Linguine With Red Clam Sauce

• 1/4 c. olive or salad oil
• 2 large cloves garlic, pureed
• 1 tsp. oregano
• 1 (28 oz.) can Italian style tomatoes, broken up
• 2 (8 oz.) cans minced clams
• 1/4 c. finely chopped parsley
• 3/4 tsp. salt
• 1/8 tsp. pepper
• 4 to 6 qt. boiling water
• 8 oz. to 1 lb. linguine
• 1 Tbsp. salt

1. In a large skillet, heat oil.
2. Add pureed garlic and oregano. Saute for 5 minutes.
3. Add tomatoes broken up with spoon and the liquid from the canned minced clams (reserve the clams), parsley, salt and pepper.
4. Simmer, uncovered, for 1 hour.
5. Toward the end of the hour, cook pasta.
6. Add the tablespoon salt to boiling water and gradually add pasta.
7. Cook, uncovered, 10 to 15 minutes, stirring occasionally until tender.
8. Don't overcook.
9. Add canned minced clams to sauce and simmer for 5 minutes just to heat through.
10. Drain pasta and spoon in individual plates.
11. Spoon sauce over top and sprinkle with balance of chopped parsley and Parmesan cheese, if desired.
12. Makes 4 servings.

olive, garlic, oregano, italian style tomatoes, clams, parsley, salt, pepper, boiling water, linguine, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531615 (may not work)