Marinara Clam Sauce Over Linguine

Marinara & Clam Sauce Over Linguine

Yesterday I needed dinner on the table stat!  We were going to Wednesday night church service and I had not planned ahead.  I didn’t defrost anything or think of using my crockpot.  To top it off I started on dinner a little late because I was yacking on the phone.   I quickly decided that the easiest thing to toss together was a pasta.  Of course like I already said I hadn’t defrosted any meat, so a meat sauce was out of the question.

I knew that some form of a protein was required so not get get any protests from the husband figure.  I looked in my cupboard and found a can of whole baby clams and I also had some clam juice.  Bingo! Clam marinara it is!

This came together SUPER quick and it was perfect.  The sauce was nice and chunky and I was a little heavy handed with the crushed red pepper, so there was a bit of heat.  It was fine with us, we enjoyed the heat.  It was quick, it was easy and our bellies were full.  What more could I ask for? 

Print Recipe

Marinara & Clam Sauce Over Linguine (serves 2 with extra sauce)

• 2 Tbs Olive Oil
• 3 cloves Garlic, minced
• 1 small Yellow Onion, diced
• 1 14 oz can Fire Roasted Diced Tomatoes
• 1 8 oz can Tomato Sauce
• 1 1/2 tsp dry Oregano
• 1 1/2 tsp dry Basil
• 5 leaves Fresh Basil
• 1/2 tsp Crushed Red Pepper
• 2 Tbs Clam Juice
• 1/2 10 oz can Whole Baby Clams
• salt and pepper to taste
• 1/3 box of Dry Linguine

Heat olive oil in large skillet over medium-high heat, saute garlic and onions until translucent.  Add remaining ingrediants and stir.  Bring the sauce to a simmer, turn down to low heat and simmer for about 10 minutes stirring occasionally, making sure it doesn’t burn or stick.

Cook pasta according to directions and drain. (Be sure to salt the pasta water)

Serve sauce over pasta, garnish with parmesan.