Fresh Pasta With A Spicy Clam Sauce

Recipe Ingredients

2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onions
1/2 cup	55g / 1.9oz	Chopped celery
1/2 cup	55g / 1.9oz	Chopped carrots
		Salt - to taste
		Crushed red pepper - to taste
1 tablespoon	15ml	Chopped garlic
1 cup	237ml	Dry white wine
3 cups	187g / 6.6oz	Chopped peeled, seeded Roma tomatoes
3 sections		Fresh thyme
2 tablespoons	30ml	Finely-chopped fresh oregano leaves
3 cups	711ml	Clam juice
8		Littleneck clams - scrubbed
1 lb	454g / 16oz	Fresh angel hair pasta
		Drizzle extra-virgin olive oil
1/2 cup	20g / 0.7oz	Chiffonade fresh basil leaves

Recipe Instructions

In a large saucepan, heat the oil over medium heat. Add the onions, celery, and carrots. Season with salt and crushed red pepper. Saute for 2 minutes. Stir in the garlic and continue to cook for 1 minute.

Deglaze the pan with the wine and bring to a simmer. Cook for 1 minute. Add the tomatoes and herbs. Season with salt and crushed red pepper. Continue to cook for 3 to 4 minutes. Stir in the clam juice and bring to a boil. Reduce the heat to medium-low and simmer for 30 minutes.

Stir in the clams, cover and continue to cook for 8 to 10 minutes or until the clams completely open their shells.

Bring a pot of salted water to a boil. Add the pasta and cook until tender, about 4 to 6 minutes. Remove and drain the pasta. Toss with olive oil and salt.

In a large mixing bowl, toss the pasta with the tomato sauce and basil. Season with salt and mix well. Mound onto serving plates. Drizzle each plate with olive oil.

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1D58) - from the TV FOOD - NETWORK

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