Good Day Cafe: fusilli with clams - FOX 32 News Chicago

Good Day Cafe: fusilli with clams

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Chef Dave Pasternack of Barchetta restaurant in the Chelsea section of Manhattan prepares fusilli with surf clams.

Fusilli with Surf ClamsServes 4 people

1 pound fusilli pasta

6 surf clams, shucked, cleaned, sliced into bite size pieces and juices reserved

4oz parsley leaves

1 jalapeno, sliced into rings

3T olive oil, plus more to finish

Salt and pepper to taste

10oz tomato sauce,

recipe follows

In a large skillet, heat olive oil over medium heat. Add jalapeño with a pinch of salt and sweat until softened. Add the tomato sauce and bring to a simmer.

In a large pot of salted water, cook pasta one minute less than the package directions. Add to the tomato sauce with the parsley. Simmer sauce for one minute to reduce slightly.

Add clams and 2T reserved clam juice. Toss with olive oil, salt and pepper. Serve in warmed pasta bowls.

Tomato sauce

6 15oz cans whole San Marzano tomatoes

1 Spanish onion, diced small

1 carrot, peeled and grated on a microplane

1 piece celery, grated on a microplane

2T garlic, finely chopped

4T Olive oil

Salt and pepper

To make sauce:

In a large sauce pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Season with salt and pepper. Sweat vegetables until soft. Add tomatoes, crushing as you add to the pan. Cook over low heat for one hour, stirring often. Taste for seasoning and add salt and pepper if needed. Remove from heat, cool, and reserve.

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