Best Ziti With Garlic Clam Sauce Recipes

LINGUINE WITH CLAM SAUCE

Steps:

• Cook linguine just until barely al dente, according to package directions. Drain.
• While the pasta cooks, heat the olive oil and butter in large skillet over medium heat. When the butter melts, add the onion and garlic. Sauté garlic and onions until starting to soften, about 2-3 minutes.
• Add ¾ cup of the reserved clam juice, wine, and Worcestershire sauce. Bring to a boil, then lower the heat and gently simmer on low for about 10 minutes (so that the flavors come together and the sauce reduces slightly).
• Add cooked linguine, clams, and parsley to the skillet. Taste and season with salt and pepper, if necessary. Simmer for about 5 more minutes, until the sauce is mostly absorbed.
• Serve with grated Parmesan cheese, extra parsley, or fresh lemon wedges.

LINGUINE WITH GARLIC CLAM SAUCE

Steps:

• Cook linguine according to package directions. Meanwhile, in a large skillet over medium heat, cook garlic in butter and oil until fragrant. Stir in flour until blended. Drain clams, reserving juice; set clams aside. , Gradually stir juice into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; add the clams, cheese and parsley. Cook and stir until cheese is melted. Drain linguine; serve with clam sauce.

ZITI WITH GARLIC CLAM SAUCE

Steps:

• In large skillet, over medium heat, heat oil.
• Add onion; stirring frequently, cook 3 minutes, or until tender.
• Add garlic; cook, stirring, 2 minutes longer.
• Add undrained clams, chicken broth, salt and crushed red pepper; heat to simmering.
• Add parsley; simmer 1 minute longer.
• Add pasta; toss to coat. Place in large serving bowl.
• Sprinkle with parmesan.

BAKED ZITI III

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large skillet, brown beef over medium heat. Add onions; saute until tender. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 2 quart baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture and sour cream.
• Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
• Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.

BEST ZITI EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.

SCOTT URE'S CLAMS AND GARLIC

Steps:

• Wash clams to remove any dirt or sand.
• In a large pot, heat oil over medium heat. Add garlic; saute for 1 minute, or until tender. Pour in the white wine. Boil until wine has reduced to half its original volume.
• Add clams, cover, and steam till clams start to open. Add butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.

LINGUINE WITH CLAM SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until 2 minutes short of al dente (it will finish cooking in the sauce). Reserve 1/2 cup pasta water, then drain pasta.
• While the pasta cooks, make your sauce: Heat the oil in a deep-sided 12-inch skillet over medium. Add the garlic, red-pepper flakes and oregano and cook until the garlic is pale golden, 1 to 2 minutes. Add the vermouth and simmer until reduced by half, 3 to 4 minutes. Stir in the clams with their juices and cook until just warmed through, 1 to 2 minutes more. Taste and season with salt and pepper as needed.
• Add the cooked pasta directly to the skillet along with the butter and lemon zest and toss until the butter has melted and the pasta is glossy with sauce. If needed, add 1/4 cup reserved pasta water. Stir in half the parsley.
• Serve pasta topped with a drizzle of olive oil, if desired, and the remaining parsley. Serve lemon wedges alongside if you like.