tag:blogger.com,1999:blog-189376520673291654.post4761930109658746603..comments2023-03-30T04:10:13.669-04:00Comments on Ten dinners?: Jhttp://www.blogger.com/profile/10687983572994675663noreply@blogger.comBlogger1125tag:blogger.com,1999:blog-189376520673291654.post-33052609965680618132008-06-17T22:50:00.000-04:002008-06-17T22:50:00.000-04:00Linguine with Spicy Red Clam Sauce – Cooking Light...Linguine with Spicy Red Clam Sauce – Cooking Light<BR/>Serves 4<BR/> <BR/>Note: If you don’t have fresh basil add 1 t dried along with the oregano<BR/><BR/>2 packages fresh linguine<BR/>2 T olive oil<BR/>1 medium onion, chopped<BR/>8 cloves garlic, minced<BR/>1 t crushed red pepper<BR/>1 t dried oregano<BR/>¼ cup tomato paste<BR/>2 cans diced tomatoes, undrained<BR/>4 6.5-oz cans minced clams, undrained (or 2 10-oz cans)<BR/>¼ cup chopped fresh parsley<BR/>2 T chopped fresh basil<BR/><BR/>Cook pasta (about 4 minutes with the brand we used). Drain.<BR/><BR/>Heat olive oil in a large nonstick skillet over medium-high heat. Add onion, garlic, crushed red pepper, and oregano to pan. Sauté 3 minutes or until onion is lightly browned. Stir in tomato paste and tomatoes and cook for 4 minutes or until thick, stirring constantly. Stir in clams. Cook 2 minutes more or until thoroughly heated. Remove from heat, stir in parsley and basil. Serve with pasta.Jhttps://www.blogger.com/profile/10687983572994675663noreply@blogger.com