook the vermicelli in plenty of boiling salted water until al dente. Drain, then set aside to cool. 2. Add 3 tsp (15 ml) olive oil to a large frying pan over medium heat, then fry the anchovies, garlic and crushed red pepper for 2-3 minutes.
What is vermicelli frittata and what does it taste like?
If you have leftover pasta sitting in your fridge, like I do from time to time, then you are going to want to know about vermicelli frittata, a classic dish from Basilicata. This frittata is somewhere between quiche and a flat omelette, packed full of flavor with a creamy delicious center.
How do you cook a frittata with garlic?
Add the garlic mixture to the cold pasta, along with the eggs and parsley, some salt and pepper. Mix everything together well. Pour the mixture into a large non-stick frying pan and fry, turn the frittata to cook the other side. Both sides should be nicely browned and slightly crispy.
What is a pasta frittata?
The Italians do and pasta frittatas are very popular and traditional throughout Italy. Whether as a result of frugality or necessity, the pasta frittata was most definitely born out of a desire to use up leftover pasta. Long pasta such as spaghetti, vermicelli, bavette etc. is the most common type used in a pasta frittata.

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