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The Clams Linguine Special


It is very likely that you already have in your cupboards all the required ingredients for this pasta dish, except maybe the clams themselves; if you do not have any clams they could be replaced with tuna in this spaghetti sauce...





Ingredients (4 guests):

* 1 lb. of long pasta (preferably linguine)
* 3 tbsp (45 ml) olive oil
* 4 Cloves garlic, minced
* 1 tablespoon (15 ml) oregano
* 1 teaspoon (5 ml) paprika
* 1 pinch cayenne
* 2 Cans diced tomatoes, one drained, one not drained
* 2 Cans (10 oz) of clams, drained (save 3 tablespoons of the clam juice)
* 1/2 tablespoon (7.5 ml) of honey
* Parmesan cheese, freshly grated
* 2 Lemons
* 4 tablespoons olive oil for when serving
* Salt and Pepper

Cooking instructions

1) In a large skillet, fry the pressed in garlic, oregano, paprika and cayenne in the olive oil. Add the drained tomatoes, clams and clam juice, honey, pepper and salt. Stir well and simmer, stirring occasionally.

2) While the sauce simmers, cook the pasta in boiling salted water. When the pasta is al dente, reserve 1/3 cup of the cooking water, pour into the tomato sauce and drain the pasta, without rinsing.

3) Pour the tomato sauce into the pan then pour the pasta over; mix.

4) Add oil, lemon zest, the juice from the two lemons and continue cooking, stirring well so that all the pasta is well coated with the sauce and when everything is hot and smooth, remove from the burner.

5) Serve on individual plates, sprinkle generously some grated parmesan over each plate. Drizzle with olive oil and if you're feeling particularly fancy, decorate with dried oregano and freshly ground pepper.