Using my basic tomato sauce- saute the onions and garlic in some olive oil, add a can or two of plum tomatoes, simmering until mixed then drain the water from the clams before adding to the tomato sauce.
If you want, you can use a seafood medley as used for the appetizer.
Let the seafood sauce simmer for about an hour.
Make your own linguine or fettucine if desired or buy fresh pasta from the store or simply use the packaged kind. A long wide pasta works best with this sauce.
Cook the desired pasta, drain and add the sauce on a nice serving platter.
This can be dish #2 for the Seven Fish/Seafood dishes of Christmas Eve.
Last Christmas Eve- 2011, I made two kinds of pasta since there was a mixed crowd. The one in the foreground had a meatball sauce while the one in the background had the clam sauce. I actually used fresh clams for that night. Some people ate both pastas.
Last night- December 15, 2012, I made a seafood sauce using clams, shrimps and scallops again with the simple tomato sauce on fresh fettucine.
Added note- a good cook will improvise with the crowd being served. A seafood sauce can include whatever combination you like.
Both these dishes look great. I imagine they both taste great, too. The clam sauce pasta might be a winner for my vegetarian daughter.
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