Clam Linguini Using Sauteed Tomatoes
Description: This is a unique recipe that cannot be classified as a red sauce or a white sauce linguini…somewhere in-between. A favorite of our family, this recipe has been with us for over thirty years. Unique and tasty… a great quick and easy meal. Serve it with garlic bread and salad and you get a wonderful Italian meal that will always get good reviews from your guests. Enjoy, Greg and Sandy Chao
Serving size: 4-6
Ingredients
- 1/2 cup of butter
- 1/2 cup of olive oil
- 1/2 tsp black pepper
- 1/2 tsp of salt
- 4-6 cloves garlic, minced
- 1-4 tomatoes, chopped
- 2 cans of baby clams (save 1/2 cup of liquid juice and drain)
- 1/2 cup chopped fresh parley (Italian)
- 1 pkg linguini noodles
Prepare the Noodles
In a large pot (big enough so noodles do not hang out), add 8-10 cups of water so that noodles can be fully immersed. Bring to a boil and add the linguini noodles. Add 1/2 tsp salt and (optional) 1/2 tsp of oil to prevent boiling over. Follow directions on the package for cooking time (usually 10-20 mins). Drain the noodles in a strainer and rinse with cold water.
Make the Sauce
- In a 2 quart sauce pan, melt butter and add olive oil over low-med heat
- Saute garlic (don’t brown)
- Add chopped tomatoes and cook for 5-10 mins.
- Add clams and its juice
- Cook for 5-10 mins more
- Add salt and 1/2 tsp black pepper to taste