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Clams with Tomato and Basil
Ingredients:
3 tablespoons extra virgin olive oil
3 garlic cloves, peeled
1/2 teaspoon peperoncino (crushed red pepper)
3 pounds littleneck clams, washed and brushed
1/2 cup dry white wine, such as Pinot Grigio
2 cups Lidia's Flavors of Italy Tomato and Basil sauce
2 scallions, chopped 10 fresh basil leaves, washed, dried, and cut into very thin strips
Salt to taste
Directions:
In a wide, heavy casserole, heat 3 tablespoons of the olive oil over medium heat. Add the garlic and cook, stirring until golden brown, about 2 minutes. Add the peperoncino and stir, then add the clams and wine. Cover the pot, increase the heat to high, and cook, shaking the pot occasionally, until the clams begin to open, about 7 minutes.
Add the tomato sauce, scallions, and basil, stir well and bring to a boil.
Transfer the clams with a slotted spoon to a large serving bowl, discarding any with unopened shells. Spoon the sauce over the clams.
copyright © 2000 Felidia Inc.
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