Linguine With Red Clam Sauce

Because clams, even those from cans, will toughen if overcooked, add them near the end of the cooking period and heat gently. This low-fat dish that makes a quick dinner for your family on a busy weeknight, or you can proudly serve it to guests.

Ingredients

8 ounces linguine

1 tbsp. olive oil

2 tsp. minced garlic

One 28-ounce can Italian tomatoes with juice, coarsely chop tomatoes

2 tbsp. coarsely chopped flat-leaf parsley (see Tip)

1/8 tsp. red pepper flakes, or to taste

Dash of freshly ground pepper, or to taste

Dash of salt, or to taste

One 6-ounce can of chopped clams, drained (½ c. clam juice reserved)

Freshly ground black pepper and freshly grated Parmesan cheese for garnish

Bring a large pot of salted water to a boil over high heat; add salt, then the linguine. When the water returns to a boil, stir occasionally to separate the noodles. Reduce the heat to medium-high and cook for about 10 to 12 minutes, or according to package instructions, until the noodles are al dente.

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the garlic; cook, stirring constantly, until fragrant, about 1 minute. Stir in the tomatoes with juice, parsley, red pepper flakes, pepper, salt, and the reserved clam juice. Cook, uncovered, stirring occasionally, until the sauce is slightly thickened, about 6 minutes. Reduce the heat to low. Add the clams and stir gently until heated, about 2 minutes.

When the linguine is done, drain well; return to the pot. Add the clam sauce and toss over medium heat just until heated through. Taste and adjust the seasoning.

Advance Preparation

Covered and refrigerated, the sauce will keep for up to 1 day. Reheat gently and serve over hot, freshly cooked pasta.

Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.