Rigatoni With Fresh Clams An D Tomatoes
|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|
|Cooked rigatoni||6 Cup (96 tbs), hot|
|Lemon||1 , juiced|
|Hot pepper sauce||2 Drop|
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.