Linguine with Red Clam Sauce
Instructions:
- If you wish, substitute two cans (10 ounces each) of whole baby clams plus one-fourth of the clam liquid for the littleneck clams.
- Marinara Sauce
- 1â„2 cup dry white wine
- 2 dozen littleneck clams, scrubbed
- 1 package (16 ounces) linguine
- 1 tablespoon butter or margarine, cut into pieces (optional)
- 1â„4 cup chopped fresh parsley
- Marinara Sauce
. - In nonreactive 12-inch skillet, heat wine to boiling over high heat. Add clams; cover and cook until clams open, 5 to 10 minutes, transferring clams to bowl as they open. Discard any clams that have not opened. Strain clam broth through sieve lined with paper towels; reserve 1â„4 cup. When cool enough to handle, remove clams from shells and coarsely chop. Discard shells.
- Meanwhile, in large saucepot, cook pasta as label directs. Drain.
- In same clean 12-inch skillet, combine marinara sauce, reserved clam broth, and clams; cook over low heat until heated through. In warm serving bowl, toss pasta with sauce and butter, if using. Sprinkle with parsley and serve. Makes 6 main-dish servings.