Rigatoni With Fresh Clams and Tomatoes

"This dish is elegant enough to serve to guests. It can go along way served with a green salad and garlic bread. Cook time does not include cooking pasta separately. I hope you enjoy this meal. :) From Pol Martin Cookbook."
 
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Ready In:
1hr 50mins
Ingredients:
15
Serves:
4-6
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ingredients

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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

  1. 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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