Clams Oreganata

A quick and tasty romantic dish to make for your date this valentine's day :)

Cook Time: 5 min

Level: Easy

Yield: 2 servings

Ingredients

1/2 cup plain dry bread crumbs
2 tablespoons chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh mint
1/2 cup extra-virgin olive oil, plus extra for drizzling
Kosher salt and freshly ground black pepper
12 shucked Manilla clams, shells reserved
Coarse salt, for lining baking sheet

Directions

Preheat oven to broil.

In a large bowl gently toss bread crumbs, herbs, olive oil, salt and pepper. Be careful not to overwork the mixture. Set aside.

Line a baking sheet with salt and arrange 12 clam shells. Put 1 clam in each shell and top with 2 tablespoons of the bread crumb mixture. Drizzle with olive oil. Broil 2 to 3 minutes.

From: foodnetwork.com

Conghilie with Clams and Mussels

Cook Time: 10 min
Level: Easy
yield: 4-6 servings

Ingredients

* 1 pound conghilie (small shells) pasta
* 1 pound broccoli, cut into florets (about 4 cups)
* 1/4 cup extra-virgin olive oil
* 3 cloves garlic, minced
* 1/8 teaspoon red pepper flakes
* 1/2 teaspoons kosher salt
* 1/4 teaspoon freshly ground black pepper
* 1 pound small littleneck clams, scrubbed
* 1 pound mussels, debearded
* 1 cup white wine
* 1/3 cup chopped fresh flat-leaf parsley

Directions

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook for 6 minutes, stirring occasionally. Add the broccoli
into the pasta water and continue cooking until the pasta is tender
but still firm to the bite, and the broccoli is blanched, about 2 to 3
minutes. Drain pasta and broccoli, reserving 1 cup of the cooking
liquid.

Meanwhile, in a large, heavy skillet heat the olive oil over medium
heat. Add the garlic, red pepper flakes, salt and pepper and saute for
3 minutes. Add the clams, mussels, and wine. Cook for 5 minutes,
making sure all the shells have opened. Discard any shells that remain
closed. Sprinkle with the parsley.

In a large bowl, toss together the pasta, broccoli, and shellfish. Add
the reserved pasta water, 1/4 cup at a time, to moisten. Toss to
combine. Transfer to a serving platter and serve immediately

Spaghetti with Pinot Grigio and Seafood

Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 4 to 6 servings

The colors are beautiful, as are the clamshells. There is not a lot of
sauce. But the flavor of the wine is present.

1 pound spaghetti pasta
1/4 cup olive oil
3 shallots, chopped
3 cloves garlic, minced
3/4 cup chopped sun-dried tomatoes
1 1/2 cup Pinot Grigio (or other white wine)
1 pound shrimp, peeled and deveined
2 pounds clams, washed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cups arugula

Bring a large pot of salted water to a boil over high heat. Add the
pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium
heat. Add the shallots and the garlic and cook for 3 minutes, until
tender but not brown. Add the sun-dried tomatoes and cook for another
minute. Add the wine, shrimp, and clams. Bring the liquid to a boil.
Reduce the heat and simmer, covered, until the shrimp are pink and the
clams have opened, about 7 minutes.

Add the spaghetti to the seafood mixture. Add the salt and pepper and
stir to combine. Add the arugula. Stir gently and place on a serving
platter. Serve immediately.

From: food network

Spaghetti with Clams

1 pound dried spaghetti
1/2 cup extra-virgin olive oil
2 shallots, thinly sliced
5 to 7 cloves garlic, finely chopped
2 1/2 pounds Manila clams, scrubbed clean
1/2 cup fresh parsley, chopped
1/2 cup dry white wine
2 tablespoons unsalted butter, diced into small cubes
Sea salt and freshly ground black pepper
1 lemon, zested, for garnish

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.

From:food network