Clams and tomatoes with linguine
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Extra-virgin olive oil |
| 3 | eaches | Cloves garlic, chopped |
| ¼ | cup | Chopped onion |
| 36 | larges | Clams, scrubbed and rinsed |
| 1 | cup | Chopped fresh plum tomatoes |
| ½ | cup | Dry white wine |
| 1 | pounds | Dry linguine pasta |
| 1 | tablespoon | Dried hot red pepper flakes |
| 1 | tablespoon | Chopped fresh Italian |
| Parsley | ||
| 1 | tablespoon | Finely shredded fresh basil leaves |
Directions
Heat the oil in a heavy saucepan. Saute the garlic and onion over low heat until the onion is tender. Stir in the clams, then the tomatoes and wine. Cook, covered, over medium-low heat until the clams have opened. Discard any clams that do not open.
While the clams are cooking, bring a large pot of salted water to a boil and cook the linguine until al dente. Drain the linguine and divide evenly into 4 warm plates.
Season the clams with the hot pepper flakes. Taste the sauce for salt. If necessary, add a little water to cut the saltiness. Spoon the clams (in their shells), laong with the sauce, over the linguine.
Sprinkle each serving with parsley and basil. Serve at once.
Makes 4 servings. [For Clams, a Simple Sauce and Pasta; Florence Fabricant] [The New York Times; June 19, 1988] Posted by Fred Peters.
Submitted By FRED PETERS On 10-16-95