Linguine with Clams & Tomatoes
Tomatoes add a new spin to this classic pasta dish. Pair it with a simple side salad and some hot buttery bread and you've got a great weeknight meal.
8oz dry Linguine
3x 6.5oz cans Clams (chopped or minced)
1 medium Onion (chopped)
2 cloves Garlic (minced)
2 tablespoons Olive Oil
1/2 cup Vegetable Broth
1/2 cup Cherry Tomatoes (cut in 1/2)
2 tablespoons fresh Parsley (optional)
Cook pasta according to package directions.
Meanwhile, drain Clams, and reserve liquid.
In a medium saucepan, heat Oil and cook Onion and Garlic.
Stir in reserved Clam liquid and Broth.
Bring to a boil.
Boil gently for about 10 minutes or till the sauce has reduced to about 1 cup.
Stir in Clams, Tomatoes, and Parsley.
Arrange Pasta on individual plates or a large platter.
Spoon sauce over pasta.
If desired, garnish with Parsley.