Categories: Main Dish, Pasta Sauce, Seafood
Ingredients
- 12 ounces linguine
- 6 tablespoons olive oil, divided
- 1/2 cup thinly sliced garlic (yes, that is correct)
- 1 (28 ounce) can whole tomatoes
- 4 tablespoons tomato paste
- 1 cup clam juice (fresh if you can get it)
- 1/2 cup shredded fresh basil
- 1 1/3 cups coarsely minced clams (fresh shucked, if possible)
- 4 teaspoons minced parsley
Directions
-
Put the linguine in a large pot of boiling salted water; cook until pasta is al dente (8-9 minutes).
-
While the pasta is cooking, add 4 tablespoons olive oil to a wide saucepan over medium-high heat.
-
Add in the garlic and stir/saute for about 3 minutes or until the garlic is golden brown.
-
Immediately start adding tomatoes by crushing each one in your hands over the saucepan (do not use the tomato liquid left in the can).
-
When all the tomatoes are added, stir in the tomato paste; blend well.
-
Simmer for 2 minutes.
-
When the pasta is read, drain into a colander.
-
Pour clam juice into the tomato mixture over high heat.
-
Add in the basil.
-
Place the empty pasta cooking pot over med-high heat and add in the remaining 2 tablespoons olive oil.
-
Add in the clams; cook for 30 seconds, stirring.
-
Return the pasta to the pasta pot, stirring to mix in the clams for about 30 seconds.
-
Add in the tomato clam mixture to the paste, stirring well to mix.
-
Cook for 1 minute; adjust seasoning to taste with salt and pepper.
-
Divide mixture between 4 wide, shallow bowls.
-
Sprinkle 1 teaspoon parsley over each bowl and serve immediately.