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
QUICK RECIPE SEARCH