Clams With Tomato and Basil |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
3 tablespoons extra virgin olive oil |
3 garlic cloves, peeled |
1/2 teaspoon crushed red pepper flakes |
3 lbs littleneck clams, washed and brushed |
1/2 cup dry white wine, such as pinot grigio |
2 cups lidia's flavors of italy tomato sauce, with basil or 2 cups tomato and basil pasta sauce |
2 scallions |
10 fresh basil leaves, washed, dried, and cut into very thin strips, chopped |
salt, to taste |
Directions:
1. In a large and wide heavy casserole or dutch oven, over a medium flame, heat 3 tablespoons of the olive oil. Add the garlic and cook until golden brown, stirring for approximately 2 minutes. Add crushed red pepper flakes, stir, than add the clams and wine. Place a lid on the pot, turn flame to high, and cook shaking the pot occasionally for approximately 7 minutes or until clams begin to open.
2. Pour in tomato sauce, add scallions and basil. Stir well and bring mixture to a boil.
3. Using a slotted spoon, transfer clams to a serving platter and discard any unopened shells. Spoon sauce over the clams and serve immediately.
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