Clams, Tomatoes, and a Shot of Wine.

Linguine in Clam Sauce

I had dinner at an upscale Italian restaurant last weekend and was so uninspired by my entree that I decided to make a similar dish, but better tasting, and with canned clams.  No kidding.  Canned.  Not living on a coast, I had already acquainted myself with canned clams, and I just knew this recipe would work.  Tastefully simple recipe…

Linguine With Clams

1 package linguine

1/2 c. chopped onion (or 3 T. dried minced onion)
2 cloves garlic, minced
2 T. olive oil

2 cans (6.5 oz.) minced clams, undrained
1 can (14.5 oz.) petite diced tomatoes, undrained

1 T. red wine (optional, I don’t always have on hand, but used merlot this time)

1/2 tsp. each rosemary, thyme, basil, oregano, & black pepper
1 tsp. parsley flakes

Cook linguine, following package directions.

Pot Strainer

Strainer fits over pot, replacing need for colander.

Meanwhile, saute onion and garlic in olive oil for a couple of minutes. Add remaining ingredients, stir and simmer in skillet. Don’t boil as the clams have already been cooked,  or you risk having chewy clams.  Serve over linguine & sprinkle with fresh grated parmesan cheese.