Devilishly Spicy Tomato-Infused Clams
Equipment
- Shallow earthenware casserole dish or Dutch oven
Ingrediënten
- 2 tablespoons olive oil
- 1 medium onion finely chopped (about ⅔ cup)
- 2 garlic cloves finely chopped
- 2 medium tomatoes peeled and finely chopped (about 1⅓ cups)
- 1 tablespoon tomato paste
- 1 teaspoon ground paprika
- ½ cup dry white wine
- Salt
- Freshly ground black pepper
- 1 tablespoon finely chopped fresh flat-leaf parsley
- ½ dried red chili pepper seeded and crumbled
- 1½ dozen very small clams such as Manila or littleneck
Instructies
- Heat olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
- Add onion and garlic, cooking until the onion is wilted and transparent, approximately 5 minutes.
- Stir in all the remaining ingredients except the clams.
- Cover and cook for an additional 10 minutes.
- Increase the heat to medium-high.
- Add the clams and cook uncovered until they open, removing each as it opens.
- Return the clams to the pan when all have opened, and discard any unopened clams.
- Cook, stirring occasionally, for an additional 5 minutes.
- If using earthenware, serve hot in the dish, or transfer this tantalizing dish to a platter for a visually appealing presentation.
- The vibrant flavors of this Devilishly Spicy Tomato-Infused Clams recipe are sure to make it a spicy seafood sensation.
Notes / Tips / Wine Advice:
Wine Pairing:
Pair this spicy seafood sensation with a crisp, refreshing Spanish white wine such as Albariño or Verdejo. Their acidity will balance the heat from the chili pepper and enhance the robust tomato flavors. Alternatively, a light-bodied Spanish rosé would also complement the dish, adding a touch of sweetness to contrast with the spiciness.Nutritional Information
Calories: 160 kcal | Carbohydrates: 10 g | Protein: 9 g | Fat: 8 g | Fiber: 2 g | Sugar: 3 g
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