Best 5 Marks Spaghetti With Brooklyn Clam Sauce Recipes

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"Mark's spaghetti with Brooklyn clam sauce" is a classic seafood dish that combines flavorful clams, succulent spaghetti, and a rich, savory sauce. The enticing aromas of garlic, olive oil, and fresh herbs permeate the air as you embark on this culinary journey. Whether you're a seasoned cook or just starting your culinary adventures, this guide will lead you through the steps of creating this delectable dish, ensuring that every bite is bursting with the authentic flavors of Brooklyn.

Let's cook with our recipes!

MARK BITTMAN'S PASTA WITH CLAMS



Mark Bittman's Pasta With Clams image

Here is a simple, elegant take on pasta with clam sauce that serves as a beautiful, light dinner with salad, perfect in advance of a movie night or reading session on the couch with family or friends. The key to its success is using less pasta that you generally might, which helps place the focus of the dish squarely on the meaty clams.

Provided by Mark Bittman

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

24 to 48 littleneck clams (the amount depends on size and your budget, or luck; in any case, more is better), scrubbed
Salt (probably not much) and pepper to taste
12 ounces long pasta, like spaghetti or linguine
1/4 cup olive oil, or more
1/4 teaspoon red pepper flakes, or to taste
2 cloves sliced garlic, or to taste
Chopped fresh parsley for garnish

Steps:

  • Steam the clams in a covered pot (a glass top is very nice, voyeuristically speaking). You don't need any liquid other than what the clams will release. Meanwhile, bring a large pot of water to a boil and salt it.
  • After the clams open - it could take as little as 10 minutes - uncover and cool. Take the meat out and strain and reserve the liquid; make sure to leave any sand behind. Chop the clams if they're big.
  • Cook the pasta in the boiling salted water. Put 1/4 cup olive oil in a deep skillet over medium heat. When the oil is warm, add the red pepper flakes and garlic and cook for about 30 seconds. Add the clams and continue to cook, stirring, for about a minute. Add about 1/2 cup of the reserved clam liquid.
  • Drain the pasta when it's nearly done and stir it into the clams. Cook, stirring, until the pasta is tender and the mixture is saucy. Add more clam-cooking liquid (or hot water or white wine), if necessary. Taste and adjust seasoning, adding a little more oil if you like. Garnish, and serve.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 12 grams, Carbohydrate 69 grams, Fat 16 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 790 milligrams, Sugar 2 grams, TransFat 0 grams

SPAGHETTI WITH BROOKLYN RED CLAM SAUCE



Spaghetti With Brooklyn Red Clam Sauce image

Make and share this Spaghetti With Brooklyn Red Clam Sauce recipe from Food.com.

Provided by Valerie in Florida

Categories     Sauces

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon salt, plus more for seasoning
1 lb dried spaghetti or 1 lb linguine
1/4 cup extra virgin olive oil
2 garlic cloves, smashed and peeled
2 (6 ounce) cans chopped clams, with their juices
1/4 cup dry white wine
1 cup crushed canned Italian plum tomato
1/4 teaspoon hot red pepper flakes
fresh ground black pepper
chopped parsley
1 tablespoon cold unsalted butter

Steps:

  • In a large covered pot, heat a gallon of water with a tablespoon of salt to a boil. When it boils, add the pasta, stir well, and cover until it returns to the boil. Uncover and boil until just tender to the bite all the way through.
  • Meanwhile, make the sauce. In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-low heat. Add the garlic and slowly cook, stirring, until golden, about 5 minutes. Add the claims with their juice, wine, tomatoes, red pepper flakes and salt and pepper, to taste, keeping in mind that the claims are quite salty. Stir, reduce the heat to simmer and simmer until slightly thickened, about 5 minutes.
  • Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to taste to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover and cook 1 minute. Serve immediately.

MARK'S SPAGHETTI WITH BROOKLYN CLAM SAUCE



MARK'S SPAGHETTI WITH BROOKLYN CLAM SAUCE image

Categories     Fish     Pasta

Number Of Ingredients 11

1 tablespoon salt, plus more for seasoning
1 pound dried spaghetti, or linguine
1/4 cup extra-virgin olive oil
2 garlic cloves, smashed and peeled
2 cans (6 ounces each) chopped clams, with their juice
1/4 cup dry white wine
1 cup milled or crushed canned Italian plum tomatoes
1/4 teaspoon hot red-pepper flakes
Freshly ground black pepper
1/4 cup fresh flat-leaf parsley
1 tablespoon cold unsalted butter

Steps:

  • In a large covered pot, heat a gallon of water to a boil. When water boils, add 1 tablespoon salt and pasta, stir well, and cover until boiling. Uncover, and boil until just tender to the bite all the way through. Meanwhile, make the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat oil over medium-low heat. Add garlic, and slowly cook, stirring, until golden, about 5 minutes. Add clams with their juice, wine, tomatoes, red-pepper flakes, and salt and pepper to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat, and simmer until slightly thickened, about 5 minutes. Reserving 1/2 cup cooking water, drain pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover, and cook 1 minute. Serve immediately.

MARK'S SPAGHETTI WITH BROOKLYN CLAM SAUCE



Mark's Spaghetti with Brooklyn Clam Sauce image

Served at Mark Strausman's NYC restaurant Campagna, this pasta reminds the chef of the Italian restaurants he frequented in 1950's Brooklyn.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 tablespoon salt, plus more for seasoning
1 pound dried spaghetti, or linguine
1/4 cup extra-virgin olive oil
2 garlic cloves, smashed and peeled
2 cans (6 ounces each) chopped clams, with their juice
1/4 cup dry white wine
1 cup milled or crushed canned Italian plum tomatoes
1/4 teaspoon hot red-pepper flakes
Freshly ground black pepper
1/4 cup fresh flat-leaf parsley
1 tablespoon cold unsalted butter

Steps:

  • In a large covered pot, heat a gallon of water to a boil. When water boils, add 1 tablespoon salt and pasta, stir well, and cover until boiling. Uncover, and boil until just tender to the bite all the way through.
  • Meanwhile, make the sauce: In a skillet (with a lid) large enough to hold the pasta later on, heat oil over medium-low heat. Add garlic, and slowly cook, stirring, until golden, about 5 minutes. Add clams with their juice, wine, tomatoes, red-pepper flakes, and salt and pepper to taste, keeping in mind that the clams are quite salty. Stir, reduce the heat, and simmer until slightly thickened, about 5 minutes.
  • Reserving 1/2 cup cooking water, drain pasta in a colander. Add the drained pasta, parsley, butter, and salt and pepper to taste to the sauce, and mix well, adding a few tablespoons of pasta cooking water if needed to coat the pasta evenly. Cover, and cook 1 minute. Serve immediately.

MARTHA STEWART'S SPAGHETTI WITH BROOKLYN WHITE CLAM SAUCE



Martha Stewart's Spaghetti With Brooklyn White Clam Sauce image

This is Martha's easy to make clam sauce and pasta. Goes together so quickly and is very tasty. The kitchen smells so good while it is cooking!

Provided by Irish Rose

Categories     High Protein

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon salt
1 lb dried linguine
1/4 cup extra virgin olive oil
2 garlic cloves, smashed and peeled
2 (6 ounce) cans minced clams with juice
1/4 teaspoon red pepper flakes
fresh ground pepper
1/4 cup Italian parsley, chopped
1 tablespoon cold unsalted butter

Steps:

  • In large covered pot, heat a gallon of water with a Tbls. of salt and bring to a boil. When it boils, add the pasta and cook al dente.
  • Meanwhile, make the sauce. In a skillet, large enough to hold the pasta later on, heat the oil over medium-low heat.
  • Add the garlic and slowly cook until golden brown. Do not burn! Add the clams with their juice, red pepper flakes and salt and pepper to taste. Stir, reduce the heat to a simmer and simmer until slightly thickened, about 5 minutes.
  • Reserving 1/2 cup cooking water, drain the pasta in a colander. Add the drained pasta, parsley, butter and salt and pepper to the sauce and mix well, adding a few tablespoons of pasta cooking water if needed. Cook 1 minute and then serve.

Nutrition Facts : Calories 697.5, Fat 19.8, SaturatedFat 4.2, Cholesterol 64.6, Sodium 1848.1, Carbohydrate 90.3, Fiber 3.8, Sugar 2.1, Protein 36.8

Tips:

  • Use fresh clams: Fresh clams have a sweeter, brinier flavor than canned clams. If you can't find fresh clams, you can use canned clams, but be sure to drain and rinse them well before using.
  • Soak the clams: Soaking the clams in cold water for 30 minutes before cooking will help to remove any grit or sand.
  • Don't overcook the clams: Clams are very delicate and can easily be overcooked. Once the clams have opened, they are done cooking. Overcooking will make them tough and chewy.
  • Use a good quality white wine: The white wine in the sauce should be a dry white wine with a crisp, clean flavor. Avoid using a sweet white wine, as it will make the sauce too sweet.
  • Add some fresh herbs: Fresh herbs, such as parsley, basil, or thyme, can add a delicious flavor to the sauce. Add the herbs at the end of cooking, so that they don't lose their flavor.

Conclusion:

This spaghetti with Brooklyn clam sauce is a delicious and easy-to-make dish that is perfect for a weeknight dinner. The clams are cooked in a flavorful white wine sauce with garlic, onions, and tomatoes. The sauce is then tossed with spaghetti and served with grated Parmesan cheese. This dish is sure to be a hit with your family and friends.

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