Just a few simple ingredients…
…some colourful veggies…
PASTA with R.E.D. CLAM SAUCE
2-3 tbsp olive oil
2 cloves garlic, chopped
1 small onion,chopped
1 leek, white only, chopped
1 red pepper, seeded & chopped
1 orange pepper, seeded & chopped
1 Serrano chili, chopped (for less spicy remove seeds)
Sea salt & pepper
1 tsp smoked paprika
1 tbsp chopped fresh thyme
1/2 cup good red wine
4 plum tomatoes, chopped
4 tbsp *tomato paste (see Galley Kat Note below)
1 14oz can clams, drained and liquid reserved
Pasta for two
Parsley and parmesan to garnish
Cooked pasta, drain and set aside
In large pan heat oil
Sauté garlic, onion, leek and peppers until slightly softened and fragrant
(warning: the aroma will be heavenly)
Add the wine and simmer until slightly reduced.
Add tomatoes, clam juice and tomato paste
and continue to simmer for a few minutes until sauce thickens slightly.
Gently toss in clams and pasta and bring back to serving heat.
Plate and top with chopped parsley and grated parmesan.
Adapted from A Family Feast
Galley Kat Note:
A word about tomato paste…
So often a recipe requires just 1 couple of tablespoons of paste.
At our land home that’s not problem as the rest of the tin can be frozen for future use.
On the boat, by the time I get around to using the rest it has grown a layer of fur.
…answer to the problem – tubes of paste