RED CLAM SAUCE with LINGUINI
PREPARATION TIME: 30 minutes – Makes 4 servings
CLASSIC RED CLAM SAUCE
2 tablespoons olive oil
1 tablespoon unsalted butter
1 large Spanish onion, minced
3-4 cloves garlic, minced
1 6-ounce can Cento tomato paste *
¾ cup of the best Chianti (if it’s no good to drink, it’s no good to cook with)
1 tablespoon Italian seasoning
1 tablespoon red pepper seeds (optional)
1 teaspoon sugar
1 29-ounce can LaMonica chopped sea clams *
1 teaspoon kosher salt (optional)
1 tablespoon olive oil
1 pound linguini pasta
In a hot pan over medium heat (induction 275°F to 325°F), sauté the onions in olive oil and butter until slightly translucent, 2 to 3 minutes, stirring occasionally. Add garlic and continue to sauté until onions and garlic are slightly browned, 3 to 5 minutes. NOTE: you can dry sauté the onions and garlic without oil and butter without burning, but only in a high quality stainless pan like Health Craft.
Add the tomato paste and cook, stirring, until the past turn reddish-brown in color; 3 to 5 minutes. Do not allow the residue that forms on the bottom of the pan to burn.
Slowly stir in the Chianti. Bring to a simmer and cook until reduced by half. Add Italian seasoning, red pepper seeds, sugar, clams and salt (if using). Continue to cook until sauce thickens, 12 to 15 minutes.
While the sauce is cooking prepare linguini by adding 1 tablespoon of olive oil to boiling water. Add pasta and cook al dente.
*the best companies, suppliers of Italian foods are still in New Jersey. You got a problem with dat?
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