Linguine Pasta with Fresh Clams and Tomato Sauce
Serves 4 to 6
This recipe is very quick, easy and so delicious. If you have looked at my Linguine with White Clam Sauce or Spaghetti with Quick Red Clam Sauce recipes, both of which are in the similar and related recipes links, you know that I do use canned clams in some recipes because they are very good. However, when live clams are available, make this pasta recipe and you will love the fresh, briny flavor they add to the dish. This is excellent with white, multigrain or whole wheat pasta.
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 1/2 large green pepper, finely chopped
- 4 large cloves garlic, minced
- 3 cans (14.5 ounces each) whole tomatoes with juices, broken apart or chopped
- 1/2 cup dry white wine
- 1 tablespoon chopped fresh basil
- 2 teaspoons chopped fresh oregano (can use dried)
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste
- 3 dozen small live clams, such as cherrystone or little necks, scrubbed, discarding any that do not close
- 1 pound linguine or spaghetti
- Freshly grated Parmesan cheese (optional garnish)
Heat the olive oil in a large sauté pan over medium-high heat. Add the onions and peppers; sauté until softened, about 5 minutes. Add the garlic and sauté an additional minute. Add the tomatoes, wine and seasonings; cook until slightly reduced, about 10 minutes. Add the clams and stir well. Cover the pan and cook until the shells have opened, about 5 minutes. Stir occasionally to mix the clams with the sauce. Remove the clams and place in large bowl, discarding any that did not open.
Meanwhile, Cook the pasta according to package directions for al dente. Drain and add to the sauce in the pan. Stir well to combine. If desired, return the clams to the pan or place on top of the pasta in individual serving bowls. Serve immediately, passing the cheese separately. Be certain to place empty plates or bowls on the table for the empty shells.