Best Clams With Ham Bell Peppers Basil Recipes

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

Ingredients

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

HALIBUT AND CLAMS WITH BELL PEPPERS AND SAFFRON

Halibut and Clams with Bell Peppers and Saffron image

Categories Onion Sauté Basil Halibut Clam Saffron Bell Pepper Summer Cilantro Bon Appétit

Yield Serves 4

Number Of Ingredients 13

Ingredients

3 tablespoons olive oil
1 cup chopped shallots
2 tablespoons minced garlic
2 tablespoons chopped fresh thyme
3/4 cup dry white wine
1/4 teaspoon crushed saffron threads
3 1/2 dozen small clams, scrubbed
1/4 cup bottled clam juice
1 cup finely chopped red bell pepper
1 cup finely chopped yellow bell pepper
4 6-ounce halibut fillets
1 1/2 tablespoons chopped fresh cilantro
1 1/2 tablespoons chopped fresh basil

Steps:

Heat 2 tablespoons oil in heavy large pot over medium heat. Add shallots, garlic and thyme; sauté 2 minutes. Stir in wine and saffron. Add clams. Cover and simmer over medium heat until clams open, about 8 minutes (discard any clams that do not open). Remove from heat.
Using tongs, transfer clams to bowl. Remove meat from shells; reserve meat. Strain cooking liquid and any accumulated clam juices into medium saucepan; discard solids. Add bottled clam juice to cooking liquid. Bring liquid to boil. Add peppers. Set aside.
Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add to skillet; cook until golden on bottom, about 2 minutes. Using spatula, turn fish over. Pour pepper mixture over fish. Cover and simmer over medium-low heat until fish is just cooked through, about 3 minutes.
Using slotted metal spatula, transfer fish to shallow soup plates. Add clam meat to skillet; stir just until heated through. Spoon over fish. Sprinkle with cilantro and basil.