3 packs PanaPesca® Whole Shell Baby Clams (40-60 Count)
2 cloves garlic, de-germed and minced
1/2 cup olive oil
1 medium onion, finely chopped
1/2 cup dry white wine
1 14-oz. can peeled, chopped plum tomatoes
1 fresh green chili pepper, seeded, de-ribbed and diced (more to taste)
1/4 cup chopped fresh parsley
salt and freshly ground pepper, to taste
1. Empty vacuum packs in a large, non-reactive, heavy-bottomed pot, and add garlic. Cover and cook over medium heat until clams open, approx. 3 minutes. Reserve liquor.
2. Caramelize onion. Add wine, tomatoes, reserved clam liquor and chilis. Cook over medium-high heat for 6 minutes.
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3. Add reserved clams. Heat through and re-season if necessary. Pour over freshly cooked pasta, garnish with chopped parsley, and serve immediately.
Yield: 4 Servings
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