Clams in White Wine and Tomato Sauce on Angel Hair Pasta
2 Tbs olive oil
1 2oz can of anchovies in olive oil
2 Tbs garlic, minced
1/2 to 1 tsp crushed red chili flakes
1 tsp basil
1 tsp oregano
1 small onion, finely diced
1 can roasted tomatoes, small dice
1 cup dry white wine
40 littleneck clams
16 ounces angel hair pasta
Method:
Scrub the clams to remove any loose grit. Discard any open ones that won't close back up.
Bring a large pot of water to a boil for the pasta.
Over a medium high flame, heat the olive oil in a large pot, like a Dutch oven, or in my kitchen the ever useful wok. When the oil shimmers, add the anchovies and cook until they start breaking down. Then add the garlic, crushed red chili, basil and oregano and cook until fragrant, about 15-20 seconds. Add the onion and cook until softened. Add the tomatoes and cook until slightly softened, smashing some of the tomatoes. Add the white wine and cook for another 4 or 5 minutes until slightly reduced.
Add pasta to the boiling, well salted water.
Add the clams to the sauce. Wait a few minutes and give it a stir. In about 6-8 minutes, the clams should all start opening up. Give the clams another few stirs and help the ones that didn't open. If it's very resistant, discard.
With tongs or a pasta spoon, transfer the pasta from the boiling water straight into the pan of clams. Toss well. If it's a little dry, add a little bit of pasta water until desired consistency is achieved.
Divide the pasta on to four plates and arrange the clams attractively on top. Garnish with chopped Italian parsley or grated cheese, if desired. Serve immediately.
Alternately, the clams can be served as an appetizer dish. Just omit the pasta and serve with crusty bread.
Posts
