Wednesday, January 20, 2010

Linguine with Spicy Red Clam Sauce

He said this was really good. I can't vouch for it because I am having sinus trouble and can't taste anything today. SUCKS. So I can't tell you if it tasted too fishy or anything like that. What I can tell you, though, is that it's a chunky tomato-based sauce that he liked, and that counts for something. I would make it again, not only because I wonder what it tastes like, but also because he liked it.


Linguine with Spicy Red Clam Sauce
Cooking Light

Canned clams make this no-fuss recipe supereasy. Of course, you can use fresh littleneck clams, if you prefer. Cook them for about five minutes or until the shells open, and discard any unopened shells. Use less crushed red pepper, or omit it if you prefer a milder sauce. Serve with garlic bread and a tossed green salad.

1 (9-ounce) package fresh linguine
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1/2 teaspoon crushed red pepper
2 tablespoons tomato paste
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 (6.5-ounce) cans minced clams, undrained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano

Cook pasta according to package directions, omitting salt and fat. Drain.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and crushed red pepper to pan; sauté 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes; cook 4 minutes or until thick, stirring constantly. Stir in clams; cook 2 minutes or until thoroughly heated. Remove from heat; stir in parsley, basil, and oregano. Serve with pasta.

Yield: 4 servings

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