![]() Serve in a bowl, garnished with chopped parsley and toasted breadcrumbs. Taste and adjust the seasoning as needed.Īdd the cooked pasta to the sauce, along with more broth if needed, and toss. Add a touch of cream and the chopped clams, stirring until just combined. Once melted, add the remaining 2 tablespoons chopped Calabrian chilies and the remaining 2 thyme sprigs, along with a ladleful or two of the clam broth. Set aside.įor the sauce: To a large high-sided saute pan, add the butter and 1 tablespoon olive oil and allow the butter to melt. Once the clams have cooled, remove from shells and chop. ![]() Garlicky Shrimp Primavera with Shishito Peppers. Delicious Angel Hair in Tomato, Tuna and Olive Sauce. Remove the clams from the broth with tongs and allow to cool. Colorful Chicken Pesto with Asparagus, Sun Dried Tomatoes and Peppers. Cover with a lid, bring to a boil, and cook just until the clams open, 5 to 10 minutes. Transfer to the oven and toast until golden brown, stirring as needed to evenly brown, 5 to 10 minutes.įor the clams: Add the clams, 2 tablespoons of the chopped Calabrian chiles, garlic, onion, two of the thyme sprigs, white wine, 1 cup water and some kosher salt to a saucepan. Spread the crumbs out on a baking sheet and toss with some olive oil, salt and pepper. Add to a food processor and pulse until processed into crumbs. ![]() For the toasted breadcrumbs: Preheat the oven to 400 degrees F.
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