Linguine And Clams With Spicy Chunky Tomatoes And Olives Recipe

Linguine And Clams With Spicy Chunky Tomatoes And Olives

From rottman 14 years ago

Downloaded this from the Cherrystone site this evening. Posting before trying, but looks soooooo good...

In deep skillet, sauté garlic and hot peppers in olive oil for one minute. Add the chopped tomatoes, olives, salt, oregano, basil, and one teaspoon of the parsley. Cover and cook until tomatoes begin to break down, about 3-5 minutes. Add clams and wine to tomato sauce. Cover, increase heat to high and cook, shaking pan occasionally. Clams will open in 3-5 minutes. With a slotted spoon, transfer clams to a bowl, then cover to keep warm. Cook pasta in large pot of boiling salted water until tender, but firm, 8-9 minutes, drain. Add pasta to the tomato/clam sauce to absorb some of the sauce. With tongs, transfer pasta immediately to a large shallow bowl. Place cooked clams in shells over the top of the pasta. Pour remaining juice from skillet over clams. Sprinkle with remaining chopped parsley. Serve with a green salad, a light dry white wine and lots of good Italian bread.

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rottman 14 years ago
If you get to it before I do Sparow, let me know what you think. I also love the combination.
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" It was excellent "
sparow64 ate it and said...
Oh yeah...this sounds fabulous! Love tomatoes and olives.
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rottman Nottingham, MD

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Reviewed by 3 people

Oh yeah...this sounds fabulous! Love tomatoes and olives.

sparow64 in Sweetwater loved it