I love pasta and I love clams. So, on the menu this certain night was Linguine with red clam sauce. Of course anything with clams in it and I’m guaranteed to be eating solo. Well, I do have the dogs for company. They never turn their noses up to any of my food! John claims that clams are slimy though he eats mushrooms and I think they are slimy. What the heck dude? I’ll eat mushrooms on certain things but, they aren’t on the top of my list.
Even though I cut this recipe in half when I made it, I still had plenty for dinners and lunches! A great dish for guests, as long as they’re not persnickety.
Linguine with red clam sauce
1 T. olive oil
1 c. chopped onion
6 canned anchovy fillets, drained and chopped
3 clove garlic, chopped
1/2 t. dried crushed red pepper
2 (14.5 oz.) cans of Italian-style diced tomatoes
4 (6.5 oz.) cans of chopped clams
1/2 c. dry red wine
3 T. tomato paste
1 pound freshly cooked linguine
Chopped fresh parsley
Grated parmesan cheese (optional)
Heat oil in heavy large pot over medium-heat. Add onion and saute 3 minutes. Add anchovies, garlic and dried red pepper; saute 2 minutes. Mix in the diced tomatoes with juices, clams with juices, wine and the tomato paste. Bring the sauce to a boil, while constantly stirring. Reduce heat to low and simmer until it’s slightly thickened, stirring occasionally, about 15 minutes.
Meanwhile cook the linguine as directed. Luckily I cut this recipe in half because here is where the other half ended up.
On the dog-hair covered floor. At least it was pasta and not a steak! Pick-up-Stix anybody? Ha! Remember that game or am I showing my age? hee hee
Add (good) linguine to sauce and toss to coat. Season with salt and pepper.
Transfer to a large serving bowl. Sprinkle with parsley. Serve with parmesan cheese, if desired. I never did get a picture of this plated. Either I forgot or I was a hungry girl 😉
Yield: 4-6 servings.
*I cut this recipe in half and it still made a lot. So, the serving sizes are big if a full recipe serves 4-6 people.