Tomato and Clam Linguini
1 6.5 oz can minced clams, undrained
2 TBSP minced fresh parsley
2 cloves garlic, minced
1 14.5 oz can whole tomatoes, drained and coarsely chopped
2 tsp tomato paste
1/4 tsp dried whole basil
Linguini for all
Drain clams, reserving juice, set aside. Coat a large nonstick skillet with cooking spray, place over medium high heat until hot. Add parsley and garlic, saute until tender. Add clam liquid, tomatoes and tomato paste. Bring to a boil.
Reduce heat, simmer, uncovered 5 minutes. Remove from heat, stir in clams and basil. Combine clam mixture and linguine in a bowl, toss.
Chef's note: for the tomato paste, I
scoop out teaspoonfuls of tomato paste, freeze them and vacuum seal them.
Then I have the 2 tsp I need each time. Also, you can purchase a tube of
tomato paste and keep it in the frig.