Italian Vongole Rosso Recipe (Clam Pasta Sauce Red)

Vongole Rosso 

Ingredients:

• 2 tbsp pure olive oil 25 mL

• 3 garlic cloves, minced

• 1 onion, chopped

• 1 can (28 oz/796 mL) ground tomatoes

• 1/2 cup dry white wine 125 mL

• 1 tsp salt 5 mL

• 1/4 tsp pepper 1 mL

• 1 can (5 oz/142 g) baby clams, drained, reserving liquid

• 1 lb Linguine 450 g (choice)

• 1/4 cup chopped fresh parsley 50 mL

Directions:

1• In large saucepan, heat oil over medium heat. Add garlic and onion; cook 3 minutes or until softened.

2• Add tomatoes, wine, salt, pepper and 1/3 cup (75 mL) of reserved clam juice; bring to a boil. Reduce heat to low and simmer 10 minutes. Add clams and cook 5 minutes.

3• Meanwhile, in a large pot of boiling, salted water, cook pasta 6 minutes, or until tender but firm. Drain pasta. Toss with sauce and parsley, and serve immediately.

Preparation Time: 5 minutes

Cooking Time: 20 minutes

Makes 4 servings

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