Best Vermicelli Frittata With Clams Recipes

CLAM FRITTATA

Clam Frittata image

Provided by Jason Epstein

Time 15m

Yield 3 to 4 servings as a lunch course with a simple green salad

Number Of Ingredients 13

Ingredients

6 very large fresh eggs, beaten until smooth
1 small tomato, peeled and squeezed to remove seeds and excess juice, and chopped
1 cup shredded Parma prosciutto ham (about 3 ounces)
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup half-and-half or cream
2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme leaves (no stems)
1 tablespoon minced fresh garlic
1 tablespoon unsalted butter, softened
Freshly ground pepper
A few drops hot sauce
1 1/2 cups shucked cherrystone or chowder clams, chopped medium fine
1/2 cup loosely packed shredded basil leaves

Steps:

Place the top oven rack about 8 inches from the flame. Preheat the broiler. Tightly wrap the handle of a 9-inch nonstick skillet with a double thickness of heavy-duty aluminum foil.
Beat the eggs until smooth. Add the tomato, ham, cheese and half-and-half and stir to mix well.
Heat the oil in the prepared skillet over medium heat and add thyme and garlic. Stir until the oil is aromatic, about 2 minutes. Slowly pour in the egg mixture while stirring slowly. Stir in the butter, pepper and hot sauce. When curds begin to form, reduce the heat to medium-low and stir in the clams and basil. Cook until the egg mixture thickens, adjusting the heat if necessary so the bottom does not scorch. (Or place the skillet over a pot of simmering water and cook eggs as in a double boiler or bain marie.)
When the eggs have mostly set and only a thin, uncooked layer remains on top, place the skillet under the broiler, stirring once after 2 minutes, until the top is lightly browned, about 5 minutes. Serve while warm.

Nutrition Facts : @context http, Calories 414, UnsaturatedFat 14 grams, Carbohydrate 8 grams, Fat 27 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 10 grams, Sodium 1401 milligrams, Sugar 2 grams, TransFat 0 grams

WHITE CLAM SAUCE AND VERMICELLI

White Clam Sauce and Vermicelli image

This is my friend Nancy's mild, family-style recipe; one her young children enjoy. She serves it with her Casaburo Salad. (Another shared in my "birthday book").

Provided by Acerast

Categories European

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup olive oil
2 garlic cloves, minced
1/4 cup water or 1/4 cup white wine
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground pepper
2 (8 ounce) cans minced clams with juice
1 lb vermicelli, dried

Steps:

In a large pot of boiling water, cook the vermicelli according to package directons.
In a medium skillet, heat the olive oil and add the chopped garlic; cook, stirring for 1 minute.
Slowly stir in the white wine.
Add the salt, oregano and pepper.
Stir in the clams and their liquid.
Heat through.
Toss with the cooked vermicelli.
Serve immediately.

Nutrition Facts : Calories 704.3, Fat 17, SaturatedFat 2.5, Cholesterol 56.7, Sodium 716.2, Carbohydrate 92.1, Fiber 3.8, Sugar 3, Protein 42.4

VERMICELLI WITH CLAM SAUCE

Vermicelli with Clam Sauce image

With thin vermicelli and tender small clams, this is a very quick-cooking (and very delicious) pasta. To yield their most intense flavor, though, the clams should be freshly shucked and totally raw when they go into the sauce, rather than being steamed in the shell. The method given here-freezing the clams briefly before shucking-makes this task easier than you can imagine, even if you are not a skilled shellfish shucker.

Yield serves 6

Number Of Ingredients 11

Ingredients

3 1/2 pounds littleneck clams
1/2 teaspoon coarse sea salt or kosher salt, or to taste
10 tablespoons extra-virgin olive oil
10 garlic cloves, peeled and sliced
1/2 teaspoon peperoncino flakes
1 cup tomatoes al filetto-fresh or canned plum tomatoes seeded and sliced in thin strips
4 tablespoons chopped fresh Italian parsley
1 pound vermicelli
A clam- or oyster-shucking knife, or other knife with a sturdy, short, sharp blade
A heavy-bottomed skillet or sauté pan, 14-inch diameter or larger
A large pot, 8-quart capacity or larger, with a cover, for cooking the pasta

Steps:

Put the clams in a single layer on a tray or platter, and freeze them for about 1/2 hour. Working over a bowl to catch every drop of clam liquor, open the clams with the shucking knife, cut the meat free from both half-shells, and let the meat and liquor fall into the bowl.
Strain the collected clams through a sieve set over a small bowl or measuring cup. Let the sediment in the liquor settle, then pour off the clean liquor on top-1/2 cup or so-and save for the sauce. Chop the clams roughly into large pieces.
Before starting the sauce, begin heating the pasta-cooking water-at least 6 quarts water and 1 tablespoon salt.
Pour 1/2 cup of the olive oil into the big skillet, and set over medium-high heat. Scatter in the sliced garlic, heat to sizzling, and sprinkle over it the peperoncino. Cook another minute, add the sliced tomatoes and the reserved clam liquor, stir, and bring to the boil. Cook for 2 to 3 minutes and stir in the clams. Return to the boil, and cook at a bubbling simmer for 3 or 4 minutes-if the clams release a frothy scum, scoop it off the surface and discard. When the sauce has achieved a nice density, lower the heat, and season with salt to taste. Stir in the parsley and the remaining 2 tablespoons of olive oil.
With the pasta water at a rolling boil, drop in the vermicelli when the clams are cooking in the sauce. Cook briefly, and lift the pasta from the pot while still quite al dente, let it drain briefly, and drop it onto the simmering sauce. Toss the vermicelli in the sauce for a couple of minutes, until the pasta is cooked through and dressed with the sauce and there's no soupiness in the pan. Serve immediately.