Friday, September 19, 2008

Cherry Tomato Red Clam Sauce with Linguini

Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 22 minutes
Yield: 6 servings

1 pound linguini
3 tablespoons extra-virgin olive oil
5 to 6 anchovies
1 pint small cherry tomatoes
1 red onion, finely chopped
4 cloves garlic, chopped
1/2 teaspoon crushed red pepper flakes
2 stems oregano, leaves stripped and finely chopped
A handful flat-leaf parsley, finely chopped
Black pepper
1 cup dry white wine
3 tablespoons butter, cut into small pieces
3 pounds Manilla clams, scrubbed
1/2 cup basil leaves, torn

Bring water to a boil for pasta, salt water and cook pasta just shy of al dente.

While water comes to a boil, heat extra-virgin olive oil over medium
to medium-high heat. Add anchovies and melt into oil. Add tomatoes,
onions and garlic to the pan, season with crushed red pepper flakes,
oregano, parsley and pepper, saute until the tomatoes and onions are
soft, 8 to 10 minutes.

Add wine and reduce for 1 or 2 minutes, melt butter into sauce and add
clams to pot. Cover the pot and cook clams until they open, 6 to 7

Remove any unopened clams and add pasta to the pan. Toss linguini with
sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add
basil to pasta and taste to adjust seasonings.

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