Victoria's Recipes

Linguine and Clams Marinara Sauce is one of my favorite seafood pasta dishes. This recipe is a healthy choice and is high in protein. The recipe is easy to prepare and cook. You can serve it with your favorite beer or wine. The recipe to prep and cook takes 90 minutes.

Shucked Clams

Clams Marinara Sauce

Ingredients

• 2 dozen Top Neck or Cherry Stone Clams (I prefer Cherry Stone)
• 1 pound of DreamField Linguine (Only 5 Grams of carbs digestible out of 43)
• 2 Cans of Crushed Tomatoes (Contadina preferred)
• 2 tbsp. of black pepper
• 1 tbsp. of white pepper
• 4 to 6 garlic cloves
• 2 tbsp. of fresh basil
• 2 tbsp. of fresh oregano

Preparation time 20 minutes

• Add two cans of Crushed Tomatoes in a large pot.
• Add 2 tbsp. of black pepper.
• Add 1 tbsp. of white pepper.
• Add 2 tbsp. of fresh basil.
• Add 2 tbsp. of fresh oregano.
• Mince or thinly slice garlic gloves and fry in a small pan with a tablespoon of olive oil and a splash of water and add to Marinara sauce when garlic is slightly brown.

Keep on low heat or until sauce is simmering and stir every 10 minutes. Keep lid on, but leave an opening of about a quarter of an inch to let moisture out.

• Clean clams thoroughly in cold water.
• Add clams into a separate pot of boiling water until shells slightly open. Don’t submerge clams; just add enough water that only parts of the clams are in water.
• Remove clams from water and shuck clams placing the clams and juice in a seperate bowl.

Cook sauce for 1 hour than add clams and clam juice for another 15 minutes. Stir every 5 minutes.

• Cook pasta for 8 to 9 minutes and strain.
• Add sauce and clams in a bowl and serve.

Serves four adults, add another pound of pasta for 8 servings, but do not double any of the ingredients.

A glass of white wine goes well with this dish.

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Mussels Marinara with Linguine Recipe

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