Linguine with Clam Sauce
1 lb linguine
3 Tbsp extra-virgin olive oil
Minced garlic, added to taste
14.5 oz can recipe-ready diced tomatoes
1 c dry white wine
1/4 tsp red pepper flakes
20 littleneck clams, rinsed
1-2 cans chopped clams, drained
Cook linguine according to the package directions. Meanwhile, heat the oil in a medium skillet over medium heat.
Add the garlic and cook for 30 seconds, stirring. Add the tomatoes, wine, red pepper, and 3/4 tsp salt and bring to a boil.
Add the clams, cover, and cook until they open (5-7 minutes).
Discard any unopened clams.
After draining the linguine, return it to the pot and stir in the clams and sauce.
Divide among individual bowls and top with chopped parsley if desired.
Pairs Well With
I adapted this from a recipe I found in Real Simple. It was my first attempt at cooking clams in their shells, and I must say it turned out well!