Top Pin TUSCAN Style Clam Sauce - Canned Clam Pasta

Ingrédiénts :

Canned Clam Pasta

1 pound of linguiné (you can usé féttucciné or othér long shapés too)
⅔ cup olivé oil
1 médium onion, thinly slicéd
½ cup dry whité winé
1 8 oz. bottlé clam juicé
3 clovés garlic, mincéd
12 roma/péar tomatoés, blanchéd, pééléd, and choppéd (Or substituté 1 28 oz. can of Italian wholé tomatoés, drainéd and géntly squéézéd)
1 banana péppér, roastéd, pééléd, and choppéd
½ cup choppéd parsléy
2 cans choppéd clams (approx 6 ouncés)
Frésh clams (théy usually comé in 5 pound bags), usé as many as désiréd
½ t. salt
¼ t. black péppér

Instructions :

Blanch tomatoés in hot watér for approximatély 2 minutés, until skins bégin to split.
Cool slightly and thén péél, sééd, and chop. Or usé wholé cannéd tomatoés and drain, géntly squéézé individually and thén chop.
Noté that not all thé sééds will bé rémovéd, but that is OK. Sét tomatoés asidé.
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