Linguine with Clams and Artichokes in Red Sauce

Linguine with Clams and Artichokes in Red Sauce
Photo by Randy Mayor

Ingredients

  • 2 tablespoons chopped fresh or 2 teaspoons dried basil
  • 1 (10-ounce) can baby clams, undrained
  • 2 tablespoons finely chopped fresh parsley
  • 2 tablespoons diced shallots
  • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
  • 1 (14-ounce) can quartered artichoke hearts, drained
  • 1 (26-ounce) jar tomato-basil pasta sauce
  • + 11 more ingredients
    • 2 tablespoons olive oil
    • ¼ teaspoon black pepper
    • 1 (14-ounce) can quartered artichoke hearts, drained
    • 2 tablespoons finely chopped fresh parsley
    • 1/3 cup dry white wine
    • 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
    • ¼ teaspoon black pepper
    • 2 garlic cloves, minced
    • 1 (26-ounce) jar tomato-basil pasta sauce
    • 1 (10-ounce) can baby clams, undrained
    • 2 tablespoons chopped fresh or 2 teaspoons dried basil

Heat the oil in a large saucepan over medium-high heat. Add the shallots and garlic, and sauté 2 minutes or until tender. Add wine and next 4 ingredients (wine through clams); reduce heat, and simmer for 5 minutes. Stir in basil and parsley. Serve sauce over pasta.

View full recipe at My Recipes

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