Can't go wrong with a delicious and quick tomato clam sauce. You don't need to wrestle with the fishmonger for this recipe; you just need some kitchen staples and non-perishables to keep on hand. The whole recipe takes about a half an hour and is super easy. This recipe is Pescatarian friendly. The sauce is great over linguine (I also enjoy the sauce served over butter fried toast, with semi boiled eggs and sautéed mushrooms the next day). Feel free to halve the recipe to eliminate leftovers, otherwise this makes a ton of sauce that I often freeze and save for later meals.
At medium high heat: add olive oil to pan and add onion. Cook until onions are translucent (about 8 min). Add garlic cook until fragrant (about 1 min). Add wine or brandy, and reduce heat to medium.
At medium heat: add tomatoes, and clams WITH their juices. Add red pepper flakes, butter, and parsley. Cook for 30 min.
If too thin: add more butter or reduce longer
If too salty: add more wine, or add a half of a potato to soak up salt
If too bland: add more red pepper flakes to taste
If you want more sweet/seafood taste: include additional clam juice
Ingredients
Directions
At medium high heat: add olive oil to pan and add onion. Cook until onions are translucent (about 8 min). Add garlic cook until fragrant (about 1 min). Add wine or brandy, and reduce heat to medium.
At medium heat: add tomatoes, and clams WITH their juices. Add red pepper flakes, butter, and parsley. Cook for 30 min.
If too thin: add more butter or reduce longer
If too salty: add more wine, or add a half of a potato to soak up salt
If too bland: add more red pepper flakes to taste
If you want more sweet/seafood taste: include additional clam juice