ONE-POT CLAM SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Place the spaghetti, clams with their juices, olive oil, oregano leaves, crushed red pepper, garlic, onion and a good pinch of salt in a large high-sided skillet. Add 4 1/2 cups of water and bring to a boil. Cook, stirring and turning the pasta frequently with tongs, until the spaghetti is al dente and most of the liquid has evaporated and thickened, 9 to 10 minutes.
- Remove the pan from the heat and fold in the spinach, Parmesan and butter. Toss to make sure everything is well coated and combined. Season to taste with black pepper and more salt if needed. Serve, garnished with more oregano leaves and crushed red pepper flakes.
JOHN HINTERBERGER'S CLAM SPAGHETTI
One of the most treasured recipes around from the restaurant reviewer of the Seattle Times who published it only three times. He now owns a sauce company to produce the sauce. Watch the red chili pepper; he means one of those little things that comes in a tin, not the ones braided together. Better to use 1/2 tsp dried chili flakes. I've changed the recipe a bit, and take the oregano times 1.5, the basil X 2, use 2 cups of sliced mushrooms and use wine to create a sauce of ample quantity; the better so sop up with wedges of focaccia. I also double the parmesan and prefer the dried to fresh cheese. I use 1/2 to 1 can of olives and use fresh basil; if using dried make sure you use extra wine for reconstitution. I am a bit more generous with clams and juice, as I divide the 51 oz containers commonly found in bulk stores into 4 parts, and freeze. This means the clams and juice equal 12.75 oz.
Provided by WildLightning
Categories Spaghetti
Time 55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Put 1/2 cup olive oil in a large cast iron skillet and heat slowly. Add the dried chili pepper, chopped onion and garlic cloves. Cook slowly for about 30 minutes or until the onions are very soft.
- Add to pan the basil, oregano, salt and pepper, wine and liquid from the clams. Continue to simmer until some of the liquid is reduced down. Keep warm. In the meantime, sauté the mushrooms in a tablespoon of butter and add to the mixture.
- Bring kettle of water to a boil. Add a tablespoon of salt and 1 tablespoon of oil. Cook spaghetti until just al dente (about 5 minutes).
- As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer at low heat for about five minutes. Add olives.
- After draining the pasta, stir into the sauce and toss. Sprinkle generously with grated cheese and serve directly from the skillet.
Nutrition Facts : Calories 618.1, Fat 27.3, SaturatedFat 5.8, Cholesterol 33.7, Sodium 246.4, Carbohydrate 65.4, Fiber 4, Sugar 4, Protein 24.2
SPAGHETTI WITH CLAMS
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
- Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
- Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
- Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
- Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.
JOHN HINTERBERGER'S CLAM SPAGHETTI
Years ago I came across this recipe in the Seattle Times and fell in love with it. On a visit to Fairbanks, Alaska, I introduced it to my mother and it soon became one of her favorites. Years later, in a move from Fairbanks to Anchorage, Alaska, my collection of clipped recipes was lost. We've been making it from memory, but it...
Provided by Georgia Berry
Categories Seafood
Time 35m
Number Of Ingredients 16
Steps:
- 1. 1. Put ½ cup olive oil in a large cast-iron skillet and heat slowly. Add the dried chili pepper, chopped onion and garlic cloves. Cook slowly for about 30 minutes or until the onions are very soft.
- 2. 2. Add to pan the basil, oregano, salt and pepper, wine and liquid from the clams. Continue to simmer until some of the liquid is reduced down. Keep warm. In the meantime, sauté the mushrooms in a tablespoon of butter and add to the mixture.
- 3. 3. Bring kettle of water to a boil. Add a tablespoon of salt and 1 tablespoon of oil. Cook spaghetti until just al dente.
- 4. 4. As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer at low heat for about 5 minutes. Add olives and pimento, if desired.
- 5. 5. After draining the pasta, stir into the sauce and toss. Sprinkle generously with grated cheese and serve directly from the skillet.
SPAGHETTI WITH CLAMS
For me, spaghetti with clams has to be ''white,'' which is to say without a tomato in sight -- and actually the first time I ate it this way was not in Italy but in one of my favorite Italian restaurants in New York, Da Silvano. This was a very long time ago, and I've been hooked ever since. I have specified amounts for a single portion here, because I feel cooking food you love is never something that should be reserved for company. Besides, this is quick and easy to make, and it's important sometimes to give yourself the treat of the perfect supper alone.
Provided by Nigella Lawson
Categories dinner, quick, pastas, appetizer, main course
Time 15m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Meanwhile, soak clams in cold water.
- Add spaghetti to boiling water, and cook until slightly underdone; pasta will finish cooking in sauce. Meanwhile, place a large saucepan over medium-low heat, and add olive oil, garlic and chili pepper. Sauté gently, reducing heat if necessary so garlic does not brown.
- Add vermouth and clams, and cover. Clams should open in about 2 minutes. (If pasta is ready first, drain it and toss with a small amount of olive oil.) Add hot drained pasta, cover, and shake pot gently. Allow to simmer for another 1 or 2 minutes until it is done to taste.
- Discard any clams that have not opened. Add half the parsley, and shake pan to distribute evenly. Transfer to a plate or bowl, and sprinkle with remaining parsley.
Nutrition Facts : @context http, Calories 825, UnsaturatedFat 24 grams, Carbohydrate 92 grams, Fat 30 grams, Fiber 4 grams, Protein 31 grams, SaturatedFat 4 grams, Sodium 782 milligrams, Sugar 4 grams, TransFat 0 grams
CLAM SPAGHETTI
This is from the Seattle Times, and was made famous-ish by The Times' food critic for many years, John Hinterberger. Here it is with a few modifications. By the way, the amount of pimento and parmesan or romano cheese are guesses, since the recipe itself doesn't specify.
Provided by jmelyn
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Put 1/2 cup olive oil in a large cast-iron skillet and slowly heat. Add the chili pepper, onion, and garlic. Cook slowly about 30 minutes or until the onions are very soft.
- add the basil, oregano, salt and pepper, wine, and clam liquid. Continue to simmer until reduced somewhat. Keep warm. Meanwhile, saute the mushrooms in a tablespoon of butter and add to mixture.
- Bring large pot of water to boil. Add a tablespoon of salt and 1 tablespoon olive oil. Cook spaghetti until just al dente.
- As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer on low for about 5 minutes. Add olives and pimento, if desired.
- After draining pasta, stir into the sauce and toss. Continue to fry and toss for several minutes--this drives moisture from the pasta and gives it texture and flavor.
Nutrition Facts : Calories 618.4, Fat 27.7, SaturatedFat 6, Cholesterol 30.6, Sodium 606.3, Carbohydrate 65.1, Fiber 4, Sugar 4, Protein 23.8
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