Linguine With Red Clam Sauce

Recipe Ingredients

3		Clams - minced
3 tablespoons	45ml	Extra virgin olive oil
1 tablespoon	15ml	Garlic - crushed
1/4 cup	59ml	Dry sherry
1/4 tablespoon	3.8ml	Dried oregano
2 tablespoons	30ml	Dried parsley
1		Tomatoes - crushed
1/8 tablespoon	1.9ml	Dried red pepper flakes - (1/8 to 1/4)
		Salt and pepper - to taste
1 lb	454g / 16oz	Linguine

Recipe Instructions

Drain clams reserving liquid. Rinse drained clams and set aside. In a heavy saucepan, heat olive oil. When moderately hot, add garlic and stir for 10 seconds.

Add tomatoes, sherry, reserved clam juice (being careful not to add any sediment that has collected in the bottom), oregano, parsley, red pepper flakes and salt to taste (hold off on the pepper until you've tasted the sauce). Cook over low to medium heat for 20 minutes.

Meanwhile, boil a large quantity of water in a large stockpot, add linguine and cook until al dente, about 8 to10 minutes. Just before draining the pasta, add the reserved clams to the sauce. Drain pasta and then mix with sauce. Serve with grated Parmesan and/or Romano.

Serves 6 hearty eaters.

Source:
Linda Fletcher

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.