This is a simple and delicious meal from the cookbook my wonderful mother-in-law gave me for Christmas. She knows how much I love having pictures of recipes, and this cookbook is filled with 1,000 recipes - AND all have a picture. Love it!
I made this recipe when we got back from vacation a few weeks ago. We didn't have much of anything left in our pantry or fridge, but we happened to have all the ingredients needed for this dish. It was very light for a pasta dish, and a nice, quick summer meal.
Also, apparently I was spent from taking so many vacation pictures because I only took two shots of this dish. Rest assured, you won't need step-by-step pictures for this simple dish.
Linguine with Tomato Clam Sauce
Recipe adapted from The Illustrated Kitchen Bible
*1 sweet onion, finely chopped
*2 garlic cloves, minced
*one 28oz can chopped tomatoes
*two 6.5 oz cans calms in natural juice, drained, juice reserved
*3/4 cup dry white wine (I used chicken broth and white wine vinegar instead)
*2 tbsp tomato paste
*1 box whole wheat linguine
*salt and pepper, to taste
*Heat olive 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 tomatoes (with their juices), clam juices, wine (or chicken broth/white wine vinegar mixture) and tomato paste. Season with salt and pepper. Bring to a boil. Reduce heat to low, partially cover the pan, and simmer for 10-15 minutes, until sauce thickens.
*Meanwhile, bring a large pot of salted water to a boil. Cook linguine according to package directions or until al dente. Drain pasta.
*When the pasta is almost done, add the clams 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. Serve at once.
|My lone picture!|