What You Need:
1 Tbsp Olive oil
2 Garlic cloves, chopped
2 cups Diced canned tomatoes in mixed herbs
1 tsp Chopped fresh cilantro
1/2 tsp Dried oregano
salt and freshly ground pepper, to taste
1 (10 oz) can Whole baby clams, drained
1 cup Ricotta cheese
1/3 cup Grated Parmesan cheese
1 Tbsp Chopped fresh parsley
1 lb Tagliatelle or fettuccine, freshly cooked and drained
What To Do:
In a heavy medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant.
Add the tomatoes, cilantro and oregano; bring to a boil. Lower the heat and simmer for 15-20 minutes, stirring occasionally, until lightly thickened. Season to taste with salt and pepper. Stir in the clams; heat through.
In a medium bowl, mix together the ricotta, Parmesan and the parsley. Season to taste with salt and pepper.
Place the pasta in a large heated serving bowl and mix with the clam sauce. Form a small hole in the center of the pasta and fill with the cheese mixture. Serve immediately.
1 Tbsp Olive oil
2 Garlic cloves, chopped
2 cups Diced canned tomatoes in mixed herbs
1 tsp Chopped fresh cilantro
1/2 tsp Dried oregano
salt and freshly ground pepper, to taste
1 (10 oz) can Whole baby clams, drained
1 cup Ricotta cheese
1/3 cup Grated Parmesan cheese
1 Tbsp Chopped fresh parsley
1 lb Tagliatelle or fettuccine, freshly cooked and drained
What To Do:
In a heavy medium saucepan, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant.
Add the tomatoes, cilantro and oregano; bring to a boil. Lower the heat and simmer for 15-20 minutes, stirring occasionally, until lightly thickened. Season to taste with salt and pepper. Stir in the clams; heat through.
In a medium bowl, mix together the ricotta, Parmesan and the parsley. Season to taste with salt and pepper.
Place the pasta in a large heated serving bowl and mix with the clam sauce. Form a small hole in the center of the pasta and fill with the cheese mixture. Serve immediately.
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