Linguine with Clam Sauce
Remember to cook clams only until tender. Overcooking toughens them. Also, watch the amount of salt you add to clam dishes. Many clams taste salty naturally, and any additional salt will be too much.
- 30 cherrystone clams, shucked, coarsely chopped, liquid reserved
- ¼ cup olive oil
- 1 cup chopped onion
- ¾ teaspoon pressed garlic
- 2 14 ½-ounce 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