2 linguine with clam sauce recipes

The secret to sautéeing the garlic in the oil in these recipes is to do it very gently so you don't burn the garlic and make it bitter. Properly cooked garlic has a light, nutty flavour that really brings out the clams.

Makes 4 servings

• 50 ml (1/4 c) olive oil
• 1 large yellow onion
• 3 garlic cloves, minced
• 1 x 796-ml (28 oz) can Italian plum tomatoes, drained and chopped
• 5 ml (1 tsp) dried basil, crumbled
• 2 ml (1/2 tsp) sugar
• 1 ml (1/4 tsp) dried thyme
• 1 ml (1/4 tsp) salt
• 0.5-1 ml (1/8-1/4 tsp) crushed red pepper flakes
• 2 x 200-ml (6-1/2 oz) cans minced clams, with liquid
• 50 g (1/4 c) minced flat-leaf parsley
• 500 g (1 lb) linguine, cooked and drained1. In a large skillet over moderate heat, heat the oil for one minute. Add the onion and garlic, and sauté until soft, about five minutes. Add the tomatoes, basil, sugar, thyme, salt and red pepper flakes. Simmer, uncovered, three minutes.

  2. Stir in the clams and their liquid, and cook one minute more. Stir in the parsley.

  3. Place the linguine in a large, hot serving bowl. Pour the clam sauce over the pasta, and toss well.

Makes 4 servings

• 50 ml (1/4 c) olive oil
• 1 large yellow onion
• 3 garlic cloves, minced
• 75 ml (1/3 c) dry vermouth or dry white wine
• 2 ml (1/2 tsp) salt
• 0.5-1 ml (1/8-1/4 tsp) crushed red pepper flakes
• 2  x 200-ml (6 1/2-oz) cans minced clams, with their liquid
• 50 g (1/4 c) minced flat-leaf parsley
• 500 g (1 lb) linguine, cooked and drained1. In a large skillet over moderate heat, heat the oil for one minute. Add the onion and garlic, and sauté until soft, about five minutes. Add the vermouth or wine, salt and red pepper flakes. Simmer, uncovered, three minutes.

  2. Stir in the clams and their liquid, and cook one minute more. Stir in the parsley.

  3. Place the linguine in a large, hot serving bowl. Pour the clam sauce over the pasta, and toss well.