Classic and elegant linguini and fresh clams bathed in a light tomato sauce.
|3 tbsp||(45 mL) Olive oil|
|3||Cloves garlic, minced|
|2 ½ cups||(625 mL) Tomato juice|
|½ cup||(125 mL) White wine|
|Salt and pepper|
|½ tsp||(2 mL) Red chili flakes|
|1 lb||(500 g) Little neck clams|
|1||(28 oz/796 mL) Can crushed tomatoes|
|1||(350 g) Package Olivieri Linguini|
HEAT oil in a large pan set over medium heat. Add onion and garlic. Sauté for 4-5 minutes, stirring frequently. Add juice, wine, salt, pepper, chili flakes, clams and crushed tomatoes. Bring to a boil. Cover and simmer for 8 minutes or until clam shells open.
REMOVE clams from pan. Discard any clams that have not opened. Set aside.
RETURN sauce to a simmer and cook until liquid is reduced to about 5 cups (1.25 L), about 15-18 minutes.
COOK pasta according to package directions and drain. Serve clams and sauce over pasta.
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