Ingredients
24 littleneck clams, scrubbed and rinsed
1/4 cup olive oil
1/2 lb. large sea scallops, halved or quartered depending on their size
6 cloves garlic, crushed
2 cups cored, peeled, and crushed plum tomatoes or 1 can (28 oz.) Italian plum tomatoes (I like San Marzano brand), drained, seeded, and crushed
1/4 tsp. crushed red pepper flakes
Kosher salt
1/4 lb. haricots verts, trimmed
1 Tbs. chopped fresh flat-leaf parsley
1/2 lb. dried capellini or linguine
Fine Cooking
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1/4 cup olive oil
1/2 lb. large sea scallops, halved or quartered depending on their size
6 cloves garlic, crushed
2 cups cored, peeled, and crushed plum tomatoes or 1 can (28 oz.) Italian plum tomatoes (I like San Marzano brand), drained, seeded, and crushed
1/4 tsp. crushed red pepper flakes
Kosher salt
1/4 lb. haricots verts, trimmed
1 Tbs. chopped fresh flat-leaf parsley
1/2 lb. dried capellini or linguine
Description
Haricots Verts Are Slender, Young Green Beans. If You Can't Find Them, Substitute Regular Green Beans But Slice Them Lengthwise.
Fine Cooking
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