LINGUINE WITH CLAM SAUCE
4 to 6 servings
For red clam sauce, add the optional tomatoes. To use canned clams, add four 6 ½-ounce cans chopped or whole clams with their juices to the cooked pasta.
Heat in a large pot over medium-high heat:
- 1 tablespoon olive oil
Add and cook, stirring, until the onion softens, 3 to 5 minutes:
- 1 small onion, chopped
- 1 garlic clove, sliced
- ½ teaspoon dried oregano
- (Pinch of red pepper flakes)
Increase the heat to high and add:
- 4 pounds small clams (such as littlenecks), scrubbed
- 1 cup dry white wine
Cover the pot and cook until the clams open. Pour the clams and broth into a large bowl and let cool slightly. Working over the bowl to catch the juices, shuck the clams; if the clams are sandy, rinse them in the broth as you go. Put the clams in a small bowl, strain the broth, and set aside.
Heat in a large skillet:
- 2 tablespoons olive oil
Add and cook, stirring, for a few minutes:
- (1 large tomato, chopped)
- 1 large garlic clove, minced
Add the broth and simmer until reduced to about 1 cup. Meanwhile, cook in a large pot of boiling salted water:
- 1 pound dried linguine or spaghetti
Stir the clams and any liquid into the skillet and stir in:
- 2 tablespoons butter
- ¼ cup chopped parsley
Drain the pasta and add to the sauce, tossing to coat. Season to taste with:
- Salt and black pepper