Monday, March 13, 2006

Linguine & Red Clam Sauce

I saw Martha Stewart making this recipe on t.v. a few years ago. Since then I've made it a numerous times - it's one of those dishes that's pretty easy and at the same time impresses guests. This is how I do it:

Linguine & Red Clam Sauce

1 lb dried linguine
2 Tbs olive oil
4 garlic cloves, minced
3 (6 oz) cans chopped or minced clams, 2 with their juice
1/4 c. white or red wine
2 (14.5 oz) cans diced tomatoes
3/8 tsp hot red pepper flakes (or more, to your taste)
salt & pepper
1 Tbs butter

In a skillet (with a lid) large enough to hold the pasta later on, heat the oil over medium-low heat. Add the garlic and slowly cook, stirring, until golden, about 5 minutes. Add everything else - clams, wine, tomatoes, red pepper flakes and S&P, to taste, keeping in mind that the clams and their juice are salty. Stir, reduce the heat to a simmer, and simmer till thickened, about 15 - 20 minutes.

Cook pasta & drain while sauce is simmering. Add drained pasta & butter to the sauce and mix well in skillet. Cover and cook 1 minute.

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