Linguine with Tomato Clam Sauce
Versions of this popular classic shellfish dish of thin linguine and clams are cooked all along the Italian Mediterranean and Adriatic coasts
Prep Time: prep 5 mins
Cooking Time: cook 20 mins
Serves: makes 4 servings
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- one 28oz ( 794g) can chopped tomatoes
- two 6 1 / 2 oz ( 184g) cans clams in natural juice, drained, juice reserved
- 3 / 4 cup dry white wine
- 2 tbsp tomato paste
- salt and freshly ground black pepper
- 1lb ( 450g) dried linguine
- 4 tbsp finely chopped parsley, plus more to garnish
- Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring frequently, for 5 minutes, or until softened. Add the garlic and stir until fragrant, about 1 minute. Add the tomatoes with their juices, clam juices, wine, and tomato paste. Season with salt and pepper. Bring to a boil. Reduce the heat to low, partially cover the pan and simmer for 10-15 minutes, until the sauce thickens, stirring occasionally.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Stir in the linguine, and cook according to the package directions, or until al dente. Drain the pasta, and shake to remove any excess water.
- When the pasta is almost done, add the clams and chopped parsley to the tomato sauce and continue to simmer for 1-2 minutes, until heated through. Add salt and pepper to taste.
- Add the linguine to the sauce, and toss to combine all the ingredients, so the clams are well distributed throughout the pasta. Sprinkle with extra parsley and serve at once.
- prep 5 mins; cook 20 mins
Excerpted from The Illustrated Kitchen Bible.
Copyright Â© 2008 Dorling Kindersley Limited.
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