Linguine With Clams And Red Sauce
|Hard-shelled clams||4 Dozen (Such As Littlenecks)|
|Extra virgin olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Hot pepper flakes||1 Pinch|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Ripe tomatoes||2 Pound, peeled, seeded, and chopped|
|Chopped fresh oregano/1 teaspoon dried oregano||1 Tablespoon|
|Chopped fresh parsley||2 Tablespoon|
1. Scrub clams well under cold running water with a vegetable brush. Discard any open shells that will not close when tapped.
2. In a large flameproof casserole, heat olive oil over medium-low heat. Add garlic and hot pepper flakes to pan and cook 30 seconds, or until fragrant, being careful not to burn garlic. Add wine and tomatoes, and increase heat to medium-high. Boil, stirring occasionally, until liquid from tomatoes is reduced by half, 3 to 5 minutes.
3. Add clams and oregano to pan. Cover tightly and increase heat to high. Cook, shaking pan frequently, 3 to 5 minutes, or until clams open. Discard any clams that do not open. Season with parsley, salt, and pepper.
4. Meanwhile, cook linguine in a large pot of boiling salted water until tender but still firm, 8 to 10 minutes; drain. Pour pasta and sauce into a warmed large bowl and toss together. Pass hot pepper flakes on the side.