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Pasta with Red Clam

Fettuccine.Inn's picture
  Olive oil 2 Tablespoon
  Garlic 4 Clove (20 gm), chopped
  Garlic 4 Clove (20 gm), chopped finely (Medium Ones)
  Rich salt free fish stock 1 Cup (16 tbs)
  Dry red wine 1 Cup (16 tbs)
  Dried oregano 2 Teaspoon
  Clams in shells 36 Small, thoroughly cleaned (fresh, such as littlenecks / Manilas)
  Fresh clams in the shell 36 , cleaned (Such As Littlenecks Or Manilas)
  Firm ripe tomato 9 Ounce, peeled, cored, seeded, and coarsely chopped (1 Large One)
  Firm ripe tomato 9 Ounce, peeled, cored, seeded and coarsely chopped (1 large size)
  Double concentrate tomato paste 2 Tablespoon
  Finely shredded basil leaves 1 1⁄2 Tablespoon (fresh)
  Finely chopped italian parsley 1 1⁄2 Tablespoon (fresh)
  Freshly ground black pepper 1
  Pasta 1 Pound, cooked and drained
  Pasta 1 Pound, cooked, drained

In a large saucepan, heat the oil with the garlic over moderate heat.
When the garlic sizzles, add the fish stock, wine, and oregano.
As soon as the liquid comes to a boil, add the clams and cover the pan.
Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams.
With a slotted spoon, remove them from the pan and keep them warm in a covered bowl.
Stir the remaining ingredients, except the black pepper, into the liquid in the pan.
As soon as the liquid returns to a simmer, place the clams, shells and all, on top of cooked pasta and spoon the liquid over them.
Season to taste with black pepper.

Recipe Summary

Difficulty Level: 
Main Dish
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes

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Pasta With Red Clam Recipe