Linguine with Red Clam Sauce
Today’s simple, tasty recipe comes to us courtesy of Pam, author of the award-winning recipe blog, For the Love of Cooking.
Here’s how Pam described today’s recipe:
Recipe and photos by Pam, author of For the Love of Cooking.net. Note: This recipe calls for a Dutch oven (thick-walled cooking pot with a tight-fitting lid).
4 oz of pancetta, chopped (optional)
1/2 sweet yellow onion, diced
3-4 large cloves of garlic, minced (or 2 Tbsp organic garlic granules)
28 oz can crushed tomatoes
1/2 tsp dried organic oregano
1 tsp organic fennel seeds, crushed
1/4 tsp crushed red pepper or organic cayenne pepper
5-6 fresh basil leaves, chopped (divided)
2 tbsp fresh parsley, chopped (divided)
10 oz linguine, cooked per instructions
1 lb Manila clams, thawed and rinsed cleaned