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WHITE or FRESH RED CLAM SAUCE




Source of Recipe


borrowed from a friend


List of Ingredients





3 tablespoons olive oil
2 large garlic cloves
3/4 cup clam juice
1/4 cup white wine
2 small cans (6.5 oz.) of minced or chopped clams, drained. (I like the tender, deep sea kind.)
Reserve juice from one can of the clams
Lemon zest from small lemon
Red pepper flakes
Pinches of each: dried thyme, oregano, and basil
2 chopped fresh medium-size tomatoes * (For red sauce only.)
Lemon juice from half a lemon
2 tablespoons chopped fresh Italian parsley
Salt and pepper

Recipe




Sauté garlic in olive oil. When garlic is golden, add the clam juice, wine, juice from one can of clams, lemon zest and red pepper flakes, herbs, and tomatoes. Bring to boil and lower heat to reduce sauce. About halfway through, add fresh chopped tomatoes if using. When pasta is almost done, add half the parsley, chopped clams, and lemon juice. Season to taste with salt and pepper.

Serve over linguini and top with fresh parsley and another sprinkle of red pepper flakes if you like it spicy.