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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. clams (vongole)
- 1 garlic clove (chopped)
- 3 Tbsp. virgin olive oil (extra-)
- 1 red chili flakes (freshly chopped, to taste, optional)
- 14 oz. tomato passata (puréed tomatoes)
- 2 tsp. salt
- 7 oz. polenta (fine)
- 1/2 cup dry white wine
- 1 parsley (handfu flat-leaf, Italian, leaves picked and roughly chopped)
- 1 handful basil leaves (picked and roughly chopped)
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