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Rigatoni With Fresh Clams An D Tomatoes

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Ingredients
  Fresh clams 3 Pound, scrubbed and washed
  Water 1⁄2 Cup (8 tbs)
  Olive oil 2 Tablespoon
  Onion 1 , chopped
  Dry shallot 1 , peeled and chopped
  Garlic 3 Clove (15 gm), smashed and chopped
  Tomatoes 2 Pound, peeled, seeded and cubed
  Tomato paste 3 Tablespoon
  Basil 1 Teaspoon
  Oregano 1 Teaspoon
  Cooked rigatoni 6 Cup (96 tbs), hot
  Lemon 1 , juiced
  Hot pepper sauce 2 Drop
Directions

Place clams in large saucepan. Add water and lemon juice. Cover and cook over medium heat until shells open. Discard any unopened shells.
Remove clams from shells, chop and set aside.
Strain cooking liquid from clams through sieve lined with cheesecloth. Set liquid aside.
Heat oil in saute pan over medium heat. Add onion, shallot and garlic. Cook 3 minutes over low heat.
Add tomatoes, tomato paste and seasonings; bring to boil. Reduce heat to low and cook 45 minutes. Stir a few times during cooking.
Pour reserved cooking liquid from clams into small saucepan. Cook 6 minutes over high heat.
Incorporate 1/2 cup (125 mL) of reduced cooking liquid into tomato sauce. Continue cooking sauce 15 minutes over medium heat.
Place chopped clams in tomato sauce and mix well. Simmer 3 minutes over low heat.
Add pasta to sauce, mix and serve.

Recipe Summary

Method: 
Boiled
Ingredient: 
Clam

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