Linguine With Canned Clams In White Wine Sauce
Linguine With Canned Clams In White Wine Sauce. Add the cherry tomatoes and cook, stirring occasionally, until they're soft and blistering, but still hold their shape, 9 to 12 minutes. Next, add the progresso clam sauce and juice from the clams to pot and return to a simmer.
Next, add the progresso clam sauce and juice from the clams to pot and return to a simmer. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Heat oil in a large saute pan over medium heat.
I Also Added A Bit Of Kosher Salt (1/4 Tsp) To The Clam Sauce As It Was Cooking And Lots Of Salt To The Pasta Water.
Next, add the progresso clam sauce and juice from the clams to pot and return to a simmer. Add crushed red pepper flakes and garlic and saute for 1 minute, or until garlic is fragrant. Use some long tongs (these silicone tipped tongs work great because they grip the pasta) and transfer the linguine directly from the pot to the pan with the white clam sauce to simmer for a few minutes until the pasta finishes cooking.don’t worry about draining and rinsing the pasta.
Pour In The White Wine And Bring To A Simmer.
Drain the can of clams and set clams aside. Lower heat and reduce wine by about half. Heat oil in a large saute pan over medium heat.
