Best Spaghetti With Cherrystone Clam Sauce Spaghetti Mare Destate Recipes

Spaghetti with Clams image

Provided by Giada De Laurentiis

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

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.

Spaghetti With Clam Sauce image

Provided by Maito

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 12

10 ounces spaghetti or 10 ounces linguine
2 1/2 tablespoons extra virgin olive oil, divided use
4 garlic cloves, minced
4 ounces mixed mushrooms, finely chopped (optional)
2 (6 1/2 ounce) cans minced clams, including juice from 1 can
1/16 teaspoon red pepper flakes (optional)
3/4 teaspoon italian seasoning
2 teaspoons fresh oregano or 1 teaspoon dried oregano
2 tablespoons white wine
1/2 lemon, juice of
fresh ground black pepper
1 bunch fresh Italian parsley, coarsely chopped (or less, if you prefer)

Steps:

Start water to boil for pasta.
Heat 2 tablespoons oil over medium high heat in a small or medium saucepan.
Add garlic and saute until softened, a few minutes. Add mushrooms (if using), clams, and juice from one of the cans of clams. Turn heat to high.
Add red pepper flakes, Italian seasoning, oregano, wine, and lemon juice. Let simmer on high until at least three fourths of liquid has evaporated, about 10-15 minutes.
Meanwhile, cook pasta until it is al dente.
Drain pasta. Add pasta back to empty pot (off heat) and coat with 1/2 tablespoon of oil.
Take sauce off heat. Add black pepper to taste, and parsley.
Immediately add half of the sauce to the pasta and toss.
Plate pasta, top with other half of sauce, and serve.