Linguine and red clam sauce

Some people are into white sauce, some like red sauce, and some eat both. I myself prefer spaghetti and clams with white sauce, but it doesn't mean I won't settle for red in a pinch. The method for making these two types of linguine and clams actually differs more than one might think.

Ingredients:

3 cloves garlic

olive oil

1 can whole tomatoes

2 cans Cento clams and juice

1 cup white wine (optional)

1 lemon

3 fresh basil leaves

3 Tbsp. fresh parsley

salt and pepper to taste

1/2 lb. linguine

Instructions:

Sautee the garlic and oil in the bottom of a large frying pan. Before the garlic turns brown, add the whole tomatoes and juice, breaking up the tomatoes slightly so that there are some chunks but it's also fairly saucy. Add the wine and basil, season with salt and pepper. Cook on medium heat, covered, for a half an hour, then remove the cover and continue cooking. Add the 2 cans of clams and juice. Cook for maybe five more minutes on low, stirring occasionally. Shut off the heat and add the parsley. Squeeze some fresh lemon juice into the sauce.

Cook the linguine in boiling water, following the package instructions. Remove from heat, drain and set aside. Use a pair of tongs to add the linguine to the pan of hot sauce, turning gently so the pasta becomes well-covered. Take a taste. Add more salt and pepper, if needed. Garnish with parsley and lemon slices.

Serves: 2-4.

Submitted by Dina

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