Linguine with Red Clam Sauce

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Linguine with Red Clam Sauce Ingredients

Salt	1 cn Diced tomatoes; (14.5-ounce)
12 oz Uncooked linguine	2 cn Minced clams; (10.5-ounce)
1 tb Olive oil	2 Bay leaves
1 ts Minced garlic	1 ts Dried basil
1 cn Chunky tomato sauce;	1/4 ts Dried red pepper flakes

Instructions for Linguine with Red Clam Sauce

Put a big pot of water up to boil for the pasta. As soon as it boils, add salt to taste, then stir in linguine. Cook according to package directions. Prepare the sauce while the water boils and the pasta cooks. Heat oil in a large skillet. Add garlic and stir just until warm, about 30 seconds. Do not let garlic brown. Quickly add tomato sauce and diced tomatoes. Stir well. Drain juice from one can of clams; add juice to skillet. Add bay leaves, basil and red pepper. Bring to a boil, then reduce heat and simmer, uncovered, until thick and flavors blend, about 10 to 15 minutes. Just before serving, drain remaining can of clams; discard juice. Stir clams into sauce. Remove from heat immediately, or clams will toughen. Remove bay leaves, toss sauce with pasta and serve. Yield: 4 servings. Note: I recommend Hunts Ready chunky tomato sauce and Progresso Recipe Ready minced clams. By POST-DISPATCH food editor Judith Evans. Recipe by: St. Louis Post-Dispatch 1/11/96 Posted to MC-Recipe Digest by Nancy Berry on Apr 03, 1998

Main Ingredient: ClamCuisine: Uncategorized

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