Ultra-Spicy Red Clam Sauce for Pasta or Rice |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Not sure if this is spicy (sounds strong tasting)-no peppers in this recipe other than black pepper but that is the name someone gave it. I am storing this here from The Galley K.I.S.S.by Corinne C. Kanter and this was submitted by Susan Baggio aboard Warana. Recipe calls for a tin of anchovies and I don't know the oz. of that so I just said 1-2 anchovies but use your own taste since they are very salty. Ingredients:
3 onions, finely diced |
6 garlic cloves, crushed |
1 -2 tablespoon olive oil or 1 -2 tablespoon butter, for frying |
1 tablespoon parsley |
1/2 teaspoon ground nutmeg |
1/2 teaspoon oregano |
pepper, to taste |
1 (10 ounce) can tomato puree |
2 (5 1/2 ounce) cans clams, reserve juice |
1 -2 anchovy, finely chopped |
Directions:
1. Fry onion and garlic in the oil or butter till golden, add tomato puree and spices and stir well, cooking slowly for about 5 minutes.
2. Add anchovies, then clams, using some clam juice or can use wine, as needed to make the sauce the right consistency.
3. Simmer gently for about 10-15 minutes.
4. Serve over pasta noodles or rice.
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