Recipe Archives->Pasta->Tom Clam Linguine

Tomato Clam Linguine
Yield: 4 servings
   
2 tsp vegetable oil
2 garlic cloves, minced
2 onions, chopped
10 oz canned baby clams
14 oz canned tomato sauce
1/4 cup fresh parsley, chopped
2 tsp granulated sugar
1/4 tsp salt
1/4 tsp pepper
3/4 lb linguine
 
In a large skillet, beat oil over medium heat; cook garlic and
onions, stirring occasionally, for 5 minutes or until softened.
Drain clams, reserving 1/3 cup juice. Add juice to skillet along
with tomato sauce, half of the parsley, the sugar, salt and pepper;
cook for 5 minutes or until slightly thickened. Add clams; cook
for 1 minutes.  Meanwhile, in large pot of boiling salted water;
cook pasta for 8-10 minutes or until tender but firm; drain well
and return to the pot. Add sauce and toss to coat.

Serve sprinkled with remaining parsley.

Printable version: tom-clam-linguine.txt.