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Red Clam Sauce
1/4 cup olive oil
8 med garlic cloves, finely chopped
1 med onion, finely chopped
1 med green bell pepper, stemmed, seeded, and cut into 1/4 inch pieces
1 28 oz. can whole tomatoes
1 Tbsp double-concentrate tomato paste
2 tsp dried oregano
1 tsp dried basil
1 tsp sugar
1/2 tsp crushed red pepper flakes
1/2 tsp salt
1/2 lb. shelled baby clams, drained
In a large skillet or saucepan, heat the olive oil over moderate
heat. Add the garlic, onion, and green pepper; saute until tender,
2 to 3 minutes. Add the tomatoes, breaking them up with your hands.
Stir in the tomato paste, herbs, sugar, red pepper flakes, and
salt. Bring to a boil, reduce heat, and simmer until thick, 15 to
20 minutes. Stir in the clams and simmer 2 to 3 minutes more. Pour
over cooked pasta and serve immediately.
Serves 4-6
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Clam 09