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

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