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LOCATION: Recipes >> Pasta >> Tom Clam Linguine

Print this Recipe    Tom Clam Linguine

Tomato Clam Linguine
Yield: 4 servings

2 tsp vegetable oil
2 garlic cloves, minced
2 onions, chopped
10 oz canned baby clams
14 oz canned tomato sauce
1/4 cup fresh parsley, chopped
2 tsp granulated sugar
1/4 tsp salt
1/4 tsp pepper
3/4 lb linguine

In a large skillet, beat oil over medium heat; cook garlic and
onions, stirring occasionally, for 5 minutes or until softened.
Drain clams, reserving 1/3 cup juice. Add juice to skillet along
with tomato sauce, half of the parsley, the sugar, salt and pepper;
cook for 5 minutes or until slightly thickened. Add clams; cook
for 1 minutes. Meanwhile, in large pot of boiling salted water;
cook pasta for 8-10 minutes or until tender but firm; drain well
and return to the pot. Add sauce and toss to coat.

Serve sprinkled with remaining parsley.

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