1
medium onion
5
garlic cloves
2
tablespoons olive oil
1
tablespoon dried parsley
Dash
black pepper
1
15-ounce can ready-cut tomatoes
1
6-ounce can chopped or minced baby clams
10
ounces linguine
Cover a large pot of water and begin heating over
medium-low heat. You won’t need to add the noodles for about 20 minutes, but at
least the water will be ready. Meanwhile, make the sauce.
Peel and finely chop the onion and garlic. Heat the oil in
a large frying pan over medium heat. Add the onion, garlic, parsley and black
pepper and cook for about 5 minutes, stirring occasionally, until the onion
begins to soften.
 |
| Dried parsley might not be as pretty, but it's sure easier. |
Add the tomatoes and their liquid and the clam juice from the
clams. Save the clams to add later.
Cook, uncovered, over medium-low heat for 20 minutes,
stirring occasionally. The mixture should bubble but not boil energetically.
 |
| That's a very fine line. I mean, what if it bubbles energetically? What will we DO? |
The sauce will gradually thicken as the liquid evaporates. Be careful that all
the liquid doesn't boil away. Add up to ¼ cup water if the tomato pieces aren't surrounded by any sauce.
After the sauce has cooked for 10 minutes, add the linguine
to the boiling water. Stir to make sure all the noodles are submerged. Turn up
the heat and set the timer for 8 minutes for dried pasta, 3 minutes for fresh.
Continue to stir every minute or two to keep the noodles from sticking
together. When the timer rings, taste a noodle to see if it’s done. If it’s a
little too chewy, cook for another minute. Drain the noodles in a colander in
the sink.
 |
| Don't worry. It can keep itself busy. |
While the cooked noodles are draining, add the clams to the
sauce, turn up the heat to medium-high and cook for 1 minute to heat the clams,
which are already cooked.
 |
| Enter the shellfish! |
Transfer the noodles to a large serving bowl and top
with clam sauce.
 |
| Ready Freddie. |
 |
| Crazy little thing called love. |
Serve at once.
 |
| Get hip. |
My Rating: 3/5 "There's a nice sense of satisfaction that goes with making your own pasta sauce. It's hard to keep track of all the little bits of this one while you're eating, but it's rewarding when you do. Naturally, this makes a whole big batch, so be ready for a commitment!"
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