Rigatoni with Red Clam Sauce

By á-12766

Ingredients

• Rated :
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• by 1 person
• Rate and Comment
• Makes: 6 servings
• Prep 15 mins
• Cook 18 mins
• Nutrition Facts
• Servings Per Recipe 6
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• Amount Per Serving
• Calories 440
• Fat, total(gm)7
• Cholesterol(mg)36
• Sat. fat(gm)1
• Carbohydrate(gm)69
• Dietary Fiber, total(gm)5
• Protein(gm)26
• Sodium(mg)923
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• Percent Daily Values are based on a 2,000 calorie diet
• Ingredients
• 1 pound rigatoni
• 4 6 1/2 ounce can minced clams
• 2 tablespoons olive oil
• 4 cloves garlic, sliced
• 1 28 ounce can crushed tomatoes
• 4 cherry peppers, sliced (see Note)
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 teaspoon black pepper
• 1/4 cup parsley, chopped
• 2 teaspoons lemon juice
• 1 lemon, cut into wedges

Preparation

Step 1

Rated :
• 1
• 2
• 3
• 4
• 5
by 1 person
Rate and Comment
Makes: 6 servings
Prep 15 mins
Cook 18 mins


Directions
1. In a large pot, cook rigatoni 2 minutes less than package directions, about 10 minutes. Drain, reserving 1 cup of the cooking water.
2. Drain clams, reserving 1/2 cup of the juice.
3. In the same pot that pasta was cooked in, heat olive oil over medium-high heat; add garlic and cook for 1 minute until lightly browned. Stir in reserved clam juice, tomatoes, cherry peppers, salt, sugar and pepper; simmer for 4 minutes. Add clams and simmer for 2 minutes. Stir in cooked pasta and cook for 1 minute or until pasta is tender, adding some of the reserved cooking water if needed.
4. Stir in parsley and lemon juice. Serve with lemon wedges.
Note
• For a less spicy sauce, use only 2 cherry peppers and remove the seeds.