Seafood, The Pleasures of Cooking American Sautée
October 4, 2017
1/4 cup olive oil
6 cloves garlic, minced
28 ounces canned whole San Marzano tomatoes
12 ounces canned minced clams, with juice
1 lb spaghetti
Italian Parmigiano-Reggiano or Pecorino Romano cheese
In a large skillet add olive oil and garlic.
Sauté until fragrant.
Add tomatoes and all of juice.
Add clams with juice.
Simmer to marry flavors, concentrate taste, and evaporate liquid until desired consistency.
Add 1 lb of drained cooked spaghetti
Top with freshly grated cheese at the table.
Makes 6 servings.
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