Linguine with Clams and Artichoke Hearts Recipe

Linguine with Clams and Artichoke Hearts Recipe - 8 servings


1 2-pound can plum tomatoes, diced

1 tablespoon tomato paste

1/2 teaspoon oregano

1/2 teaspoon dried basil or 1/4 cup fresh

1/2 teaspoon black pepper

1 tablespoon olive oil

1/4 teaspoon cider vinegar

3/4 pound fresh mushrooms, thinly sliced

2 15-ounce cans artichoke hearts, drained

3 pounds clams, soaked, cleaned and steamed

1 1-pound package linguine, cooked al dente

1/4 cup finely chopped fresh parsley


In a stock pot, combine tomatoes, tomato paste, oregano, basil, black pepper, olive oil and vinegar. Heat just to boiling (do not boil). Reduce heat and simmer, uncovered, 30 minutes. Add mushrooms and simmer 10 minutes. Add artichoke hearts and clams. Heat. Divide pasta into bowls. Ladle sauce over pasta. Sprinkle with parsley.

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