Steamed Clams with Spicy Tomato Corn Broth

Servings: 2 | Serving size: 12 clams

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4.

Not good as leftovers.

Place the water in a stock-pot over high heat. When it is boiling add the fettuccine and cook, stirring occasionally, until almost done. There should be a slight firmness to the pasta.

Drain, rinse, and set aside. Divide between two large soup bowls.

Heat the butter in a medium stock-pot over medium-low heat. Add the shallots, carrots and celery. Cook for about 2 minutes until slightly soft. Add the white wine, water, tomato paste, salt and cayenne pepper.

Increase the heat to high and, as the water begins to boil, stir to blend the tomato paste into the broth.

Add the clams, corn and proscuitto. Cover and cook, stirring once or twice, until all of the clams have opened.

Using tongs place 1/2 of the opened clams in each bowl on top of the pasta. Pour the broth over the clams and pasta. Top with the tomato and parsley.

Serve with the sourdough bread.