Linguine Clam Sauce Recipe
A seafood and pasta lover's fix-it-fast feast.
Ingredients
12 ounces uncooked linguine
1/4 cup olive or vegetable oil
3 garlic cloves, finely chopped
1 can (28 oz) Progresso® whole peeled tomatoes with basil (Italian style), drained, chopped
1 small red chili, seeded and finely chopped
1 pint shucked fresh small clams, drained and liquid reserved
1 tablespoon chopped fresh parsley
1 teaspoon salt
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.
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.
