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CLAM SAUCE WITH CANNED, CHOPPED CLAMS

LINGUINE WITH CLAMS

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Preparation - Easy
Serves 4

A surprisingly tasty sauce. Have a few cans of chopped clams in the larder and you will always have a meal in an emergency or a quick supper.

  • 2-6.5 oz cans chopped clams
  • 4 T extra virgin olive oil
  • 3 or 4 T fresh parsley, chopped
  • 5 cloves garlic, quartered or halved
  • 1/2 hot red chili pepper or more to taste (or hot pepper flakes)
  • 3/4 to 1 lb linguine
  1. Heat olive oil over medium heat in a pan large enough to eventually also accommodate the pasta.
  2. Add garlic and brown lightly.
  3. Add hot pepper and parsley, and simmer for 2 minutes or so.
  4. Add clams along with 2/3 of the clam juice and simmer over medium-low heat for about 4 minutes until liquid has been reduce a by a 1/3 or so. (If you prefer a wetter sauce, reduce less.)
  5. Meanwhile, cook the pasta.
  6. Remove when al dente.Drain.
  7. Add to the pan with the sauce and toss well.
  8. Serve.

Great with a tomato salad.

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MM





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