Anchovy Clam Sauce
|Olive oil||2 Tablespoon (Progresso)|
|Chopped fresh parsley||3 Tablespoon|
|Minced onion||2 Tablespoon|
|Garlic clove||2 Large, minced|
|Rosemary leaves||1⁄2 Teaspoon, crushed|
|Crushed red pepper||1⁄4 Teaspoon|
|Canned white clam sauce||10 1⁄2 Ounce (1 Can, Progresso)|
|Dry vermouth/White wine||1⁄2 Cup (8 tbs)|
|Anchovy fillets||4 , finely chopped|
In a large skillet heat butter and oil.
Add parsley, onion, garlic, rosemary and crushed red pepper.
Cook until garlic is light brown, about 1 minute.
Drain clam sauce in a sieve, reserving clam liquid and clams separately.
Add clam liquid and wine to skillet.
Bring to a boil.
Cook until liquid is reduced by half, about 3 minutes.
Add anchovies and reserved clams.
Heat until hot.