Recipe

Leather Jacket with Clams & Tomato Sauce

Difficulty		<iframe src="//www.facebook.com/plugins/like.php?locale=en_US&href=https%3a%2f%2fwww.towngascooking.com%2fen%2fRecipe%2fLeather%2520Jacket%2520with%2520Clams%2520ANDD%2520Tomato%2520Sauce&send=false&layout=button_count&show_faces=false&font&colorscheme=light&action=like" scrolling="no" frameborder="0" style="border:none; overflow:hidden; width:90px; height:21px;" allowTransparency="true">

Ingredients Ingredients (makes 2 servings): 300 grams leather jacket fillet 300 grams fresh clams 50 ml white wine 200 grams canned peeled tomatoes pinch of saffron filaments 1 shallot, minced 2 garlic cloves 1 stalk fresh basil Method 1 1. Heat 2 tablespoons olive oil until smoking hot with 1 garlic clove. Add the clams with white wine and cover with a lid. Cook until the clams are opened. Remove from heat. 2 2. Heat 3 tablespoons olive oil with 1 garlic clove and minced shallots. Add the canned tomatoes and crush into small pieces. Add saffron filaments, basil stalk and clam juice. Leave to simmer for 15 minutes. 3 3. Pan-fry the fish fillets until golden brown. Add to the tomato sauce and leave to cook further until cooked through. Add the clams and adjust seasoning. Sprinkle with chopped basil leaves and serve hot. Back

1	1. Heat 2 tablespoons olive oil until smoking hot with 1 garlic clove. Add the clams with white wine and cover with a lid. Cook until the clams are opened. Remove from heat.
2	2. Heat 3 tablespoons olive oil with 1 garlic clove and minced shallots. Add the canned tomatoes and crush into small pieces. Add saffron filaments, basil stalk and clam juice. Leave to simmer for 15 minutes.
3	3. Pan-fry the fish fillets until golden brown. Add to the tomato sauce and leave to cook further until cooked through. Add the clams and adjust seasoning. Sprinkle with chopped basil leaves and serve hot.

Ingredients (makes 2 servings):
300 grams leather jacket fillet
300 grams fresh clams
50 ml white wine
200 grams canned peeled tomatoes
pinch of saffron filaments
1 shallot, minced
2 garlic cloves
1 stalk fresh basil