CREAMY CLAM PASTA RECIPES

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CREAMY ITALIAN SAUSAGE ONE-PAN PASTA RECIPE | REE DRUMM…



Creamy Italian Sausage One-Pan Pasta Recipe | Ree Drumm… image

Provided by Ree Drummond : Food Network

Categories     main-dish

Total Time 50 minutes

Cook Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 pound sweet Italian sausage, removed from casing 
1 medium onion, diced 
2 teaspoons dried oregano 
1/2 teaspoon fennel seeds 
Pinch red pepper flakes 
2 cloves garlic, minced 
Kosher salt and freshly ground black pepper 
4 cups low-sodium chicken broth 
One 28-ounce can tomato puree 
2 tablespoons tomato paste 
1 pound fusilli pasta (or other pasta shape) 
1 cup shredded mozzarella 
1/4 cup mascarpone 
Shaved Parmesan, for serving 
10 to 12 fresh basil leaves, torn, for serving 

Steps:

  • Heat the olive oil in a large, deep skillet over medium heat. When the oil is hot, add the sausage and cook until it starts to brown, about 5 minutes. Add the onions and cook until softened and translucent and the sausage is well browned, another 5 to 7 minutes. Add the oregano, fennel seeds, red pepper flakes, garlic and some salt and black pepper and stir again.
  • Next, add the broth, tomato puree and tomato paste and stir well. Add the uncooked pasta into the sauce, bring to a simmer and cook, stirring occasionally, until the pasta is al dente, 15 to 20 minutes.
  • Remove from the heat and stir in the mozzarella and mascarpone. Taste and add more seasoning if necessary. Serve with shaved Parmesan and torn basil leaves.

MARK BITTMAN'S PASTA WITH CLAMS RECIPE - NYT COOKING



Mark Bittman's Pasta With Clams Recipe - NYT Cooking image

Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.

Provided by Mark Bittman

Total Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

24 to 48 littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed
Salt (probably not much) and pepper to taste
12 ounces long pasta, like spaghetti or linguine
1/4 cup olive oil, or more
1/4 teaspoon red pepper flakes, or to taste
2 cloves sliced garlic, or to taste
Chopped fresh parsley for garnish

Steps:

  • Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don’t need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
  • After the clams open — it could take as little as 10 minutes — uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they’re big.
  • Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
  • Drain the pasta when it’s nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

Nutrition Facts : @context http//schema.org, Calories 551, UnsaturatedFatContent 12 grams, CarbohydrateContent 69 grams, FatContent 16 grams, FiberContent 3 grams, ProteinContent 30 grams, SaturatedFatContent 2 grams, SodiumContent 790 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you’ve decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it’s great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.
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MARK BITTMAN'S PASTA WITH CLAMS RECIPE - NYT COOKING
Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.
From cooking.nytimes.com
Reviews 5
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  • Drain the pasta when it’s nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.
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LINGUINE WITH CLAM SAUCE RECIPE - NYT COOKING
Purists may object, but canned clams are a great weeknight pantry stalwart. When fresh ones are out of reach, or when you’ve decided you need a briny fix, the canned clam is reliable no matter the season. This recipe calls for dry vermouth, which adds a subtle herbaceous layer of flavor. (Vermouth has a long shelf life when stored properly, and it’s great to have on hand to make a last-minute pan sauce.) Canned clams are already salty, so be mindful of oversalting the pasta water or the sauce. The dish is finished with lemon zest for brightness and butter for silkiness. The best part? The whole thing can be on the table in the same amount of time it takes to boil water.
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