Fresh Pasta with a Spicy Clam Sauce (Emeril Lagasse) |
|
 |
Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
|
Ingredients:
2 tablespoons olive oil |
1 cup chopped onions |
1/2 cup chopped celery |
1/2 cup chopped carrots |
salt |
crushed red pepper |
1 tablespoon chopped garlic |
1 cup dry white wine |
3 cups peeled, seeded and chopped roma tomatoes |
3 sprigs of fresh thyme |
2 tablespoons finely chopped fresh oregano leaves |
3 cups clam juice |
8 dozen littleneck clams, scrubbed |
1 pound fresh angel hair pasta |
drizzle extra-virgin olive oil |
1/2 cup chiffonade fresh basil leaves |
Directions:
1. In a large saucepan, heat the oil over medium heat. Add the onions, celery, and carrots. Season with salt and crushed red pepper. Saute for 2 minutes. Stir in the garlic and continue to cook for 1 minute. Deglaze the pan with the wine and bring to a simmer. Cook for 1 minute. Add the tomatoes and herbs. Season with salt and crushed red pepper. Continue to cook for 3 to 4 minutes. Stir in the clam juice and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Stir in the clams, cover and continue to cook for 8 to 10 minutes or until the clams completely open their shells. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 6 minutes. Remove and drain the pasta. Toss with olive oil and salt. In a large mixing bowl, toss the pasta with the tomato sauce and basil. Season with salt and mix well. Mound onto serving plates. Drizzle each plate with olive oil.
|
|