Pasta

Linguine With Quick Red Clam Sauce

  • 1 pound Dried linguine
  • ~ Salt
  • 1 can (35 ounces) Whole peeled tomatoes
  • 2 large Garlic cloves
  • 3 tablespoons Chopped parsley, or more to taste
  • 1 can (6.5 to 8 ounces) Whole clams or minced clams
  • 2 tablespoons Olive oil
  • ~ Crushed red pepper flakes
  • ~ Freshly ground black pepper

    • 1. Fill a pasta pot with water and saltthe water. Cover the pot and bring the water to a boil over high heat. Add the 1 pound dried linguine, stir to separatethe strands, and cook the pasta, stirring, about 10 to 12 minutes, until al dente. Drain the pasta well and return it to the pot. Keep warm, covered.

    2. Drain the tomatoes, reserving the juice. Chop the 2 garlic cloves. Chop at least 3 tablespoons parsley, or more to taste. Drain the clams, reserving at least 4 tablespoons of the clam juice.

    3. In a large saucepan, heat the olive oil over medium heat until hot. Add the garlic and cook,stirring, until golden; do not let burn.

    4. Add the drained tomatoes, breaking them up with the side of a wooden spoon;stir in the 4 tablespoons clam juice. Bring the mixture to a simmer, then lowerthe heat to medium-low and cook, stirring occasionally, 5 minutes, until heatedthrough and combined. Stir in the clamsand the 3 tablespoons chopped parsley, combining well, and cook 5 minutes.

    5. Add the red pepper flakes, salt, and lotsof freshly ground black pepper and taste for seasonings. Thin the sauce, if desired, with some of the reserved tomato juice. Toss the sauce with the linguine and serve at once.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by June Gothberg of Battle Creek, MI. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!