Linguine with Red Claim Sauce & Hot
Pepper
(4-servings)
Ingredients:
¼ cup Extra Virgin Olive Oil
4 cloves Fresh Garlic, smashed
½ tsp. Dried Oregano
pinch Red Pepper Flakes
1 can (14 oz.) Whole Plum Tomatoes, chopped plus ½ cup of
juice
2 cans (6.5 oz.) Chopped Clams, drained plus 1 cup of juice
1 tbsp. Capers, rinsed and drained
¾ lb. Linguine
as needed Salt
Directions:
In a large sauté pan over medium-high heat, add the
oil. When oil is ready add the garlic,
oregano and red pepper flakes. Cook
until fragrant and garlic is golden (about 2 minutes). Stir in the tomatoes, their juice and the
juice of the clams. Bring this to a
simmer and cook until sauce is slightly thickened (about 7 minutes). Reduce heat to low and stir in the clams and
capers, heat through. Cook pasta until
al dente (about 10 minutes). Reserve a
cup of pasta water. Drain pasta and add
to the sauté pan. Gradually add the
pasta water a half cup at a time. Toss
pasta mixture as it cooks until pasta has absorbed some sauce and is well
coated (about 2-3 minutes). Transfer to
a large platter or bowls and top with a little olive oil, red pepper flakes and
course salt and serve.
Note: If
you are not into spicy dishes, just omit the red pepper flakes from the recipe. If you like it hot, just add a little more to
your taste.
Note: This
makes for a quick dish as you can have all these ingredients on hand in your
pantry as they don’t go bad.
Ideas for Future Efforts
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