Sautéed Mussels and Clams (Sauté di Cozze e Vongole)
I find there is something comforting in tomato sauce, It may be that it reminds me of tomato soup from when I was sick as a kid, or simply tomato soup and grilled cheese. I love cooking with tomatoes.
This recipe originally comes from the blog Apron and Sneakers.
What you will need:
Extra virgin olive oil
3 cloves garlic, crushed
big bunch chopped parsley
1 cup white wine
2 cups tomato puree
2 cups mussel & clam broth (made from cooking the mussels and clams)
Red pepper flakes
On a medium heat, place olive oil, red pepper flakes and garlic into a pan. Allow the garlic to golden (approx 30 seconds). Add the mussels and the clams, let them sit for 3 minutes.
Next, add the white wine and change the heat to high flame. Cook for 3 minutes or until the clams and mussels have opened. Remember, if they do not open, throw them out and do not eat them.
Once they are open, remove the clams and mussels and place into a separate bowl. Strain the broth so you can keep the liquid. Clean out the pan you were using and put olive oil into the pan and cook the remaining garlic (2 cloves) and add more red pepper flakes. Then add tomato puree for 20 minutes.
After twenty minutes, add 2 cups of the broth you made. Cook for 5 minutes.
Next, add the mussels and clams to the sauce and cook for 10-15 minutes.
Season with salt, pepper, and fresh parsley.
Serve, and enjoy!