You are here

Linguine and Red Clam Sauce

Linguine and Red Clam Sauce

Nutrition Facts
Linguine and Red Clam Sauce
  • Makes: 8 servings
  • 0
  • 1
  • 2
  • 3
  • 4
by 2 people
add your rating thank you for rating | add a comment

Ingredients

Shop Kitchen ▾
  • 6 cloves sliced garlic
  • 2 tablespoons olive oil
  • 2 jars (16 ounces each) marinara sauce
  • 4 -5 hot cherry peppers, seeded and sliced
  • 4 cans (6.5 ounces each) chopped clams
  • 1/4 cup chopped parsley
  • 1 pound cooked linguine
  • Parsley and basil, for garnish

Directions

  1. In a large saucepan, cook garlic in olive oil for 1 minute. Add marinara sauce and hot cherry peppers, seeded and sliced.
  2. Drain chopped clams, reserving 1 cup liquid. Add clam liquid to the marinara; set clams aside. Simmer sauce for 5 minutes, uncovered, stirring occasionally. Add clams and simmer 1 additional minute. Stir in chopped parsley.
  3. Toss sauce with 1 pound cooked linguine and serve immediately. Garnish with parsley and basil, if desired.