Fried Calamari & Clams with Red Sauce
by:
Serve this as is or on top of spaghetti, either way it is delicious!!! Enjoy with Lots and Lots of Love, Ciao Bella!! Catherine xo
ingredients
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serves: 4
2 lbs calamari with tentacles, cut into circles
12 whole clams, left
1 cup of flour
1 cup of cornmeal
1 cup of milk
dashes of paprika
dashes of sea salt
dashes of fresh ground black pepper
Vegetable oil for frying
Fresh grated Romano cheese
For the Sauce:
Juice from the clams, strained
1/2 Juice of lemon
1-29 oz can of crushed tomatoes
1 red onion, sliced
6 cloves of garlic, chopped
1 cup of fresh basil – ripped
1 teaspoon of red pepper flakes
1 teaspoon of sea salt
1 teaspoon of fresh ground black pepper
1 teaspoon of dried oregano
Olive oil
Servings Per Recipe: 4
Amount per Serving
Calories: 603
- Total Fat: 8.8 g
- Saturated Fat: 3.4 g
- Trans Fat: 0 g
- Cholesterol: 560.4 mg
- Sodium: 1220.3 mg
- Total Carbs: 71.3 g
- Dietary Fiber: 3.2 g
- Sugars: 4.5 g
- Protein: 55.4 g
preparation
1. For the Fish:
2. Combine the cornmeal with the flour and add the seasonings and grate about a ¼ of a cup of Romano cheese in the cornmeal and flour. Combine well.
3. Place the milk in a shallow dish and dip the calamari and clams first in the milk and then in the cornmeal and flour mixture.
4. Heat a frying pan with about 2 inches of vegetable oil and a piece of garlic. Place the pieces of fish in the hot oil, do not overcrowd the pan, fry until the fish becomes slightly golden and takes shape.
5. Place the fish on paper towels to absorb any excess oil.
6. For the Sauce:
7. Heat a large frying pan with a few drizzles of olive oil. Add the garlic and onion. Sauté until the onion becomes soft. Combine the strained clam juice with the lemon juice and add to the pan. Add the crushed tomatoes, seasonings and basil and simmer on low.
8. Add the fish gently to the sauce and grate Romano cheese on top and a drizzle of olive oil.
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