Zesty Red Clam Sauce

Zesty Red Clam Sauce

  • 3 cloves garlic, finely chopped (or more to taste)
  • 1/3 cup olive oil
  • 2 (6 1/4 oz) cans chopped clams (drain and reserve liquid)
  • 1 (14 oz) can tomatoes
  • 1 (6 oz) can tomato paste
  •   1 T dried parsley
  • 1 1/2 – 2 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes
  •  salt & pepper to taste
  • 1 lb linguine or thin spaghetti, cooked
    In a medium sized saucepan, cook the garlic in olive oil until golden. Add the liquid from the clams plus remaining ingredients except clams & pasta.  Simmer, uncovered, for 30 minutes, stirring occasionally to break up the tomatoes.
    Add clams and heat through.  Serve over pasta!
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