Ingredients:
- 1 cup Plain Tomato Sauce
- 4 lbs. small fresh clams
- 2 tablespoons olive oil
- 1 cup water
- 3 tablespoons olive oil
- 3 garlic cloves, finely chopped
- 2 tablespoons chopped parsley
- 3 flat anchovy fillets, finely chopped
- Sea salt and freshly ground pepper to taste
- 1 lb. GF linguine
Directions:
- Soak clams in COLD water for 15-20 minutes. Scrub clams with a brush and rinse thoroughly. We don't want sand in the food.
- Put clams, 2 tablespoons olive oil, and water in a large saucepan; cover. Cook over high heat until clams open, 1-2 minutes. (Do not overcook or they will be rubbery)
- Remove clam from pot and remove clam meat from shells.
- Strain pan juices and place in a small saucepan. Bring to a boil and cook uncovered until liquid is reduced to about 1/2 cup. Set aside.
- Heat 3 tablespoons oil in a medium saucepan. Add garlic, parsley and anchovies. Saute over medium heat for 1 minute. When garlic changes color and smells fragrant, add tomato sauce, reserved clam juice and salt and pepper. Cook 5 minutes.
- Add clam meat and cook 1 to 2 minutes longer.
- Fill a very large saucepan two-thirds full with salted water. Bring water to a boil. Add linguine following manufactures directions. Drain and place in warm deep bowl. Add sauce and toss gently until mixed Serve immediately. Makes 4 to 6 servings.
* Have the pot of salted water ready to go so you can heat it up about the time you start step #5.
Source: May have been adapted from Biba Caggiano pg. 53 since it is very similar language
Just had this today...I can't move...ate too much.Topped with cheese.Great lunch. Too bad you didn't get any.
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