Clams With Tomato And Basil
A lidia bastianich recipe that was adapted from a website that showcases many great chef's recipes. Posted for 2006 zaar world tour - italy.
Steps
In a large and wide heavy casserole or dutch oven , over a medium flame , heat 3 tablespoons of the olive oil.
Add the garlic and cook until golden brown , stirring for approximately 2 minutes.
Add crushed red pepper flakes , stir , than add the clams and wine.
Place a lid on the pot , turn flame to high , and cook shaking the pot occasionally for approximately 7 minutes or until clams begin to open.
Pour in tomato sauce , add scallions and basil.
Stir well and bring mixture to a boil.
Using a slotted spoon , transfer clams to a serving platter and discard any unopened shells.
Spoon sauce over the clams and serve immediately.
Ingredients
extra virgin olive oil, garlic cloves, crushed red pepper flakes, littleneck clams, dry white wine, tomato sauce, scallions, fresh basil leaves, salt