Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party or Brunch. Diabetic, Egg-free, Lactose-free, Low Sat. Fat, Low Calorie and Reduced Carbs diet.

Italian

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

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. Pour in tomato sauce, add scallions and basil. Stir well and bring mixture to a boil. Using a slotted spoon, transfer clams to a serving platter and discard any unopened shells. Spoon sauce over the clams and serve immediately.

Preparation time: 30 minutes

Cooking time: 45 minutes

Serves: 4-6

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