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Linguine With Red Clam Sauce
This is my super simple red clam sauce. Ducking from all the Italian g-mas: I use a jar marinara sauce as my base for the clam sauce. Specifically, I use Rao’s. Check out the full list of ingredients, and tell me why I shouldn’t:
Imported Italian tomatoes, imported olive oil, fresh onions, salt, fresh garlic, fresh basil, black pepper, oregano.
Prep Time: 00:10
Cook Time: 00:20
2 jars rao’s homemade marinara
4 cans chopped clams, 6.5 oz each (do not drain)
1 8 oz. jar clam juice
3 tablespoons olive oil
3 garlic cloves, sliced thin
1 pound linguine
kosher salt and freshly ground black pepper
1 t. red pepper flakes (more or less to taste)
3 tablespoons chopped flat-leaf parsley
1Heat the olive oil in a dutch oven over medium heat. Add the garlic and red pepper and saute until fragrant, about 1 minute. Add the clams and clam juice and continue sauteing, stirring frequently, about 2-3 minutes. Add the marinara sauce and bring to a boil while stirring. Reduce heat to low and let simmer about 20 minutes.
2Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until tender but al dente; drain.
3Add pasta to clam sauce and toss well.
4Season to taste with salt and pepper. Sprinkle with diced parsley.
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