Clams With Tomato And Basil

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, peeled
• 1/2 teaspoon crushed red pepper flakes
• 3 lbs littleneck clams, washed and brushed
• 1/2 cup dry wine, such as pinot grigio
• 2 cups lidia's flavors of italy tomato sauce, with basil or 2 cups tomato and basil pasta sauce
• 2 scallions
• 10 fresh basil leaves, washed, dried, and cut into very thin strips, chopped
• salt, to taste

Recipe

• 1 in a large and wide heavy casserole or dutch oven, over a medium flame, heat 3 tablespoons of the olive oil. add the garlic and cook until golden brown, stirring for approximately 2 minutes. add crushed red pepper flakes, stir, than add the clams and wine. place a lid on the pot, turn flame to high, and cook shaking the pot occasionally for approximately 7 minutes or until clams begin to open.
• 2 pour in tomato sauce, add scallions and basil. stir well and bring mixture to a boil.
• 3 using a slotted spoon, transfer clams to a serving platter and discard any unopened shells. spoon sauce over the clams and serve immediately.