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