‘Red’ Sauce

Name: ‘Red’ Sauce
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 lb (450 g) passata or canned tomatoes, sieved; 1½ lb (750 g) fresh small clams in their shells or canned clams in brine; 4 tablespoons olive oil; juice of ½ small lemon; 14 oz (400 g) spaghetti or vermicelli; 2 cloves garlic, peeled and finely chopped; 3 heaped tablespoons chopped parsley; salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Italian Regional Cookery

By Valentina Harris

Published 1990

About

Ingredients

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

Europe
Italy
Pescatarian
Pasta
Mediterranean

Method

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.

Heat