Spicy
Linguine with Clam Sauce
Prep Time:
15 minutes
Cook Time: 10 minutes
Makes 6 servings
8 oz. linguine
1 tablespoon olive oil
2 shallots, finely diced
4 cloves garlic, minced
½ yellow bell pepper, seeded
and diced
½ teaspoon crushed red pepper
1 teaspoon black pepper
1 ½ teaspoons dried oregano,
crumbled
32 littleneck clams, rinsed well,
or two 6.5-oz. cans minced clams,
undrained
½ cup dry white wine
½ cup bottled clam juice
or fish stock
1 14.5-oz. can Italian-style stewed
tomatoes, undrained
Fresh chopped basil, for garnish
Cook
pasta in boiling salted water.
Drain.
Meanwhile,
heat oil in a large skillet over
high heat. Add shallots, garlic,
and bell pepper; cook, stirring
frequently, about 4 minutes. Stir
in spices. Add clams, wine, clam
juice, and stewed tomatoes. Cover
and cook 3 minutes, shaking pot
occasionally. Uncover; continue
to cook until most clams open
and sauce reduces somewhat, about
4 minutes.
Arrange
pasta in center of individual
bowls; place several clams in
each bowl. Ladle sauce over pasta.
Garnish with fresh basil, if desired.
Main
Menu
