Marcella says, "Italy has enough soups for a lifetime." This chapter has been wonderful, and I was happy to get the recipe for "Clam Soup". Though I live out in the California desert, I was able to get fresh clams. They were not the beautiful little tiny ones I enjoy in coastal cities or Italy, but I had to make due with these rather large littleneck clams from Bristol Farms.
After cleaning the clams well, saute olive oil, shallots, garlic and parsley. Add some white wine and red chili pepper, and those clams go in the pot. The clams are removed as soon as they open, and you have a simple and oh so delicious dinner!
Now I am craving pasta with clams! Such simple ingredients, and such wonderful flavors. Buonissimo!