clams w/ neapolitan tomato sauce

How To Make clams w/ neapolitan tomato sauce

• Step 1
  Scrub the clams throughly with a brush under cold running water and discard any that are open or do not close their shells when sharply tapped against the work surface.
• Step 2
  Pour the white wine or vegetable stock into a large, heavy pan and add the bruised garlic cloves. Shred half the parsley finely,add to the wine or stock, then add the clams.
• Step 3
  Tip the clams into a large colander set over a bowl and let the liquid drain through. Leave the clams until cool enough to handle, then remove about two-thirds of them from their shells, tipping the clam liquor into the bowl of cooking liquid. Discard any clams that have failed to open.
• Step 4
  Cover the pan tightly with the lid and bring to the boil over a high heat. Cook for about 5 minutes, shaking the pan frequently, until the clams have opened.
• Step 5
  Set both shelled and unshelled clams aside, keeping the unshelled clams warm in a bowl covered with a lid or thick cloth.
• Step 6
  Heat the oil in a pan, add the onion and cook gently, stirring frequently, for about 5 minutes, until softened and lightly colored. Add the tomatoes, then strain in the clam cooking liquid. Add the chilli, salt and pepper to taste.
• Step 7
  Bring to the boil, half cover the pan and simmer gently for 15-20 minutes. Meanwhile, cook the pasta according to the box instructions. Chop the remaining parsley finely.
• Step 8
  Add the shelled clams to the tomato sauce, stir well and heat through very gently for 2-3 minutes.
• Step 9
  Drain the cooked pasta well and tip it into a warmed bowl. Taste the sauce for seasoning, then pour the sauce over the pasta and toss everything together well. Garnish with the reserved clams, sprinkle the parsley over the pasta and serve immediately
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