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Linguine Clam Sauce

A seafood and pasta lover's fix-it-fast feast.
Ingredients
  Uncooked linguine 12 Ounce
  Olive oil/Vegetable oil 1⁄4 Cup (4 tbs)
  Garlic 3 Clove (15 gm), finely chopped
  Canned whole peeled tomatoes with basil 28 Ounce, chopped (Progresso├é┬«)
  Red chili 1 Small, finely chopped (seeded)
  Shucked small clams 1 Pint (fresh, drained and liquid reserved)
  Chopped fresh parsley 1 Tablespoon
  Salt 1 Teaspoon
Directions

1. Cook and drain linguine as directed on package.
2. While linguine is cooking, heat oil in 3-quart saucepan over medium-high heat. Cook garlic in oil, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently.
3. Stir in clam liquid. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
4. Chop clams. Stir clams, parsley and salt into tomato mixture. Cover and simmer about 15 minutes, stirring occasionally, until clams are tender. Serve over linguine.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Stir Fried
Interest: 
Holiday, Kids, Party
Ingredient: 
Vegetable
Preparation Time: 
15 Minutes
Cook Time: 
50 Minutes
Ready In: 
65 Minutes
Servings: 
4

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