Linguine With Red Sauce
Linguine with Red Clam Sauce
Cook Time: 30 Minutes Culinary Skill: Medium  

1 box linguine
2 tablespoons olive oil
1 cup dry white wine
1 can of diced tomatoes
1 small can of tomato paste
1/2 cup finely chopped yellow onions
3 tablespoons thinly sliced garlic
1/2 teaspoon salt
2 pounds Little Neck clams, cleaned
1/4 teaspoon crushed red pepper flakes
2 teaspoons oregano
1/4 cup finely chopped fresh parsley leaves
1/2 cup grated Parmesan Cheese


In a large pot bring water to a boil, add a pinch of salt, and add Linguine, cook slightly under done.

Sauté onions in a medium heat pan and stir until translucent, about 3 minutes. Add Garlic and red pepper and cook for 30-45 seconds and add white wine. Cook for 1 minute, add all of the tomato paste, stir and combine. Reduce, add salt, Oregano, mix well then add the clams, and cover until the clams open. Toss out any clams that do not open.

Add some olive oil to the Linguine and toss in clam sauce lightly so you do not break any shells. Garnish with parsley and Parmesan cheese.

You can substitute the diced tomatoes, by adding add two cans of tomato sauce.


Untitled Document