Recipe submitted by Julian Figaretti
16 ounces Linguine
15 ounces Canned clams, with the juice (2-3 cans)
1/2 cup Olive oil, divided
6 ounces Tomato paste, such as Hunts (1 can)
2 tablespoons Minced garlic (about 6 cloves)
2-3 Lemons
Fresh Parsley, chopped
Parmesan Cheese
In a wok or large sauce pan set over medium heat, add the tomato paste and 1/4 cup of olive oil. Allow olive oil and tomato paste to cook on a low simmer and combine.
Meanwhile, in a small pot, add the remaining olive oil and the garlic, over medium low heat. Keep garlic at a low simmer and allow to soften. Remove from heat and cool slightly.
Cook the linguine in salted water, according to package directions.
Drain the clam juice into the tomato paste olive oil mixture. Stir well to incorporate and heat through.
Add the drained clams to the warm garlic olive oil.
Drain the linguine, then add it to the large sauce pot with the tomato paste and clam juice mixture. Toss to combine, then off heat, add the clams with olive oil and garlic. Toss again. Squeeze over the juice of one lemon, and top with chopped parsley.
Serve with additional wedges of lemon and chopped parsley. Optionally serve with grated Parmesan cheese. Enjoy!
Recipe submitted by Julian Figaretti
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