Clam Sauce and Linguine

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This recipe is a long-standing family favorite. My mom got this recipe from a Dom DeLuise cookbook, Eat This .. It’ll Make You Feel Better , years ago. I, of course, always adjust to what I have on hand.  This was the first dish I made for my now husband when we were dating. Really, it’s a good one!

You’ll need:
4 T. olive oil
4 cloves garlic, minced
1/2 tsp. oregano
4 leaves chopped basil or 1 T. dried basil
1 tsp. chopped fresh parsley or 1/2 tsp. dried parsley
1/4 tsp. thyme
pepper to taste
Two 28 oz. cans cut, peeled tomatoes
One 8 oz. bottle clam juice
1/2 cup dry white wine or white cooking wine
5-6  6 oz. cans chopped clams*
1 1/2 lbs. pasta
 grated Parmesan cheese

In large pot, heat garlic in olive oil and saute until golden brown. Add oregano, basil, parsley, thyme, pepper, tomatoes, clam juice and white wine/cooking wine. Bring to a boil then reduce heat and simmer 1 hour.

Ten minutes before serving add clams and heat gently until ready. In the mean time, cook pasta al dente.

Toss pasta and hot clam sauce together.  Sprinkle with Parmesan and enjoy!

*The best price I’ve been able to  find on the clams is $1.32 a can at Walmart. We’re considering trying fresh ones from the seafood market next time we make it.

This post linked to:
Tasty Tuesday at Balancing Beauty and Bedlam
These Chicks Cooked Linky Party at This Chick Cooks
What’s On Your Plate? at Good Cheap Eats

Janet is a mom to two daughters and is married to her best friend. Her belief that we are blessed so that we may bless others fuels her writing at where she shares her thoughts on faith, family, and frugal living. She strives to make the most of what she's given in life and hopes to inspire others to do the same.