Linguine with Red Clam Sauce

Linguine with Red Clam Sauce
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon crushed red pepper
  • 2 teaspoons bottled minced garlic
  • 12 ounces uncooked linguine
  • 3 (6 1/2-ounce) cans chopped clams, undrained
  • 1 (25.5-ounce) bottle fat-free marinara pasta sauce (such as Muir Glen)
  • 2 teaspoons olive oil
  • 2 tablespoons sun-dried or regular tomato paste

Cook pasta according to package directions, omitting salt and fat.Heat oil in a medium saucepan over medium heat. Add garlic; sauté 2 minutes. Stir in marinara sauce, tomato paste, and red pepper; bring to a simmer. Drain clams in a sieve over a bowl, reserving liquid; set clams aside. Stir reser...

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Comments

Variations on Linguine with Red Clam Sauce

  • Linguine with Red Clam Sauce
    • 1 pound linguine
    • 4 (6 oz.) cans chopped clams in juice
    • 1/3 cup finely chopped fresh parsley
    • 3 cups tomato sauce
    • 1/2 cup dry red wine
    • +2 other ingredients
  • Linguine with Red Clam Sauce
    • Pinch dried red-pepper flakes
    • 3 cups canned crushed tomatoes in thick puree (one 28-ounce can)
    • 1/3 cup chopped flat-leaf parsley
    • +8 other ingredients
  • Linguine with Red Clam Sauce
    • Grated Parmesan cheese
    • 2 14 1/2-ounce cans Italian-style diced tomatoes
    • 1/2 teaspoon dried crushed red pepper
    • 1 tablespoon olive oil
    • +7 other ingredients


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