Sauteed Clams In Spicy Basil Broth
2 tsp olive oil
1 tsp red chili flakes
1 tbsp minced garlic
1/4 cup white wine
1/4 cup diced tomatoes
1 lb clams (fresh or frozen)
1 lb cubed, cold butter
2 tbsp chiffonade basil
Heat olive oil, chili flakes, and garlic.
When garlic turns golden brown deglaze the pan with white wine and reduce the liquid.
Add clams and tomatoes and steam until the clams open.
Finish sauce with butter and basil.