Recipe - Linguine With Red Clam Sauce

Salt
12 ounce Uncooked linguine
1 tablespoon Olive oil
1 teaspoon Minced garlic
1 cn Chunky tomato sauce;
(15ounce) (see note)
1 cn Diced tomatoes; (14.5ounce)
drained (discard juice or
save for another use)
2 cn Minced clams; (10.5ounce)
(see note)
2 Bay leaves
1 teaspoon Dried basil
One fourth teaspoon Dried red pepper flakes

Put a big pot of water up to boil for the pasta. As soon as it boils, add
salt to taste, then stir in linguine. Cook according to package directions.

Prepare the sauce while the water boils and the pasta cooks. Heat oil in a
large skillet. Add garlic and stir just until warm, about 30 seconds. Do
not let garlic brown.

Quickly add tomato sauce and minced tomatoes. Stir well. Drain juice from
one can of clams; add juice to skillet. Add bay leaves, basil and red
pepper. Bring to a boil, then reduce heat and simmer, uncovered, until
thick and flavors blend, about 10 to 15 minutes.

Just before serving, drain remaining can of clams; discard juice. Stir
clams into sauce. Remove from heat immediately, or clams will toughen.
Remove bay leaves, toss sauce with pasta and serve.

Yield: 4 servings.

Note: I recommend Hunt's Ready chunky tomato sauce and Progresso Recipe
Ready minced clams. By POSTDISPATCH food editor Judith Evans.

Recipe by: St. Louis PostDispatch 1/11/96

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 03,
1998