Thursday, March 28, 2013

Linguine with Red Clam Sauce & Hot Pepper

Linguine with Red Claim Sauce & Hot Pepper


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


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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