Linguine with spicy tomato and clam juice
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Italian plum tomatoes; drained (28-ounce) |
| 4 | tablespoons | Olive oil |
| ½ | Red onion; chopped | |
| 3 | larges | Garlic cloves; minced |
| ¼ | teaspoon | Dried crushed red pepper |
| Salt and pepper | ||
| 2 | tablespoons | Chopped fresh marjoram or 1 1/2 teaspoons; crumbled |
| ; dried | ||
| 2 | tablespoons | Chopped fresh Italian parsley |
| 1 | pounds | Fresh clams |
| 8 | ounces | Linguine |
Directions
Gently squeeze tomatoes to remove juices, then chop. Heat 3 tablespoons oil in heavy large saucepan over medium heat. Add onion and saute until tender, about 5 minutes. Add garlic and saute until soft, about 4 minutes. Add dried red pepper and stir 20 seconds. Mix in tomatoes and simmer until sauce thickens, stirring frequently, about 5 minutes. Season with salt and pepper. Stir in half of marjoram and half of parsley. Add clams to sauce.
Cover and cook sauce until clams open, about 5 minutes.
Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite. Drain well. Transfer to large bowl. Add remaining 1 tablespoon oil and toss to coat. Pour clams and sauce over, discarding any clams that do not open. Sprinkle with remaining chopped fresh herbs.
2 servings; can be doubled or tripled.
Bon Appetit October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.