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  • 2 tsp olive oil
  • 1 tsp red chili flakes
  • 1 tbsp minced garlic
  • 1/4 cup white wine
  • 1/4 cup diced tomatoes
  • 1 lb clams (fresh or frozen)
  • 1 lb cubed, cold butter
  • 2 tbsp chiffonade basil

Instructions

  • Heat olive oil, chili flakes, and garlic.
  • When garlic turns golden brown deglaze the pan with white wine and reduce the liquid.
  • Add clams and tomatoes and steam until the clams open.
  • Finish sauce with butter and basil.
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