Clam Sauce with Tomatoes and Garlic
By America's Test KitchenPublished on September 14, 2011
Time
45 minutes
Yield
Serves 4
Ingredients
Before You Begin
If you can, make this sauce with tiny Manila clams, which are particularly tender and sweet. As a second choice, buy small littlenecks. If only large clams are available, chop them into bite-size pieces. Serve with linguine or spaghetti.
Instructions
- Bring clams, wine, and bay leaf to boil in large soup kettle over high heat, then lower heat to steam clams until most have opened, about 5 minutes. Remove clams and set aside, discarding clamshells, bay leaf, and any clams that have not opened. Strain liquid through paper towel-lined sieve and reserve. Wipe out soup kettle with another paper towel.
- Meanwhile, heat oil over medium heat in the now empty soup kettle. Add garlic; sauté until golden, about 1 minute. Add tomatoes and their liquid; simmer to thicken, about 5 minutes. Add strained clam broth and oregano. Simmer until sauce thickens slightly and flavors blend, 5 to 7 minutes. Season to taste with salt and pepper. Return clams to kettle; heat to warm through. Toss sauce with cooked pasta and serve immediately.
Time
45 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
It took very little work to turn clams into a quick pasta sauce. For our clam sauce recipe, we simply steamed Manila clams or small littlenecks in wine, strained the resulting broth to use in a simple sauce, and tossed both with linguine or spaghetti.
Before You Begin
If you can, make this sauce with tiny Manila clams, which are particularly tender and sweet. As a second choice, buy small littlenecks. If only large clams are available, chop them into bite-size pieces. Serve with linguine or spaghetti.
Instructions
- Bring clams, wine, and bay leaf to boil in large soup kettle over high heat, then lower heat to steam clams until most have opened, about 5 minutes. Remove clams and set aside, discarding clamshells, bay leaf, and any clams that have not opened. Strain liquid through paper towel-lined sieve and reserve. Wipe out soup kettle with another paper towel.
- Meanwhile, heat oil over medium heat in the now empty soup kettle. Add garlic; sauté until golden, about 1 minute. Add tomatoes and their liquid; simmer to thicken, about 5 minutes. Add strained clam broth and oregano. Simmer until sauce thickens slightly and flavors blend, 5 to 7 minutes. Season to taste with salt and pepper. Return clams to kettle; heat to warm through. Toss sauce with cooked pasta and serve immediately.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments