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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: In a heavy bottomed 6 quart saucepan, heat the olive oil until smoking.
Add the onion, shiitake, and chorizo and cook over medium heat unti the
onion has softened, about 8 minutes. Add the Cinzano and bring to a boil.
Add the tomato sauce, wine and clams. Cover and cook until the clams
open, about 10 minutes. Remove from heat.
Uncover clams and discard any that don't open. Serve immediately in
shallow bowls with the warm garlic bread.
Bread:
1 Baguette
1/4 cup dry red wine
1/4 cup extra virgin olive oil
6 garlic cloves, thinly sliced
2 T fresh thyme, finely chopped
Preheat oven to 400F . Slice the baguette as if to make a submarine
sandwich. Brush both halves with wine, then olive oil, and sprinkle with
garlic and thyme. Put the halves back together and place in the oven,
unwrapped for 5 minutes. Remove and cut into 4 inch lengths. Serve warm.
Contributor: Mario Batali Simple Italian Food p 138
| Ingredients:
4 Tablespoon(s) olive oil
1 Cup(s) red onion; diced
8 Ounce(s) shittake mushrooms
8 Ounce(s) cooked chorizo; thinly sliced
1/2 Cup(s) cinzano russo or sweet vermouth
1 1/2 Cup(s) basic tomato sauce; from recipe
1 Cup(s) dry white wine
24 littleneck clams; scrubbed and rinsed
1 guido's garlic bread recipe |
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