Linguini with Red Clam Sauce
FreshLinguine with Red Clam Sauce is a great recipe that a quite few people have requested. I though I posted it a long time ago but it must have been the white clam sauce that I remember. If I recall from my days in the restaurant business, people requested Linguini with White Clam Sauce more than red sauce. Anyway, unlike the white sauce this red sauce recipe has no butter or cheese. When making this Linguine with Red Clam Sauce recipe remember to use littleneck clams. These clams are a lot more tender and less chewy than the others. Try buying clams that are small to medium in size. Great Dish INGREDIENTS 3 Tbls of extra virgin olive oil1 medium size yellow onion, chopped2 cloves of garlic, chopped1 tsp of crushed red pepper flakes1 cup of white wine1 small can of tomato paste1 28oz can of crushed tomatoes1/4 cup of fresh basil or 1 tsp of dried1/2 tsp of dried oregano1/2 tsp of salt1/2 tsp of fresh ground black pepper3 pounds of littleneck clams1/4 cup of Italian flat leaf parsley1 pound of linguinePREPARATION Heat the olive oil in a large skillet.Sauté the onion until tenderAdd the garlic and red pepper for about 1 minute.Add the wine and tomato paste and stir and reduce until wine evaporates.Add the crushed tomatoes, basil, oregano, salt and pepper.Bring to a boil then add the clams, cover and cook for5 to 10 minutes until the clams have opened.Toss in the parsleyIn 6 quarts of boiling salted water cook the linguini until al dente. About 7 to 10 minutes.
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