Linguini With Clam Sauce
(Red or White)
submitted by B
2 cans clams (minced ,chopped or whole)
1 26oz can or jar of spaghetti sauce flavor of your choice
(not meat sauce)
1 tsp. basil
1/2 tsp. garlic
3 T olive oil
1 T chopped dried onions
1 tsp. wine vinegar/balsamic/white /cider any of these will do.
1 pound pasta(spaghetti, linguine, fettuccine) cook according to package
Sauté dried onions, basil and garlic for a minute or two. Add sauce and juice from the clams. Add vinegar.
Cook the sauce for a few minutes and add clams . After the clams have warmed through, it is ready to serve over the pasta.
To make white clam sauce, replace spaghetti sauce with undiluted evaperated milk and a few tablespoons of butter (if available). leave out the vinegar.
Sally's comments: We had a clam sauce tasting. I made the white and the red and they were both wonderful. Ray and I also thought that the white would make a good soup, with a few potatoes
Copyright © Sally Strackbein