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.

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