2 can minced, chopped or whole baby clams
1/4 cup olive oil
2 tbsp butter
4 cloves garlic chopped
1/2 tsp dried thyme
1 tbsp fresh chopped parsley
28 oz can of tomato puree
1/2 of 28 oz can crushed italian tomato, es
1/2 cup white wine
1 cup liquid from clams
Directions
Melt butter in olive oil and saute garlic til golden. Add all other
ingredients except clams and simmer 1 1/2 hours. Add salt and pepper
to taste. When done, add clams. Serve over cooked spaghetti.
Servings: 1 servings
Clam Sauce (Red) Recipe brought to you by Recipe Ideas
Categories: Fish; Sauce; Seafood
The History of Recipes
Recipes as an idea can be found far back into distant history, at least as far back as the Egyptians, and maybe further still. Having said that, these, old cook books were just very basic hieroglyphic instructions for meal preparation.
Moving our culinary historical trip onwards, we find two recipe books from the 14th Century - a recipe book called `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, these books are nothing to do with the indian food that is served today, but rather descriptions of the types of food on the menues of the nobility of that period. Later on, in the 15th century, people returning from the crusades brought back many foods, spices and herbs from the holy lands, including coriander, parsley, and rosemary. These new culinary innovations created a surge in recipe manuscripts, some of which still exist in private collections. The arrival of TV gave us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Clam Sauce (Red) recipe.
