Clams With Tomato And Basil

• 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 2 cups tomato and basil pasta sauce
• 2 scallions
• 10 fresh basil leaves, washed, dried, and cut into very thin strips, chopped
• salt, to taste

1. 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.
2. Pour in tomato sauce, add scallions and basil. Stir well and bring mixture to a boil.
3. Using a slotted spoon, transfer clams to a serving platter and discard any unopened shells. Spoon sauce over the clams and serve immediately.

extra virgin olive oil, garlic, red pepper, littleneck clams, white wine, lidias flavors, scallions, basil, salt

Taken from www.food.com/recipe/clams-with-tomato-and-basil-176205 (may not work)