Fresh Pasta with a Spicy Clam Sauce
Ingredients
- 2 tablespoons olive oil
- 1 cup onions, chopped
- 1/2 cup celery, chopped
- 1/2 cup carrots, chopped
- Salt
- Crushed red pepper
- 1 tablespoon garlic, chopped
- 1 cup dry white wine
- 3 cups seeded and chopped Roma tomatoes, peeled
- 3 sprigs fresh thyme
- 2 tablespoons oregano leaves, fresh, finely chopped
- 3 cups clam juice
- 8 dozen littleneck clams, scrubbed
- 1 pound angel hair pasta, fresh
- Drizzle extra-virgin olive oil
- 1/2 cup chiffonade fresh basil leaves
Directions
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.