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| Fresh clams soaking in order to get all the grit out |
My husband loves clams and mussels (they are pretty much the only protein he eats other then eggs as he doesn't eat any meat or fish.) I am not as big a fan as him, but will eat my mother in laws stuffed mussels...which we will have to feature here one day. So this is his dish he made it and I watched and documented it. Normally this dish calls for a long pasta like linguine, but one of his favorite pastas is penne so there you go.
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| Olive oil plus garlic plus parsley plus the amazing tomato paste |
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| Cirio tomato paste straight from Italia....I have never seen this here and boy does it make a difference in your cooking |
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| Add some of the clam juice (make sure you filter the water) |
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| Cook for a few minutes (clams will open, but in this case we cooked the clams in a separate pot to open them to make sure they were extra clean) |
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| Also add some white wine.....at this point they are ready for pasta |
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| Add slightly uncooked pasta to sauce....cook together for a couple of minutes, this will add flavor to the pasta and finish cooking it so it is a perfect al dente |
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| Final dish...sprinkle a little extra parsley |
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| Yummm....buono |
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