Servings:
Makes 4 servings
Ingredients
- 1/4 cup extra-virgin olive oil
- 5 clove garlic, sliced thin
- 4 clove fresh plum tomatoes, chopped
- 5 clove basil leaves, torn
- 2 clove dozen littleneck clam
- 1/4 cup fresh italian parsley, chopped
- 4 slice garlic bread or linguini
Preparation
Baking Directions:
1.Set the oil over medium high heat adding the garlic and the red pepper seed, cooking until fragrant and softened.
Introduce the fresh tomatoes, stirring to mix well, then add the basil and clams.
Cover and lower heat to medium, cooking until clams are open, 7 minutes.
Discard and clams that do not open.
Check for salt and serve.
2.Serve over a piece of grilled garlic bread in a soup bowl or over a bed of linguini.