Pasta Shells & Littleneck Clams |
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| Ingredients: | ||||||||||||||||||||||||||
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10 oz. shell pasta 2 dozen littleneck clams, scrubbed 1/2 cup chopped scallions 2/3 cup white wine or clam juice 1/4 cup chopped fresh Italian parsley 2 tablespoons chopped fresh marjoram 2 cloves garlic, minced 1/2 cup diced sweet red peppers 1/2 cup diced green peppers Dash of hot pepper sauce Salt & freshly ground black pepper 2 tablespoons chopped fresh basil |
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| Preparation: | ||||||||||||||||||||||||||
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Cook pasta for 7-10 minutes, until tender. Drain well. While pasta cooks, in a large saucepan combine clams, scallions, wine or clam juice, parsley, marjoram, and garlic. Bring to a boil over medium high heat. Cover. Reduce heat and simmer until clams open, about 8 minutes. Discard any clams that havent opened. Add pasta to clams with red peppers, green peppers, and hot pepper sauce. Toss gently. add salt & black pepper to taste. Cook over medium high heat for 2 minutes, until pasta absorbs some of the juices. Sprinkle with basil and serve immediately. |
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