Rigatoni With Fresh Clams and Tomatoes
- Ready In:
- 1hr 50mins
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 3 lbs fresh clams, scrubbed and washed
- 1⁄2 cup water
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 shallot, peeled and chopped
- 3 garlic cloves, chopped
- 2 lbs tomatoes, peeled, seeded and cubed
- 3 tablespoons tomato paste
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 lemon, juice of
- 3 drops hot pepper sauce
- salt, to taste
- black pepper, to taste
- 4 -6 servings cooked rigatoni pasta (enough to serve 4-6 people)
directions
- place clams in large saucepan. add water and lemon juice, cover and cook over medium heat until shells open. discard any unopened shells.
- remove clams from shells, chop and set aside (do not throw out liquid).
- strain cooking liquid from clams through a sieve lined with a cheesecloth. set liquid aside.
- heat oil in a saute pan over medium heat. add shallots, onions and gralic, cook for 3 minutes over low heat.
- add tomatoes, tomato paste and seasonings, bring to a boil. reduce heat to low and cook 45 minutes. stir a few times during cooking.
- pour reserved cooking liquid from clams into small saucepan. cook 6 minutes over high heat.
- incorporate 1/2 cup of reduced cooking liquid into tomato sauce. continue cooking sauce for 15 more minutes over medium heat.
- place chopped clams in tomato sauce and mix well. simmer 3 minutes over low heat.
- add pasta to sauce, mix and serve.
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Reviews
-
Really excellent pasta dish. I used 2 dozen cherrystone clams (also called top neck), which are my favorites to use since they are plump and meaty. Rather than use hot pepper sauce, I used about 1/4 t. of hot red pepper flakes. This is a great summertime dinner that is surprisingly light. I will be making this again. Thanks for posting! Made for Everyday's a Holiday Tag Game.
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