Anthony's Recipe
ingredients
8 to 12 little neck clams per person
406 tablespoons extra virgin olive oil
3-4 cloves of garlic, minced
2-3 tablespoons of Contadina or equivalent pesto
1-2 cups white wine
preparation
Wash clams in cold water using a brush to remove sand from shell. In 12 inch saute pan, heat olive oil in pan on medium-high heat. After 2-3 minutes, add garlic and cook 1-2 minutes ONLY, stirring... do not allow to brown. Add clams and white wine and cover. Increase heat to high. Cook for 4-5 minutes or until clams are open. Add pesto and stir. Add to pasta.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment