Linguine with Clam Sauce

Recipe

• 30 cherrystone clams, shucked, coarsely chopped, liquid reserved
• ¼ cup olive oil
• 1 cup chopped onion
• ¾ teaspoon pressed garlic
• 2 (14.5ounce) cans chopped tomatoes, drained
• ½ teaspoon freshly ground black pepper
• ½ teaspoon red pepper flakes
• 1 teaspoon oregano
• ½ pound linguine
• freshly grated Parmesan cheese

Heat oil in large, heavy saucepan. Sauté onion and garlic until soft. Add tomatoes and simmer, uncovered for 5 minutes. Add black and red pepper and oregano. Cover and simmer gently for 15 minutes, stirring occasionally. Add clams and ¾ cup reserved liquid. Simmer, uncovered, for 3 to 5 minutes, stirring frequently, until clams are done, about 5 to 10 minutes.

Meanwhile, cook linguine according to package directions. Drain and put in a large, heated bowl. Add half the clam sauce, toss well, dish into heated soup bowls, and top with the remaining sauce. Sprinkle with Parmesan.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas