Mainiac Linguine With Red Clam Sauce |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is one of my favorite ways to eat clams though I also adore good fried clams, steamers and clam chowder. Perhaps I just love clams! I love most seafood though. I first had linguine with red clam sauce at about 12 years of age on a trip to North Conway New Hampshire with my cousin's grandparents. Being a kid who was NOT going to order a cheeseburger, I fell in love with this. There is a good canned brand available in Maine by a national company which I will use when not feeling well in a pinch. I much prefer homemade though and I hope to make a few converts to a dish I so relish! I have also used tiny shrimp for this and it is very nice as well. This is a quick and easy way to make this sauce so enjoy! Ingredients:
5 garlic cloves, finely minced |
2 tablespoons olive oil |
1/3 cup fresh flat leaf parsley, finely chopped |
2 tablespoons fresh basil, finely chopped or 1 tablespoon dried basil |
1 pint fresh clams, chopped or 3 (6 ounce) cans chopped clams |
1 (14 ounce) can tomato sauce |
1 (14 ounce) can chopped tomatoes with juice |
pepper, to taste |
salt, to taste |
8 ounces linguine, cooked |
Directions:
1. Add oil to saucepan or skillet and very lightly brown garlic over medium heat.
2. Add parsley, basil, and pepper; stir well.
3. Add clams, tomatoes and tomato sauce. Stir well and cover. Let sauce simmer 20 minutes. Should your tomatoes be very acidic you may need to add 1 teaspoons sugar for balance.
4. Uncover and cook at a bubble until desired consistency. Approx 20 minutes. You can also simmer this on low heat until it has darkened and is burnished. Both ways are lovely.
5. Pour over cooked hot linguine.
6. I serve this with a salad of mixed greens and vinaigrette with good dipping bread. This also makes for an excellent first course.
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