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Pasta with Red Clam Recipe
|Olive oil||2 Tablespoon|
|Garlic||4 Clove (20 gm), chopped finely (Medium Ones)|
|Rich salt free fish stock||1 Cup (16 tbs)|
|Dry red wine||1 Cup (16 tbs)|
|Dried oregano||2 Teaspoon|
|Fresh clams in the shell||36 , cleaned (Such As Littlenecks Or Manilas)|
|Firm ripe tomato||9 Ounce, peeled, cored, seeded, and coarsely chopped (1 Large One)|
|Double concentrate tomato paste||2 Tablespoon|
|Finely shredded basil leaves||1 1⁄2 Tablespoon (Fresh Ones)|
|Finely chopped italian parsley||1 1⁄2 Tablespoon (Fresh Ones)|
|Freshly ground black pepper||To Taste|
|Pasta||1 Pound, cooked and drained|
Calories 1167 Calories from Fat 339
% Daily Value*
Total Fat 38 g57.8%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 0.6 mg0.2%
Sodium 2195.4 mg91.5%
Total Carbohydrates 160 g53.4%
Dietary Fiber 13.8 g55.3%
Sugars 16.3 g
Protein 44 g88.8%
Vitamin A 31.9% Vitamin C 35.3%
Calcium 44.5% Iron 24.3%
*Based on a 2000 Calorie diet
When the garlic sizzles, add the fish stock, wine, and oregano.
As soon as the liquid comes to a boil, add the clams and cover the pan.
Steam the clams until all of them have opened, 3 to 5 minutes; discard any unopened clams.
With a slotted spoon, remove them from the pan and keep them warm in a covered bowl.
Stir the remaining ingredients, except the black pepper, into the liquid in the pan.
As soon as the liquid returns to a simmer, place the clams, shells and all, on top of cooked pasta and spoon the liquid over them.
Season to taste with black pepper.