SPAGHETTI CLAW RECIPES

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QUICK CLAM SPAGHETTI RECIPE | ALLRECIPES



Quick Clam Spaghetti Recipe | Allrecipes image

A very quick and easy crowd pleaser! Spaghetti tossed with clams, garlic, parsley, and Parmesan. The kids will love it, adults too! I like to serve with a crisp white wine, a tossed green salad, and garlic bread.

Provided by KITTY1960

Categories     Main Dishes    Seafood Main Dishes    Clams

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 8 servings

Number Of Ingredients 7

1 (16 ounce) package uncooked spaghetti
2 tablespoons olive oil
2 cloves garlic, chopped
2 (6.5 ounce) cans chopped clams with juice
½ cup finely chopped fresh parsley
½ cup grated Parmesan cheese
fresh parsley, for garnish

Steps:

  • Bring a large pot of lightly salted water to a boil. Add spaghetti, cook for 8 to 10 minutes, until al dente, and drain.
  • Heat the oil in a skillet over medium heat, and saute the garlic 1 minute, until tender. Mix in the clams and juice. Cook, stirring occasionally, until liquid is reduced to about 1/2 cup.
  • In a large bowl, toss the spaghetti with the sauteed clams, chopped parsley, and Parmesan cheese. Garnish with parsley sprigs to serve.

Nutrition Facts : Calories 329.6 calories, CarbohydrateContent 44.5 g, CholesterolContent 35.3 mg, FatContent 6.9 g, FiberContent 3.4 g, ProteinContent 21.4 g, SaturatedFatContent 1.6 g, SodiumContent 147.5 mg, SugarContent 0.3 g

SPAGHETTI WITH CRABS RECIPE - NYT COOKING



Spaghetti With Crabs Recipe - NYT Cooking image

This delightful recipe is adapted from one in Frank Castronovo and Frank Falcinelli’s “The Frankies Spuntino Kitchen Companion and Cooking Manual,” written with Peter Meehan. It’s for a fantastic dish of spaghetti and crabs that was taught to them by Tony Durazzo, a Carroll Gardens raconteur and friend of the Spuntino, in which crabs are simmered in tomato sauce and then served to the side of a platter of spaghetti covered in that same sauce, now infused with the flavor of the crustaceans. You really ought to cook it right now. Then make a mess, eating it.

Provided by Sam Sifton

Total Time 1 hours

Yield Serves 4

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil, plus more for serving
3 cloves garlic, peeled, smashed and minced
1 28-ounce can peeled tomatoes, preferably San Marzano
2 tablespoons chopped flat-leaf parsley
1/2 teaspoon red-pepper flakes, or to taste
4 large blue crabs
Kosher salt
1 pound dry spaghetti
1/2 cup fresh basil leaves
Freshly ground black pepper to taste

Steps:

  • Heat the oil in a large pot over medium-high heat. When it begins to shimmer, add garlic and cook for 1 minute or until it is fragrant. Add the tomatoes, crushing them by hand as you do so, as well as the parsley and red-pepper flakes. Stir and allow to come to a simmer.
  • Turn the heat up to high and add the crabs. When the sauce starts to boil, lower the heat to a gentle simmer and cook for 30 minutes or so. Remove the crabs to a serving bowl and cover to keep warm.
  • Meanwhile, bring a large pot of well-salted water to a boil. Add the pasta and cook until it is firm — really al dente. Drain.
  • Place the pasta in a large serving bowl or platter and drizzle with olive oil. Pour the crab sauce over the pasta, scatter the basil leaves over the top and season aggressively with black pepper. Serve with crabs on the side and lots of bread.

Nutrition Facts : @context http//schema.org, Calories 545, UnsaturatedFatContent 10 grams, CarbohydrateContent 87 grams, FatContent 12 grams, FiberContent 4 grams, ProteinContent 20 grams, SaturatedFatContent 2 grams, SodiumContent 438 milligrams, SugarContent 4 grams

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