Total Time
Prep 30 mins
Cook 15 mins

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

Ingredients Nutrition


  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.
Most Helpful

Simple and tasty, I would love this over pasta. I used Trader Joe's Tomato and Basil sauce. Made as written except for reducing the quantity . Made for Cruisin Culinary Queens for the 2014 Culinary Quest

momaphet September 11, 2014

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

fiorine April 13, 2008

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

Chef Kate January 16, 2008