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  • Linguine With Pesto Marinara Clam Sauce

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    Linguine With Pesto Marinara Clam Sauce
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 tsp vegetable oil
    • 1/4 c. minced shallots
    • 3 x garlic cloves finely minced
    • 2 can chopped clams - (6 ounce ea)
    • 1 1/3 c. Marinara Sauce (see below)
    • 2 Tbsp. prepared pesto sauce
    • 1/4 tsp red pepper flakes
    • 8 ounce uncooked linguine
    • 1/4 c. minced fresh parsley
    • 1 1/2 Tbsp. extra virgin olive oil
    • 3 x garlic cloves chopped
    • 1 can Italian plum tomatoes - (28 ounce) undrained
    • 1/4 c. tomato paste
    • 2 tsp dry basil leaves
    • 1/2 tsp sugar
    • 1/4 tsp salt
    • 1/4 tsp red pepper flakes

    Directions

    1. Heat oil in large nonstick saucepan over medium heat till warm. Add in shallots and garlic. Cook, covered, 2 min.
    2. Drain clams; reserve 1/2 c. juice. Add in clams, reserved juice, Marinara Sauce, pesto and red pepper to saucepan. Cook 10 min, stirring occasionally.
    3. Prepare linguine according to package directions, omitting salt. Drain. Spoon sauce proportionately over each serving; top with parsley. Garnish with lemon slices and additional parsley, if you like.
    4. For the Marinara Sauce: Heat oil in large skillet over medium heat. Add in garlic; cook and stir 3 min. Stir in remaining ingredients. Bring to a boil. Reduce heat to low; simmer, uncovered, 10 min. (
    5. Makes about 3 1/2 c.)
    6. This recipe yields 4 servings.

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