Rigatoni With Fresh Clams and Tomatoes |
|
 |
Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
|
This dish is elegant enough to serve to guests. It can go along way served with a green salad and garlic bread. Cook time does not include cooking pasta separately. I hope you enjoy this meal. :) From Pol Martin Cookbook. Ingredients:
3 lbs fresh clams, scrubbed and washed |
1/2 cup water |
2 tablespoons olive oil |
1 onion, chopped |
1 shallot, peeled and chopped |
3 garlic cloves, chopped |
2 lbs tomatoes, peeled, seeded and cubed |
3 tablespoons tomato paste |
1 teaspoon basil |
1 teaspoon oregano |
1 lemon, juice of |
3 drops hot pepper sauce |
salt, to taste |
black pepper, to taste |
4 -6 servings cooked rigatoni pasta (enough to serve 4-6 people) |
Directions:
1. place clams in large saucepan. add water and lemon juice, cover and cook over medium heat until shells open. discard any unopened shells.
2. remove clams from shells, chop and set aside (do not throw out liquid).
3. strain cooking liquid from clams through a sieve lined with a cheesecloth. set liquid aside.
4. heat oil in a saute pan over medium heat. add shallots, onions and gralic, cook for 3 minutes over low heat.
5. add tomatoes, tomato paste and seasonings, bring to a boil. reduce heat to low and cook 45 minutes. stir a few times during cooking.
6. pour reserved cooking liquid from clams into small saucepan. cook 6 minutes over high heat.
7. incorporate 1/2 cup of reduced cooking liquid into tomato sauce. continue cooking sauce for 15 more minutes over medium heat.
8. place chopped clams in tomato sauce and mix well. simmer 3 minutes over low heat.
9. add pasta to sauce, mix and serve.
|
|