Linguine with Red Clam Sauce

Linguine with Red Clam Sauce - Codie Thomas


2 cans of CHOPPED snow's clams
6 Tbsp. olive oil
1 clove garlic, crushed
14 oz tomatoes, diced
1 lb linguine
4 Tbsp chopped fresh parsley

1. Cook the olive oil and garlic in medium saucepan over moderate heat until garlic is golden brown.

2. Add the diced tomatoes and pour in the clam liquid. Mix well and cook over low/medium heat. Cook until sauce condenses and thickens slightly (10 - 15 minutes).

3. Stir in parsley, clams, and add pepper to taste. Raise heat until boiling. Enjoy!