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11-26-2008
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Red Clam Sauce Pasta
Red Clam Sauce Pasta Ingredients: 1-2 T extra virgin olive oil 1 onion, minced finely 1 cup brown mushrooms, minced ˝ red bell pepper, minced 3 cloves garlic, sliced thinly ˝ cup red wine (1) 6 ounce can tomato paste 2 T ketchup ˝ cup chicken stock, shrimp stock 2 T Worcestershire sauce 1 ten ounce can chopped clams with juice 1-2 T fresh rosemary, leaves removed from stem and chopped 1 T dried oregano Salt and pepper to taste 12 ounces cooked pasta (linguine, fettuccine, angel hair, vermicelli) Works well with any long pasta. 1/4 cup parmigiano-reggiano, grated Red Clam Sauce Pasta Preparation: Sauté your onions, peppers and garlic in olive oil for 5-10 minutes over medium heat. If you use even lower heat, and cover, you will release more natural juices. Not only does this create incredible cooking aromas, it adds dramatically to the flavor. Add the wine and reduce another 3-5 minutes over slightly higher heat Add the rest of the ingredients and cook another 6-10 minutes, until reduced to desired thickness. Add cooked, drained pasta to pan and combine. Add grated parmesan cheese to individual servings.
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