Best Connies Clam Pasta Recipes

PASTA WITH WHITE CLAM SAUCE

Pasta with White Clam Sauce image

Garlic and oregano enhance the seafood flavor of this delicious main dish. "An Italian friend of my mom's passed on the recipe to her, and I began preparing it when I was 14," writes Kelli Soike of Tallahassee, Florida. "For convenience, it can be made in advance...and leftovers are just as good."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 12

Ingredients

12 ounces uncooked linguine
2 garlic cloves, minced
1 can (2 ounces) anchovies, undrained
1 tablespoon olive oil
1 bottle (8 ounces) clam juice
1 can (6-1/2 ounces) minced clams, undrained
1/3 cup water
2 tablespoons dried oregano
1 tablespoon minced fresh parsley
1/4 teaspoon salt
1/2 teaspoon pepper
5 tablespoons shredded Parmesan cheese

Steps:

Cook pasta according to package directions. In a saucepan, saute garlic and anchovies in oil for 3 minutes, breaking up anchovies. Stir in the clam juice, clams, water, oregano, parsley, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until sauce is reduced by half. Drain pasta; toss with clam sauce. Sprinkle with Parmesan.

Nutrition Facts : Calories 379 calories, Fat 13g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 874mg sodium, Carbohydrate 50g carbohydrate (0 sugars, Fiber 4g fiber), Protein 16g protein. Diabetic Exchanges

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

Ingredients

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.

LINGUINE WITH CLAM SAUCE

Linguine with Clam Sauce image

This is an easy, inexpensive, white clam sauce. Try it over any kind of pasta; lemon pepper linguine is especially tasty. Extend the sauce for larger portions by adding in one half cup of chicken broth.

Provided by Dorothy Rinaldi

Categories Seafood Shellfish Clams

Time 32m

Yield 4

Number Of Ingredients 8

Ingredients

2 (6.5 ounce) cans minced clams, with juice
¼ cup butter
½ cup vegetable oil
½ teaspoon minced garlic
1 tablespoon dried parsley
ground black pepper to taste
¼ tablespoon dried basil
1 (16 ounce) package linguini pasta

Steps:

Bring a large pot of salted water to boil. Cook pasta according to package directions.
Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.

Nutrition Facts : Calories 878.3 calories, Carbohydrate 84.6 g, Cholesterol 92.3 mg, Fat 42.7 g, Fiber 5 g, Protein 37.2 g, SaturatedFat 11.3 g, Sodium 189.6 mg

SPAGHETTI WITH CANNED CLAMS

Spaghetti with Canned Clams image

Provided by Katie Lee Biegel

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

6 tablespoons olive oil
1/2 cup fresh breadcrumbs
1/2 teaspoon granulated garlic
Kosher salt and freshly ground black pepper
1 pound spaghetti
2 cloves garlic, thinly sliced
Pinch crushed red pepper flakes
1/4 cup dry white wine
Two 6.5-ounce cans minced clams, with liquid
2 tablespoons chopped fresh parsley

Steps:

Heat 3 tablespoons olive oil in a medium skillet over medium heat. Add the breadcrumbs, granulated garlic and a pinch of salt and pepper. Toast the breadcrumbs, stirring occasionally, until lightly golden, 3 to 4 minutes. Set aside.
Fill a large pot with water. Bring to a boil over medium-high heat and season generously with salt. Add the spaghetti and cook to al dente, 6 to 8 minutes.
Meanwhile, in a large saute pan or skillet, add the remaining 3 tablespoons olive oil along with the garlic and red pepper flakes. Turn the heat on low and let cook until fragrant, for a few minutes. Stir in the wine and cook another 1 to 2 minutes. Add the clams, then turn up the heat to medium and bring to a simmer. Season with salt and pepper. Use tongs to take the pasta out of the water directly into the pan (this works best when the pasta is a couple minutes away from being done; you want it really al dente so it finishes cooking in the sauce). Use tongs to toss. If dry, add a little pasta water. Add the parsley. Toss until coated in the sauce and the pasta is tender. Serve with the toasted breadcrumbs sprinkled on top.