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Categories:Viewed: 46 - Published at: a year ago
Ingredients
- 1 pound fresh plum tomatoes (blanched, skins removed and chopped)
- 1/3 cup Extra virgin olive oil
- 6-8 cloves of finely chopped garlic
- 1 1/2 jalapeno peppers finely chopped
- 1 dozen little neck clams
- 1/3 cup of finely chopped parsley
- the juice from 1/2 fresh lemon
- Grated Parmesan cheese
- 1 pound fusilli pasta
Method
- 1) Bring a large pot of salted water to a boil, add tomatoes and blanch until the skins split open.
- 2) Remove the tomatoes from the water, let cool and remove skins and chop the tomatoes.
- 3) Pour olive oil in a large pan, add the chopped garlic and jalapeno and cook for 2 minutes.
- 4) Add chopped tomatoes and cook for an additional 5 minutes 5) Add Fusilli to the same water that you cooked the tomatoes in and cook till al dente.
- 6) Add the clams to the tomatoes, jalapenos, garlic and cover until clams open.
- 7) Drain the pasta and toss with the tomatoes and clams, parsley and lemon juice.
- 8) Sprinkle with Parmesan Cheese
