ARE CLAMS ALIVE RECIPES

Name: Tagliatelle and Clams
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 pound tagliatelle or other pasta like spaghettiu00A0; Sea salt; 1/4 cup extra-virgin olive oilu00A0; 4 garlic cloves, minced; 1/2 teaspoon crushed red pepper; 2-3 dozen littleneck clams (scrubbed)u00A0; 1/4 cup water; 1/4 cup parsley, finely chopped; Freshly ground black pepper; Lemon wedges, for serving (optional)

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TASTETORONTO | TAGLIATELLE AND CLAMS

TasteToronto | Tagliatelle and Clams image

Are you in the mood to try cooking with seafood you don't normally buy? Why not try cooking with clams. Head to your local fishmonger or the seafood section of your local grocery store, grab some fresh clams and check out this recipe. This recipe is extremely easy and absolute...

Provided by Nadia Boachie

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 6 servings

Number Of Ingredients 10

Ingredients

1 pound tagliatelle or other pasta like spaghetti
Sea salt
1/4 cup extra-virgin olive oil
4 garlic cloves, minced
1/2 teaspoon crushed red pepper
2-3 dozen littleneck clams (scrubbed)
1/4 cup water
1/4 cup parsley, finely chopped
Freshly ground black pepper
Lemon wedges, for serving (optional)

Steps:

In a large pot of boiling salted water, cook the tagliatelle until al dente, then drain the pasta well.
While pasta is cooking, in a large, deep skillet or pot, heat the olive oil. Add the minced garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the garlic is lightly browned, about 1 1/2 minutes. Add the clams and 1/4 cup water, cover and simmer until the clams open and are just cooked through, 5 to 8 minutes. Discard any clams that don't open because this means they are bad.
Add the tagliatelle and the chopped parsley to the clams in the skillet and season with pepper. Toss over moderately high heat just until the tagliatelle absorbs some of the juices, about 1 minute. Transfer the tagliatelle and clams to plates or shallow bowls and serve. Feel free to finish with a squeeze of lemon and extra salt.

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Oct 02, 2021 · Clams are alive when you buy them and they need air, which is why most fishmongers poke holes in the plastic bags that carry them. … Then, just before cooking the clams, scrub them well with a brush under cool running water until the shells feel clean and sand-free.
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Apr 29, 2013 · As long as the other clams are alive they are fine, you don’t need to worry about a dead clam “infecting” your other live clams with anything. If you don’t have sea water make your own. There is a chemical balance formula for this but it all comes down to this: The mixture is 3.5 teaspoons (1 heaping tablespoon) per 1 quart of water.
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Fresh clams, like other shellfish, are sold live and need to be kept alive until you cook them. Fresh clams have tightly closed shells, or shells that will snap shut if you tap them with your finger. Open shells that do not close should be discarded as unsafe to eat.
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