Thursday, March 03, 2016

Meatless Recipe - Pasta with Red Clam Sauce

This recipe is easy and perfect for Lent because we are using canned clams.


2 small cans of clams (one minced and one chopped)
1 onion, diced
5 garlic cloves, minced
1/4 cup Extra virgin olive oil
1 large can of whole plum tomatoes
Pinch of red pepper flakes, or more to taste
Fresh parsley (I didn't have any but it does make the sauce better)
Salt and pepper
1 lb uncooked pasta, such as linguine or spaghetti, cooked and drained

Heat the oil in a pot and then add the garlic and onion.  Cook until the onions are soft.  Add the clam juice, but not the clams.  Add the tomatoes, making sure to either chop or crush with your (clean) hands before adding to the pot.  Season with salt, pepper and red pepper flakes.  Bring to a boil at medium high heat, then lower to low.  Simmer for another 10 to 15 minutes.  Then add the clams and chopped parsley.

Serve over hot pasta.

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