Clams With Tomato and Basil

Ingredients

• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, peeled
• 1/2 teaspoon crushed red pepper flakes
• 3 lbs littleneck clams, washed and brushed
• 1/2 cup dry white wine, such as Pinot Grigio
• 2 cups lidia's flavors of italy tomato sauce, with basil or tomato and basil pasta sauce
• 2 scallions
• 10 fresh basil leaves, washed, dried, and cut into very thin strips, chopped
• salt, to taste

Directions

1. 1

   In a large and wide heavy casserole or dutch oven, over a medium flame, heat 3 tablespoons of the olive oil. Add the garlic and cook until golden brown, stirring for approximately 2 minutes. Add crushed red pepper flakes, stir, than add the clams and wine. Place a lid on the pot, turn flame to high, and cook shaking the pot occasionally for approximately 7 minutes or until clams begin to open.

2. 2

   Pour in tomato sauce, add scallions and basil. Stir well and bring mixture to a boil.

3. 3

   Using a slotted spoon, transfer clams to a serving platter and discard any unopened shells. Spoon sauce over the clams and serve immediately.