Recipe By : Molto Mario MB1D29
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Tablespoons extra virgin olive oil -- plus 1/4 C
1 Medium red onion -- in 1/2" dice
1/2 Pound shiitakes, hard part of foot removed
1/2 Pound cooked chorizo -- thinly sliced
1/2 Cup Cinzano Rosso sweet vermouth
1 1/2 Cups basic tomato sauce
1 Cup dry white wine
24 littleneck clams, scrubbed -- and rinsed
1 baguette
1/4 Cup dry red wine
6 Cloves garlic -- thinly sliced
1 Bunch thyme, leaves only -- finely chopped
Preheat oven to 450 degrees F.
In a heavy bottom 6-quart pan, heat olive oil until smoking. Add onion,
shiitakes and chorizo and cook until onion is softened, about 8 minutes.
Add Cinzano and bring to a boil. Add tomato sauce, wine and clams, cover
and cook until clams are open, about 10 minutes.
Meanwhile, slice baguette as if to make a submarine sandwich. Brush bread
with wine, then oil. Sprinkle with garlic and thyme and close. Place in
oven unwrapped for 5 minutes. Remove and cut into 4-inch pieces. Uncover
clams and serve immediately.
