Friday, August 26, 2011

Cook’s Corner: Anthony’s Shells with Clam Sauce



Pam Spray

8 Scallions, diced

3 garlic cloves, minced

1/4 teaspoon of red crushed red pepper flakes, if desired

3 cans chopped clams, drained ( reserve liquid)

1/2 cup chicken broth

2-3 tablespoons Basil

1 Tablespoon oregano

Cooked shells per package directions

Parmesan Cheese, as desired



  • Spray a large nonstick skillet with nonstick cooking spray; heat. Add the scallions, garlic and red pepper flakes; cook, stirring as needed until softened 2-3 minutes.
  • Add the clams, the reserved liquid,chicken broth, oregano; bring to a boil. Reduce the heat and simmer, uncovered. until the liquid is reduced bu on-third, 10-12 minutes.
  • Place the shells in a large serving bowl; add the clam sauce and toss to coat.  Serve, sprinkled with the cheese, if desired.

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