Since we have all been drooling over the delicious Clams Marinara I had at Sammy’s Restaurant in Ocala, I thought it would be appropriate to post a recipe for clams and tomato sauce so we can all try making it at home! Buon Divertimento!

INGREDIENTS:

2 Lbs fresh clams in their shells, or 12 oz canned clams in their liquid
6 Tbs Olive Oil
1 Clove of Garlic, crushed
14 Oz. Canned Tomatoes, finely diced
½ Cup White Wine
1 Lb Linguine
4 Tbs Fresh Parsley, chopped
Salt and Fresh Pepper to taste

METHOD:

If you are using fresh clams, scrub and rinse them under cold water. Discard any that have open shells, especially it you tap the shell and it remains open. Place them in a large saucepan with wine and ½ cup of water. Heat with the lid on, until the clams start to open. Discard any clams that did not open.
Bring a large pot of water on to boil for the pasta. Place olive oil in a medium saucepan with the garlic. Cook over medium heat until the garlic is golden.
Add chopped tomatoes and the cooking juices of the clams (or the canned clam juice) to the oil and garlic. Mix well and cook over low-medium heat until the sauce starts to thicken and dry out a bit.
Once the pasta water is boiling add a pinch of salt and pasta.
A minute or two before the pasta is ready to be drained, stir parsley and clams into the tomato sauce, stir and raise the heat. Add salt and pepper to taste. Drain the pasta and put in a serving bowl, pour the clams with their sauce on top.

Serve and enjoy!
Buon Appetito!

Serves 4