Ingredients with Measurements:
- 2 lbs of fresh clams
- 1/4 cup of olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon of red pepper flakes
- 1/2 teaspoon of dried oregano
- 1/2 teaspoon of dried basil
- 1/2 cup of white wine
- 1 can of crushed tomatoes (28 oz)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large pot or Dutch oven
- Strainer
Step-by-step instructions:
1. Scrub the clams under cold running water to remove any dirt or sand. Discard any clams that are open or cracked.
2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.
3. Add the red pepper flakes, oregano, and basil and stir for 1 minute.
4. Pour in the white wine and let it simmer for 2 minutes.
5. Add the crushed tomatoes and stir well. Season with salt and pepper to taste.
6. Add the clams to the pot and cover with a lid. Cook for 8-10 minutes or until the clams have opened.
7. Using a strainer, remove the clams from the pot and place them in a serving dish.
8. Pour the sauce over the clams and garnish with chopped parsley.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 15g
- Protein: 20g
Substitutions for ingredients:
- You can use canned clams instead of fresh clams.
- You can substitute the white wine with chicken or vegetable broth.
Variations:
- You can add shrimp or other seafood to the dish.
- You can add more red pepper flakes for a spicier dish.
Tips and tricks:
- Make sure to discard any clams that are open or cracked before cooking.
- Serve the dish with crusty bread to soak up the sauce.
Storage instructions:
- Store any leftover clams in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the clams in a pot over medium heat until heated through.
Presentation ideas:
- Serve the clams in a large serving dish with the sauce poured over them.
Garnishes:
- Garnish with chopped parsley.
Pairings:
- Serve with a side of pasta or crusty bread.
Suggested side dishes:
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the clams do not open after cooking, discard them.
Food safety advice:
- Make sure to discard any clams that are open or cracked before cooking.
Food history:
- Clams Fra Diavolo is a classic Italian-American dish that originated in the early 20th century.
Flavor profiles:
- Spicy, tangy, and savory.
Serving suggestions:
- Serve the dish with a glass of white wine.
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Region: Italian