Recipe: Linguine with White or Red Clam Sauce

LINGUINE WITH WHITE OR RED CLAM SAUCE

2 dozen clams (preferably littleneck)
2 tablespoons olive oil
1/2 medium onion, chopped
5 cloves garlic, minced
1 (28-ounce)can crushed tomatoes (if you are making the red sauce)
1 teaspoon red pepper flakes
2 cups white wine
4 tablespoons unsalted butter
1 pound linguine
1/4 cut finely chopped parsley

Scrub clams in cold water and set aside.

In a large saucepan, heat the olive oil and saute the onion and garlic over medium heat until the onion is very soft and translucent, about 10 minutes.

If you are making red clam sauce, add crushed tomatoes.

Add the red pepper flakes, clams, wine and butter and bring to a boil. Cook just until all clams have opened up, 5 to 7 minutes. Discard any clams that did not open.

While the clams are cooking, boil the linguine according to package directions, until tender yet still al dente. Drain the pasta and toss into the pan with the
clams.

Stir gently to mix. Add parsley, pour into serving bowl.

Servings: 4
Source: Shut up and Eat: Mangia with the Stories and Recipes from Your FavoriteItalian-American Stars by Tony Lip, Steven Prigge, and Danny Aiello