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Clams Posillipo Recipe
Serves 4 Ingredients: 1 tbsp olive oil
3 large garlic cloves, minced
1/2 cup canned crushed tomatoes with, added puree
1/2 cup fish stock or, bottled clam juice
1 tsp dried oregano, crumbled
36 littleneck clams, scrubbed
Minced fresh parsley
Instructions: 1. Heat oil in heavy large skillet over medium heat.
2. Add garlic and saute 1 minute.
3. Add crushed tomatoes, fish stock, and oregano; bring to boil.
4. Add clams, cover and cook until clams open, about 7 minutes.
5. Discard any clams that do not open.
6. Divide clams and sauce among bowls.
7. Sprinkle with parsley and serve immediately.
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