Recipe
Serving 4 Prep time 30 minutes
Ingredients
2 tablespoons extra virgin olive oil
3 garlic cloves, sliced thin
½ teaspoon crushed red pepper
1 ¼ pounds grape tomatoes
1 cup white wine
4 pounds of littleneck clams, rinsed (ask your Fishmongers for scrubbed and cleaned
1 cup fresh basil
1 hot chili pepper (optional)
1 baguette, slices in 8 pieces
1 hot chili pepper (optional)
Directions
Heat olive oil in a large pot with lid over medium heat. Add the garlic, crushed red pepper chili pepper (if using one) and sauté until fragrant, 1- 2 minutes. Add the tomatoes and cook until they start to blister and are softened or burst, 5-6 minutes.
Stir in the white wine and add the clams. Bring to boil, then cover and reduce heat to medium, until the clams pop open, 6-7 minutes. Remove clams from pot, discard any clams that did not open. Turn heat to high and bring liquid to a boil. Cook until liquid is reduced and starts to thicken, about 5-7 minutes.
Place clams in a large bowl or platter, pour sauce over the clams. Pair with your favorite couscous (below).
Couscous
Cook couscous to package directions.
Enjoy!
