Wednesday, May 22, 2013
Linguine with Clams
It's okay to clam up, at least when it comes to this lovely linguine dish. Served in a red sauce, it's every bit as good as the restaurant variety.
At a glance
12 oz. linguine, cooked
1 tbsp. olive oil
3 cloves garlic, finely chopped
28 oz. whole tomatoes, Italian-style, drained, chopped
1 small red chili, seeded, finely chopped
2 (6 1/2 oz.) minced clams, canned, drained, reserve liquid
1 tbsp. parsley, fresh, chopped
1 tsp. salt
Heat oil in 3-quart saucepan over medium heat. Cook garlic in oil until golden. Stir in tomatoes and chili. Cook 3 minutes. Stir in clam liquid; heat to boiling, reduce heat. Simmer uncovered 10 minutes. Stir clams, parsley and salt if using into tomato mixture. Cover and simmer about 15 minutes.
Ready in 50 min