2 Tablespoons olive oil [I used EVOO]
1 large onion, minced
2 garlic cloves, crushed
14-ounce can crushed tomatoes [I used sauce because I didn’t have any crushed or diced tomatoes, this was a mistake it definitely gains something from the chunks]
1 tablespoon sun-dried tomato paste
1 teaspoon sugar [make sure you use real sugar and NOT a substitute]
1 teaspoon Italian seasoning
about 3 cups fish or vegetable stock [I used fish stock. I think the clams being used make it non-vegetarian so I saw no reason to use my vegetable stock]
2/3 cup red wine [I used Cabernet Sauvignon]
1/2 cup small pasta shapes [I used Ditalini]
5-ounce jar or can clams in natural juice [I used Bumble Bee clams]
2 tablespoons finely chopped fresh flat leaf parsley, plus a few whole leaves to garnish
salt and pepper to taste
1. Heat the oil in a large saucepan. Add the onion and cook for 5 minutes, stirring frequently, until soft. [I added the garlic in at this stage as well]
2 Add the garlic, tomatoes, tomato paste, sugar, seasoning, stock, wine, and salt/pepper (to taste) and bring to a boil. Lower the heat, half cover the pan, simmer for 10 minutes, stirring occasionally. [I added the garlic in the step before this and I did not add any salt or pepper]
3. Add the pasta and continue simmering, uncovered for about 10 minutes or until al dente, stirring occasionally to prevent the pasta shapes from sticking together.
4. Add the clams and their juice to the soup and heat through for 3 to 4 minutes, adding more stock if required. Do NOT allow it to boil or the clams will become tough. Remove from the heat, stir in the chopped parsley and adjust the seasoning. Serve hot, sprinkled with pepper and parsley leaves. [See notes}
The recipe calls for way too much parsley. The parsley overtakes the subtle taste of the clams, even with the help of the fish stock. Be very careful reheating this as you can overcook and toughen the clams. When you are done cooking the soup, remove it from the heat and do NOT cover it because it will steam out too much of the broth and instead of soup you have stew.
Makes 5 and a smidge measured cups of soup.