Deleted
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Post by Deleted on Jan 17, 2019 21:16:54 GMT -5
Red Clam Sauce
3 tablespoons extra-virgin olive oil
2 ounce can flat anchovy fillets, drained
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1 teaspoon dried thyme
6 garlic cloves, finely chopped
1 small onion, finely chopped
1/2 cup dry red wine
2 14 ounce cans whole baby clams in juice, 1 can drained
28 ounce can crushed tomatoes
Salt and pepper
1/2 cup chopped flat-leaf parsley
Grated lemon zest, for garnish
Place olive oil & anchovies in skillet and cook until the anchovies melt into the oil. Add red pepper flakes, oregano, thyme and garlic and cook for 1 minute, then add onion, cook, stirring frequently, for 3 to 4 minute, until the onion begins to soften. Add wine and cook 1 minute, then stir in clams with juice plus the drained clams. Cook, stirring, for 1 minute to develop the flavors. Stir in tomatoes and cook until heated through. Season with salt and pepper to taste, salt from anchovies and clams may be sufficient. Add half the parsley and toss. Serve over pasta. Garnish with the remaining parsley and a little lemon zest.
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