‘Red’ Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

  • About


  • lb (750 g) fresh small clams in their shells or canned clams in brine
  • juice of


If you are using fresh clams, scrub them very thoroughly, then place them in a very large pan with the lemon juice. Put the pan over a medium heat and cover. Shake the pan energetically over the heat for about 8 minutes to help the clams open. Any that have not opened after this time should be thrown away. If using canned clams, drain them thoroughly, rinse briefly and drain again.