Clam Marinara over Linguine

Marinara & Clam Sauce Over Linguine (serves 2 with extra sauce)
  • 2 Tbs Olive Oil
  • 3 cloves Garlic, minced
  • 1 small Yellow Onion, diced
  • 1 14 oz can Fire Roasted Diced Tomatoes
  • 1 8 oz can Tomato Sauce
  • 1 1/2 tsp dry Oregano
  • 1 1/2 tsp dry Basil
  • 5 leaves Fresh Basil
  • 1/2 tsp Crushed Red Pepper
  • 2 Tbs Clam Juice
  • 1/2 10 oz can Whole Baby Clams
  • salt and pepper to taste
  • 1/3 box of Dry Linguine

Heat olive oil in large skillet over medium-high heat, saute garlic and onions until translucent.  Add remaining ingrediants and stir.  Bring the sauce to a simmer, turn down to low heat and simmer for about 10 minutes stirring occasionally, making sure it doesn't burn or stick.

Cook pasta according to directions and drain. (Be sure to salt the pasta water)

Serve sauce over pasta, garnish with parmesan. 
 
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