Linguine with Red Clam Sauce

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Fresh clams are the first choice for any pasta with clam sauce recipe when you can get them. But there are many times when fresh are not available or maybe you just don't have much time to cook...linguine with red clam sauce is light, yet satisfying and delicious.

Ingredients:

1lb DeLallo Linguine

1/4 cup DeLallo Extra Virgin Olive Oil

3 cloves of garlic, smashed

3 - 6.5oz cans DeLallo Chopped Sea Clams, drained, reserve the liquid

1/2 cup dry white wine

2 -14.5oz cans DeLallo Organic Whole Peeled Tomates, crushed finely with fingers, with juices

1/4 cup chopped fresh flat leaf Italian parsley 

Salt and pepper to taste

Directions:

Cook the pasta according to package directions until al dente.

Meanwhile, heat the oil and garlic in a
large sauté pan over medium heat just until the garlic starts to
sizzle. Add the clam liquid and wine. Cook over medium-high heat for about 3 minutes, then add the
tomatoes and cook again until the tomatoes are broken and slightly
reduced, about 5 minutes.

Add the clams and fresh parsley and cook for 2 miuntes; adding a little salt if needed.

Add the
cooked pasta and toss well and cook about one minute. Serve immediately.

Serves 4-6Send to friendPrinter-friendly version