Best Marks Spaghetti With Brooklyn Clam Sauce Recipes

RAO'S MARINARA SAUCE

Steps:

• Remove tomatoes from can and place in a large bowl, reserving juices. Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrane; set aside.
• Place oil in a large, nonreactive saucepan over medium-low heat. Add onion, and cook until soft and just beginning to brown, about 3 minutes. Stir in garlic, and cook until softened, about 30 seconds. Stir in tomatoes and reserved juices; season with salt. Increase heat and bring to a boil. Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
• Stir in basil, if using, oregano, and season with pepper; continue cooking 1 minute more. Remove from heat and serve.

MARTHA STEWART'S SPAGHETTI WITH BROOKLYN WHITE CLAM SAUCE

Steps:

• In large covered pot, heat a gallon of water with a Tbls. of salt and bring to a boil. When it boils, add the pasta and cook al dente.
• Meanwhile, make the sauce. In a skillet, large enough to hold the pasta later on, heat the oil over medium-low heat.
• Add the garlic and slowly cook until golden brown. Do not burn! Add the clams with their juice, red pepper flakes and salt and pepper to taste. Stir, reduce the heat to a simmer and simmer until slightly thickened, about 5 minutes.
• Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed. Cook 1 minute and then serve.

SPAGHETTI WITH BROOKLYN RED CLAM SAUCE

Steps:

• In a large covered pot, heat a gallon of water with a tablespoon of salt to a boil. When it boils, add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way through.
• Meanwhile, make the sauce. In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-low heat. Add the garlic and slowly cook, stirring, until golden, about 5 minutes. Add the claims with their juice, wine, tomatoes, red pepper flakes and salt and pepper, to taste, keeping in mind that the claims are quite salty. Stir, reduce the heat to simmer and simmer until slightly thickened, about 5 minutes.
• Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to taste to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Serve immediately.

SPAGHETTI WITH CLAM SAUCE

Steps:

• Pour the olive oil into the saucepan, and set it over medium-high heat. Toss in the garlic slices, and heat and stir for a minute or so, until sizzling. Drop in the artichokes, stir, and season with the peperoncino and oregano. When the artichoke slices are sizzling, pour in the wine and orange juice, and heat to a boil.
• Immediately dump in the clams, shake the pan to spread them evenly over the bottom, and put on the cover. Adjust the heat to keep the liquid at a steady simmer, and cook just until the clamshells open, 5 minutes or so. Remove open clams to a colander set in a bowl; cook any tightly closed clams a bit longer, about 3 minutes. When all the clams are out of the pan and draining, turn off the heat (and discard any shellfish that have not opened at all).
• Meanwhile, bring a large pot of water to a boil (6 quarts, with a tablespoon of kosher salt).
• Shake the clams in the colander to collect all their juices in the bowl below, and pour this liquid back into the saucepan. Bring the clam juices to a boil over medium-high heat, and reduce to a thin sauce consistency (turn off the heat before it gets thick). Meanwhile, pluck the cooled clam meat from the shells, and chop it finely.
• Now cook the spaghetti-if you're in a hurry, it can cook at the same time as you reduce the sauce and shuck and chop the clams. Have the clam cooking sauce barely simmering in the pan, and stir in the chopped clams just before the spaghetti is al dente.
• Lift the cooked pasta from the pot, let it drain briefly, drop it into the saucepan, and toss well until all the strands are nicely coated with clam sauce. Sprinkle on the chopped parsley, toss again, and serve the pasta right away in warm bowls.