Archives for posts with tag: tomato sauce


We invited our good friend Reynaldo over for dinner Sunday night. Reynaldo ate four plates of this clam pasta.
Chinese clams are sweet and delicious. The secret is not to cook them too long, as they will shrink and get a bit rubbery. For the live clams, we get them from Jiashan wet market and the address is 328 Jianguo lu near Taiyuan lu. 嘉善菜场, 建国西路328号近太原路。Happy cooking!

1 pound live round clams
1 pound live razor clams
8 medium ripe red tomatoes, roughly chopped
1 medium red onion, chopped
2 tablespoons good olive oil
5 cloves garlic, minced
3 tablespoons Italian flat-leaf parsley, finely chopped
1 package spaghetti
Parmigiano Reggiano
Sea salt
Freshly ground black pepper

Wash the clams with plenty of water, drain and set aside. Discard any opened clams.

In a medium sauce pot, heat 2 tablespoons olive oil on medium-high heat, throw in the onions and saute until translucent. Add the tomatoes, half of the garlic then turn heat down to a simmer. Add salt & pepper to taste and a pinch of sugar if the sauce is a bit acidic. Cover and simmer for 30 minutes.

In the mean time, boil spaghetti until al dente according to package direction. Drain and set aside.

In a large saute pan, heat 1 tablespoon olive oil on high heat. Add garlic and saute until fragrant. Add in the clams, toss and season with salt & pepper. Cover and cook until the clams open, about 2-3 minutes. Dish the clams into a large bowl.

In the same saute pan, add the cooked pasta, tomato sauce, clams, about a half cup of clam juice from the clam bowl and toss to coat. Season with salt & pepper to taste.

Sprinkle with chopped parsley and grated Parmigiano Reggiano.

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1 pound pasta *spaghetti, linguini or cappellini
1 pound clams
1 pound mussels
1 pound shrimp
2 pounds ripe tomatoes
5 cloves garlic
7 tablespoons good olive oil
2 red chili pepper
1 onion, chopped
1/2 cup dry white wine
1 bunch Italian parsley, chopped to yield 1/4 cup
1 lemon
Parmigiano Reggiano
Sea salt (coarse grey salt)
Freshly ground black pepper

Soak the clams and mussels in water for 30 minutes, this helps to rid sand. Scrub the shells, pull out any beard from the mussels, and throw out any opened shells (dead clams).

Rinse the shrimp clean and de-shell. Take a toothpick, insert one end through the middle back of the shrimp to pick out the digestive track. Butterfly the shrimp and reserve.

In a medium saucepan, heat 3 tablespoons olive oil, add the onions and garlic and saute until soft and golden, about 5 minutes. Add the chopped tomatoes, season with salt & pepper, add wine to deglaze and cover. Simmer the sauce for 15 minutes.

Boil water in a large pot, salt the water and cook pasta to just before al dente. Reserve one cup of pasta water.

In the mean while, heat a large saute pan with 1 tablespoon olive oil. Add clams, cover and cook for 3 minutes or until clams just open. Dish the clams out into a bowl and reserve.

In the same saute pan, heat 1 tablespoons olive oil.  Add the mussels, cover and cook for 3 minutes or until the mussels just open.  Dish the mussels out into the same bowl with the clams.

In the same saute pan, heat 1 tablespoon olive oil.  Add the garlic and saute fragrant.  Add the shrimp, salt & pepper and saute until they are slightly underdone, pinkish in color, parts are somewhat translucent, and just starting to curl, about 2 minutes. Remove from heat and put into a bowl.

For 2 servings: in the same large saute pan, heat 1 tablespoon olive oil over high heat, ladle in about 1 1/2 to 2 cups of tomato sauce, add in half of the cooked pasta, half of the shellfish and shrimp, toss vigorously with tongs to coat. Add 1/4 cup reserved pasta water and cook until sauce coats pasta. Remove from heat, season with salt & freshly ground black pepper, sprinkle with parsley, freshly grated Parmigiano Reggiano and serve.

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