CLAMS DIAVOLO

CLAMS DIAVOLO image

Yield 2

Number Of Ingredients 21

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24 littleneck clams
4 tablespoons "extra virgin" olive oil
3 cloves of garlic, chopped
2 1/2 tablespoons butter
3 cups Diavolo sauce (see below) or a prepared pasta sauce
1/4 lb. Hot cooked linguine
Prepare Diavolo Sauce:
4 tbs. butter
4 tbs. extra virgin olive oil
3 cloves garlic, chopped
1 large onion, chopped
28 oz can diced tomatoes
1 tsp. oregano
1 tsp. thyme
1 Anaheim chili, quartered, seeds removed
1/4 tsp. crushed red pepper
1/2 c fresh parsley, chopped
1 tsp. basil
1 bay leaf
1 c red wine
Salt and pepper

Steps:

In a deep saucepan heat oil; then add butter till melted. Add onion and garlic; sauté until tender. Stir in tomatoes and other ingredients. Simmer for approximately 1 hour or until tomatoes have cooked down. Remove bay leaf. In heavy large non-stick skillet, heat olive oil over medium heat. When hot, add clams and slowly sauté. Partially cover, stirring occasionally, until clams open, about 10 minutes. Meanwhile heat butter in a separate small saucepan over low heat. When butter is melted; add garlic and keep warm. Cook linguine. Heat Diavolo sauce. Discard any clams that have not opened. Over opened clams pour warm butter mixture. Stir. Pour in 1 cup of warm Diavolo sauce and stir well. Divide warm linguine equally in two soup dishes. Top each serving liberally with remaining Diavlolo sauce then top with clams and any liquid left in skillet. Serve with crusty bread.