LINGUINE WITH FRESH CLAMS AND TOMATO SAUCE

SERVES 4

This recipe is very quick, easy and so delicious. If you have looked at the Linguine with White Clam Sauce, or Spaghetti with Quick Red Clam Sauce, you know that I do use canned clams and they are very good. However, when clams are available, make this. See Clams and Mussels on the Tips page for suggestions for cleaning the clams.

INGREDIENTS

1 pound uncooked linguine or spaghetti

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

1 tablespoon chopped fresh oregano

1 tablespoon chopped fresh parsley

Salt and pepper to taste

3 dozen live clams, such as cherrystone or little necks, scrubbed

Cook the pasta according to package directions for al dente.

Meanwhile, 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. Drain the pasta 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. Be certain to place empty plates or bowls on the table for the emptied shells.

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