Linguine with Red Clam Sauce

Happy holidays! I hope you all had a peaceful holiday, and got to spend some quality time with family. H and I definitely had a wonderful few days off, and were lucky enough to be able to visit with both of our families, as well as enjoy some quiet time to ourselves.

Santa was extremely kind to me as well! I got a number of kitchen toys- an immersion blender, a couple mini crock-pots, another set of Pyrex containers (you can never have enough of those babies), and a mini egg pan with egg flippers from joie. I am so excited to try them all out!

I also continued the tradition ( can I call it that yet?) of our seafood dinner on Christmas Eve. I used a couple recipes from last year, and changed another up. Here is one that is oh-so-easy, and absolutely delicious! I have to admit, I am torn between keeping it a Christmas tradition, and making it way more often. As usual, I apologize for the none-too-appetizing photo, but I promise it tastes a whole lot better than this picture looks!

Linguine with Red Clam Sauce
Serves 6

2 (14.5 oz.) cans of diced tomatoes, with juice
1/4 cup of tomato paste
2-3 Tablespoons of capers

6-8 garlic cloves, minced
2 teaspoons of white sugar
2 teaspoons of dried parsley
1/2 teaspoon of salt
1/4 teaspoon of dried basil
1 pinch of ground black pepper
1 pinch of crushed red pepper flakes

2 (6 oz.) cans of minced clams
1 (12 oz.) can of whole baby clams

12 oz. of linguine pasta (3/4 of a box)

Directions: Combine all ingredients, up until the clams, in a large stock pot. Bring to a boil, and then reduce heat and allow to simmer for about 45-60 minutes. Add the clams, and some of the juice (I use about half) and allow to simmer for another 5 minutes. Serve over linguine. Enjoy!

Adapted from allrecipes.com, original recipe here.