Best 5 Pierre Franeys Pasta With Clams Recipes

SPAGHETTI WITH CLAMS

Steps:

• In a large pot, bring to a boil 6 quarts of salted water. Add pasta, stirring constantly in the beginning to prevent it from sticking together. Cook until al dente, about 8 minutes.
• Meanwhile, heat the olive oil in a large saute pan. When almost smoking, add shallots and garlic and saute until soft and translucent, about 3 to 4 minutes, being careful not to burn the garlic. Add the clams and wine. Cover and simmer for 6 to 8 minutes or until most clams have opened.
• Add 2 tablespoons chopped parsley. Whisk in butter to thicken sauce slightly.
• Drain pasta in a colander. Do not rinse pasta with water - this will remove the pasta's natural starches. Place pasta into the clam saute pan and mix thoroughly. Check seasoning.
• Pour pasta into large serving bowl. Zest lemon over the dish, being carefull not to zest the white part of the lemon, which is bitter. Garnish with remaining parsley. Serve immediately.

CLAMS WITH LINGUINE

Steps:

• Shuck clams or have them shucked. Reserve the juice and clams separately. Chop or slice clams coarsely. There should be about 1 cup chopped clams and 2 cups juice.
• Trim off ends of zucchini. Cut zucchini lengthwise into quarters and each quarter into thin slices crosswise. There should be about 2 cups.
• Cut tomatoes into 1/2-inch cubes.
• Bring 2 1/2 quarts of water to boil.
• Heat olive oil in a skillet and add garlic and pepper flakes. Cook briefly, stirring, and add zucchini and tomatoes. Sprinkle with salt and pepper and stir. Add reserved clam juice. Bring to boil and add basil leaves.
• Drop linguine into the water. If the pasta is fresh, cook 1 to 1 1/2 minutes; if dried, cook 9 minutes or to desired degree of doneness. Drain quickly.
• Put linguine in the sauce and add clams. Toss to blend. Serve immediately.

CLAM-STUFFED SOLE FILLETS (FILETS DE SOLE FARCIS AUX CLAMS)

Steps:

• Preheat the oven to 450 degrees.
• Sprinkle the sole pieces with salt and pepper. Set aside.
• Heat two tablespoons of the butter in a small skillet and add the onion, green pepper and celery. Cook, stirring, until the vegetables give up their liquid and the liquid evaporates. Do not brown. Add the wine and cook about a minute.
• Meanwhile, put the clams on a flat surface and chop them coarsely. Add the clams to the skillet and stir. Remove from the heat. Add the bread crumbs, egg, parsley, salt and pepper.
• Place four of the sole pieces, skinned side down, on a flat surface. Spoon an equal portion of the filling on top of each and smooth it over neatly so that it extends to the edges of the fillets. Cover each fillet piece with a second fillet, this time skinned side up.
• Butter a baking dish with one tablespoon of butter and sprinkle with salt and pepper. Place the filled fillets in the baking dish.
• Melt the remaining three tablespoons of butter in a small saucepan and add the lemon juice. Pour it over the filled fillets.Hold a sieve over the fillets and sprinkle the paprika through it over the fillets. Brush the fillet tops with the butter in the pan.
• Place the fillets in the oven and bake 10 minutes.

SPAGHETTI WITH CLAMS AND GREEN BEANS

Steps:

• Chop the clams coarsely; there should be about 1 cup.
• Trim or break off the ends of the beans and remove the strings. Cut the beans into 2-inch lengths.
• Bring the water, salted to taste, to a boil in a kettle and add the green beans. Bring to a simmer and cook for 6 to 7 minutes. Do not overcook; the beans should remain crisp. Drain and reserve the cooking liquid.
• Bring the reserved cooking liquid to a boil. Add the spaghetti, stir and cook for about 6 minutes. Drain.
• Meanwhile, heat the oil in a large skillet. Add the garlic and cook briefly, stirring, without browning. Add the tomatoes, pepper flakes and the reserved clam juice. Cook, stirring, over medium heat until the liquid has been reduced to about 2 cups.
• Add the drained spaghetti, beans, vodka, if desired, cream and freshly ground pepper. Bring to a simmer. Cook until the spaghetti is al dente, stirring, and add the clams and basil. Toss and cook 1 minute. Serve immediately with peccorino or Parmesan cheese, if desired.

PASTA WITH CLAMS MERIDIONALE

Steps:

• Shuck the clams and reserve the clams and the juice. There should be about one cup of clams and one and one-half cups of juice.
• Put the clams on a flat surface and chop them finely.
• Bring the water to the boil, and add one-half cup of the clam juice and salt.
• Add the spaghetti to the kettle and let it boil as the sauce is prepared. Cook the spaghetti to the desired state of doneness. We prefer it al dente.
• Add the oil to a small skillet and heat it. Add the remaining clam juice to another skillet or casserole large enough to toss the spaghetti in sauce once it is added. Drain the spaghetti and add it to the clam juice. Add the cream and stir. Let heat slowly as you prepare the sauce.
• Add the clams, garlic and parsley to the oil and heat for about 30 seconds or until thoroughly hot. Do not cook. Pour and scrape this over the spaghetti and add the butter. Toss. Add the Pernod or Ricard and serve immediately.