Cooking notes from me, Terry, and Perplexity.ai*

Ingredients:

• Pasta of choice

• One package frozen clam meat

• 3 anchovy fillets, mashed

• 4-6 cloves garlic, sliced

• 1 large or 2 small shallots, finely chopped

• 1 habanero pepper, seeded and finely chopped

• 1/2+ cup dry white wine 

• 3 ounces tomato paste

• 1 28-ounce can plum tomatoes, hand-crushed, with sauce

• 3/4 to 1 cup clam juice

• Salt and pepper to taste

• 1/4 cup fresh parsley, minced

Instructions:

• Prepare pasta - I'm assuming everyone knows how to do this. 

• Sauté the Garlic and Anchovies.  Cook until the garlic is lightly golden and the anchovies have dissolved.

• Add Habanero and Cook Briefly

• Add White Wine and Clams.  When you pour in the white wine, scrape up any browned bits from the pan.

• Reduce heat to medium-low. Add the tomato paste and cook for 3 minutes, stirring frequently.

• Add the crushed plum tomatoes and clam juice. Bring the sauce to a low simmer.

• Reserve some pasta water when cooking the pasta, in case it is needed for the sauce. 

• Sprinkle sauce with minced parsley and, if desired,  drizzle with extra virgin olive oil.

*Terry suggested the initial concept and worked with Perplexity on it last year for Lent.