Clam Brodetto

• 3 tablespoons extra-virgin olive oil
• 1 Goat Horn pepper, chopped
• 1 teaspoon chile flakes
• 4 cloves garlic, sliced paper-thin
• 1 cup white wine
• 1 (14-ounce) can San Marzano tomatoes (see sidebar, page 216), passed through a food mill
• 2 pounds clams
• 1 cup Controne Beans (page 162)
• Juice of 1 lemon
• 2 to 3 tablespoons chopped fresh parsley
• Kosher salt and freshly ground pepper

1. Pour the olive oil into a deep saute pan over medium-high heat and add the Goat Horn pepper, chile flakes, and garlic.
2. Saute until soft but not colored.
3. Add the white wine and cook until the alcohol evaporates, 2 to 3 minutes.
4. Add the tomatoes and decrease the heat to a simmer.
5. Cook for 8 to 10 minutes longer, until the mixture is thickened, then add the clams and beans and increase the heat.
6. Cover immediately and cook over medium heat until the beans are heated through and the clams open, just a few minutes more.
7. Discard any clams that dont open.
8. Just before serving, add the lemon juice and parsley.
9. Season to taste with salt and pepper and serve.

extravirgin olive oil, pepper, chile flakes, garlic, white wine, tomatoes, clams, beans, lemon, parsley, kosher salt

Taken from www.epicurious.com/recipes/food/views/clam-brodetto-383841 (may not work)