Ingredients
Scale
- 2 teaspoons olive oil
- 3 cloves garlic, minced
- 2 (6.5-ounce) cans chopped clams, undrained
- 28 ounces canned crushed tomatoes
- 6 ounces tomato paste
- 1 cup water or chicken broth
- 1 tablespoon Italian seasoning
- 1 bay leaf
- ½ teaspoon red pepper chili flakes
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 8 ounces linguine, broken in half
- 2 tablespoons capers
- Freshly grated Parmesan cheese (optional)
- Fresh basil leaves (optional)
Instructions
- Select sauté setting on Instant Pot. Add oil. When oil is hot, add garlic and cook for 1 minute, stirring.
- Add in next 10 ingredients (clams through black pepper); mix well. Turn off sauté function. Add broken pasta on top of sauce (crisscross noodles so they don’t stick together when cooking); do not stir but press pasta down gently until covered by sauce.
- Secure lid; ensure valve is in sealing position. Select Manual-High pressure. Set cook time for 5 minutes. Let pressure release naturally, then quick release. Remove lid and stir; let sit for a few minutes to thicken. Top with capers, and basil and Parmesan, if desired.
Notes
Recommended utensils; Instant Pot, spatula or large spoon
- Prep Time: 10
- Cook Time: 10
- Category: Clams