When I’m short on time and don’t have much in the pantry, this recipe is one of my go-tos to get dinner on the table in short order. Canned tomatoes make a quick sauce simmered with basil, clams, and a bit of red pepper flakes. The addition of whipping cream, while optional, takes it over the top into a creamy, rich, tomato sauce perfect to spoon over hot pasta and serve with freshly grated Parmesan cheese.My family counts this as their all time favorite pasta sauce.
Photo copyright Karen Humphrey
Pasta with Clam Sauce
Adapted from Crazy Plates
1 onion, chopped
2 cloves garlic, chopped
28 oz can of diced tomatoes (crushed is also good)
3 tbsp tomato paste
1 tbsp red wine vinegar
1 tbsp brown sugar
2 tsp basil
1 tsp oregano
pinch of red pepper flakes
1/2 tsp salt
1/4 tsp pepper
3/4 cup whipping cream (optional-the measurement is approximate, you can use less)
12 oz linguine, uncooked
one 5 oz can baby clams, drained (I use Clover Leaf Chopped baby clams)
fresh Parmesan cheese
In a saucepan, heat a small amount of oil and saute the onions and garlic until softened, about 5 minutes. Add the diced tomatoes and their juice, tomato paste, vinegar, brown sugar, basil, oregano, salt, and pepper. Bring to a boil and then turn the heat down to medium low and simmer uncovered for about 20 minutes.
Cook the pasta according to the package directions, then drain and keep warm.
When the sauce is finished, add the clams and cream, then bring to a boil simmer for a few more minutes to heat through.
Serve over the hot pasta with sprinkles of Parmesan cheese and garlic bread.
Serves 4