Linguine With Red Clam Sauce

Tomato Sauce:
  • 1/2 cup olive oil
  • 1/4 cup cloves garlic, crushed
  • 1/4 cup capers, undrained
  • 2 cups chopped parsley plus 1/2 cup additional for garnish
  • 2 cups chopped plum tomatoes
  • 3/4 cup fresh lemon juice
  • 3/4 cup dry white wine
  • 1/2 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1 heaping teaspoon freshly ground black pepper
  • 2 cans of Chopped Clams

  • 1 pound linguine

  • 30 littleneck clams, scrubbed
  • 1/4 cup chopped garlic
  • 1 cup dry white wine
  • 1 cup vegetable broth or water

To make the tomato sauce: Heat the oil in a large saucepan until hot. Add the garlic and capers, then carefully add the parsley. Stand back because the oil may spatter. Add the tomatoes, clams, lemon juice, wine, pepper flakes, salt, and black pepper. Cook, stirring occasionally, for 15 minutes.

Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions until firm but tender.

While the pasta is cooking, steam the clams. Place the clams in another large pot with the garlic, wine, and vegetable broth. Cover and bring to a boil over high heat, shaking the pot, until all the shells are open. Leaving the open clams in the pot, drain off all but 1/4 cup of the steaming liquid and stir it into the tomato sauce. Cover the clams and keep warm while preparing the rest of the dish.

Drain the linguine and add to the tomato sauce. Cook over high heat for about 4 minutes to heat through.

Divide the pasta among 6 heated bowls. Top each serving with 5 clams and garnish with the remaining parsley.

Makes about 4 1/2 cups of sauce - Serves 6