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Ingredients
- 1 tbsp. olive oil
- 1 cup chopped Vidalia or other sweet onion
- 4 garlic cloves, minced
- 2 cups chopped seeded plum tomato
- 1 tbsp. chopped fresh parsley
- 2 tbsp. water
- 1/4 tsp ground black pepper
- 36 Littleneck clams
- 1/8 tsp. salt
- 4 cups hot cooked linguine (about 8 ounces uncooked pasta)
Details
Preparation
Step 1
1-Heat olive oil in a medium nonstick skillet over medium-high heat. Add onion and garlic, saute 2 minutes. Add tomato, parsley and black pepper; cook 3 minutes, set aside.
2-Add water and clams to a large Dutch oven over medium-high heat; cover & cook 4 minutes or until shells open. Remove clams from pan, reserve 3/4 cup cooking liquid. Discard any unopened shells.Cool clams, remove meat from shells.
3-Place cooking liquid in pan over medium-high heat until reduced to 1/2 cup (about 5 minutes). Add clams, cooking liquid and salt to tomato mixture. Serve clam sauce over pasta.
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