fish sauce, lime juice, shallot, tamarind paste, coconut milk and 8 more Fresh Tomato Vodka Sauce KitchenAid shredded Parmesan cheese, pepper, basil leaves, extra …
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Directions. Begin preparing pasta. While preparing pasta, saute onions and garlic in olive oil. Add all ingredients except can of clam sauce. Heat on medium. Once mixture is heated, reduce heat to medium low and add clam sauce. Once pasta is done, combine with sauce mixture and garnish with parmesan cheese.
Serve this dish with fresh garlic bread and a nice white wine. I promise this is a keeper, and you won't like any other white clam sauce. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes. Drain. Warm olive oil in a large skillet over medium heat.
Heat oil in a large skillet over medium-high heat. Add garlic and crushed red pepper and cook, stirring, for 30 seconds. Add the reserved clam liquid, lemon juice and salt; bring to a simmer and cook until slightly reduced, 2 to 3 minutes. Add tomato and the clams; bring to a simmer and cook for 1 minute more. Remove from heat.
Add salt, pepper, and parsley and stir. If serving over pasta, cook the pasta al dente and reserve some of the pasta water. Add the cooked pasta to the reduced clam sauce and then add a few splashes of the pasta water to help the sauce thicken.