Cappelletti In Red Clam Sauce
|Egg||1 , beaten|
|Canned minced clams||7 1⁄2 Ounce, drained, finely chopped (1 Can)|
|Chopped cooked chicken||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Clams in shell||18 (Fresh / Frozen, Small Ones)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Finely chopped carrot||1⁄2 Cup (8 tbs)|
|Canned tomatoes||16 Ounce, cut up (1 Can)|
|Tomato paste||2 Tablespoon|
|Dried thyme||1⁄4 Teaspoon, crushed|
|Dry white wine||1⁄3 Cup (5.33 tbs)|
Prepare Homemade Pasta dough.
For filling combine egg, canned clams, chicken, and parmesan cheese.
Cut, fill, and shape dough.
Cook half of the cappelletti in boiling salted water about 10 minutes or just till tender .
Drain and set aside.
Thaw clams in shells, if frozen.
In 3-quart saucepan cook bacon till crisp; drain, reserving drippings.
Crumble bacon and set aside.
Cook onion, celery, and carrot in reserved drippings about 10 minutes or till tender, stirring occasionally.
Stir in undrained tomatoes, tomato paste, sugar, thyme, and 1/2 teaspoon salt.
Boil gently, uncovered, about 30 minutes or till sauce is desired consistency, stirring occasionally.
Rinse clams in shells.
add clams and wine to sauce.
Simmer for 15 minutes tunger.
Stir in cooked cappelletti and bacon.
Heat through, stirring carefully.