Wednesday, May 18, 2011

Linguini with Tomato and Clams


This is the ultimate in quick and easy dishes, don't let the anchovy paste scare you, you won't even know it's in there!  Using canned clams makes this quick and easy - but you can easily substitute fresh shellfish too - just brush the shells of fresh clams clean with a vegetable brush under running water - add before reducing sauce to simmer and discard any that don't open!

Linguini with Tomato and Clams
Serves 4

Prep Time:  5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes


Ingredients
3 Cloves Garlic
1 tsp dries chili flakes
2 tbsp capers, roughly chopped
1 tbsp anchovy paste
1 can clams, with juice
1 large can tomatoes, with juice
2 tbsp olive oil
Linguine, cooked

Directions
  1. Start by Sauteing garlic in olive oil over medium high heat in a large deep-sided frying pan or pot. When garlic begins to sizzle, add anchovy paste and capers.
  2. When garlic just starts to brown, add tomatoes and clams (with juice). Reduce heat to a simmer.
  3. Cook a large handful of linguine until very al dente (not quite ready) or about 2 minutes short of the cooking time called for on the package. Drain well. Add to sauce and simmer until cooked through!

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