Sauteed Clams with Basil Tomato Sauce

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Sauteed Clams with Basil Tomato Sauce

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Ingredients:

1 24 oz. can chopped clams
3 tomatoes, on the vine, diced
2 cloves garlic, minced
3 Tbl. olive oil
½ cup Pecorino cheese, grated
5 cups penne pasta
2 tsp. HerbCo fresh marjoram, minced
2 Tbl. HerbCo fresh basil, chiffonade*
2 tsp. HerbCo fresh basil, minced
2 tsp. HerbCo fresh oregano, minced
salt and pepper to taste

Directions:

1. Cook penne pasta to directions on package.

2. In large skillet over medium heat, saute garlic and clams in olive oil for 5 minutes. Add rest of ingredients except cheese, reduce heat and simmer uncovered until ingredients are heated through, about 10 minutes

3. Toss lightly to mix, and place in a serving dish. Sprinkle cheese on top, and serve.

Serves 4-6

*to chiffonade: take 3 or 4 basil leaves and stack on top of each other. Roll leaves up tightly side-to-side (not stem to tip). Using a sharp knife, cut basil across the width of the basil, making narrow ribbons.

Food Safety

GAP, GMP, HACCP. You may have heard of these acronyms that are becoming increasingly important in our quest for better food safety. But what do these terms mean?

GAP, or Good Agricultural Practices, focuses on the four basic components of production: soil, water, hands, and surfaces. By developing guidelines to address potential risks associated with each of these components, both the quality and safety of harvested produce can be enhanced.

GMP, or Good Manufacturing Practices, is the cornerstone of food quality and safety. GMP includes a food safety plan that incorporates water, product and facility testing.

HACCP, or Hazard Analysis Critical Control Point, is a systematic seven step process that identifies “Critical Control Points” in the production process—and seeks to eliminate the risk posed at those points.

HerbCo implements all three processes - GMP, GAP and HACCP - in its day to day operations.