This
sauce can be made with or without tomatoes. If you're using tomatoes in the sauce,
score the skins on the bottom of the tomatoes with a large X, being careful not to cut deeper than the skin. Bring a small pot of water to a
rolling boil, add the
tomatoes and cook 1 minute then remove with slotted spoon or tongs, cool a minute or 2 until you can handle, then
peel the skin and
dice the tomato into small pieces.
Place the clams, wine and clam juice in large pot and bring to a boil, cover, reduce heat to a simmer and cook 8 to 10 minutes to open the clam shells. Scoop out the clams and
shuck them, place in food storage container and cool completely. Store the clams in the refrigerator until ready for use.
Strain the
stock and reserve, wipe out the pot and return to the heat.
Meanwhile, make a
seafood paste by adding the red onion,
chile pepper,
lemon zest, garlic, thyme, parsley, and
bay leaves to the
food processor and pulse-chop into a thick, but finely chopped, speckled paste.
Heat about 1/4 cup olive oil, 4 turns of the pan, in the clam pot over medium to medium-high heat. Add the anchovy filets and
melt them into the oil, 1 minute or so, then add the paste and stir 2 minutes. Add the reserved stock and stir to combine. Add the tomatoes, simmer 5 minutes, then cool the sauce completely and store for make-ahead meal.
To serve, bring a large pot of water to boil for pasta. Salt water and cook pasta to
al dente.
Meanwhile, heat the sauce over medium heat. Once the pasta has been dropped to cook, stir the clams into the sauce and
simmer a few minutes. Add a ladle of starchy cooking water to the sauce and toss with pasta 1 to 2 minutes for the flavors to combine and absorb into the
pasta.
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By canuckcpa
on January 06, 2013
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YES, it was a great recipe. Even though the "paste" tasted pretty hot, mixed with the broth it was not overwhelming at all. I did add cooked bacon, scallops and some chopped green onion sauted with the clams and then added the broth. Thanks Rachel, for another very successful dish.
By Chef #977928
on June 12, 2011
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My husband and I were amazed that I made something so good that had always sort of mystified us at restaurants. We both loved it and my husband kept going back to the leftovers in the fridge all night. An excellent use of a food processor as well.
By donnarenee66
Bethlehem, GA
on June 05, 2011
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My son is a very pickey eater but not with this recipe. The entire family LOVED IT!!!
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