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Clam Sauce Pelliccia Recipe

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This recipe for Clam Sauce Pelliccia is from The Scott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cans baby clams
400 g can peeled tomatoes
200 g butter
2 cloves garlic
50 g Italian olive oil
2 chili peppers
1 leek, chopped (white part only)
120 mL white cooking wine
2 Tbsp chopped parsley
Directions:
Directions:
In a large saucepan put the olive oil, garlic and leek. Stir fry until onions are transparent and soft. Add wine and reduce until wine is almost evaporated. Add the seeded tomatoes. Cook for 10 minutes. Add clams, butter, 1 Tbsp of parsley, peppers, salt and pepper to taste. Simmer at medium to high heat for 20-30 minutes. Add fresh cooked Fettuccine (cooked al dente). Toss and top with remaining parsley.
Number Of Servings:
Number Of Servings:
Serves 4-6.

 

 

 

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