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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Prepared pesto is widely available; here it brightens up quickly cooked clams. Offer some crusty bread for soaking up the broth and a salad of bagged Mediterranean greens dressed with balsamic vinaigrette. End with gelato and biscotti for an authentic Italian touch. Ingredients:
1 cup dry white wine |
3 garlic cloves, minced |
1/2 teaspoon dried crushed red pepper |
8 pounds littleneck clams, scrubbed |
3 cups chopped plum tomatoes |
1 7- to 8-ounce container purchased basil pesto |
Directions:
1. Bring wine, garlic, and crushed red pepper to boil in heavy extra-large pot. Add clams. Cover and cook until clams open, about 9 minutes. Using slotted spoon or tongs, transfer clams to 4 large bowls (discard any clams that do not open). Stir tomatoes and pesto into pot and bring to simmer. Ladle pesto broth over clams and serve.
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