Best 2 Bucatini A La Clams Casino Recipes
Indulge in the divine flavors of Bucatini alla Sorrentina and Spaghetti alle Vongole, two classic Italian seafood pasta dishes that will transport your taste buds to the sun-kissed shores of Italy. Embark on a culinary journey with our curated recipes, meticulously crafted to capture the authentic essence of these beloved dishes.
Bucatini alla Sorrentina, a symphony of flavors, combines tender bucatini pasta with a rich and flavorful tomato sauce, complemented by the briny sweetness of clams, the delicate touch of garlic and white wine, and the fragrant aroma of fresh basil. Each bite is a delightful dance of flavors, leaving you craving more.
Spaghetti alle Vongole, a seafood lover's delight, showcases the delicate flavors of clams in a light and aromatic broth. With the perfect balance of garlic, white wine, and fresh parsley, this dish allows the natural sweetness of the clams to shine through. The result is a pasta dish that is both elegant and incredibly satisfying.
BUCATINI WITH CLAMS AND SCALLOPS
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/2 teaspoon salt; cook until the garlic is lightly golden, about 2 minutes. Add the clams, scallops and lemon zest. Cook, stirring, until the scallops are just cooked through, about 2 minutes.
- Add the pasta, reserved clam juice, lemon juice, parsley and parmesan to the skillet; cook, tossing to coat, 1 minute, adding the reserved cooking water as needed to loosen. Season with salt and pepper. Drizzle each serving with olive oil and top with more parmesan.
Nutrition Facts : Calories 596 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 80 milligrams, Sodium 1068 milligrams, Carbohydrate 72 grams, Fiber 2 grams, Protein 31 grams
BUCATINI WITH RED CLAM SAUCE
Provided by Julia Moskin
Categories dinner, easy, quick, weekday, pastas, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and add a tablespoon of salt.
- Take about half the clams, choosing the largest ones, and put them in a wide skillet with a lid. Add olive oil, turn heat to high, cover, and cook until clams pop open and release liquid, about 3 minutes. Reduce heat to low, remove clams, and add garlic to liquid in pan. Add a few grinds of pepper and cook, stirring, until garlic is softened and golden. Remove cooked clams from shells, coarsely chop meat, and add back to skillet. Stir. (Empty shells can be discarded.)
- Add bucatini to boiling water, stir, and bring back to a boil.
- Add remaining clams to skillet, cover, and raise heat to high. When clams open, about 3 minutes, stir in tomato sauce and half the parsley. Stir, cover, and reduce heat to very low.
- When pasta is cooked, drain, drizzle with olive oil, and sprinkle with black pepper. Add pasta to skillet with clams, sprinkle with pepper flakes, and toss until well combined. Sprinkle with remaining parsley and serve in skillet.
Nutrition Facts : @context http, Calories 668, UnsaturatedFat 7 grams, Carbohydrate 99 grams, Fat 11 grams, Fiber 6 grams, Protein 42 grams, SaturatedFat 2 grams, Sodium 1636 milligrams, Sugar 7 grams, TransFat 0 grams
Tips:
- Use fresh clams. Fresh clams will have a briny, sweet flavor and a tender texture. Avoid clams that are cracked or have open shells.
- Purge the clams. Purging the clams will help to remove any sand or grit from the shells. To purge the clams, place them in a bowl of cold water for 30 minutes. Change the water every 10 minutes.
- Cook the clams until they open. Clams should be cooked until they open. This will ensure that they are cooked through and safe to eat.
- Use a good quality white wine. The white wine used in this recipe should be a dry white wine with a crisp flavor. Avoid using a sweet white wine.
- Don't overcook the pasta. Bucatini should be cooked al dente, or slightly firm to the bite. Overcooked pasta will be mushy and unpleasant to eat.
- Serve the pasta immediately. Bucatini alla clams casino is best served immediately after it is cooked. The pasta will start to absorb the sauce and become soggy if it sits for too long.
Conclusion:
Bucatini alla clams casino is a delicious and easy-to-make seafood pasta dish. It is perfect for a weeknight meal or a special occasion. With its briny, sweet flavor and tender texture, this dish is sure to please everyone at the table.
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