Thursday, February 10, 2011

Linguine with spicy red clam sauce

Linguine with spicy red clam sauce
Adapted From Cooking Light magazine


1 (9-ounce) package fresh linguine
1 tablespoon olive oil
1/2 cup chopped onion
1 tablespoon bottled minced garlic
1/2 teaspoon crushed red pepper
1 (14.5-ounce) can crushed tomatoes, undrained
2 (6.5-ounce) cans minced clams, undrained
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano

Directions:Cook pasta according to package directions, omitting salt and fat. Drain.

Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, and crushed red pepper to pan; sauté 3 minutes or until onion is lightly browned.

Stir in tomato paste and tomatoes; cook 4 minutes or until thick, stirring constantly.

Stir in clams; cook 2 minutes or until thoroughly heated.

Remove from heat; stir in parsley, basil, and oregano. Serve over pasta.

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