Ron Santo's Linguine with Clam Sauce
Yield
4 servingsPrep
10 minCook
35 minReady
45 minLow in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
clams
|
|
| 1 | tablespoon |
olive oil
|
|
| ½ | cup |
mushrooms
|
*
|
| ⅛ | cup |
basil
chopped |
*
|
| ½ | teaspoon |
cayenne pepper
|
|
| 2 | medium |
tomatoes
seeded and diced |
|
| ½ | cup |
white wine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
clams
|
|
| 15 | ml |
olive oil
|
|
| 118 | ml |
mushrooms
|
*
|
| 3E+1 | ml |
basil
chopped |
*
|
| 2.5 | ml |
cayenne pepper
|
|
| 2 | medium |
tomatoes
seeded and diced |
|
| 118 | ml |
white wine
|
*
|
Directions
In a bowl, dissolve clam base in reserved juice from canned clams.
In large saucepan, heat olive oil until sizzling.
Sauté onions, mushrooms, basil and garlic.
Add butter and cayenne. Stir in tomatoes, wine and clams in base mixture, and cook for 3 to 4 minutes.
Cook linguine until it is AL DENTE; drain well.
Top with sauce.
