Nonna Redux II: Clams in Red Sauce

...a delicious hearty sauce poured over De Cecco linguine...


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What you need:

1/3 cup EVOO
1/2 cup dry white wine
8 medium ripe tomatoes blenderized
1/2 teaspoon salt
1/2 teaspoon black pepper
1 medium red onion chopped
6-7 cloves of garlic rough chopped
3 local red chilies (one chopped, 2 slit lengthwise and discarded before serving)
200 grams shucked clams
1/2 cup chopped parsley

What you do:

Saute onion, garlic and chilies until garlic is light brown. Add tomatoes, wine, salt and pepper. Bring to a boil and reduce heat to simmer uncovered (about 20 minutes). When sauce reaches desired consistency, add clams to heat through and half the parsley. Pour over linguine and mix in remaining parsley. Serve with parmesan.

Looks damn reasonable.

...it was delicious...

That's reassuring to know.

He seems to have gone to quite a bit of trouble to disguise the tinned tomatoes.

Looks good tomcat, although I prefer to use mussels for this dish and whole cherry tomatoes and less garlic with clams.

I notice you use a chardonnay; I recommend cooking any seafood dish with Muscadet, if you can find it, or a Pinot Grigio. Neither is expensive and they are both great with seafood.

Quote:

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Originally Posted by Troy

Looks good tomcat, although I prefer to use mussels for this dish and whole cherry tomatoes and less garlic with clams.

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That is the beauty of a dish like this as the seafood is interchangeable. You could use scallops, prawns, mussels or clams.

Quote:

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Originally Posted by cyrille

He seems to have gone to quite a bit of trouble to disguise the tinned tomatoes.

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:smileylaughing:

Tom, I would be afraid of using shellfish I didn't cook myself. I had a friend literally get deathly ill from eating bad mussels and to be honest, I've been scared of prepacked shellfish like that ever since.

Quote:

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Originally Posted by bsnub

That is the beauty of a dish like this as the seafood is interchangeable

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...indeed, I've made this sauce with marinated mixed seafood (scallops, shrimp and clams) and I've used a number of cheap dry white wines for cooking...it all goes well...

Quote:

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Originally Posted by Topper

Tom, I would be afraid of using shellfish I didn't cook myself.

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...I admit that I hesitated years ago to use the shucked clams from the Paragon seafood section...but I've made this sauce many times with their shelled product and so far, so delicious...

...on a related note, the only time I've had food poisoning here is with uncooked salmon from the Emporium...it smelled fine when I bought it and tasted fine: it wasn't...