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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Inspired by my Greek mother-in-law's Kokkinisto. I decided to add clams for something different. Spoon over rice or angel hair pasta, sprinkle with crumbled feta cheese, and serve with crusty bread and white wine. Ingredients:
1/2 cup chopped onion |
2 large stalks celery, chopped |
4 cloves garlic, minced |
2 tablespoons olive oil |
1 (28 ounce) can canned peeled and diced tomatoes |
1 (6 ounce) can tomato paste |
2 (7 ounce) cans whole baby clams, undrained |
4 bay leaves |
1/2 teaspoon chili pepper flakes |
2 teaspoons dried oregano |
salt and pepper to taste |
2 tablespoons olive oil |
Directions:
1. In a large saucepan, saute the onion, celery, and garlic in 2 tablespoons olive oil until tender. Stir in tomatoes, tomato paste, and clams. Season with bay leaves, chili pepper flakes, oregano, and salt and pepper to taste. Cover, and simmer for 1 hour, until tomatoes begin to turn deep red in colour and the sauce thickens. Stir in remaining 2 tablespoons olive oil near the end of the cooking time.
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