Using the leftovers from last night's pasta and clams

A couple of nights ago Katrina made a delicious and simple meal of clams, tomatoes and some spices (you can check out the post here). She ended up making more clams than my body has room for, so I improvised and made a few meals with the leftovers to bring to work the next day. This might take the title for the easiest meal that will ever be featured on this blog. Even easier than that tomato salad, I promise!

Add 1/3 cup (it really depends on how much tomato base you have left after the first meal, but we are assuming there is 50% leftover) of cream to the pan with the clams and tomato sauce, stir and bring to a simmer. Toss in some cooked linguine noodles and that's it. Done. Serve it. Or don't. Who cares? Eat it tonight while you're sorting your Magic: The Gathering cards, nerd. (I sort mine by spell type and color.)

Below is the ingredients list and directions for Katrina's clams in tomato sauce for reference.

Ingredients - makes 4 servings

1 1/2 lbs little neck clams
1 lb manilla clams
1/4 cup chopped parsley
1 8oz can of chopped tomatoes (we used the kind with garlic & onions)
2 cloves of garlic
1 cup white wine
1/4 tsp fresh ground pepper
1 lemon
1/3 cup heavy cream
Linguine noodles, cooked


Directions

1.  Make the clams and tomatoes as described in the original post here.
2.  Add the cream and bring to a simmer, then toss in the cooked noodles. Serve.

Enjoy!