Linguine With Red Clam Sauce

1. 1

   In a large pot of boiling salted water, cook linguine, stirring often, until al dente, about 8 minutes. Drain thoroughly in a colander.

2. 2

   Heat oil in a deep skillet over medium heat. Add chopped onion and crushed red pepper and cook, stirring often, until softened, about 5 minutes. Stir in red wine and boil until syrupy, about 4 minutes. Stir in tomato sauce and clams with their juice and heat until simmering, about 10 minutes.

3. 3

   Add cooked pasta and parsley to clam sauce in skillet. Toss to coat pasta thoroughly.

* Per serving · 4 servings · Values may vary.

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