Pasta With Red Clam Sauce - {Vongole Al Pomodoro}

Recipe Ingredients

1/4 cup	59ml	Olive oil - plus
1 tablespoon	15ml	Olive oil
3		Garlic cloves - minced
1/3 cup	30g / 1.1oz	Minced flat-leaf parsley
1 teaspoon	5ml	Hot red pepper flakes
2 cups	474ml	Fresh minced clams - with their juice
1 1/2 cups	355ml	Tomato And Basil Sauce - (see recipe)
		= (or prepared tomato sauce)
1/3 cup	78ml	Dry red wine
		Fine sea salt - to taste
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Linguine

Recipe Instructions

In a large skillet, heat the olive oil over medium heat. Add the garlic and cook until it softens but does not color. Add the parsley and red pepper flakes and cook, stirring, for 1 to 2 minutes. Add the clams and their juice, cover, and cook for 1 minute. Add the tomato sauce, wine, and salt and pepper, stir well, cover, and simmer for 5 minutes.

Meanwhile, bring 6 quarts of salted water to a boil in a large pot. Add the linguine and cook until al dente. Drain well, and place on a large serving platter.

Pour the sauce over the linguine. Toss and serve immediately.

This recipe yields 4 servings.

Source:
Ciao Italia at http://www.ciaoitalia.com

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