Tomato and Clam Bucatini
Tomato and Clam Bucatini
Ingredients
- 6 garlic cloves, chopped
- 2 tbsp olive oil
- 1/2 tsp red pepper flakes
- 1/4 cup (60 ml) white wine
- 1 can (28 oz/796 ml) whole plum tomatoes
- 1 can (5 oz/142 g) Stimpson surf clams, drained
- 1 lb (450 g) bucatini or fettuccine
- 10 slices baguette
- 2 garlic cloves, chopped
- 2 tbsp (30 ml) olive oil
- 3 tbsp chives, finely chopped
- 2 tbsp chervil or flat-leaf parsley, finely chopped, plus more for serving
- 1/4 tsp red pepper flakes
Instructions
- In a pot over medium-high heat, soften the garlic in the oil with the red pepper flakes for 1 minute. Deglaze with the wine and let reduce until almost dry. Add the tomatoes and simmer for 15 minutes or until they have burst. Season with salt and pepper. Remove from the heat.
- Using a potato masher, crush the tomatoes until the sauce is smooth. Cook for another 5 minutes. Remove from the heat. Add the clams (see note). Adjust the seasoning.
Tomato and Clam Bucatini