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Linguine With Red Clam Sauce

Container Counts: 1 Yellow, 1 Green, 1 Red, 1/2 Spoon

Prep Time: 10 minutes
Cook Time: 1 hour
Serves: 4-6

 

Ingredients: 

4-7oz cans clams, chopped (liquid of 2 cans reserved, other 2 drained)

1/2 cup onion, finely diced

2-garlic cloves, minced

2-tbsp. EVOO (extra virgin olive oil)

1-15oz can tomato sauce (I use no salt added kind)

1-6oz can tomato paste (I use no salt added kind)

1-tsp basil

1-tsp parsley flakes

1/2-tsp sugar

1/8-tsp ground black pepper

1-lb linguine pasta (regular or I use whole grain/whole wheat)

Grated parmesan cheese (optional)

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Directions:

  1. Drain clams and reserve liquid.

  2. Cook onion and garlic in olive oil, stirring constantly, until onion is tender.

  3. Stir in tomato sauce, tomato paste, reserved clam juice, basil, parsley, sugar, pepper, and 1.5 cups of water.

  4. Cover and simmer for 1 hour.

  5. Add clams and heat through.

  6. Cook linguine according to package directions. Drain.

  7. Pour sauce over linguine pasta; serve with parmesan if desired.

21 Day Fix Approved

This is one of my all time favorite homemade recipes that I grew up having. It's especially a popular one we make at this time of year, Lent, because of having meatless Friday's. It is also one that is kid-friendly, "picky eater" approved in our family! To make it a bit healthier, I use "no salt added" tomato ingredients, and with either serve over whole grain or whole wheat linguine pasta (whichever we happen to have on hand). It is also a recipe that freezes well, so I will often double the batch of and freeze half into 8x8 foil pans to pull out for future use and convenience. To freeze, the method I use is:

1) Let sauce cool. Pour into desired 8x8 foil pan and cover with a sheet of aluminum foil. Place covered pan in a gallon size, freezer safe ziplock bag and seal after squeezing all excess air out of the bag. Label and store in freezer for up to 3 months. To thaw-take out and place on counter until sauce softens. Place sauce in stove-top pan and heat through over medium-low heat.

I hope you enjoy it as much as we do! :)

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