Linguine with Red Clam Sauce
Servings
2Serving size
2 ounces pasta with sauceThis recipe can easily be multiplied but does not make very good leftovers.
Ingredients
| 3 Quarts Water |
| 2 pound (with shell), yield after shell removed Fresh clams (about 48 littleneck clams) |
| 4 ounce Whole Wheat Linguine (or gluten-free linguine) |
| 1 tsp. Olive oil |
| 1 large White or yellow onions (minced) |
| 1 Medium stalk Celery, raw (finely diced) |
| 1/2 Medium Green bell peppers (diced) |
| 1 15 ounce can No salt added canned diced tomatoes |
| 2 fluid ounces Red wine |
| 1 to taste Black pepper |
| 1 Tbsp. Fresh oregano |
| 1 ounce Parmesan cheese (grated) |
Instructions
Cook until all the clams open – about 4 minutes.
Remove the clams and then shuck the clams from the shells into a mesh sieve. Run cool water over the clams for about 10 seconds and set aside.
Strain the broth through a fine mesh sieve.
Rinse out the skillet and place over medium high heat.
Add the olive oil and then the onion. Cook for about 3 minutes. Stir frequently.
Add the celery and peppers. Cook for about 3 minutes. Stir frequently.
Add the wine, tomatoes and the strained clam broth to the pan.
Season with the pepper simmer over medium heat until the liquid is reduced by about 2/3 (about 20 to 30 minutes).
When the sauce is ready add the remaining water in a medium stock pot over high heat.
When the water boils add the linguine. Stir occasionally.
Add the clams and the oregano to the red sauce and toss gently to heat through.
When the linguine is cone, drain and add to the pan with the sauce.
Toss gently and serve topped with the parmesan cheese.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
I love linguine with clam sauce and this red clam sauce is really great. It takes only a few minutes to prepare and the flavor is fantastic.