This recipe produces a thick, intensely flavored clam sauce.
24 oz. Marinara sauce (commercial.
10 oz. Baby clams (Italian) in nauural juice (jarred).
1 small caribe or poblamo pepper, finely chopped.
1½ cups of chopped yellow onion.
1½ cups finely chopped flat parsley.
2-3 garlic cloves, thinly sliced.
2-3 anchovies, flat, packed in olive oil, mashed.
1 lb. fettuccine.
36 cherrystone clams, in shell, scrubbed.
2 cups white wine.
No nutrition information available
In a sauce pan sauté pepper, 1 cup onion and ½ of the garlic in about 2 Tbs. of olive oil over very low heat, covered, for about 15 minutes. Do not brown.
Add Barilla Marinara sauce, baby clams, with juice, and ½ cup parsley to sauce pan and simmer very gently for about 45 minutes or until the sauce is very thick.
In a pasta cooker bring water to a boil, salt water and cook Barilla fettuccine, stirring occasionally, until just al dente.
While pasta is cooking steam cherrystone clams until just opened, in a mixture of 2 cups white wine, remaining garlic and ½ cup parsley. Strain juice.
After draining pasta, mix with sauce and serve onto large individual plates. Sprinkle with remaining parsley. Place 9 steamed clams, in shell, around each plate. Serve strained clam juice in small cups, to be used as a dip for steamed clams.