Yield: 4 Servings
|1.00 clove||Garlic, minced|
|2.00 tablespoon||Onion, minced|
|2.00 tablespoon||Olive oil|
|14½ ounce||Can crushed tomatoes|
|2.00 \N||6-oz. cans minced clams|
|\N \N||Parmesan cheese|
|\N \N||Linguini pasta|
Cook onion and garlic in olive oil until translucent in a saucepan set on medium low heat. Add oregano, basil and crushed tomatoes, and heat through for 15 minutes on medium to medium low.
Meanwhile, cook linguini according to directions, or make your own. Drain and set aside when ready.
5 minutes before serving, add the clams. Add the first can with juice intact. Drain juice from the second can (hope you have a cat), and add the clams only. Lower heat to simmer. Be sure not to let the mixture boil as this will toughen the clams.
Place pasta on individual plates or pasta bowls and pour sauce over. Sprinkle parmesan cheese over, salt and pepper to taste.
Serve with a crisp salad and garlic bread.