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Ingredients
- 2 Tbsp. extra virgin olive oil
- 1 c. minced onions
- 1/2 c. minced celery
- 1/2 c. minced carrots Salt to taste Crushed red pepper to taste
- 1 Tbsp. minced garlic
- 1 c. dry white wine
- 3 c. minced peeled, seeded Roma tomatoes
- 3 sprg fresh thyme
- 2 Tbsp. finely-minced fresh oregano leaves
- 3 c. clam juice
- 8 doz littleneck clams scrubbed
- 1 lb fresh angel hair pasta Drizzle extra-virgin extra virgin olive oil
- 1/2 c. chiffonade fresh basil leaves
Directions
- In a large saucepan, heat the oil over medium heat. Add in the onions, celery, and carrots. Season with salt and crushed red pepper. Saute/fry for 2 min. 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 in the tomatoes and herbs. Season with salt and crushed red pepper. Continue to cook for 3 to 4 min. Stir in the clam juice and bring to a boil. Reduce the heat to medium-low and simmer for 30 min.
- Stir in the clams, cover and continue to cook for 8 to 10 min or possibly till the clams completely open their shells.
- Bring a pot of salted water to a boil. Add in the pasta and cook till tender, about 4 to 6 min. Remove and drain the pasta. Toss with extra virgin 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 extra virgin olive oil.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 318g | |
| Recipe makes 4 servings | |
| Calories 227 | |
| Calories from Fat 65 | 29% |
| Total Fat 7.39g | 9% |
| Saturated Fat 1.0g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 681mg | 28% |
| Potassium 387mg | 11% |
| Total Carbs 28.62g | 8% |
| Dietary Fiber 3.0g | 10% |
| Sugars 8.95g | 6% |
| Protein 2.1g | 3% |
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