Thursday, May 13, 2010

Pasta with Clam Sauce

1 lb. long pasta (spaghetti, linguine)
2 tablespoons olive oil
1/2 onion, chopped
2-3 cloves garlic, minced
1/3 cup white cooking wine
2 cans (14 oz) diced tomatoes
1 can (10 oz.) clams, drained with juice reserved
parsley, freshly chopped or dried
parmesan cheese

Prepare pasta according to package instructions.
In large skillet, heat olive oil.
Add onion and garlic and cook a few minutes until tender.
Add tomatoes, wine, and 1/2 cup clam juice.
Salt and pepper to taste.
Simmer, stirring often, about 15 minutes.
Remove from heat and stir in clams and a tablespoon or so of parsley.

Serve with pasta and top with parmesan cheese.

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