Clams Or Mussels In Red Sauce

• 2 T Extra Virgin Olive Oil
• 4-6 Garlic Cloves Sliced or Garlic Paste
• 2 small shallots minced
• 1 t dried red chili pepper flakes to taste
• 1/2 Cup Chopped Fresh Parsley
• 1/2 Cup Chopped Fresh Basil-optional
• 1 can minced clams or clam juice- optional
• 2 bay leaves optional
• Juice of one Lime or Lemon or concentrate
• 1/2 Cup white wine, or small amount of dry sherry
• 1 28 oz can tomatos(regular or San Marzano) diced, crushed or if whole use cuisinart electric hand blender in pot to cut up
• 1 6 oz can tomato paste
• 1 bag clams soak in water 1 hr before using with sl salt

1. To a large pot add Olive oil, garlic shallots and red chilli pepperand brown slightly. Add parsley and Basil- saute slightly.
2. Then add bay leaves, juice of lime, wine and tomatos and tomato paste.
3. Cook on low up to a holf hour with cover half way on to reduce the sauce.
4. Put on high- add minced clams and clams- Cook till clams open if necessary moving them about. Do Not Overcook- takeoff burner

t, garlic, shallots, red chili pepper, parsley, fresh basil, bay leaves optional, lemon, white wine, tomato paste, water

Taken from www.epicurious.com/recipes/member/views/clams-or-mussels-in-red-sauce-51299211 (may not work)