Clams Posillipo in Red Sauce is quick, easy and full of briny, savory seafood flavor! Fresh clams are gently simmered in a light tomato and white wine sauce with anchovy, parsley and lots of garlic.
Clams Tomatoes Anchovies Wine Garlic
Combine the olive oil, chopped garlic cloves, anchovies and crushed red pepper in a large saucepan over medium low heat and cook until the garlic starts to soften and brown and the anchovies have dissolved, about 4 to 5 minutes.
Then, add the tomatoes, half the chopped parsley, salt and freshly ground black pepper and stir until well-combined.
Bring the tomato mixture to a simmer and simmer, uncovered for about 10 minutes or so to reduce and thicken the sauce and allow the alcohol taste to cook off. Then, carefully add the cleaned clams to the simmering tomato sauce.