Linguine Clam Sauce
|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 (ProgressoÂ®)|
|Red chili||1 Small, finely chopped (seeded)|
|Shucked small clams||1 Pint (fresh, drained and liquid reserved)|
|Chopped fresh parsley||1 Tablespoon|
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.