| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Dishes, Main |
4 |
Servings |
INGREDIENTS
|
|
Salt |
| 12 |
oz |
Uncooked linguine |
| 1 |
T |
Olive oil |
| 1 |
t |
Minced garlic |
| 1 |
|
Chunky tomato sauce |
|
|
15-ounce see note |
| 1 |
|
Diced tomatoes, 14.5-ounce |
|
|
drained discard juice or |
|
|
save for another use |
| 2 |
|
Minced clams, 10.5-ounce |
|
|
see note |
| 2 |
|
Bay leaves |
| 1 |
t |
Dried basil |
| 1/4 |
t |
Dried red pepper flakes |
INSTRUCTIONS
Put a big pot of water up to boil for the pasta. As soon as it boils,
add salt to taste, then stir in linguine. Cook according to package
directions. Prepare the sauce while the water boils and the pasta
cooks. Heat oil in a large skillet. Add garlic and stir just until
warm, about 30 seconds. Do not let garlic brown. Quickly add tomato
sauce and diced tomatoes. Stir well. Drain juice from one can of
clams; add juice to skillet. Add bay leaves, basil and red pepper.
Bring to a boil, then reduce heat and simmer, uncovered, until thick
and flavors blend, about 10 to 15 minutes. Just before serving, drain
remaining can of clams; discard juice. Stir clams into sauce. Remove
from heat immediately, or clams will toughen. Remove bay leaves, toss
sauce with pasta and serve. Yield: 4 servings. Note: I recommend
Hunt's Ready chunky tomato sauce and Progresso Recipe Ready minced
clams. By POST-DISPATCH food editor Judith Evans. Recipe by: St. Louis
Post-Dispatch 1/11/96 Posted to MC-Recipe Digest by Nancy Berry
<nlberry@prodigy.net> on Apr 03, 1998
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