On May 2, 11:03 am, "Vilco" > wrote:
> Here you can find jarred clams almost in every store, so today I bougth a
> 0.2 quart jar and did a clam pasta sauce for three.
> I started with 5 table spoons of EVO oil with 3 small fresh garlic cloves,
> let it fry very gently for 2 or 3 minutes and added a pincho of salt and the
> drained clams and let it go slow for about 4 or 5 minutes, then half a cup
> of tomato sauce and let it go another 2 or 3 minutes, then removed from heat
> and added freshly ground black and white pepper and some parsley leaves.
> As pasta was cooked, "maccheroni al pettine" today, I rinsed the pasta and
> tossed it on high heat with the sauce for a minute or less.
> Nice stupidmarket recipe.


I bought some of those at the Eurospin and was disappointed. My Coop
always has vongole veracce, so I went back to that. I do NOT use any
tomato, however, as I prefer lots of oil, garlic and the clam
juices.
I have noticed at my local dive that while most pasta orders seem a
logical quantity, the plates of clam pasta served on Friday are
veritable Vesuvius mountains. I wonder why that is?