Salsa di Vongole
Clam Sauce

To make this sauce in bianco ("white" rather than red, without
tomatoes), omit the tomatoes, add shelled cockles or clams to the
garlic-infused olive oil, deglaze with 2/3 cup of dry white wine, and
cook 3 minutes, or until the wine reduces by two-thirds, and toss with
the pasta.

1 and 1/2 pounds cockles or Manila clams or littleneck clams
1/2 cup dry white wine
1/4 cup extra-virgin olive oil
2 garlic cloves, minced
1 dried chili pepper, crumbled
1 and 1/2 cups chopped Italian plum tomatoes
2 tablespoons minced Italian parsley
Salt

Soak cockles or clams in a bowl of cool water and cover with 1 tablespoon
of salt for 30 minutes. Drain, rinse, and place in a 12" saute pan with
wine; bring to a boil, uncovered, over medium-high heat. As they open,
remove cockles or clams to a plate. Discard any that do not open. Strain
cooking juices through a cheesecloth-lined sieve into a small bowl. Heat
the olive oil in the same saute pan. Add garlic and chili pepper; cook 30
seconds over medium-high heat. Stir in tomatoes and the strained cooking
juices from cockles or clams, bring to a boil, and simmer until sauce is
reduced, about 15 minutes. As tomatoes are cooking, shell clams or
cockles. Fold in the shelled cockles or clams and parsley; cook 2 minutes.
This is enough sauce for one pound of linguine or other pasta.

"Angela's Italian Organic Oregano"

If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com

Ciao-Ciao!
Angela

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