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Linguine with Red Clam Sauce |
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Serves: 4
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1 clove garlic, minced or pressed
1 tablespoon olive oil, extra-virgin
1/4 cup white wine
1 16-ounce can tomatoes
2 tablespoons tomato paste
1 teaspoon basil leaves
1/2 teaspoon oregano leaves
2 tablespoons parsley, fresh, chopped
1/4 teaspoon black pepper, freshly ground
1/2 lemon (juice of 1/2 lemon)
2 10-ounce cans clams or 1 dozen Little Neck, whole or chopped
8 ounces linquini noodles, dry, cooked al dente
If your child likes clams still in their shells, use fresh clams. If not, use canned clams. I first had this years ago in Italy, prepared by the waiter at the table after I told him I love clams.
1. In large skillet, sauté garlic in oil over medium heat until softened, 2 or 3 minutes. Do not let it brown.
2. Add remaining ingredients except clams and linguine and simmer over low heat for 20-25 minutes. Stir and break up tomatoes.
3. Add clams, whole in shells or canned (with juice). Cover and steam whole clams for 10 minutes or until clams open or for 3 or 4 minutes if using canned clams.
4. Toss with hot, drained pasta and serve.
Food exchanges per 1½-cup serving: 2 Bread, 3 lean Meat, 1 Vegetable
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