In a large saute pan cook the garlic in the olive oil until golden brown. Do not burn. Add the clams to the hot oil. **Be careful not to burn yourself. Add the wine, red pepper, fennel seed, lemon zest and juice.
Raise the heat to high and steam the clams for 6 to 8 minutes until all the clams are open. Arrange the clams in 6 bowls using a slotted spoon. Add the tomatoes and parsley to the boiling broth and cook for 1 minute. Ladle the broth over the clams and serve.
Courtesy Fresco by Scotto - Modern Tuscan Cooking for all Seasons By Marion Scotto and Vincent Scotto (with contributions by Rosanna, Anthony Jr. and Elaina Scotto) Abbeville Press Copyright 1997
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