Spicy Clams in White Wine
When buying clams, be sure that the shells are tightly closed. Serve the clams in bowls with crusty bread for sopping up the sauce. Or, if you like, remove the clams from their shells and toss with a bowl of spaghetti or linguine.
1 tablespoon olive oil
4 cloves garlic, minced
3 shallots, finely chopped
3/4 cup dry white wine
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
24 littleneck clams
2 tablespoons chopped fresh parsley
1 In a large skillet, heat the oil over medium heat. Add the garlic and shallots, and cook, stirring frequently, until the shallots are tender, about 2 minutes. Add the wine, oregano, red pepper flakes, and salt. Bring to a boil and cook for 1 minute.
2 Add the clams to the skillet, cover, and cook just until the clams open up, about 4 minutes. With a slotted spoon, transfer the clams to 4 shallow soup bowls, discarding any clams that have not opened. Stir the parsley into the skillet and spoon the sauce over the clams.
Makes 4 servings.
Per serving: 160 calories, 4.6g total fat (0.6g saturated), 38mg cholesterol, 0.4g dietary fiber, 7g carbohydrate, 15g protein, 215mg sodium.