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How To make Spaghettini with Spinich and Red Clam Sauce
1 lb Plum tomatoes (about 6)
1 md Onion
2 T Butter
2 T Olive oil
3 ea Garlic cloves
2 T Flour
8 oz Clam juice
1/2 t Salt
1/4 t Pepper
1/2 lb Spaghettini
1/4 lb Spinich, fresh
6 oz Clams
2/3 c Parmesan
Bring large pot of water to boil. Coarsely chop the tomatoes and onion. In large skillet, warm the butter and oil over medium-high heat until the butter melts. Add the onion and garlic and saute until the onion just begins to brown, about 3 minutes. Stir in the flour, and cook, stirring until the flour is no longer visible, about 30 seconds. Stir in the tomatoes, clam juice, salt and pepper. Bring the liquid to a boil. Reduce the heat to medium-low, cover and simmer for 10 minutes. Meanwhile, add the pasta to the boiling water and cook until al dente, 10 - 12 minutes, or according to package directions. While the pasta and tomato sauce are cooking, stem and roughly chop the fresh spinich. Bring the tomato sauce to a boil over medium-high heat. Stir in the clams and spinich and cook until the fresh spinich just wilts about 1 minute. Drain the pasta and toss it with the sauce and 1/3 cup of the parmesan. Pass remaining parmesan on the side.
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Enjoy this simple and yet delicious linguine with herbed clam sauce recipe easily made with Emeril Pasta & Beyond. The taste of sauteed onions and clams cooked with white wine begins a rich and flavorful taste to add to the past herbs. The pasta is cooked al dente which makes this noodle dish slurping good. A straightforward dish that makes your mouth water with every bite.
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Linguine with Herb Clam Sauce Recipe
Serves 4
Ingredients:
1 can (10 oz.) whole baby clams
1 can (6½ oz.) minced clams
½ cup finely chopped onion
¼ cup olive oil
¼ cup butter
⅓ cup minced fresh parsley
4 garlic cloves, minced
2 Tbsp. cornstarch
½ cup white wine or chicken broth
¼ cup minced fresh basil or 4 tsp. dried basil
Dash each black pepper and cayenne pepper
¾ lb. Homemade Pasta Dough made with the Linguine Disc
Shredded Parmesan cheese
Directions:
1. Drain baby and minced clams, reserving juice; set clams and juice aside. In
a large skillet, sauté onion in oil and butter until tender. Add parsley and
garlic; sauté for 2 minutes. Add drained clams; sauté 2 minutes longer.
2. Combine cornstarch and clam juice until smooth; stir into skillet with wine
or broth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in
the basil, pepper and cayenne.
3. Meanwhile, in a large saucepan, cook the pasta in boiling salted water
until it floats, about 3 minutes; drain. Serve sauce over pasta; sprinkle with
Parmesan cheese.
1⅔ CUPS 687 cal., 38g fat (12g sat. fat), 211mg chol.,
983mg sod., 61g carb. (3g sugars, 4g fiber), 21g pro.
Clam Pasta Life Hack with Canned Clams and Soy Sauce!
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Pasta with Shoyu Butter Clam Sauce
Salt
1 tablespoon olive oil
1 tablespoon unsalted butter
1/2 cup minced onion
3 garlic cloves, sliced
1 1/2 tablespoons soy sauce
2 (6.5-ounce) cans chopped clams in clam juice
1 teaspoon grated lemon zest
freshly ground black pepper
12 ounces dried pasta
2 tablespoons chopped fresh parsley
olive oil
lemon juice
Bring a large pot of water to a boil. Season it lightly with salt.
In a large skillet or Dutch oven, heat the oil and butter over medium heat until the butter is melted. Add the onion, garlic, and soy sauce and fry gently until the onion is fully wilted, about 3 minutes.
Set a sieve over a bowl–the bowl will be there to catch the clam juice. Open the cans of clams and pour them into the sieve, reserving the juice. (If you have whole clams, just chop them up).
Add the lemon zest to the skillet and stir gently. Add the chopped clams and season liberally with black pepper. Reduce the heat to low and stir occasionally.
Meanwhile, cook the pasta. Set a timer for 2 minutes short of the recommended cooking time.
Once the timer goes off, add the clam juice to the skillet with the clams and increase the heat to high. Reserving some of the pasta water, immediately drain the pasta and transfer it to the pan. Simmer it together with the clam mixture, stirring constantly, until the clam juice is absorbed into the pasta. If the juice is absorbed and the pata is not cooked to your desired texture, add a little reserved pasta water and keep cooking for a minute or two longer. Stir in the parsley and more black pepper and toss it together.
To serve, transfer it to bowls and eat it immediately, topped with a drizzle of olive oil and a squeeze of lemon.
Ciao Italia 803-r1167 Spaghetti with Red Clam Sauce
Ciao Italia 803-r1167 Spaghetti with Red Clam Sauce
You'll Love This Special Pasta With Clams
Today we're making a delicious small pasta with clams in a brothy white wine, garlic, and lemon sauce. The pasta known as fregola is nutty and has a wonderful texture. Substitute Isreal couscous, acini di pepe, or another small pasta, but to really experience this dish I encourage you to buy fregola. I hope you enjoy this fregola pasta with clams recipe!
ALSO, WATCH LINGUINE WITH WHITE CLAM SAUCE!
LINGUINE WITH RED CLAM SAUCE
CLASSIC ITALIAN SEAFOOD SERIES
FEAST OF THE SEVEN FISHES SERIES
SUPPORT ON PATREON:
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Most Used Chef's Knife:
12 Quart Pasta Pot:
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Frantoia Olive Oil 3 Liter:
Frantoia Olive Oil 1 Liter:
FREGOLA PASTA WITH CLAMS
INGREDIENTS
1 pound fregola (or other small pasta)
3 dozen littleneck clams - cleaned and scrubbed (if required purge)
1/2 cup extra virgin olive oil
5 garlic cloves - sliced
1 lemon juiced and zested
1 teaspoon crushed red pepper flakes - or to taste
1 cup dry white wine (sauvignon blanc, pinot grigio, etc)
1/4 cup fresh parsley - minced
1 teaspoon anchovy paste (or 2 anchovies mashed)
Salt and pepper to taste
Save at least 3 cups of pasta water
INSTRUCTIONS
1. Cook fregola to very al dente and drain. Reserve 3 cups pasta water (might not need it all but good to have just in case).
2. In a very large pan saute the garlic and anchovy paste in the olive oil over medium heat until lightly golden (about 2 minutes). Add in the red pepper flakes and cook for 30 seconds more.
3. Add the wine to the pan and turn heat to high. Cook for 3 minutes or so until the liquid slightly reduces.
4. Turn heat to medium-high. Add the clams to the pan and cover to steam. As they open, remove the clams into a large bowl and tent with foil to keep warm. Any clams that have not opened after 7-10 minutes should be discarded (because they are dead).
5. Add a ladle of pasta water to the pan and turn the heat to medium (basically a simmer). Add the fregola to the pan with the cooking liquid and toss to coat. Cook the al dente fregola over medium heat for a couple of minutes, but do not overcook. Add more pasta water to the pan as required. It will probably need a couple of cups worth.
6. After the fregola is cooked, turn off the heat and add in the clams. Toss to coat and to warm the clams. Taste test and adjust salt and pepper as needed.
7. If the pasta is too dry just add a bit more pasta water before serving. Serve in bowls with crusty bread and a hefty drizzle of your finest olive oil. Enjoy!
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Pasta with Red Clam Sauce
A very healthy and tasty dish using fresh littleneck clams.
Canned clams can be used if you don't have access to fresh. This is especially nice in the summer when you have tomatoes and basil from your garden!
Lazy Man's Spinach and Clams
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Another great Lazy Man's Recipe. See below for the full recipe.
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Lazy Man's Spinach & Clams-16oz bag of Spaghetti Noodles
-2 16oz cans of Cream of Mushroom Soup(One if you don't like a lot of sauce.)
-16oz can of Spinach
-1 or 2 10oz cans of Whole Baby Clams(Depends how much you like. I use 2 cause I love clams.)
-Container of Parmesan Cheese
-Smidge of Milk
You boil up the noodles til done. Drain them, put them back in the pot, then throw in the cans of soup, clams and spinach with a splash of milk (be sure to drain any water or liquid from the clams and spinach before you add them). Put the pot back on the stove and stir it all together. As you stir shake in about a 25% of the cheese (you can always sprinkle more on top of your plate). That's all. Just stir until it's all mixed and warm.
If you do not like clams you can use chicken. Cut it up and throw it on a skillet and cook them til nice and brown then throw them in the pot.
If you don't like spinach you can use broccoli. Boil them up in a separate pan then toss them in with the rest of the mix.
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