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Linguine with Clam Sauce

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    Source: www.cookingnook.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, B9, C
    MineralsNatrium, Manganese, Iron, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients :

    2. 2 - 10 ounce cans whole baby clams

    3. 2 tablespoons olive oil or salad oil

    4. 2 small garlic cloves minced

    5. 1 - 28 ounce can tomatoes

    6. 1 - 6 ounce can tomato paste

    7. 2 tablespoons minced parsley

    8. 1 1/2 teaspoons salt

    9. 1/4 teaspoon cracked pepper

    10. 1/8 teaspoon crushed red pepper (optional - to your taste)

    11. 1 pound dry linguine

    Instructions Jump to Ingredients ↑

    1. Directions :

    2. Drain clams and reserve the liquid in a small bowl. In a 3 quart saucepan, over medium heat, cook garlic in oil until it is lightly browned. Add the clam liquid, and remaining ingredients except the clams. Stir to mix well. Break up the tomatoes and heat the mixture to boiling. Reduce the heat to low, cover and simmer for 20 minutes to blend flavors, stirring occasionally.

    3. While the sauce is cooking, cook 1 pound of linguine or other pasta, fresh or packaged.

    4. After the sauce has cooked for the 20 minutes, add the clams and heat though until the clams are heated.

    5. Makes 4 servings.

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