This sauce is made using only fresh Venerupis decussata clams, whose fishing areas are mainly located off the Conero Riviera, away from the main sources of pollution – which makes them “category A” sea areas.
We carefully select our fresh clams and promptly send them to the food prep facility to undergo processing in the least possible time. In this way, we can preserve the intense flavour of the clam and its organoleptic properties.
The sauce preparation starts with a sautéed base of EVO oil, garlic, parsley and a pinch of chili pepper. After browning, we add in some Italian tomato puree and let it simmer until the sauce becomes thick enough. We open the clams separately in a pot, deglazing them with some white wine. Then, we pour the clams into the sauce without shelling them. According to the original recipe, we strain the clam cooking liquor and use it to season the sauce without the addition of artificial flavourings.
Our ready-made sauce is distributed in 350 g jars (12.3 oz) – about 3/4 servings.
At home, simply heat the sauce in a non-stick pan over low heat for a few minutes until it reaches a boil. Then, pour the sauce onto your food, or else drop the food into the sauce and toss them together.
Ingredients: 50% tomato (100% Italian), 40% CLAM with shells (Venerupis decussata), white wine (contains SULPHITES), EVO oil, garlic, parsley, salt, pepper, chili pepper.
Gluten free product.
Cooked product sterilized by autoclave.
Net weight: 350 g (12.3 oz)