Side Pannel
Pasta with Red Clam Sauce
Pasta with Red Clam Sauce
- Recipe Submitted by ADMIN on 09/26/2007
Category: Sauces, Low Calorie, Pasta
Ingredients List
- 2 tb Olive oil
- 4 md Garlic cloves, chopped fine
- 1 c Rich, salt-free fish stock
- 1 c Dry white wine
- 2 ts Dried oregano
- 36 sm Fresh clams such as little-
- -necks or Manilas, in the
- -shell, thoroughly cleansed
- 1 lg Ripe tomato, peeled, cored,
- -seeded and coarsley chopped
- 2 tb Double-concentrate tomato
- -paste
- 1 1/2 tb Fresh basil leaves, finely
- -shredded
- 1 1/2 tb 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.
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.
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