Linguini and Red Clam Sauce

April 30, 2006|Recipe by Glenn Trumpower

2 tablespoons virgin olive oil

2 medium onions, cut in half and then lengthwise

1 heaping tablespoon of chopped garlic

1 (4-ounce) can sliced mushrooms, drained and coarsely chopped

3 (6 1/2-ounce) cans chopped clams, juice reserved

1 (14 1/2-ounce) can whole tomatoes, coarsely chopped and juice reserved

1 tablespoon dried oregano

1 (8-ounce) bottle clam juice

1 pound linguini

Shredded Parmesan or Romano cheese (garnish)


For the pasta, fill a large pot with water and a little salt, and put it on to boil.

Meanwhile, in a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Saut the onions in oil for 2 to 3 minutes. Add the heaping tablespoon of garlic and continue sauting. After several minutes, add the chopped mushrooms. Saut and stir.

Open the cans of chopped clams and drain, reserving juice. Add the clams to the skillet.

Add the chopped tomatoes, tomato juice and oregano. Saut for 5 minutes. Then add reserved clam juice. Simmer for 35 to 40 minutes.

Once water comes to a boil, add linguini, stirring constantly to keep pasta from sticking. Cook pasta only until strands become fully pliable. Drain.

After the clam and tomato sauce has cooked for about 35 minutes, add the bottle of clam juice. Then add pasta to the skillet. Toss the pasta with the sauce and let cook over medium heat for 15 to 20 minutes or until pasta is cooked through. Toss pasta every few minutes to make sure it cooks evenly.

Serve with grated cheese and garlic bread.

Serves 5 to 6.

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