Italian Linguine With Red Clam Sauce
|Tomato sauce||1 Cup (16 tbs) (Use Plain Variety)|
|Small clams||4 Pound (Use Fresh)|
|Olive oil||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Olive oil||3 Tablespoon|
|Garlic||3 Clove (15 gm), finely chopped|
|Chopped parsley||2 Tablespoon|
|Flat anchovy fillets||3 , finely chopped|
|Freshly ground pepper||To Taste|
Prepare Plain Tomato Sauce.
Soak clams in cold water 15 minutes.
Scrub clams with a brush and rinse thoroughly.
Put clams, 2 tablespoons oil and 1 cup water in a large saucepan; cover pan.
Cook over high heat until clams open, 1 to 2 minutes.
Remove clam meat from shells.
Strain pan juices and place in a small saucepan.
Bring to a boil and cook uncovered until liquid is reduced to about 1/2 cup.
Heat 3 tablespoons oil in a medium saucepan.
Add garlic, parsley and anchovies.
Saute over medium heat about 1 minute.
When garlic changes color, add tomato sauce, reserved clam juice and salt and pepper.
Cook 5 minutes.
Add clam meat and cook 1 to 2 minutes longer.
Fill a very large saucepan two-thirds full with salted water.
Bring water to a boil.
Bring water back to a boil and cook linguine uncovered until tender but firm to the bite, 8 to 10 minutes.
Drain linguine and place in a warm deep dish or bowl.
Add sauce and toss gently until mixed.