Paccheri and Clams
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- 6 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, minced, divided
- Pinch of crushed red pepper flakes
- 1 1/2 pounds littleneck clams or steamers (about 24), scrubbed
- 12 ounces tube pasta, preferably paccheri
- 3 tablespoons chopped flat-leaf parsley
Heat 2 Tbsp. oil in a large saucepan over medium-high heat. Add half the garlic and cook, stirring occasionally, until pale golden, 1–2 minutes. Add pepper flakes and cook for 10 seconds. Add clams and white wine; cover and boil just until clams open, about 6 minutes. Drain, reserving clam broth; set broth and clams aside.
Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook until almost al dente, about 8 minutes. Drain pasta, reserving 1/2 cup cooking liquid.
Heat remaining 4 Tbsp. oil in a large skillet over medium-high heat. Add remaining garlic; cook, stirring often, until pale golden, about 2 minutes. Add reserved clam broth and pasta liquid. Bring to a boil; boil until sauce is emulsified, about 1 minute. Add pasta and cook, stirring often, until sauce begins to cling to the pasta but is still loose, about 3 minutes. Stir in parsley, then gently stir in clams. Divide among bowls.
Nutritional ContentOne serving contains: Calories (kcal) 650 Fat (g) 24 Saturated Fat (g) 3.5 Cholesterol (mg) 60 Carbohydrates (g) 70 Dietary Fiber (g) 3 Total Sugars (g) 4 Protein (g) 34 Sodium (mg) 220Reviews Section
Homemade Lorighittas with Chicken Ragu
Of all the types of pasta we have made ourselves at home, I think these homemade lorighittas are the most beautiful. We served this unique braided pasta with chicken ragu which is actually the most traditional condiment for it in Sardinia, the only part of Italy where you will find lorighittas. Unless, like us, you make them yourself!
Paccheri with Zucchini, Zucchini Flowers and Clams
Paccheri (pasta) 400 g
zucchini (courgettes) 300 g
zucchini flowers 8
clams 700 g
garlic 2 cloves, minced
extra virgin olive oil 100 ml
parsley a handful, chopped
Soak the clams in fresh water for about 30 minutes before cooking them. If there are some which aren’t tightly closed, try to give them a sharp tap and if they do not close immediately, throw them away.
Meanwhile, chop the zucchini and zucchini flowers into very thin strips. Heat the olive oil in a frying pan and add the garlic. When the garlic starts to colour add the courgettes to the pan and cook for about 5 minutes.
At that point, add the clams and zucchini flowers, pour in the wine, put a lid on the pan and cook until all the clams have opened. After 3-4 minutes the clams will start to open, shake the pan until all of them have opened and make sure to discard those that remain closed.
Cook the paccheri in lightly salted boiling water, when they are ready drain them. Add the pasta to the pan with the zucchini and clams and toss well, adding a ladleful of cooking water to keep the pasta moist.
Serve immediately with a final drizzle of extra virgin olive oil, zucchini flowers and chopped parsley.
Paccheri con Sugo del Mare
Paccheri are wide tubes of pasta with lots of room for capturing a savory, chunky sauce. Typical of southern Italy, this recipe makes us dream of sunny days at the seaside, watching the light glance off blue-green waves. Pair with a glass of Fiano di Avellino from Campania for a meal that will transport you straight to the Amalfi Coast.
Paccheri con Sugo del Mare (Pasta with Seafood Sauce)
Recipe courtesy of Eataly
1 pound paccheri
3 cups extra virgin olive oil
8 ounces tuna belly
20 medium shrimp, shelled & deveined
½ cup white wine
1 clove garlic
1 pinch chili flakes
2 tablespoons flat-leaf parsley, chopped
Zest of 1 lemon
Fine sea salt & freshly ground black pepper, to taste
In a small saucepan, combine the extra virgin olive oil and lemon zest. Place the pan over low heat and, using a thermometer, bring the olive oil to about 130˚F. Season the tuna with salt and pepper, add it to the saucepan, and poach the tuna in the olive oil until it is medium-rare, about 7 minutes. Remove the tuna from the oil and set it aside. Strain the oil and discard the lemon zest, and reserve the oil. (You won’t use all of it in this recipe, but it can be used in other dishes.)
Chop the shrimp into 1 /4-inch pieces. Cut the calamari bodies into 1 /8-inch slices and cut the tentacles in half the long way. Thinly slice the poached tuna.
Place the clams in a medium pot. Set the pot over medium heat, add the wine, and cover it with a tight-fitting lid. As the clams open, remove them from the pot. When all the clams have opened (discard any that do not open), add the mussels to the pot and place over medium heat. Add the wine and cover the pot with a tight-fitting lid. Again, remove the mussels from the pot as they open. Strain any liquid left in the bottom of the pot through a coffee filter or cheesecloth and set aside in a bowl. Remove the clams and mussels from their shells and set them aside in the bowl with the strained liquid.
Bring a large pot of water to a boil for the pasta. When the water is boiling, salt it and add the pasta. Cook until the pasta is al dente.
In the meantime, as the pasta cooks, heat about 3 tablespoons of the extra virgin olive oil from poaching the tuna in a large separate pan. Crush the garlic clove and add it to the pan with the chili flakes. Sauté until the garlic is golden, then remove and discard the garlic.
Add the shrimp and calamari to the pan and toss until they are cooked, about 1 minute, then add the sliced tuna.
When the pasta is cooked, drain it in a colander, then transfer it immediately to the pan with the fish. Toss a few times, then add the clams and mussels and their liquid. Toss the mixture vigorously over medium heat until the pasta and seafood are combined well, about 1 minute. Drizzle the pasta with a generous amount of the extra virgin olive oil from poaching the tuna, sprinkle on the parsley, and serve immediately.
- ½ pound uncooked pasta
- ¼ cup butter
- ½ cup chopped onion
- 3 garlic cloves, peeled and chopped
- 2 (8 ounce) cans chopped clams, drained with juices reserved
- ¼ cup fresh parsley, minced
- 2 tablespoons olive oil
- 1 (3 ounce) package freshly grated Parmesan cheese
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente drain.
Meanwhile, melt butter in a large skillet over medium-low heat. Stir in onion and garlic, and cook 5 minutes, or until onion is translucent. Add clams, stirring frequently for 3 minutes, or until clams are lightly browned. Stir in parsley, olive oil, and reserved clam juice mixed with enough water to equal 2 cups liquid.
Increase heat and bring to a low boil. Reduce to a simmer, cover, and cook 15 minutes, stirring occasionally. Serve over pasta with freshly grated Parmesan cheese, if desired.
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Paccheri with Seafood
1. In a small container, cover the toasted saﬀron threads with two tablespoons of water and set aside. Fill a large pot with salted water and bring to a boil.
2. Meanwhile, prepare the seafood: Cut the scallops in quarters. Rinse the shrimp, pat dry and set aside. In a large skillet, heat three tablespoons of olive oil over mediumhigh heat until shimmering, then add the garlic and redpepper ﬂakes. Cook until the garlic is fragrant and lightly colored, then add the scallop pieces and cook for 1 minute. Turn the scallops over and cook for 1 minute longer, until the ﬂesh is opaque. Using a slotted spoon, remove to a plate and reserve.
3. Add the crushed tomatoes and ½ cup of water to the skillet. Increase the heat to high, stir in ½ teaspoon salt and bring the sauce to a boil, then lower to a simmer and cook for 8 minutes. Meanwhile, add the pasta to the boiling water.
4. Add the reserved scallops, clams, mussels and the saffron (along with its soaking water) to the sauce and stir quickly to distribute the shellﬁsh. Cover the pan and raise the heat to high. Cook for 2½ minutes, shaking the pan occasionally, until the clam and mussel shells have opened. Stir in the shrimp and bring the sauce to a boil, then lower to a gentle simmer.
5. When the pasta is al dente, drain it quickly and pour into the sauce. Toss the pasta with the seafood and sauce until well coated. Drizzle with olive oil and sprinkle with parsley, then serve immediately in warm bowls.
Marinated scallops with yogurt, liquorice powder, smoked salt and celery
Ingredients For 4 people: • 8 scallops • 2 celery costs • liquorice powder • 50 gr greek yogurt • extra virgin olive oil • salt • smoked salt in crystals • pepper Preparation 1. Shell the scallops obtaining the pulp and rinse them well. 2. After having dried them carefully, use a sharp […]
2. First Courses, Recipes
The name tells the essence: &ldquoCasereccia&rdquo is definitely a restaurant where the cuisine triumphs along with love for the genuine products. Starting from pasta, strictly homemade by Mamma Tina as &ldquopici&rdquo, the semolina gnocchi, pappardelle and scialatielli the dishes are created from what offers the vegetable garden according to the season. Oil, jam, honey and canned tomatoes, all fantastically self-made. The restaurant offers, in addition to the purely traditional cuisine, delicious dishes such as this one presented by Mamma Tina: Method: Simmer in a pan oil and garlic, brown the shrimp, add squid and tattlers, in the last mussel clams and steam with wine. Add some cherry tomatoes. Once the paccheri has been drained, sauté and add just a sprinkle of pepper.
+ white wine garlic and oil
Soffriggere in una padella olio e aglio, far rosolare i gamberetti, aggiungere i calamaretti ed i totanetti, in ultimo cozze vongole e sfumare con il vino. Aggiungere qualche pomodorino. Una volta scolati i paccheri, far saltare in padella e spolverare con il prezzemolo.
Granoro Paccheri ‘alla cilentana’ with squid, mussels and clams
For the sauce: fry the garlic with the Monte Schiavo extra virgin olive oil. Add the Pachino cherry tomatoes. After a few minutes add the roughly chopped squid and leave to cook for 15 minutes. At this point you can add the mussels and clams to the sauce. Add a drop of white wine, I use Verdicchio Monte Schiavo, and allow it to evaporate. Season with salt and pepper and add a spoonful of chilli flavoured oil if desired. Leave to cook for about half an hour.
Add another dash of Monte Schiavo extra virgin olive oil when cooked to enhance the flavour of the fish. Cook the paccheri in boiling water for about 10 minutes for the last 3 minutes they will cook directly in the sauce.
Cook the pasta in the pan with the sauce for the last 3 minutes, which will extract the starch and ensure the pasta mixes perfectly with the fish sauce. And voilà, the dish is ready!