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.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 3  tablespoons extra virgin olive oil
• 3  garlic cloves, peeled
• 1⁄2 teaspoon crushed red pepper flakes
• 3  lbs littleneck clams, washed and brushed
• 1⁄2 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.