Linguine with Red Clam Sauce

 

12

oz uncooked linguine

1/4

cup olive or vegetable oil

3

cloves garlic, finely chopped

1

can (28 oz) Muir Glen® organic whole peeled tomatoes with basil, drained, chopped

1

small red chile, seeded, finely chopped

1

pint shucked fresh small clams, drained, liquid reserved

1

tablespoon chopped fresh parsley

1

teaspoon salt

• 1 Cook and drain linguine as directed on package.
• 2 Meanwhile, in 3-quart saucepan, heat oil over medium-high heat. Add garlic; cook, stirring frequently, until golden. Stir in tomatoes and chili. Cook 3 minutes, stirring frequently.
• 3 Stir in clam liquid. Heat to boiling. Reduce heat; simmer uncovered 10 minutes.
• 4 Chop clams. Stir clams, parsley and salt into tomato mixture. Cover; simmer about 15 minutes, stirring occasionally, until clams are tender. Serve over linguine.