American Kitchen Classic Linguine With Red Clam Sauce
- Ready In:
- 45mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 8 ounces linguine, uncooked
- 2 tablespoons extra virgin olive oil
- 2 tablespoons garlic, minced
- 3⁄4 cup dry white wine
- 1 (14 1/2 ounce) can diced tomatoes, undrained (Hunts, use Petite)
- 1 1⁄3 cups clam juice
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon ground black pepper
- 2 tablespoons unsalted butter
- 2 (10 ounce) cans baby clams, drained
- 2 tablespoons fresh parsley, chopped
directions
- Prepare pasta according to package directions; drain and keep warm.
- While the pasta cooks, heat oil in large skillet over medium-high heat until hot. Add garlic; cook 1 minute or until fragrant, stirring occasionally. Add wine; cook 3 to 5 minutes or until reduced by half, stirring occasionally.
- Add undrained tomatoes, clam juice, oregano and pepper to skillet; cook 10 to 12 minutes or until liquid has reduced by half. Remove skillet from heat; gently swirl in butter.
- Add clams, prepared pasta and parsley; toss to coat pasta with sauce. Serve immediately.
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