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Linguine With Pesto-Marinara Clam Sauce




Source of Recipe


Internet


List of Ingredients




1 tsp vegetable oil
1/4 cup chopped shallots
3 garlic cloves, finely chopped
2 can minced clams - (6 oz ea)
1 1/3 cup Marinara Sauce, (see below)
2 tbsp prepared pesto sauce
1/4 tsp red pepper flakes
8 oz uncooked linguine
1/4 cup chopped fresh parsley

=== MARINARA SAUCE ===
1 1/2 tbsp olive oil
3 garlic cloves, minced
1 can Italian plum tomatoes - (28 oz), undrained
1/4 cup tomato paste
2 tsp dried basil leaves
1/2 tsp sugar
1/4 tsp salt
1/4 tsp red pepper flakes


Recipe



Heat oil in large nonstick saucepan over medium heat until hot. Add
shallots and garlic. Cook, covered, 2 minutes.

Drain clams; reserve 1/2 cup juice. Add clams, reserved juice, Marinara
Sauce, pesto and red pepper to saucepan. Cook 10 minutes, stirring
occasionally.

Prepare linguine according to package directions, omitting salt. Drain.
Spoon sauce evenly over each serving; top with parsley. Garnish with lemon
slices and additional parsley, if desired.

For the Marinara Sauce: Heat oil in large skillet over medium heat. Add
garlic; cook and stir 3 minutes. Stir in remaining ingredients. Bring to
a boil. Reduce heat to low; simmer, uncovered, 10 minutes. (Makes about 3
1/2 cups)

This recipe yields 4 servings.