 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
This dish, from Batali's book Simple Italian Food, is served at Lupa. Ingredients:
4 tablespoons extra-virgin olive oil |
1 medium-sized red onion, cut into 1/2-inch dice |
8 ounces shiitake mushrooms (hard part of stems removed) |
8 ounces cooked chorizo sausage, thinly sliced |
1/2 cup cinzano rosso or other sweet red vermouth |
1 1/2 cups prepared tomato sauce |
1 cup dry white wine |
24 littleneck clams, scrubbed and rinsed |
garlic bread, for serving |
Directions:
1. 1. Preheat the oven to 450°F. In a heavy-bottomed 6-quart saucepan, heat the olive oil; add the onion, mushrooms, and chorizo. Stirring occasionally, cook over medium heat until the onion is softened, about 8 minutes.
2. 2. Add the vermouth and bring to a boil. Add the tomato sauce, wine, and clams. Cover and cook until the clams open, about 10 minutes. Remove from heat.
3. 3. Uncover the clams and discard any that did not open. Serve immediately in shallow bowls with warm garlic bread.
4. Per serving: 583 calories, 21g carbohydrates, 28g protein, 36g fat, 79mg cholesterol. Nutritional analysis provided by New Wellness, Richmond, Va.
|
|