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Receta Linguine With Red Clam Sauce
by Global Cookbook

Linguine With Red Clam Sauce
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Ingredientes

  • Salt
  • 12 ounce Uncooked linguine
  • 1 Tbsp. Extra virgin olive oil
  • 1 tsp Chopped garlic
  • 1 can Chunky tomato sauce, (15-oz) (see note)
  • 1 can Diced tomatoes, (14.5-oz) liquid removed (throw away juice or possibly save for another use)
  • 2 can Chopped clams, (10.5-oz) (see note)
  • 2 x Bay leaves
  • 1 tsp Dry basil
  • 1/4 tsp Dry red pepper flakes

Direcciones

  1. Put a big pot of water up to boil for the pasta. As soon as it boils, add in salt to taste, then stir in linguine. Cook according to package directions.
  2. Prepare the sauce while the water boils and the pasta cooks. Heat oil in a large skillet. Add in garlic and stir just till hot, about 30 seconds. Don't let garlic brown.
  3. Quickly add in tomato sauce and diced tomatoes. Stir well. Drain juice from one can of clams; add in juice to skillet. Add in bay leaves, basil and red pepper. Bring to a boil, then reduce heat and simmer, uncovered, till thick and flavors blend, about 10 to 15 min.
  4. Just before serving, drain remaining can of clams; throw away juice. Stir clams into sauce. Remove from heat immediately, or possibly clams will toughen.
  5. Remove bay leaves, toss sauce with pasta and serve.
  6. Yield: 4 servings.
  7. Note: I recommend Hunt's Ready chunky tomato sauce and Progresso Recipe Ready chopped clams. By POST-DISPATCH food editor Judith Evans.