Red Clam Sauce

Course : Clams
Serves: 1
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3 pounds baby clams in shell or 2 cans -- (7oz), drained reserve liquor
2 cloves garlic -- for clams in shell
1/2 cup olive oil
1 small onion -- sliced
1/2 cup dry white wine
3 cups tomatoes -- peeled, chopped, and seeded
1 medium fresh green chile peppers -- seeded and chopped
1/4 cup chopped parsley
1 teaspoon salt and pepper -- to taste

Preparation / Directions:

Soak baby clams in water to draw out sand. Wash thoroughly and put in a large pot with the garlic. Cover and cook over medium heat until clams open. Shell, reserving 1 cup of liquor; set clams and liquor aside. Heat oil in a skillet and cook onion until browned. Add wine, tomatoes, reserved clam liquor and chiles. Cook over high heat for 20 minutes. Add reserved clams and the parsley. Season with salt and pepper and heat through. Pour over freshly cooked pasta and serve immediately.

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