Linguine with Tomato Clam Sauce

On that last Friday cooking, I invited my Taiwanese friend to my Peruvian friend's place and I assigned him to work on the main dish. At the last minute, he called at my lab that he can't make it...So, I have to figure out a last minute dish. I was quickly browsing in the supermarket to see whatever is on special and finally, I came out with clams in tomato sauce reduced in white wine served with linguine. For a last minute dish, it was quick and delicious especially with white wine.

Serves 4
Preparation Time : 5 mins
Cooking Time : 20 mins
Printable Recipe

Ingredients

1 onion, chopped
2 garlic cloves, minced
1 28oz. can  diced tomatoes with its tomato juice or crushed tomatoes
2 cans clams in natural juice, drained and reserved
2 tbsp ketchup
1/2 cup white wine
450g linguine
3 tbsp coriander

Procedure

1. Heat oil in large saucepan over medium heat. Cook onions until transparent, about 5 mins.

2. Add garlic and cook for 1 min until fragrant.

3. Add tomato sauce and ketchup, clam juice and white wine. Bring to boil.

4. Reduce heat to low and cook for 15 mins, partially cover. Stir occasionally.

5. Meanwhile, cook pasta according to package instructions, until al dente.

6. Add parsley and clams to tomato sauce and cook for 2-3 mins. Season with salt and pepper.