Linguine in Spicy Red Clam Sauce |
| Name: |
Crystal Veillette |
| Base: |
Ft Campbell, KY |
| Recipe: |
1 pound linguine
2 tablespoons olive oil
2 large garlic cloves, chopped
1/4 to 1/2 teaspoon dried hot red pepper flakes
1/2 can (1 ounce) flat anchovies, drained, reserve the oil, chopped
2 cans (6 1/2 ounces each) chopped clams, drained with juices reserved
2 cans (14 1/2 ounces each) diced tomatoes, no-salt added
1 can (2 1/4 ounces) sliced black olives, drained
1/2 cup white wine 1 cup thinly sliced green onions
1/3 cup chopped, fresh basil
Cook linguine according to package directions. Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and stir in the pan for 30 seconds. Add pepper flakes, anchovies, reserved clam juice, tomatoes, olives and wine.
Bring to a simmer and cook for 10 minutes. Add clams, anchovy oil, green onions and basil. Simmer for 1 minute, or until heated through. Drain pasta and toss with the sauce. Serve immediately.
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