Clams With Tomato and Basil

lauralie41's Note:

A Lidia Bastianich recipe that was adapted from a website that showcases many great chef's recipes. Posted for 2006 Zaar World Tour - Italy.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 3 tablespoons extra virgin olive oil
• 3 garlic cloves , peeled
• ½ teaspoon crushed red pepper flakes
• 3 lbs littleneck clams , washed and brushed
• ½ cup dry white wine , such as Pinot Grigio
• 2 cups lidia's flavors of italy tomato sauce, with basil or 2 cups tomato and basil pasta sauce
• 2 scallions
• 10 fresh basil leaves , washed, dried, and cut into very thin strips, chopped
• salt , to taste

Directions:

1. 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.
2. Pour in tomato sauce, add scallions and basil. Stir well and bring mixture to a boil.
3. Using a slotted spoon, transfer clams to a serving platter and discard any unopened shells. Spoon sauce over the clams and serve immediately.

Reviews

[fiorine]

Love this recipe, only thing I changed was I used fire roasted tomatoes, onions and garlic to make sauce. Awesome!

[Chef Kate]

Lovely! Simple, so fresh tasting. I used herbs from the garden, sauce from our own tomatoes and the result was terrific. Thanks, Lori!