can somebody give me a great recipe for clam spaghetti?

Question

i've tried a couple that i've found on foodnetwork.com but they didn't taste as good as i expected. any suggestion? :)

Answer 1

Clam Spaghetti Recipe

This is from the Seattle Times, and was made famous-ish by The Times' food critic for many years, John Hinterberger. Here it is with a few modifications. By the way, the amount of pimento and parmesan or romano cheese are guesses, since the recipe itself doesn't specify.
1/2 cup olive oil, plus
1 tablespoon olive oil, divided
1 dried red chili pepper, finely chopped
1 large onion, chopped
3 large garlic cloves, minced garlic or mashed garlic
1/2 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1 tablespoon fresh oregano
salt and pepper
1/2 cup dry white wine
2 (6 1/2 ounce) cans chopped clams, drained, with liquid reserved
1/3 lb mushrooms, sliced
1 tablespoon butter
1 lb dried spaghetti
1 cup chopped parsley
1/2 cup black olives, sliced
1 tablespoon pimientos, chopped (optional)
1/2 cup grated parmesan cheese or romano cheese

6 servings Change size or US/metric
Change to: servings US Metric

1 hour 30 mins prep

Put 1/2 cup olive oil in a large cast-iron skillet and slowly heat. Add the chili pepper, onion, and garlic. Cook slowly about 30 minutes or until the onions are very soft.

add the basil, oregano, salt and pepper, wine, and clam liquid. Continue to simmer until reduced somewhat. Keep warm. Meanwhile, saute the mushrooms in a tablespoon of butter and add to mixture.

Bring large pot of water to boil.

Add a tablespoon of salt and 1 tablespoon olive oil.

Cook spaghetti until just al dente.

As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer on low for about 5 minutes. Add olives and pimento, if desired.

After draining pasta, stir into the sauce and toss. Continue to fry and toss for several minutes--this drives moisture from the pasta and gives it texture and flavor.

Answer 2

Clam Spaghetti Recipe

1/2 cup olive oil, plus
1 tablespoon olive oil, divided
1 dried red chili pepper, finely chopped
1 large onion, chopped
3 large garlic cloves, minced garlic or mashed garlic
1/2 cup fresh basil leaves, chopped or 1 tablespoon dried basil
1 tablespoon fresh oregano
salt and pepper
1/2 cup dry white wine
2 (6 1/2 ounce) cans chopped clams, drained, with liquid reserved
1/3 lb mushrooms, sliced
1 tablespoon butter
1 lb dried spaghetti
1 cup chopped parsley
1/2 cup black olives, sliced
1 tablespoon pimientos, chopped (optional)
1/2 cup grated parmesan cheese or romano cheese

Put 1/2 cup olive oil in a large cast-iron skillet and slowly heat. Add the chili pepper, onion, and garlic. Cook slowly about 30 minutes or until the onions are very soft. Add the basil, oregano, salt and pepper, wine, and clam liquid. Continue to simmer until reduced somewhat. Keep warm. Meanwhile, saute the mushrooms in a tablespoon of butter and add to mixture.
Bring large pot of water to boil. Add a tablespoon of salt and 1 tablespoon olive oil. Cook spaghetti until just al dente.
As pasta is cooking, add the clams, parsley and 3 tablespoons of cheese to the sauce and simmer on low for about 5 minutes. Add olives and pimento, if desired. After draining pasta, stir into the sauce and toss. Continue to fry and toss for several minutes--this drives moisture from the pasta and gives it texture and flavor.

Answer 3

Reduce two cans of peeled tomatoes, two tablespoons of tomato paste (or more if required) and a jar of tomato pomarola in 1/4 cup of olive oil with mixed Italian herbs, garlic, salt and pepper (to taste) - on low heat, stirring all the time until thick and rich. If the mixture begins to burn make sure the heat is low and add in more oil. Add in clams or marinara mix. Cook gently for a few minutes until seafood is cooked. (Do not boil or seafood will toughen). Pour over spaghetti and add grated parmesan cheese.

Answer 4

Yes but it would have been helpful if you said with red or white sauce. But I'll include both.

LINGUINE WITH WHITE CLAM SAUCE

1 lb. linguine, cooked and drained
1/2 c. olive oil
1 c. onion, chopped
3 or 4 garlic cloves, minced
2 cans clams, minced or chopped, with liquid
1/2 c. white wine
1 tbsp. parsley flakes
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper

Heat oil in skillet and simmer with onion and garlic until golden. Add clams, wine and seasonings, and simmer 5 minutes. Pour sauce over cooked and drained linguine
------------------------------------------------------------------------------------

LINGUINE WITH RED CLAM SAUCE

2 tbsp. olive oil or vegetable oil
1/4 c. minced onion
1 garlic clove, minced
1/2 c. clam juice
1 tbsp. parsley
1 tsp oregano
1/4 c. white wine
2 (6 1/2 oz.) cans minced clams (drain one, reserve liquid from the other)
2 c. canned peeled plum tomatoes
3 tbsp. tomato paste
1/2 tsp. salt
1/8 tsp. pepper
1 lb. linguine


Heat oil over medium heat. Saute onion and garlic until soft. Add clam juice and wine. Simmer for 2 minutes. Stir in clam liquid and all ingredients reserving the clams only. Simmer about 25 minutes until thickened. Cook linguine according to package directions and drain well. Add clams to sauce. Cook for 5 minutes longer. Serve over linguine.

Answer 5

Linguine with Clam Sauce
(Linguine alle Vongole)
1 tablespoon extra virgin olive oil
3 cloves garlic, minced
1 tablebspoon flour
1 (10 oz.) can whole baby clams, drained, reserving juice
1/2 cup dry white wine
2 teaspoon parsley, chopped and divided
1/4 teaspoon dried thyme leaves
1/8 teaspoon crushed red pepper flakes, (optional)
1 (6 1/2 oz.) can minced clams, drained
1/2 (8 oz.) box BARILLA Linguine
HEAT oil in medium saucepan over medium heat. Add garlic; saute 1 minute. Stir in flour.
ADD reserved clam juice, wine, 1 teaspoon parsley, thyme and red pepper flakes; cook for 2 minutes, stirring frequently. ADD baby clams and minced clams; cook 4 to 5 minutes or until sauce is thickened, stirring frequently.
COOK Linguine according to package directions; drain and transfer to serving bowl.
SERVE clam sauce over hot Linguine; sprinkle with remaining parsley.

Tip: Substitute 1 teaspoon chopped fresh thyme for dried.
http://www.barillaus.com/Linguine_with_Clam_Sauce.aspx
-----------------------------------------------------------
Linguine with Clams and Arrabbiata Sauce (Linguinie con Vongole e Salsa all'Arrabbiata)
1/3 cup extra virgin olive oil
2 cloves garlic, crushed
3/4 cup dry white wine
2 pounds fresh littleneck clams
1 box (16 ounces) BARILLA Linguine
2 tablespoons fresh parsley, chopped
1 jar (26 ounces) BARILLA Spicy Pepper Sauce
BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium high heat. Add garlic and saute gently over low heat for 1-2 minutes. ADD wine and clams. Cover and cook over high heat until clams are opened. Discard any unopened clams. Let cool and discard half of the clam shells leaving the meat. Filter clam juice by draining through a cheesecloth. Return clams and juice to skillet.
ADD Spicy Pepper Sauce and simmer for an additional 2-3 minutes. COOK pasta for
4 minutes. Drain reserving 2-3 cup of pasta cooking water. ADD pasta to clam sauce and continue cooking pasta in sauce, adding additional reserved pasta cooking water until desired thickness. TRANSFER to a serving platter or bowl. Top with chopped parsley and drizzle with additional olive oil if desired.
http://www.barillaus.com/Linguine_with_Clams_and_Spicy_Pepper_Sauce.aspx