Clams in Tomato Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 35mins
SERVES: 2-4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the olive oil in a medium saucepan, tip in the shallots and garlic cook until softened, but not coloured.
  • Add a splash of sherry and the tomatoes and cook to reduce slightly, about 10 minutes. Add the pesto and season with salt and freshly ground pepper.
  • Heat the remaining sherry and a little water in a steamer and steam the clams until all are open, about 3 minutes.
  • Pour a couple of tablespoons of the juice into the tomato sauce. Cook a little more to bring to a coating consistency.
  • Pour the sauce over the clams and stir to combine; transfer to serving bowls and eat while still hot.
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