Ingredients
2 tbsp Pomace Olive Oil
1 ea Onions, finely chopped
2 ea Garlic cloves, chopped
16 oz Pomodorina
1 cup Dry white wine
5 oz Clams, in natural juice
1 oz Clam Base
2 tbsp Parsley, finely chopped
Hacomat, to taste
Ground black pepper, to taste
Preparation
Heat the oil in a sauce pan, add onions and garlic, cook slowly for 5 minutes. Add Pomodorina, wine and clam juice and Clam Base, season with Hacomat and black pepper, stirring periodically, bring to a boil, then lower the heat. Now add the clams and chopped parsley, and additional seasoning if necessary. Place the cooked spaghetti into a pre-heated bowl and pour the clam sauce over the spaghetti.
Setting
Garnish with fresh basil leaves.
Specialty Ingredients
#91027 Pomodorina
#513 HACO-Swiss HACOMAT
#20107 Pomace Olive Oil
#90012 Clam Base
