Ingredients
-
3
-
3
-
1/2
-
3
-
1/2
-
2
-
2
-
10
-
-
-
-
-
-
-
Directions
Clams With Tomato and Basil, A Lidia Bastianich recipe that was adapted from a website that showcases many great chef’s recipes Posted for 2006 Zaar World Tour – Italy , What a delicious dish the hubby made a point of telling me that I had to serve this again it’s so good I served it over linguine like Chef PotPie did I also made this per her recommendation for the Best of 2019 tag game yum
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Steps
|
1
Done
|
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
Done
|
Pour in Tomato Sauce, Add Scallions and Basil. Stir Well and Bring Mixture to a Boil. |
|
3
Done
|
Using a Slotted Spoon, Transfer Clams to a Serving Platter and Discard Any Unopened Shells. Spoon Sauce Over the Clams and Serve Immediately. |
