Really Good Spaghetti with Clam Sauce
Music under Creative Commons License
Really Good Spaghetti with Clam Sauce serves 2
1/2 pound spaghetti
1 can clams, diced
32 fresh clams, soaked and cleaned
1 bay leaf
salt
white pepper powder
chili flakes
5-6 cloves garlic finely minced
1 cup clam broth (or more if your sauce is too dry)
1 cup white wine
handful chopped parsley
fresh grated pecorino cheese
2-3 tablespoons butter
olive oil
- Soak clams in cold water for 1 hour in order to rid them of extra sand.
- Bring 1 1/2 cup water, salt and 1 bay leaf to a boil. Add clams, cover, lower heat to medium and boil until clams open. Immediately remove from heat so clams do no over cook. Strain clam broth and clams.
- Strain clams juice from canned clams into the fresh clam juice. If the canned clams are whole, chop them finely so there is a variety of texture.
- Remove 24 fresh clams from shell and reserve 8 in shell.
- Heat a pan with some olive oil and butter and add garlic and chili flakes. Cook until fragrant. Meanwhile, add spaghetti to a large pot of boiling water.
- Add 1 cup white wine and cook for 1 minute. Add 1 cup clam broth and white pepper powder. Taste for seasoning. You may not need salt.
- Cook for about 5 minutes.
- When spaghetti is cooked al dente, add it to the clams sauce along with clams, fresh parsley, butter, and grated cheese.
- For serving add 4 clams in the shell with each dish.
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Panamei Seafood ~ Seafood Cataplana
Take your taste buds on a journey full of flavor with this classic Seafood Cataplana from Portugal.
INGREDIENTS
1 lb Panamei Shrimp, uncooked, peeled
1/2 lb Panamei Mussel meat
1/2 lb Panamei Clams
1/2 lb Panamei Squid Rings
1/2 lb Panamei Cooked Squid Slices
2 Mild Italian Sausages, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 red bell pepper, chopped
2 ripe tomatoes, chopped
2 Tbsp olive oil
1 tsp paprika
1/4 tsp cayenne pepper
1 Tbsp azafrán
1/4 cup wine wine
1/4 cup clam juice
1 lime, cut into wedges
1/2 lime, juiced
2 bay leaves
Salt to taste
Fresh parsley leaves, chopped
Recipe:
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Pasta with Clams Valentine's Italian Recipe
Pasta with Clams Valentine's Italian Recipe
In this video we show how to make a special Valentine's Recipe - penne with clams!
Enjoy :)
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Caio! We are Timo and Jo, an Italian and English couple with countless ocean miles under our belts. We're refitting an ex Vendée Globe Open 60 race boat originally designed & built & raced by famous Hungarian sailor Nándor Fa. He competed in her in the 1992 Vendée Globe (round the world single handed race known as “the Everest of the seas”), finishing 5th, becoming the first non-frenchman to finish.
We are currently in Fiji giving this old gladiator a new lease on life, transforming her from an ex race boat to a performance family cruiser, which we'll need to make both dog and baby proof! We’re planning to set sail again in Oct 2022, so with limited time&money we have plenty of challenges ahead to turn our dreams into reality&get back on the water!
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Moules Marinière - The Classic French Mussel Dish
This step by step video recipe will show you how to make authentic Moule marinieres the way it's done in France.
The Moules Mariniere recipe is easy to make, does not cost much and is absolutely delicious. Moreover, I think this is the one French seafood recipe anyone should know (provided you like seafood of course).
Now what are Moule marinieres? well, In a nutshell it's mussel cooked with a mix of butter, shallots, garlic, celery and white wine. it is a dish that can be served with either white wine or beer and if you want to do it the belgian way then just add French fries on the side.
The proportions used in this video are enough to serve two people (starters size)
Ingredients used:
1 kG of Fresh Mussels
1 clove of garlic
A bunch of flat Parsley (1 tablespoon finely sliced)
A small branch of celery (finely diced)
10 grams of unsalted Butter
200 milliliter of Dry white wine (example: sauvignon blanc)
1 bay leaf
A few twigs of thyme
Salt and pepper (to correct the seasoning of the sauce if needed)
1 tablespoon of double cream (optional)
For the full written recipe please click the link below:
How to Make SPAGHETTI ALLE VONGOLE like in Italy
SPAGHETTI ALLE VONGOLE
Taste the flavours of the sea on a plate with this simple spaghetti vongole recipe. The secret is in slow cooking these little shellfish until they create a beautiful broth which then coats each strand of spaghetti until it looks silky and tastes like perfection. Enjoy this seafood recipe with Vincenzo’s Dad Paolo as he shows off his culinary skills.
#spaghettivongole #spaghettiallevongole #vongole
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Easy New England Clam Chowder Recipe | The Frugal Chef
This New England clam chowder recipe is wicked easy to make. It is not health food but it is nice for once in a while. Creamy and loaded in flavor. Great for cold winter nights or as a starter for celebrations.
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Serves four
6 slices bacon -- cut into pieces
2 – 10 oz. (283 grams) cans of clams (baby or chopped)
1 – 8 oz. (236 ml) bottle of clam juice or 1 cup chicken stock
1 small onion – finely chopped
2 small celery stalks – finely chopped
About 1 tsp. of fresh thyme leaves
1/3rd cup (43 grams) all-purpose flour
10 baby potatoes – scrubbed and quartered or 1 large russet potato (peel and chop)
1 ½ cups cream
Salt & Pepper
Drain the clams and reserve the liquid. Mix the liquid from the can with the clam juice or chicken stock. You will have about 2 ½ cups of liquid.
Cook the bacon in a pot until crisp. Remove the bacon but leave the fat. Add the onions and celery to the pot and cook for 5 to 6 minutes until the onions are softened and translucent. Add the thyme and mix.
Add the flour and mix well. Cook, stirring constantly, for about 2 minutes. Whisk in the mixed liquids and whisk thoroughly until you have no flour lumps. Add the potatoes and most of the bacon. Leave some for garnish. Simmer the broth for 15 to 20 minutes until the potatoes are tender. Stir occasionally.
Add the cream and the clams. Mix well and heat through. Do not let it boil. Taste for salt and adjust if necessary. Add pepper.
Serve with some crisp bacon on top and a nice piece of bread. Enjoy!
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Prelude No. 16 by Chris Zabriskie is licensed under a Creative Commons Attribution license (
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