Recipe

Linguini With Red Clam Sauce Recipe

	Marmay / All my dishes 8 months, 2 weeks ago This is pantry recipe. After a busy work day, you come home and search the pantry for the perfect meal. All of the ingredients are staples that you can go to at any time. Prep:10m Cook:20m Servings:4	Marmay
	easy elegant

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Ingredients

1/2 pound whole wheat or white linguine or fettuccine

Salt

1 tablespoon extra virgin olive oil

1/2 onion, thinly sliced

3 cloves garlic, thinly sliced

1/8 teaspoon crushed red pepper flakes, more to taste

1 (28-ounce) can diced tomatoes

2 (6-ounce) cans clams, drained, liquid reserved

Freshly ground black pepper

3 tablespoons chopped fresh parsley

Directions

Bring a large pot of salted water to a boil.

Add pasta and cook until al dente according to package directions. Drain thoroughly.

Meanwhile, heat olive oil in a medium pan.

Add onion and garlic and cook until fragrant and starting to turn translucent, 3 to 5 minutes.

Add crushed red pepper flakes and tomatoes and their juices.

Bring to a boil, reduce to a simmer and cook 8 to 10 minutes.

Add clams, 3 tablespoons reserved clam liquid and black pepper.

Simmer 5 minutes longer, until sauce is slightly thickened.

Taste and adjust seasoning, adding crushed red pepper and clam liquid if desired.

Stir in chopped parsley and pasta.

Toss to coat pasta with sauce and serve immediately.

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Comments

xerxes 8 months, 2 weeks ago said:
Don't know that I keep a can of clams round the pantry as a staple, but could be it's about time I did! This sounds suuuper! Great post xx

juels 8 months, 2 weeks ago said:
Simply perfect! Love the clams here, thanks!

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