Clams & Couscous
Inspired by Sardinian Couscous with Clams and Tomatoes in Essentials of Mediterranean Cooking by Williams-Sonoma.
Randy Hill, November 4, 2011
Ingredients
- 2 tbsp Olive Oil
- 2 tbsp Shallots
- 1 tbsp Garlic
- 1/8 tsp Red Pepper Flakes
- 1 cup diced tomatoes
- 1/4 cup white wine
- 1/2 cup Clam Juice
- Black Pepper
- 1 lb small Clams
- 1 cup Israeli Couscous
- 2 tbsp chopped Parsley
Directions
- Warm Olive Oil in a medium sauce pan.
- Mince 1/8 cup Shallots.
- Saute Shallots, Garlic and Pepper Flakes for ~ 2 minutes until shallots are softened.
- Put the water on for the Couscous and cook according to directions.
- Add the diced tomatoes, wine and Clam Juice and cook for another 5 minutes.
- Add the Clams, discarding any that don't close. Cook for another 5-7 minutes until the clams open. Add the parsley before serving.
- When the clams and couscous are both done, pour the sauce and clams over the couscous.
(c) 2015 Randy Hill