Recipe
Fresh Pasta With A Spicy Clam Sauce
Ingredients
- 2 tablespoons olive oil
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- Salt
- Crushed red pepper
- 1 tablespoon chopped garlic
- 1 cup dry white wine
- 3 cups peeled, seeded and chopped Roma tomatoes
- 3 sprigs of fresh thyme
- 2 tablespoons finely chopped fresh oregano leaves
- 3 cups clam juice
- 8 dozen littleneck clams, scrubbed
- 1 pound fresh angel hair pasta
- Drizzle extra-virgin olive oil
- 1/2 cup chiffonade fresh basil leaves
Directions
- In a large saucepan, heat the oil over medium heat. Add the onions, celery, and carrots. Season with salt and crushed red pepper. Sauté for 2 minutes. Stir in the garlic and continue to cook for 1 minute. Deglaze the pan with the wine and bring to a simmer. Cook for 1 minute. Add the tomatoes and herbs. Season with salt and crushed red pepper. Continue to cook for 3 to 4 minutes. Stir in the clam juice and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes. Stir in the clams, cover and continue to cook for 8 to 10 minutes or until the clams completely open their shells. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 6 minutes. Remove and drain the pasta.
- Toss with olive oil and salt. In a large mixing bowl, toss the pasta with the tomato sauce and basil. Season with salt and mix well. Mound onto serving plates. Drizzle each plate with olive oil.
Recipe Details
- Source: Emeril Live EM1D58
- Dish Type: Pastas
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