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Linguine with Red Clam Sauce

Source of Recipe


Paulette Mitchell






List of Ingredients



• 8 ounces linguine
  
• 1 Tbsp olive oil
  
• 2 tsp minced garlic
  
• One 28-ounce can Italian tomatoes with juice, coarsely chopped
  
• 2 Tbsp coarsely chopped flat-leaf parsley
  
• 1/8 tsp red pepper flakes, or to taste
  
• Dash of salt, or to taste
  
• One 6-ounce can of chopped clams, drained (1/2 cup clam juice, reserved)
  
• Freshly ground black pepper
  
• Freshly grated Parmesan cheese, for garnish
  






Instructions



1. Bring a large pot of salted water to a boil over high heat; add salt, then the linguine. When the water returns to a boil, stir occasionally to separate the noodles. Reduce the heat to medium-high and cook for about 10 to 12 minutes, or according to package instructions, until the noodles are al dente.
   
   
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook, stirring constantly, until fragrant -- about 1 minute. Stir in the tomatoes with juice, parsley, red pepper flakes, pepper, salt and the reserved clam juice. Cook, uncovered, until the sauce is slightly thickened, about 6 minutes. Reduce the heat to low. Add the clams and stir gently until heated, about 2 minutes.
   
   
3. When the linguine is done, drain well; return to the pot. Add the clam sauce and toss over medium heat just until heated through. Taste and adjust the seasoning.
   
   Makes 4 servings.
   
   ADVANCE PREPARATION: Covered and refrigerated, the sauce will keep for up to 1 day. Reheat gently and serve over hot, freshly cooked pasta.