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Linguini with Red Clam Sauce Recipe

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This recipe for Linguini with Red Clam Sauce is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp olive oil
1/2 Tbsp Basil
3-4 cloves garlic minced
1 tsp oregano
2 dz littleneck clams
1-2 Bottles of clam juice
1/2 tsp crushed red pepper
4 cups tomatoes, crushed, with juices
Salt and pepper -- to taste
1 lb Linguine -- (Cooked al dente)
Directions:
Directions:
For Fresh Clams: In large saucepan over medium heat, combine the clams, ¼ cup dry white wine, 1 tbsp thyme, 1 tbsp oregano, 2 cloves minced garlic and ¼ tsp crushed red pepper flakes. Cover and cook 4-5 minutes, until the clams open. DISCARD any unopened clams. When cool enough to handle, remove the clams from their shells and coarsely chop; cover and set aside. Reserve the shells for garnish, reserve the cooking liquid separately. In hot oil in small saucepan cook garlic briefly w/o browning. Add basil, oregano, tomatoes and red pepper. Add salt & pepper to taste. Bring to boil and simmer about 20 minutes. Add clam juices and cook until sauce simmers. During the last 4 minutes of cooking, add the clams and heat through. Combine with cooked pasta toss and serve
Number Of Servings:
Number Of Servings:
4-6

 

 

 

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