Rudy's clams tomato sauce (Elena's brother)
Suggested material offered in store
2 kilos of clams Littleneck
4 tbsp Stefano's olive oil
2 garlic cloves, thinly sliced with the garlic mandoline
1 tsp pepper flakes
2 jars of Stefano's tomato-basilic sauce
8 oz white wine
Wash the clams in cold water with salt and put in the fridge.
In a 28 cm sauté pan, heat the oil over low heat
Add the garlic and cook
Add chili flakes and tomato sauce. Mix well.
Add the wine and let it evaporate a little.
Add the clams, cover and cook until they are opened.
Serve with a fresh salad and a good baguette.
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