Ingredients
2 T Extra Virgin Olive Oil
4-6 Garlic Cloves Sliced or Garlic Paste
2 small shallots minced
1 t dried red chili pepper flakes to taste
1/2 Cup Chopped Fresh Parsley
1/2 Cup Chopped Fresh Basil-optional
1 can minced clams or clam juice- optional
2 bay leaves optional
Juice of one Lime or Lemon or concentrate
1/2 Cup white wine, or small amount of dry sherry
1 28 oz can tomatos(regular or San Marzano) diced, crushed or if whole use cuisinart electric hand blender in pot to cut up
1 6 oz can tomato paste
1 bag clams soak in water 1 hr before using with sl salt
Preparation
To a large pot add Olive oil, garlic shallots and red chilli pepperand brown slightly. Add parsley and Basil- saute slightly. Then add bay leaves, juice of lime, wine and tomatos and tomato paste. Cook on low up to a holf hour with cover half way on to reduce the sauce. Put on high- add minced clams and clams- Cook till clams open if necessary moving them about. Do Not Overcook- takeoff burner
