|Clamming It Up with Spanakopeta on Christmas Eve|
The Ingredients (for 4 to 6 servings):
- 2 cloves of garlic, weighing approximately 10 g (or ¼ oz) 450 g (or 1 lb) of cherry tomatoes
- 1 can of tomato sauce, approximately 425 g (or 15 oz), preferably Muir Glen brand
- 2 kg (or 4½ lb) of fresh clams
- 180 ml (or ¾ cup) of white wine
- 5 g (or 2 teaspoons) of freshly ground black pepper
- 340 g (or ¾ lb) of ziti (I used a product made from green lentil flour as described on my previous post on this blog, Cheeziti.)
- cooking grade olive oil
- salad grade olive oil
- Peel and crush the garlic cloves.
- Wash and dry the tomatoes, then cut them in halves.
- Heat a large saucepan or stock pot over medium heat and pour in enough cooking grade olive oil to coat the bottom.
- Add the crushed garlic and stir it until it no longer smells raw.
- Add the halved tomatoes and stir until they are coated with the olive oil and slightly softened.
- Pour in the tomato sauce and turn the heat to low. Simmer the tomato sauce for 10 minutes, stirring occasionally.
- Meanwhile, place a large saucepan of water on the stove and heat the water to boiling.
- Wash and drain the clams in a large colander.
- Add the wine and black pepper to the tomato sauce, stir, then add the clams.
- Stir until all of the clams are coated with the sauce, and cover the pot.
- Simmer the clams for about 5 minutes, until the clams open up, then turn off the heat.
- Meanwhile, cook the ziti in the boiling water for 5 minutes, then pour them into a colander or large sieve to remove the water.
- Immediately drizzle some salad grade olive oil over the ziti and mix them gently until all are coated with the oil.
- Place the ziti in a serving dish and add the clam sauce, then mix gently.
This dish is loosely based on a recipe for spaghetti with clams on The Greek Foodie web site.