{Recipe Corner} Pasta & Red Clam Sauce


Always adventurous in the kitchen, I gathered from a few sites to create my very first marinara clam sauce. And here is the final recipe!

Ingredients:

1 28 oz. can tomato sauce
1 15 oz. can crushed tomato
1 14.5 oz can diced tomato
1 8 oz. jar clam juice
2 6.5 oz can minced/diced clams
1 pkg whole grain/wheat pasta
1 small onion, chopped
2 cup sliced mushrooms (baby bellas are my fave)
1 cup. red wine
3 tbsp. olive oil
1 tbsp. tomato paste
1 tbsp. minced garlic
1 tbsp. capers
1 tsp. red pepper flakes
1 tsp. italian seasonings
1 tsp. ground pepper
1 tsp. sea salt
lemon zest to taste

Mise en place

Directions:
1. Heat a large pot for the pasta on medium-high heat. I sprinkle a bit of salt, and splash a bit of olive oil into the water, flavoring the water, and the oil will also add a desired texture to pasta-depending upon your cookware and timing, this step might come after step 4, FYI! 

2. Heat a large skillet on medium-high heat, add in olive oil. Once oil heated, toss in onions and garlic, sauteing evenly, not to burn the garlic (lower heat if needed). Once onions are translucent, add in mushrooms, continue stirring, keeping an eye out that the garlic does not brown. Once mushrooms tender and well incorporated with onions and garlic, add tomato paste to evenly distribute throughout the pan.

3. Add wine to the skillet, bring to simmer. Next, add in clams and juice, blending all ingredients together, letting juice and wine mingle, and clams to bask in the onion, garlic and mushroom mixture.

4. Stir in the diced tomatoes, blending with all ingredients. Let cook down for a few minutes, then add the crushed tomatoes and tomato sauce. Next, add in the spices and the capers. Now we're in the flavor zone! At this point turn heat to medium low, and let sauce simmer, stirring occasionally. I let this "steep" for 45 mins to an hour, you might not want to wait that long, as it will be done sooner, but I like to really let the flavors mingle. Taste to see if flavored to your liking and add more if needed. Flavor will not be "clammy", but when you find the clam, you'll taste it and the wonderful sauce accompanying , its quite savory!

5. Keep an eye on the water for the pasta, if boiling go ahead and add it in. If pasta is done before the sauce is ready, shock the pasta by immersing drained pasta into iced water! This will stop the cooking, and maintain the first al dente texture. Trust me, the pasta finished early, my husband helped by offering this advise, and it worked! I feared the pasta would be mush, and he assured me this tip would be effective, and it was!

Once pasta and sauce are done, plate it up and enjoy! Sprinkle lemon zest on top of serving, and some shredded parmesan. Serve along side a simple salad.




1 comment:

  1. These sound delish! I wish I was there to try them out, or have a proper kitchen again. I will have a long list of dishes for you to make for me, the next time I am home! Great descriptions too and the recipe's really sound great. Good job!

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