<< PREVIOUS - BROWSE RECIPES - NEXT >>

CLAM SAUCE WITH CANNED, CHOPPED CLAMS

LINGUINE WITH CLAMS

HOME > PASTA


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.

PRINT  -  EMAIL

<< PREVIOUS - BROWSE RECIPES - NEXT >>

MM





Copyright © 2000,2012 e-rcps.com, All Rights Reserved

Recipes Basics Glossary
FAQ
Cookbooks
Tell a friend

Special Sections
Cooking Classes
Cooking classes in the U.S. and Italy.

Gastronomy Tours
Tour Wine & Olive oil country and other regions.

Links
Links to other sites of related interest.

Sources
Where to buy special ingredients and utensils.

Ask the Chef
If you don't find your recipe.



Popular Pages

{ezoic-ad-1}
{ez_footer_ads}