Liguine with Red Faced Clams |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A low saturated fat version of a recipe from Betty Crocker. Ingredients:
12 ounces linguine, cooked |
1 tablespoon olive oil |
3 cloves garlic, finely chopped |
28 ounces whole tomatoes, italian-style,drained,chopped |
1 small red chile, seeded,finely chopped |
2 (6 1/2 ounce) minced clams, canned,drained,reserve liquid |
1 tablespoon parsley, fresh,chopped |
1 teaspoon salt (optional) |
Directions:
1. Heat oil in 3-quart saucepan over medium heat.
2. Cook garlic in oil until golden.
3. Stir in tomatoes& chili.
4. Cook 3 minutes.
5. *Youcan substitute red pepper or red pepper flakes or leave out completely.
6. Stir in clam liquid.
7. Heat to boiling, reduce heat.
8. Simmer uncovered 10 minutes.
9. Stir clams, parsley and salt if using into tomato mixture.
10. Cover and simmer about 15 minutes.
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