Linguine with Clam Sauce.
I have been making this version of Linguine with Clam Sauce for many years, using basic pantry staples; it is so simple to prepare yet full of flavor and a real crowd pleaser!
Extra virgin olive oil(enough to coat the pan)
2-3 organic garlic cloves, peeled and sliced
2 cans of whole baby clams(drained but reserve clam liquid)
1 28 oz can whole organic Marzano tomatoes, cut up or 2 cans of baby Roma tomatoes, smashed(Mutti is a good brand)
2 teaspoons medium ground black pepper(yes it’s a lot) or Frontier ground Veggie Pepper
Pinch of Himalayan salt
1 bunch organic flat leaf parsley, roughly chopped
12-16 ounces organic linguine or spaghetti alla chitarra(I like DeLallo)
In a large skillet or chef’s pan, sauté the garlic in the olive oil until soft and fragrant on medium high heat
Add the reserved clam juice
Stir in the tomatoes, black pepper and salt
Simmer for about 5 minutes then add clams and parsley
Simmer an additional 15-20 minutes, turn off heat and let rest in the pan
In the meantime cook the linguine in boiling salted water until al dente
Drain the pasta and stir it into the sauce until well coated
Serve in large pasta bowls with grated parmesan cheese or seasoned breadcrumbs. Accompany my Linguine with Clam Sauce with a simply dressed fresh green salad and dry wine of choice! Enjoy! This recipe can be found in my Simply Natural Gourmet Cookbook!
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