Pasta With Red Clam Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Olive oil,
4 medium: Garlic cloves, chopped fine
1 cup: Rich, salt-free fish stock
1 cup: Dry white wine,
2 tsp: Dried oregano,
36 small: Fresh clams such as little- necks or Manilas, in the shell, thoroughly cleansed
1 large: Ripe tomato, peeled, cored, seeded and coarsley chopped
2 tbsp: Double-concentrate tomato paste,
1 1/2 tbsp: Fresh basil leaves, finely shredded
1 1/2 tbsp: Fresh Italian parsley, finely chopped
Freshly ground pepper,
Cooked linguine,
Directions:
In a large saucepan, heat the oil with the garlic over moderate heat.
When the garlic sizzles, add the fish stock, wine, and oregano.
As soon as the liquid comes to a boil, add the clams and cover the
pan. Steam the clams until all of them have opened, 3 to 5 minutes;
discard any unopened clams. With a slotted spoon, remove them from
the pan and keep them warm in a covered bowl.
Stir in the remaining ingredients, except the black pepper, into the
liquid in the pan. As soon as the liquid returns to a simmer, place
the clams, shells and all, on top of pasta and spoon the liquid over
them. Season to taste with black pepper.
Source from luhu.jp
When the garlic sizzles, add the fish stock, wine, and oregano.
As soon as the liquid comes to a boil, add the clams and cover the
pan. Steam the clams until all of them have opened, 3 to 5 minutes;
discard any unopened clams. With a slotted spoon, remove them from
the pan and keep them warm in a covered bowl.
Stir in the remaining ingredients, except the black pepper, into the
liquid in the pan. As soon as the liquid returns to a simmer, place
the clams, shells and all, on top of pasta and spoon the liquid over
them. Season to taste with black pepper.
Source from luhu.jp