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Tomato Clam Spaghetti Sauce
Restaurant : La Trattoria
INGREDIENTS
INSTRUCTIONS
- Carefully scrub and beard shells under cold running water; discard any opened clams. In a pan, put clams, shallots and fish stock, bring to a boil. Cook covered until shells open. Shake pan from time to time while cooking. Discard any unopened clams. Keep 12 clams warm in their shell. Shuck the others. Strain cooking liquid; reserve.
- In a pan, heat oil over low heat, cook garlic without browning. Add wine and cooking liquid, simmer 3 minutes. Add tomatoes, simmer over low heat 10 to 15 minutes. Add pasta, clams and parsley to sauce; reheat, stirring gently. Garnish each serving with reserved clams in their shells.
COMMENTS
Servings: 4Publicity
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