Cuisine pg 2 10-20-11
- Details
- Category: Past Issues
Greetings all. Here is another simple pasta recipe. The sauce is easy to assemble, and needs only about half to three quarters of an hour to cook. If you are in a hurry, the sauce will thicken faster if you turn the hear up, but be careful it doesn’t burn. An option to try, if you’re a spicy food lover, is to add a minced jalepeno pepper to the sauce along with the onion and garlic. Discard the ribs and seeds for a mellow sort of heat, or leave them in for hot, hot, hot!
Pasta with Red Clam Sauce
3 tablespoons olive oil
1 medium onion, minced finely (about 2/3 cup)
1 – 2 garlic cloves, crushed
1 6-oz. can tomato paste
1 can minced clams
½ cup clam juice
¼ cup chopped, fresh basil
¼ teaspoon ground black pepper
½ lb pasta
½ cup freshly shredded Parmesan or Romano cheese
Heat olive oil over medium low heat. Add onion and garlic, and sauté
until onion is translucent. Add tomato paste.
Drain clams, reserving juice. Set clams aside.
Add reserved clam juice plus ½ cup clam juice to tomato mixture.
Cook over low heat until the sauce thickens to the consistency you like
for a pasta sauce.
Cook pasta al dente.
Stir reserved clams, basil, and black pepper into sauce, and
cook for 2 – 3 additional minutes to heat through.
Serve sauce over pasta, and sprinkle with cheese.
Serves 2-3.