Spaghetti with Tomato and Clam Sauce
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 25 min |
| Total: | 40 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Pasta |
| Source: | Metro |
Recipe ingredients
- 6 lb. (2.7 kg) fresh littleneck clams
- 2 shallots, chopped
- 1 cup (250 mL) fish stock
- 1/3 cup (80 mL) olive oil*
- 4 garlic cloves, chopped
- 1/2 cup (125 mL) dry white wine
- 1 28-oz. (796-mL) can diced plum tomatoes
- 2 Tbsp. (30 mL) sugar
- 1/2 cup (125 mL) chopped flat leaf parsley
- Salt and coarse ground pepper to taste
- 1 lb. (450 g) spaghetti*, cooked
Preparation
Scrub and debeard clams under cold running water; discard open clams.
In a pan, add clams and shallots to fish stock and bring to a boil.
Cook covered until shells open, about 6 to 8 min.
Shake pan now and then during cooking.
Discard unopen clams.
Keep 12 unshelled clams warm.
Shuck remaining clams.
Filter and reserve cooking liquid.
In the same pan, heat oil on low and cook garlic without browning it.
Add wine and lemon juice and simmer for 3 min.
Add tomatoes and sugar and simmer 10-15 min. on low.
Stir spaghetti, clams and parsley gently into sauce.
Suggestion
Garnish each serving with reserved unshelled clams.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
You like this recipe?
Please comment it with your account