Mainiac Linguine With Red Clam Sauce
- Ready In:
- 1hr 10mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 5 garlic cloves, finely minced
- 2 tablespoons olive oil
- 1⁄3 cup fresh flat leaf parsley, finely chopped
- 2 tablespoons fresh basil, finely chopped or 1 tablespoon dried basil
- 3 pint fresh clams, chopped or (6 ounce) cans chopped clams
- 1 (14 ounce) can tomato sauce
- 1 (14 ounce) can chopped tomatoes with juice
- pepper, to taste
- salt, to taste
- 8 ounces linguine, cooked
directions
- Add oil to saucepan or skillet and very lightly brown garlic over medium heat.
- Add parsley, basil, and pepper; stir well.
- Add clams, tomatoes and tomato sauce. Stir well and cover. Let sauce simmer 20 minutes. Should your tomatoes be very acidic you may need to add 1 teaspoons sugar for balance.
- Uncover and cook at a bubble until desired consistency. Approx 20 minutes. You can also simmer this on low heat until it has darkened and is "burnished." Both ways are lovely.
- Pour over cooked hot linguine.
- I serve this with a salad of mixed greens and vinaigrette with good dipping bread. This also makes for an excellent first course.
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RECIPE SUBMITTED BY
Hajar Elizabeth
Westbrook, 58
www.realethnic.blogspot.com
I am marrying soon to a man who loves to eat as much as I love to cook. Gym, here he comes! I am also currently working on 3 cookbooks though I need Dragon software now due to my disabilities.
My fiance and I love to be outdoors, have picnics and barbeques where I smoke all sorts of meats. I have traveled the world and am now still in my home port; at least to live but no moss grows under these feet!
My fiance cannot cook, however and is now receiving cooking lessons from me. Anyone interested in cooking lessons in my area, please feel free to get in touch.