Vongole Al Cartoccio Clams Cooked In Foil Recipes

PORCINI AL CARTOCCIO: PORCINI COOKED IN FOIL

Porcini al Cartoccio: Porcini Cooked in Foil image

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 pounds/914 g fresh porcini mushrooms, cleaned, coarsely chopped
2 cloves garlic, thinly sliced
Bunch fresh mint leaves, chopped
8 tablespoons/118 ml extra-virgin olive oil
Salt and freshly ground black pepper
1 cup/235 ml white wine

Steps:

Preheat the oven to 400 degrees F.
Divide the mushrooms, garlic, mint leaves into 4 equal portions.
Take 2 sheets of aluminum foil and place them on top of each other to create a sturdier base. Lift all 4 sides up to create a container. Place once portion each mushrooms, garlic, and mint leaves in the center. Drizzle with a 1/4 of the extra-virgin olive oil and white wine. Season with salt and pepper. Grab all the sides of the aluminum foil and tightly seal them closed, to prevent the steam from escaping.
Repeat the above process 3 more times to create 4 individual servings. Place the packages in the oven for approximately 15 to 20 minutes. Serve the sealed aluminum foil packages immediately. Allow each guest to open their own individual packages to experience all the aromas contained.

VONGOLE CONTADINA (STEAMED CLAMS WITH PROSCIUTTO)

Vongole Contadina (Steamed Clams With Prosciutto) image

I've been known to sit and eat this one all by myself. I am ashamed to say, happy but ashamed. This dish is soooo good, I just can't help myself. Another wonderful dish by Umberto Menghi, from his Seafood Cookbook.

Provided by Baby Kato

Categories Lunch/Snacks

Time 17m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

6 lbs clams, fresh, washed and cleaned
3 ounces prosciutto, julienned, good quality
1 garlic clove, whole, peeled
2 tablespoons olive oil
2 tablespoons butter
1/4 cup white wine, dry
1/2 cup whipping cream
2 tablespoons butter
2 tablespoons parsley, finely chopped
1/4 teaspoon black pepper, freshly ground

Steps:

Saute prosciutto and garlic in oil and butter in a pot for 1 minute.
Add the white wine, wait 30 seconds than add the cream and bring to a boil.
Next, add the clams and cover the pot and steam for 5 - 6 minutes.
Please, discard any clams that do not open. They are bad.
Add the butter and parsley to the pot and mix together, season with parsley and black pepper.
Transfer the clams and prosciutto mixture to a serving bowl and enjoy.

Nutrition Facts : Calories 864, Fat 35.8, SaturatedFat 16.4, Cholesterol 275.6, Sodium 4207.6, Carbohydrate 26, Fiber 0.1, Sugar 0.2, Protein 100.8

SPAGHETTI ALLE VONGOLE (SPAGHETTI WITH CLAMS)

Spaghetti Alle Vongole (Spaghetti With Clams) image

Another authentic dish from friends in Naples, Italy. So easy to make and so delicious. If only my husband wasn't allergic, I would make this at home.

Provided by Pilates Gal

Categories Spaghetti

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 lb spaghetti
4 garlic cloves, chopped
1/2 cup olive oil
2 1/4 lbs clams, in shells
1 hot pepper, minced
1 lb tomatoes, chopped

Steps:

Saute garlic and pepper in the oil. Add the tomatoes and cook 10 to 15 minutes over medium flame. Add clams, cover and cook 5-10 minutes, stirring frequently. Clams are cooked when they are opened.
Serve over spaghetti or your choice of pasta cooked al dente. Don't eat any of the clams that do not open.

Nutrition Facts : Calories 875.8, Fat 31.4, SaturatedFat 4.3, Cholesterol 84.9, Sodium 153, Carbohydrate 98, Fiber 5.2, Sugar 5.6, Protein 48.2

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