Linguine with Clam Sauce
8 ounces uncooked linguine
2 Tbsp olive oil
1 cup chopped onions
1 can (14 1/2 oz) stewed Italian-style tomatoes, drained and chopped
2 cloves garlic, minced
2 tsp dried basil leaves (we made a chiffonade of fresh basil)
1/2 cup dry white wine or chicken broth (we used wine, of course)
1 can (10 oz) whole baby clams, drained, juice reserved (we used fresh clams)
1/3 cup chopped fresh parsley
1/4 tsp salt
1/4 tsp black pepper
Cook linguine according to package directions. Rinse, drain and set aside.
Meanwhile, heat oil in large skillet over medium heat until hot. Add onions, cook and stir 3 minutes. Add tomatoes, garlic and basil, cook and stir 3 minutes Stir in wine and reserved clam juice; bring to a boil and simmer, uncovered, 5 minutes.
Stir in clams, parsley, salt and pepper. Cook 1 to 2 minutes or until heated through. Spoon over linguine. Serve immediately.