Linguini with red clam sauce
We kept this Italian specialty simple. It's quick and easy—ready in 20 minutes—and requires just seven ingredients, making it perfect for busy weeknights. In this version, we’ve relied on canned clams for the sauce, which saves time and helps trim your grocery bill, but it still feels like a special meal. The sherry adds a robust flavor to the sauce. We’ve called for sherry cooking wine here, which is preserved with salt so it will last longer. Traditional sherry only lasts a few days after the bottle is opened. Add dried herbs or seasonings to the sauce to taste and finish each serving with a sprinkling of fresh herbs.
Sherry cooking wine
2 Tbsp, dry variety
1 small, finely chopped
Canned tomato sauce
10 oz, drained
½ pound(s), cooked and kept hot
- Coat a large skillet with cooking spray; set over medium-high heat. Add sherry, onion and garlic; cook, stirring frequently, until tender, about 5 minutes.
- Add sauce and clams to skillet; cook, stirring occasionally, until heated through, about 5 minutes.
- Season sauce to taste and pour over pasta. Yields about 1 1/2 cups per person.