Linguine With Red Clam Sauce
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||2 Clove (10 gm), finely chopped|
|Canned crushed tomatoes||28 Ounce (1 Can In Puree)|
|Dried marjoram/Oregano||1 Teaspoon|
|Dried red pepper flakes||1⁄2 Teaspoon|
|Drained chopped clams/30-ounce cans drained baby clams, juices reserved||3 Cup (48 tbs)|
|Clam juice||1⁄2 Cup (8 tbs)|
|Parmesan cheese||1 Tablespoon, grated|
Bring a large pot of water to the boil for the pasta.
Heat the olive oil in a large pot.
Add the garlic and cook over low heat for 2 minutes.
Add the tomatoes, raise the heat to moderate and cook, uncovered, for 10 minutes until the sauce is somewhat thickened.
Add the marjoram, red pepper flakes, clams and clam juice and sugar.
Continue to cook, uncovered, over moderate heat for 5 minutes.
Taste for seasonings, adding additional red pepper flakes if the sauce is not hot enough.
Add salt if desired, though the sauce should not need any because clams and their juice are usually quite salty.
Add salt to the pasta water and cook the linguine at a rapid boil for about 8 minutes or until al dente.
Drain in a colander and transfer to a warm platter or divide among individual plates.
Reheat the sauce if necessary and spoon it over the pasta.
Pass the Parmesan at table.
Note: You should have about 1/2 cup of clam juice from the fresh chopped clams and a much greater quantity from the canned baby clams.