Linguine with Red Clam Sauce
You can buy fresh or frozen chopped clams, or get about three dozen
shucked cherrystone clams and chop them yourself. Save the juice from
the shucked clams and use it in place of or as part of the bottled clam
juice;it may be saltier, so begin with less.
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Serves: 4
Prep. time: 10 minutes
Cooking time: 17 minutes
1/4 cup olive oil4 large garlic cloves, , chopped2/3 cup dry white
wine1/2 teaspoon dried thymepinch dried red pepper flakes3 cups canned
crushed tomatoes in thick puree, , (from one 28-ounce can)1 cup bottled
clam juice1 1/4 teaspoons salt, , more if needed3/4 pounds clams, ,
chopped, drained (about 1 1/2 cups)1/3 cup flat leaf parsley, ,
chopped1/4 teaspoon fresh ground black pepper3/4 pound linguine
In a large frying pan, heat the oil over moderately low heat. Add the
garlic and cook, stirring, for 1 minute. Add the wine, thyme, and
red-pepper flakes; bring to a simmer. Cook until reduced to about 1/3
cup, about 5 minutes.
Add the tomatoes, clam juice, and salt. Raise the heat to moderate and
bring to a simmer. Cook, stirring occasionally, until thickened, about
10 minutes. Add the clams and bring back to a simmer. Continue simmering
until the clams are just done, about 1 minute longer. Stir in the
parsley and black pepper. Taste the sauce for salt, and add more if
needed.
Meanwhile, in a large pot of boiling, salted water, cook the linguine
until just done, about 12 minutes. Drain and toss with the sauce.
1997 American Express Publishing Corporation. Excerpted from the Quick
from Scratch cookbook series. Reprinted with permission from American
Express Publishing Corporation. All rights reserved.
~Once someone touches your heart, the fingerprints last forever~ *
Angelique *
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