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Clam: Fresh Pasta & Spicy Clam Sauce

Source of Recipe

Emeril Lagasse


List of Ingredients

2 tablespoons olive oil
1 cup chopped onions
1/2 cup chopped celery
1/2 cup chopped carrots
salt
crushed red pepper
1 tablespoon chopped garlic
1 cup dry white wine
3 cups peeled, seeded chopped Roma tomatoes
3 sprigs fresh thyme
2 tablespoons finely chopped fresh oregano
3 cups clam juice
8 dozen littleneck clams, scrubbed
1 pound fresh angel hair pasta
extra virgin olive oil
1/2 cup chiffonade fresh basil leaves


Recipe

In a large saucepan, heat the oil over medium heat. Add the onions, celery, and carrots. Season with salt and crushed red pepper. Saute for 2 minutes. Stir in the garlic and continue to cook for 1 minute. Deglaze the pan with the wine and bring to a simmer. Cook for 1 minute. Add the tomatoes and herbs. Season with salt and crushed red pepper. Continue to cook for 3 to 4 minutes. Stir in the clam juice and bring to a boil.

Reduce the heat to medium-low and simmer for 30 minutes. Stir in the clams, cover and continue to cook for 8 to 10 minutes or until the clams completely open their shells. Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 6 minutes. Remove and drain the pasta. Toss with olive oil and salt. In a large mixing bowl, toss the pasta with the tomato sauce and basil. Season with salt and mix well. Mound onto serving plates. Drizzle each plate with olive oil. Yield: 4 to 6 servings