Linguine with Red Clam Sauce

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Fresh clams are the first choice for any 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:

• 1 (1-pound) package DeLallo Linguine
• 1/4 cup DeLallo Extra Virgin Olive Oil
• 3 cloves garlic, smashed
• 3 (6.5-ounce) cans DeLallo Chopped Sea Clams, drained, reserve the liquid
• 1/2 cup dry white wine
• 2 (14.5-ounce) cans DeLallo Organic Whole Peeled Tomates, crushed
• 1/4 cup chopped fresh flat-leaf Italian parsley 
• Salt and pepper

Directions:

Bring a large pot of salted water to a boil. Cook linguine for al dente texture.

Meanwhile, heat the oil and garlic in a large saucepan over medium heat, just until the garlic begins to sizzle. Add the clam juices and wine. Cook over medium-high heat for about 3 minutes, then add the tomatoes. Heat for about 5 minutes, until the tomatoes cook down slightly.

Add the clams and fresh parsley and cook for 2 minutes. Season with salt and pepper. Toss hot pasta with sauce in saucepan for about 2 minutes to marry flavors.

Serves 4 to 6 Send to friend Printer-friendly version