Zuppa di Pesce Con Penne.
Little Neck Clams
A Spicy Red Sauce
Served with Penne Pasta.
Intoxicating aromas of fresh seafood and garlic. A mouthwatering spicy red sauce, and perfectly cooked al dente penne pasta. The addition of peas is not in a traditional Pesce, but I think it really adds a great depth of flavor as well as some nice color contrast.
Start with a little oil in a pan, add diced garlic until brown. Add your seafood. When your seafood is almost done, add your red sauce and finish with peas. A real Pesce has a think sauce, but I prefer to thin mine out with a little water. I end with one or two handfuls of cooked penne pasta. I cook my pasta very al dente.