Spicy Red Clam Sauce

VIDEO LINK: https://youtu.be/hf1ZHEuFefM 

Yields: 4-5 Servings

Prep time: 15 minutes       

Cook time: 15-20 minutes

Ingredients: 

• 2 dozen fresh littleneck clams 

• 20-24 oz. of canned chopped clams with juice 

• 3 tbsp of minced fresh garlic 

• 1/2 cup of olive oil 2 (28 oz.) cans of imported plum tomatoes 

• ¼ cup of chopped fresh Italian parsley 

• 8 fresh basil leaves 

• ½ teaspoon of crushed red pepper 

• 1/cup of white wine (optional) 

• Season to taste with salt & black pepper

Instructions: 

1.  Prepare Ingredients: Hand-squeeze the plum tomatoes. Mince garlic and chop parsley. 

2.  Sauté Clams with Garlic: Heat olive oil in a 4-quart pot or large frying pan over medium heat. Add fresh clams and minced garlic. Cover and cook until the clams begin to open slightly. 

3.  Combine Ingredients: Add canned clams with half of their reserved juice, hand-squeezed tomatoes, fresh basil, crushed red pepper flakes, salt, and black pepper to the pot.

4.  Cook Pasta: While the sauce simmers, cook 1 pound of linguine or spaghetti according to package directions. 

5.  Simmer Sauce: Once the sauce comes to a simmer, reduce heat and cook for 15 minutes, allowing the flavors to meld. 

6. Combine and Serve: Drain the cooked pasta and add it to the sauce. Toss to coat evenly and serve immediately.