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We did not put a white clam sauce here because there's
really not much to it. You use garlic, butter, lemon juice, Italian parsley,
white wine, onions and green bell peppers and that's about it. Maybe a bit
of clam or
homemade seafood stock for flavor.
You can easily throw a white clam sauce together in no time,
so use your acquired gourmet excellence and whip this one out on your own.
Red clam sauce, however, affords much more room for a
gourmet touch. There are so many ways you can embellish on this red clam
sauce recipe, that you might as well use it for a basis and just try a few
different things each time you make it.
You could substitute shrimp or scallops for the clams, for
instance. Let your imagination run wild!
New Italian Recipes Presents:
Red Clam Sauce Pasta
Red Clam Sauce Pasta Ingredients:
1-2 T extra virgin olive oil
1 onion, minced finely
1 cup brown mushrooms, minced
˝ red bell pepper, minced
3 cloves garlic, sliced thinly
˝ cup red wine
(1) 6 ounce can tomato paste
2 T ketchup
˝ cup
chicken stock,
or shrimp stock
2 T Worcestershire sauce
1 ten ounce can chopped clams with juice
1-2 T fresh rosemary, leaves removed from stem and chopped
1 T dried oregano
Salt and pepper to taste
12 ounces cooked pasta (linguine, fettuccine, angel hair, vermicelli) Works
well with any long pasta.
1/4 cup parmigiano-reggiano, grated
Red Clam Sauce Pasta Preparation:
Sauté your onions, peppers and garlic in olive oil for 5-10 minutes over
medium heat. If you use even lower heat, and cover, you will release more
natural juices. Not only does this create incredible cooking aromas, it adds
dramatically to the flavor.
Add the wine and reduce another 3-5 minutes over slightly
higher heat
Add the rest of the ingredients and cook another 6-10
minutes, until reduced to desired thickness.
Add cooked, drained pasta to pan and combine.
Add grated parmesan cheese to individual servings.
Yes, this couldn’t be easier. And, it is a really fast one
that tastes great! Have a nice glass of Cabernet Sauvignon with this, or
your latest red from
American Cellars Wine Club.
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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