Clams in Chili Sauce

January 31, 2020

 

 

1kg fresh clams

 

1 tin diced tomatoes

 

8 garlic cloves sliced

 

2 tsp chili flakes

 

2 tbsp tomato paste

 

1/4 cup olive oil

 

2 tbsp fresh torn basil

 

salt to season

 

 

 

In a large saucepan, heat the oil, garlic & cook on a low heat for 5 mins.

 

Stir in the tomato paste, chili flakes & cook for a further 5 mins.

 

Add the tin tomatoes, stir & simmer for 20 mins until the sauce starts to thicken. Season with salt.

 

Add the clams & gently stir. Cover & simmer for 10 mins or until all the clams have opened. Discard any unopened clams.

 

Serve in a large bowl with crunchy bread.

 

Enjoy x

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