Rigatoni with Red Clam Sauce
Posted: September 26th, 2012, 3:44 pm
Makes six servings:
1 Pound Rigatoni
4 Cans (6 1/2 Oz.) minced clams
2 Tablespoons olive oil
1 Head of garlic,sliced thin
1 Can (28 Oz.) crushed tomatoes
1 Bottle roasted peppers(sliced thin)
1/2 Teaspoon salt
1/2 Teaspoon sugar
1/4 Teaspoon black pepper
1/2 Cup parsley(chopped)
2 Tablespoon fresh lemon juice
1 Lemon, cut into wedges
6 Oz. Red wine
In a large pot, cook rigatoni ten minutes,drain and reserve 1 cup of the cooking water.
Drain clams, reserving 1/2 cup of the juice.
In the same pot that the pasta was cooked in, heat olive oil over medium-high heat , add garlic and cook for one to two minutes until lightly browned. Stir in reserve clam juice, crushed tomatoes, sliced roasted peppers, salt, sugar, and pepper, and wine, simmer 4 minutes. Add clams and simmer two minutes. Stir in cooked pasta and cook for one minute or until pasta is tender. Add the chopped parsley and some of the reserved cooking water if needed. Serve with cheese and lemon slices.
1 Pound Rigatoni
4 Cans (6 1/2 Oz.) minced clams
2 Tablespoons olive oil
1 Head of garlic,sliced thin
1 Can (28 Oz.) crushed tomatoes
1 Bottle roasted peppers(sliced thin)
1/2 Teaspoon salt
1/2 Teaspoon sugar
1/4 Teaspoon black pepper
1/2 Cup parsley(chopped)
2 Tablespoon fresh lemon juice
1 Lemon, cut into wedges
6 Oz. Red wine
In a large pot, cook rigatoni ten minutes,drain and reserve 1 cup of the cooking water.
Drain clams, reserving 1/2 cup of the juice.
In the same pot that the pasta was cooked in, heat olive oil over medium-high heat , add garlic and cook for one to two minutes until lightly browned. Stir in reserve clam juice, crushed tomatoes, sliced roasted peppers, salt, sugar, and pepper, and wine, simmer 4 minutes. Add clams and simmer two minutes. Stir in cooked pasta and cook for one minute or until pasta is tender. Add the chopped parsley and some of the reserved cooking water if needed. Serve with cheese and lemon slices.