Jim Coleman Recipes
Spaghetti with Clams and Sundried Tomatoes
For this recipe you will need:
Heat olive oil in a large saute pan. Add shallot, garlic and clams and cook until garlic starts to turn light brown. Add wine, stock, anchovy puree, sundried tomatoes and butter. Add cooked spaghetti, tossing constantly until sauce starts to reduce and clams start to open (discard any unopened clams). Add parsley, salt and pepper to taste. Place pasta in serving bowls and arrange clams over and around the pasta.