Pasta With Spicy Tomato Clam Sauce |
|
 |
Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
This is a quick, flavorful pasta dish...and a nice change from the usual spagetti sauce. Goes well with a leafy green salad and a fresh loaf of crusty bread. Ingredients:
2 tablespoons olive oil |
4 cloves garlic, minced |
1 1/2 cups sliced mushrooms |
1 teaspoon anchovy paste |
1/4 teaspoon hot pepper flakes |
1 (28 ounce) can tomatoes, undrained |
1 (5 ounce) can baby clams, including liquid |
1/4 teaspoon pepper |
1/3 cup chopped fresh parsley |
1/2 cup pitted black olives, coarsely chopped |
3/4 lb short pasta, such as rotini |
1/2 cup freshly grated parmesan cheese |
Directions:
1. In a large frying pan, cook garlic over medium heat until softened but not brown.
2. Add mushrooms and cook until liquid has evaporated.
3. Remove from heat; add anchovy paste and hot pepper flakes.
4. Add tomatoes, juice from clams and pepper.
5. Return to medium heat and bring to a simmer, breaking up tomatoes with a wooden spoon.
6. Simmer, uncovered, for about 20 minutes or until thickened.
7. Meanwhile, in large pot of boiling water, cook pasta until tender but firm.
8. Drain well and keep warm.
9. Once tomato sauce has thickened, add clams, black olives and half of the parsley.
10. Simmer for 2 minutes.
11. Toss pasta with tomato sauce, top each serving with remaining parsley and Parmesan cheese.
|
|