Quote:
Originally Posted by chachi  Um I want that recipe.
We are having barbq chicken corn and potatoes |
Linguine with Red Clam Sauce
1/4 cup olive oil
4 large cloves garlic, chopped
2/3 cup dry white wine (I use Holland House)
Pinch dried red pepper flakes
1 28-ounce can crushed tomatoes in thick puree
1 cup bottled clam juice
1 1/4 teaspoons salt
3 or 4 cans chopped clams, drained
1/4 teaspoon fresh-ground black pepper
3/4 pound linguine
Directions:
In a large fry pan, heat oil over moderately low heat. Add the garlic and cook, stirring for 1 minute. Add the wine and red pepper flakes; bring to a simmer. Cook until reduced to about 1/3 cup, about 5 minutes.
Add the tomatoes, clam juice and salt. Raise the heat to moderate and bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes. Add the clams and bring back to a simmer. Continue simmering until the clams are done, about 1 minute longer. Stir in black pepper.
Meanwhile in a large pot of boiling water, cook linguine until just done, about 12 minutes. Drain and toss with the sauce.